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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.