Name: Sauteed Chicken Breasts with Salsa Verde Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: ⅔ cup flat leaf parsley leaves; 3 tbsp capers; 3 cloves garlic; 4 tsp lemon juice; 1 tsp anchovy paste; ½ tsp dijon mustard; ¾ tsp salt; ¼ tsp fresh ground black pepper; ½ cup olive oil; 4 boneless; ¼ tsp thyme

The fusion of the bold flavors of salsa verde with the subtle tenderness of sauteed chicken breasts creates a culinary delight that is both delicious and wholesome. This recipe is a treat for those who enjoy a blend of tangy and savory, making it a perfect main course for a hearty and nutritious meal.

Photos of Sauteed Chicken Breasts with Salsa Verde Recipe

The key ingredient for this recipe that may not be commonly found is anchovy paste. This product adds a unique savory flavor, known as umami, to dishes. It is usually found in the condiments or canned fish aisle of most supermarkets. Additionally, capers, which add a tangy flavor to the dish, can typically be found in the pickles and olives aisle.

Sauteed Chicken Breasts with Salsa Verde Ingredients

Flat leaf parsley leaves: A type of herb that adds a fresh and just slightly bitter flavor to dishes.

Capers: Small flower buds that have been pickled and offer a tangy and slightly lemony flavor.

Garlic: A fundamental seasoning that contributes a strong, pungent flavor to the recipe.

Lemon juice: Adds a tangy freshness that complements the other flavors in the dish.

Anchovy paste: It adds a deep, savory flavor, helping to create a complex taste profile.

Dijon mustard: Adds both tanginess and a bit of heat to the dish.

Salt: Enhances the other flavors in the dish.

Black pepper: Adds a bit of heat and flavor depth to the dish.

Olive oil: Used for sauteing and also adds a rich, fruity flavor to the dish.

Chicken breasts: The main protein of the dish, chicken is versatile and pairs well with a wide range of flavors.

Thyme: Herb that adds a slightly floral, peppery taste.

One reader, Debera Her says:

This sautéed chicken breasts with salsa verde recipe is a game-changer! The salsa verde adds a burst of fresh, zesty flavor to the tender chicken. It's a delightful dish that's easy to prepare and impresses every time. I highly recommend trying it for a delicious and satisfying meal.

Debera Her

Cooking Techniques for Sauteed Chicken Breasts with Salsa Verde

How to make salsa verde: Combine parsley, capers, garlic, lemon juice, anchovy paste, mustard, salt, and pepper in a food processor. Pulse to chop, then slowly add olive oil to make a slightly coarse puree.

How to cook chicken breasts: Season the chicken with salt, pepper, and thyme. Brown the chicken in a frying pan, then add minced garlic and cook for 30 seconds. Cover the pan, remove from heat, and let the chicken steam for 5 minutes.

How to serve: Pour the salsa verde over the cooked chicken breasts and serve with their juices.

How to pair with wine: Serve with a clean, crisp, lightly fruity Italian white wine such as Soave Classico or Vernaccia di San Gimignano.

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

Serves:

Ingredients

⅔cupflat 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

Instructions

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.
With the machine running, add the ½ cup of oil in a thin stream to make a slightly coarse puree.
Leave this salsa verde in the food processor; if necessary, pulse to re-emulsify just before serving.
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
Cook the chicken for about 5 minutes until brown. Turn and cook for about 3 minutes longer until almost done.
Add the minced garlic and cook for 30 seconds, stirring. Cover the pan, remove from the heat, and let steam 5 minutes.
Serve the breasts with their juices and then the salsa verde poured over the top, and enjoy!

Nutrition

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

Pro Tip for Perfecting Sauteed Chicken Breasts

When making the salsa verde, it's important to add the olive oil in a thin, steady stream while the food processor is running. This process, known as emulsification, helps to blend the oil with the other ingredients, creating a smooth and creamy sauce. If the oil is added too quickly, the sauce may separate or become too thick. So, take your time and pour slowly for the best results.

Time-Saving Tips for Making Sauteed Chicken with Salsa Verde

Prep ahead: Prepare the salsa verde in advance and store it in an airtight container in the refrigerator for up to 3 days. This will save time when you're ready to cook the chicken.

One-pan wonder: Use the same pan to cook the chicken and make the salsa verde to minimize clean-up time.

Quality ingredients: Use pre-minced garlic and pre-washed parsley to save time on prep work.

