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Epicurious

Pan-Roasted Chicken with Cilantro-Lime Salsa Verde

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Not just for chicken, this cilantro-lime salsa verde holds up well in the refrigerator. Keep an extra batch around for spooning over fish, steak, or vegetables.

Recipe information

  • Yield

    4 Servings

Ingredients

2 cups (packed) fresh cilantro leaves plus more for garnish
1/2 cup (packed) flat-leaf parsley leaves
6 tablespoons olive oil, divided
2 tablespoons (or more) fresh lime juice
1 garlic clove, minced
1/2 teaspoon finely grated lime zest
Kosher salt and freshly ground black pepper
4 6-ounce skinless, boneless chicken breasts
Steamed brown rice, optional

Preparation

  1. Step 1

    Preheat oven to 400°. Pulse cilantro and parsley in a food processor until finely chopped (you should have about 2 cups). Alternatively, finely chop with a knife. Transfer herbs to a medium bowl; whisk in 4 Tbsp. oil, 2 Tbsp. lime juice, garlic, and lime zest. Season with salt, pepper, and more lime juice, if desired.

    Step 2

    DO AHEAD: Can be made 5 days ahead. Cover and keep chilled; return to room temperature before using.

    Step 3

    Season chicken breasts with salt and pepper on both sides. Heat remaining 2 Tbsp. oil in a large nonstick ovenproof skillet over medium-high heat. Cook chicken breasts until golden brown, about 3 minutes per side. Transfer to oven and roast until chicken is cooked through, 8–10 minutes.

    Step 4

    Thinly slice chicken breasts. Divide among plates and drizzle salsa verde over. Serve with rice, if desired.

Nutrition Per Serving

One serving contains:
Calories (kcal) 370
Fat (g) 23
Saturated Fat (g) 3.5
Cholesterol (mg) 100
Carbohydrates (g) 2
Dietary Fiber (g) 1
Total Sugars (g) 0
Protein (g) 40
Sodium (mg) 240
TagsChicken BreastChickenPoultryCilantroHerbs & SpicesLimeCitrusFruitParsleyQuickWeeknight MealsMainNut FreeDairy FreeGluten FreeKetoRoastDinnerBon Appétit
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