dinner recipes with chicken breast

Chicken breasts often get a bad rap for being dry or bland, but with a little twist, they can be transformed into a lively dinner. I love playing with fresh flavors and unexpected textures to keep things interesting. This recipe leans into that, using a zesty salsa verde that cuts through any dryness and adds a punch of herbaceous brightness.

Why I Keep Coming Back to This Chicken

The simplicity of searing chicken and finishing it with fresh salsa makes me feel resourceful. It’s quick, bright, and endlessly adaptable. Every time I make it, the vibrant flavors lift my mood, especially during busy weeks when I need something satisfying fast.

Breaking Down the Key Ingredients

• Chicken breasts: Lean, quick-cooking, and versatile. I prefer skinless for a cleaner bite, but skin-on adds flavor and crispness.
• Fresh herbs (parsley, cilantro, basil): Herbs bring a lively, aromatic punch. Swap in mint or dill for different vibes.
• Garlic and capers: Offer pungency and a salty, briny kick, respectively. Use shallots instead of garlic for a milder sweetness.
• Lemon juice: Brightens everything, cuts through richness. Lime works well as a substitute for a slightly different citrus note.
• Olive oil: Creates a silky emulsion in the salsa. Avocado oil can be a neutral swap.
• Anchovies (optional): Add umami depth; skip if you prefer a milder profile.
• Capers: Salty and tangy, they add complexity. Olives can substitute for a different saltiness.

Tools of the Trade for a Juicy Chicken

• Cast iron skillet: Provides even heat and a good sear for that crispy exterior.
• Blender or food processor: Quickly whips up the salsa verde to a vibrant, smooth consistency.
• Meat thermometer: Ensures the chicken is cooked through without overdoing it.
• Tongs: Helps flip and handle the chicken safely.

Step-by-Step Guide to Perfectly Cooked Chicken Breast with Salsa Verde

Step 1: Start by gathering your ingredients and prepping your tools. Use a sharp knife and a sturdy cutting board.

Step 2: Pat the chicken breasts dry, then season generously with salt and pepper.

Step 3: Heat a tablespoon of oil in a large skillet over medium-high heat (about 180°C / 350°F).

Step 4: Place the chicken breasts in the pan, skin-side down if using skin-on, and sear until golden brown, about 4-5 minutes.

Step 5: Flip the chicken and cook for another 6-7 minutes, or until the internal temperature reaches 75°C / 165°F.

Step 6: Remove the chicken and let it rest for at least 5 minutes, covered loosely with foil.

Step 7: Meanwhile, prepare your salsa verde by blending herbs, garlic, capers, anchovies, lemon juice, and olive oil until smooth.

Step 8: Slice the rested chicken and spoon the vibrant salsa verde over the top.

Step 9: Serve immediately, garnished with extra herbs or lemon wedges for brightness.

Cooking Checkpoints and Tips to Keep in Mind

• Ensure the chicken skin (if on) is crispy and golden before flipping.
• Use a meat thermometer to check for perfect doneness at 75°C / 165°F.
• The salsa should be vibrant, with herbs and lemon bright and well-blended.
• Letting the chicken rest prevents juices from running out when sliced, keeping it moist.

Avoid These Common Chicken Cooking Pitfalls

• Overcooking the chicken.? If chicken turns out dry, lower heat slightly and cook less, or slice to check doneness.
• Bitter herbs or over-processed salsa.? If salsa is too bitter, balance with a pinch of sugar or more lemon juice.
• Soggy skin or uneven browning.? If chicken skin isn’t crispy, increase heat for the last minute, or pat dry before searing.
• Chicken sticking during sear.? If chicken sticks to the pan, add a splash of oil or use a non-stick skillet.

Chicken Breast with Salsa Verde

This dish features tender, seared chicken breasts topped with a vibrant, herbaceous salsa verde. The process involves perfectly cooking the chicken until golden and juicy, then spooning over a fresh, zesty sauce made from herbs, garlic, capers, and lemon for a bright, flavorful finish. The final presentation showcases a crispy exterior paired with a colorful, chunky salsa, creating a satisfying contrast in texture and flavor.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Mediterranean

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces chicken breasts skinless preferred
• 1 tbsp olive oil for searing
• Salt and pepper to taste seasoning for chicken
• 1/2 cup fresh parsley chopped
• 1/2 cup fresh cilantro chopped
• 1/4 cup fresh basil chopped
• 2 cloves garlic minced
• 2 tbsp capers rinsed
• 2 tbsp lemon juice freshly squeezed
• 1 tbsp olive oil for salsa

Equipment

• Cast iron skillet
• Blender or food processor
• Meat thermometer
• Tongs

Method

 

1. Pat the chicken breasts dry with paper towels, then season generously with salt and pepper on both sides.
   
2. Heat a tablespoon of olive oil in a cast iron skillet over medium-high heat until shimmering and just starting to smoke.
   
3. Place the chicken breasts in the hot skillet, skin-side down if using skin-on, and sear for about 4-5 minutes until the edges are golden and crispy.
   
4. Flip the chicken using tongs and cook for another 6-7 minutes, or until the internal temperature reaches 75°C (165°F).
   
5. Remove the chicken from the skillet and let it rest on a plate, loosely covered with foil, for at least 5 minutes to retain juices.
   
6. While the chicken rests, prepare the salsa verde by blending chopped parsley, cilantro, basil, minced garlic, capers, lemon juice, and olive oil until smooth and vibrant.
7. Slice the rested chicken breasts into thick strips, revealing a juicy interior with a golden crust.
8. Spoon a generous amount of the fresh salsa verde over the sliced chicken, allowing the bright herbs and lemon to coat each piece.
9. Garnish with extra herbs or lemon wedges if desired, and serve immediately for a bright, flavorful meal.

Notes

Ensure not to overcook the chicken to keep it moist. The salsa can be made ahead for even more flavor development.