Chicken with Tarragon Salsa Verde
Elevate your dinner game with this delightful Chicken with Tarragon Salsa Verde. Tender chicken breasts are seared to perfection and topped with a vibrant, herbaceous salsa verde made from fresh tarragon, parsley, and zesty lemon juice. This dish is not only visually stunning but also packed with flavor, making it perfect for weeknight dinners or special occasions. Simple yet sophisticated, it’s guaranteed to impress your guests and leave them asking for the recipe.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup fresh tarragon leaves
- 1 cup fresh parsley leaves
- 3 garlic cloves, minced
- 2 tbsp freshly squeezed lemon juice
- 1/3 cup extra virgin olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp red wine vinegar
Instructions
- Prepare your ingredients by washing and drying the herbs thoroughly.
- In a food processor, blend together tarragon, parsley, garlic, lemon juice, olive oil, salt, pepper, and red wine vinegar until smooth.
- Heat olive oil in a skillet over medium-high heat. Season chicken breasts with salt and pepper and cook until golden brown on both sides and fully cooked through (about 6-7 minutes per side).
- Remove from heat and drizzle generously with the salsa verde; let sit for a minute before serving.
- Plate alongside roasted vegetables or a crisp salad, adding more salsa verde on top if desired.
Nutrition
- Serving Size: 1 chicken breast (170g)
- Calories: 380
- Sugar: 1g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 110mg
Keywords: For a twist, substitute tarragon with fresh basil or add red pepper flakes for heat. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat gently on low heat to maintain moisture.