Sauteed Chicken Breasts with Salsa Verde Recipe

Sauteed Chicken Breasts with Salsa Verde Recipe

How To Make Sauteed Chicken Breasts with Salsa Verde

Sink your teeth into these tender sauteed chicken breasts, served with a piquant and spicy salsa verde, for a belly-filling full meal!

Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes



  • cupflat leaf parsley leaves,lightly packed
  • 3tbspcapers,drained
  • 3garlic cloves
  • 4tsplemon juice
  • 1tspanchovy paste
  • ½tspdijon mustard
  • ¾tspsalt
  • ¼tspfresh ground black pepper
  • ½cupolive oil,plus 1 tbsp
  • 4chicken breasts,boneless
  • ¼tspdried thyme


  1. Put the parsley, capers, the whole garlic clove, the lemon juice, anchovy paste, mustard, ½ teaspoon of the salt and ⅛ teaspoon of the pepper into a food processor or blender. Pulse just to chop, 6 to 8 times.

  2. With the machine running, add the ½ cup of oil in a thin stream to make a slightly coarse puree.

  3. Leave this salsa verde in the food processor; if necessary, pulse to re-emulsify just before serving.

  4. In a large frying pan, heat the remaining tablespoon of oil over moderate heat. Season the chicken breasts with the remaining ¼ teaspoon salt and ⅛ teaspoon pepper and the thyme and put them in the hot pan

  5. Cook the chicken for about 5 minutes until brown. Turn and cook for about 3 minutes longer until almost done.

  6. Add the minced garlic and cook for 30 seconds, stirring. Cover the pan, remove from the heat, and let steam 5 minutes.

  7. Serve the breasts with their juices and then the salsa verde poured over the top, and enjoy!


  • Calories: 550.62kcal
  • Fat: 43.38g
  • Saturated Fat: 8.42g
  • Trans Fat: 0.18g
  • Monounsaturated Fat: 26.43g
  • Polyunsaturated Fat: 6.32g
  • Carbohydrates: 2.24g
  • Fiber: 0.69g
  • Sugar: 0.27g
  • Protein: 37.23g
  • Cholesterol: 112.21mg
  • Sodium: 527.07mg
  • Calcium: 45.00mg
  • Potassium: 464.66mg
  • Iron: 2.36mg
  • Vitamin A: 84.63µg
  • Vitamin C: 16.28mg
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