Batch cooking: Cook extra chicken breasts and freeze them for future use in salads, sandwiches, or pasta dishes.

Kitchen tools: Utilize a food processor for quick and efficient preparation of the salsa verde.

Substitute Ingredients For Sauteed Chicken Breasts with Salsa Verde Recipe

flat leaf parsley leaves - Substitute with cilantro: Cilantro has a similar fresh and bright flavor to parsley, and it will provide a slightly different but complementary taste to the salsa verde.
capers - Substitute with chopped green olives: Chopped green olives can provide a similar briny and tangy flavor to the salsa verde, adding a unique twist to the dish.
garlic - Substitute with shallots: Shallots can offer a milder, slightly sweet flavor compared to garlic, adding a different depth to the salsa verde.
lemon juice - Substitute with lime juice: Lime juice can provide a similar citrusy tang to the salsa verde, offering a refreshing and zesty flavor to the dish.
anchovy paste - Substitute with miso paste: Miso paste can provide a savory and umami-rich flavor similar to anchovy paste, adding depth and complexity to the salsa verde.
dijon mustard - Substitute with whole grain mustard: Whole grain mustard can offer a similar tangy and slightly spicy flavor, adding texture and a pop of flavor to the salsa verde.
olive oil - Substitute with avocado oil: Avocado oil can provide a similar richness and smooth texture to the salsa verde, with a subtle nutty flavor that complements the dish.
boneless chicken breasts - Substitute with boneless turkey breasts: Turkey breasts can be a lean and flavorful alternative to chicken, offering a slightly different taste and texture to the dish.
thyme - Substitute with oregano: Oregano can provide a similar earthy and aromatic flavor to the salsa verde, adding a different herbaceous note to the dish.

Plating Ideas for Sauteed Chicken Breasts with Salsa Verde

Elevate the plating: Arrange the sautéed chicken breasts on the plate with precision, ensuring they are positioned elegantly and attractively.
Garnish with vibrant herbs: Sprinkle the dish with freshly chopped flat leaf parsley to add a pop of color and a touch of freshness.
Drizzle with salsa verde: Artfully spoon the vibrant salsa verde over the chicken breasts, allowing it to cascade down the sides for an enticing presentation.
Incorporate contrasting textures: Consider adding a delicate sprinkle of capers for a burst of briny flavor and a subtle crunch.
Accentuate with lemon zest: Grate a hint of lemon zest over the dish to infuse it with a bright, citrusy aroma and a visually appealing touch.
Emphasize the use of negative space: Utilize the plate to create a visually striking contrast, ensuring the dish stands out and captures attention.
Choose elegant tableware: Select fine dining plates and utensils to complement the sophistication of the dish and elevate the overall dining experience.
Consider the wine pairing: Present the dish alongside a carefully chosen Italian white wine, enhancing the overall dining experience and complementing the flavors of the meal.

Essential Kitchen Tools for Making This Recipe

Food processor: A food processor is a versatile kitchen appliance used for chopping, slicing, shredding, and pureeing ingredients. It's perfect for making the salsa verde in this recipe.
Blender: A blender is used to mix and emulsify ingredients, making it a great tool for creating smooth purees and sauces like the salsa verde.
Frying pan: A frying pan, also known as a skillet, is essential for sautéing the chicken breasts to perfection.
Knife: A sharp knife is necessary for mincing garlic and preparing the ingredients for the salsa verde.
Cutting board: A cutting board provides a stable surface for chopping and mincing ingredients, ensuring safety and precision in the kitchen.
Measuring spoons: Measuring spoons are used to accurately portion out the various spices and seasonings required for the recipe.
Measuring cup: A measuring cup is essential for accurately measuring and pouring the olive oil used in the salsa verde.
Spatula: A spatula is useful for flipping and turning the chicken breasts while they are being sautéed in the frying pan.
Tongs: Tongs are helpful for handling the chicken breasts as they cook and for transferring them to a serving platter.
Food processor: A food processor is a versatile kitchen appliance used for chopping, slicing, shredding, and pureeing ingredients. It's perfect for making the salsa verde in this recipe.

Storing and Freezing Instructions for Sauteed Chicken

To store leftover sauteed chicken breasts with salsa verde, allow the chicken to cool completely to room temperature before placing it in an airtight container. Pour any remaining pan juices over the chicken and spoon the salsa verde on top. Seal the container tightly and store it in the refrigerator for up to 3-4 days.
If you want to freeze the chicken breasts for later use, wrap each piece individually in plastic wrap or aluminum foil, making sure to remove as much air as possible. Place the wrapped chicken in a freezer-safe container or a resealable freezer bag. Label the container with the date and contents, and store it in the freezer for up to 3 months.
To freeze the salsa verde separately, transfer it to a freezer-safe container, leaving some headspace for expansion. Cover the surface of the salsa verde with a thin layer of olive oil to prevent oxidation and discoloration. Seal the container tightly, label it with the date and contents, and store it in the freezer for up to 6 months.
When you're ready to enjoy the frozen sauteed chicken breasts, remove them from the freezer and let them thaw in the refrigerator overnight. To reheat, place the chicken in a baking dish, cover it with foil, and bake in a preheated 350°F (175°C) oven for about 15-20 minutes, or until heated through.
To thaw the frozen salsa verde, transfer the container from the freezer to the refrigerator and let it thaw overnight. Once thawed, stir the salsa verde well to reincorporate any separated oil. If the texture seems a bit grainy, you can pulse it in a food processor or blender to restore its smooth consistency.

How To Reheat Leftover Sauteed Chicken Breasts

To reheat leftover sauteed chicken breasts with salsa verde, preheat your oven to 350°F (175°C). Place the chicken in an oven-safe dish and cover it with foil. Bake for about 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Remove the foil for the last 5 minutes to crisp up the exterior. Serve the reheated chicken with the reserved salsa verde on top.
Another option is to reheat the chicken breasts in a skillet on the stovetop. Add a small amount of olive oil or butter to the pan and heat it over medium heat. Place the chicken in the skillet and cover it with a lid. Cook for about 5-7 minutes on each side, or until heated through. Spoon the salsa verde over the chicken and serve.
For a quick and easy method, you can also reheat the sauteed chicken breasts in the microwave. Place the chicken on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through. Be careful not to overheat the chicken, as it can quickly dry out in the microwave. Serve the reheated chicken with the salsa verde on top.
If you have leftover salsa verde, you can also use it as a flavorful base for a quick chicken soup. Shred the leftover chicken and add it to a pot with the salsa verde, some chicken broth, and any additional vegetables you like (such as carrots, celery, or potatoes). Simmer the soup until the vegetables are tender and the flavors have melded together.

Interesting Trivia About Sauteed Chicken Breasts with Salsa Verde

The salsa verde in this recipe is a traditional Italian sauce that adds a burst of flavor to the sautéed chicken breasts. It's a versatile condiment that can also be used as a dip, marinade, or dressing for various dishes. Salsa verde is known for its vibrant green color, which comes from the fresh parsley and other herbs used in its preparation. It's a great way to add a zesty and herbaceous touch to your meals.

Budget-Friendly Sauteed Chicken Breasts with Salsa Verde

This sauteed chicken breasts with salsa verde recipe is a cost-effective option for households. The use of simple, fresh ingredients like parsley, lemon juice, and olive oil keeps the cost reasonable. The versatility of the dish allows for easy customization based on available ingredients. The approximate cost for a household of 4 people would be around $20-$25. Overall Verdict: 8.

Is This Sauteed Chicken Dish Healthy or Not?

The sauteed chicken breasts with salsa verde recipe is a relatively healthy dish, offering a balance of lean protein, healthy fats, and flavorful herbs. The chicken breasts provide a good source of protein, while the olive oil and anchovies contribute healthy omega-3 fatty acids. The parsley, capers, garlic, and lemon juice in the salsa verde add vibrant flavors and beneficial antioxidants.

However, there are a few aspects that could be improved to make the recipe even healthier:

Reduce the amount of olive oil in the salsa verde to lower the overall calorie and fat content
Use skinless chicken breasts to minimize saturated fat intake
Incorporate more vegetables into the dish, such as sauteed spinach or roasted bell peppers, to increase fiber and nutrient density
Opt for low-sodium capers and anchovies to control salt intake

To further enhance the nutritional value of this recipe, consider the following suggestions:

Serve the chicken and salsa verde over a bed of quinoa or whole-grain pasta for added fiber and complex carbohydrates
Add a side salad with mixed greens, cherry tomatoes, and a light vinaigrette to boost vegetable intake
Garnish with fresh herbs like basil or oregano for extra flavor and antioxidants
Use organic, free-range chicken breasts for improved quality and animal welfare standards

Our Editor's Opinion on This Sauteed Chicken Recipe

The sautéed chicken breasts with salsa verde recipe is a delightful combination of flavors and textures. The salsa verde adds a zesty and herbaceous punch to the tender and juicy chicken breasts. The use of capers, anchovy paste, and lemon juice in the salsa verde creates a harmonious balance of savory and tangy notes. The cooking method ensures the chicken remains moist and flavorful, while the addition of thyme enhances the overall aroma. This dish pairs beautifully with a clean, crisp Italian white wine, complementing the vibrant flavors. It's a simple yet elegant dish that is sure to impress.

Enhance Your Sauteed Chicken Breasts with Salsa Verde Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes infused with roasted garlic and a hint of parmesan cheese, creating the perfect side dish to complement the sauteed chicken breasts with salsa verde.

Grilled Asparagus with Lemon Zest: Fresh asparagus spears grilled to perfection and finished with a sprinkle of zesty lemon zest, adding a burst of brightness to the plate alongside the flavorful chicken and salsa verde.

Honey Glazed Carrots with Thyme: Tender carrots glazed in a sweet honey sauce and sprinkled with aromatic thyme, providing a delightful balance of sweetness and earthiness to accompany the savory sauteed chicken breasts with salsa verde.

Similar Recipes to Try If You Enjoy This Dish

Grilled Vegetable Skewers: Marinate your favorite vegetables and grill them on skewers for a delicious and healthy side dish or main course.

Braised Beef Short Ribs: Slow cook beef short ribs in a flavorful broth until they are tender and falling off the bone. Serve with mashed potatoes or creamy polenta for a comforting meal.

Mango Coconut Panna Cotta: Create a creamy and tropical dessert by combining mango puree and coconut milk to make a silky panna cotta. Top with fresh fruit for a refreshing finish.

Ideal Starters and Sweet Endings for This Sauteed Chicken Meal

Appetizers:

Stuffed Mushrooms: Savory and satisfying, these stuffed mushrooms are a perfect way to start your meal. Filled with a flavorful mixture of herbs, cheese, and breadcrumbs, they are sure to impress your guests.

Bruschetta: This classic Italian appetizer is a great way to awaken your taste buds. The combination of crispy bread, ripe tomatoes, garlic, and basil creates a burst of fresh flavors in every bite.

Desserts:

Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The perfect way to satisfy your sweet tooth after a savory meal.

Berry Parfait: Layered with fresh berries, creamy yogurt, and crunchy granola, this berry parfait is a light and refreshing dessert option. The combination of sweet and tangy flavors makes it a delightful way to end any meal.

Why trust this Sauteed Chicken Breasts with Salsa Verde Recipe:

This sautéed chicken breasts with salsa verde recipe offers a burst of fresh flavors and vibrant colors. The salsa verde is a zesty blend of flat leaf parsley leaves, capers, and lemon juice, creating a tangy and herbaceous topping for the succulent chicken breasts. The method of cooking the chicken ensures a juicy and tender result, while the addition of thyme infuses a subtle earthy aroma. The recipe's detailed instructions and wine pairing suggestion reflect a thoughtful and well-crafted culinary experience, inspiring trust and confidence in its delicious outcome.

Join the discussion about this delicious Sauteed Chicken Breasts with Salsa Verde Recipe in the Recipe Sharing forum and let us know your thoughts!

FAQ:

Can I use a different herb instead of parsley for the salsa verde?

Yes, you can substitute parsley with other herbs like cilantro or basil for a different flavor profile.

Can I omit the anchovy paste from the salsa verde?

Absolutely, you can omit the anchovy paste if you prefer a vegetarian version or if you're not a fan of its flavor. The salsa verde will still be delicious.

Can I use bone-in chicken breasts for this recipe?

Yes, you can use bone-in chicken breasts, but you may need to adjust the cooking time to ensure they are fully cooked through.

Can I make the salsa verde ahead of time?

Yes, you can make the salsa verde ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Just give it a stir before serving.

What can I serve as a side dish with the sautéed chicken breasts and salsa verde?

You can serve the chicken with a variety of sides such as roasted vegetables, a simple green salad, or some crusty bread to soak up the delicious salsa verde. It also pairs well with rice or quinoa.