Chicken With Parsley Recipes

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Chicken with Parsley is a fantastic dish that you can cook up in a flash if you have a lot of things to do. It is really easy to find and can be a tasty alternative to red meat. It’s also quite high in protein, so as an all-purpose food, it’s a good choice for many people….

Chicken With Parsley Recipes – I’ve noticed that some people still don’t know how to cook chicken with parsley recipes and therefore we created this post.

Related Post: How To Shred Chicken With Mixer

Parsley Butter Stuffed Chicken Breast with Jus

  • Level: Intermediate
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 servings

Ingredients

For the chicken: 

2 tablespoons olive oil

4 (6 to 8-ounce) bone-in chicken breasts, wings attached, skin on, first and second wing joints removed

1 1/4 teaspoons kosher salt

1/2 teaspoon plus 1/8 teaspoon freshly ground white pepper

Parsley Butter, recipe follows

Parsley Butter:

2 sticks (1/2 pound) of unsalted butter, at room temperature

1 cup minced fresh parsley leaves

1 lemon, juiced

2 tablespoons chopped garlic

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Directions

  1. Preheat the oven to 375 degrees F.
  2. Set a 12-inch to saute pan over medium-high heat and add the olive oil. Season the chicken breasts with 1 teaspoon of kosher salt, and 1/2 teaspoon of white pepper. Place the chicken skin side down in the pan and sear until the skin begins to caramelize, about 3 to 4 minutes, then set aside to cool slightly. Place the chicken skin side up onto a sheet pan and put 2 tablespoons of the parsley butter underneath the skin. Roast the chicken until well caramelized and cooked through about 20 minutes. Remove the pan from the oven and allow it to cool slightly.
  3. Meanwhile, deglaze the pan with 3 tablespoons of the Parsley Butter, scraping up the browned bits. Set aside until chicken is cooked through and top with melted butter.

Parsley Butter:

  1. Put the butter in a medium bowl and cream with a wooden spoon or rubber spatula. Add the remaining ingredients and mix well. Place on a large sheet of plastic wrap and form into a cylinder, about 1 1/2 inches in diameter. Roll up in the plastic wrap, pushing in as you go, to form a tight log. Refrigerate or freeze until needed.

Lemon, Parsley, and Parmesan plus Chicken and Potatoes

Your roast chicken will reach new heights with this simple sauce.

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Lemon, Parsley, and Parmesan plus Chicken and Potatoes
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Recipe Summary

Prep:

15 mins

Total:

1 hr 40 mins

Servings:

6

Ingredients

For the Chicken and Potatoes

  • 1 whole organic chicken (about 3 1/2 pounds)
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1/2 cup finely chopped flat-leaf parsley
  • 1 lemon, halved
  • 1 pound fingerling potatoes, halved or cut into thirds if large

For the Sauce

  • 2 cloves garlic, minced
  • 1/2 cup finely chopped flat-leaf parsley
  • 1/2 cup extra-virgin olive oil
  • 1 lemon, zested (2 teaspoons) and juiced (1 1/2 tablespoons)
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon coarse salt
  • Pinch of red pepper flakes

Directions

Instructions Checklist

  • Step 1 Preheat oven to 425 degrees. Place chicken, breast side up, on a baking sheet. Rub with 2 tablespoons oil; season generously with salt and pepper. Place parsley and 1 lemon half in the cavity. Tie legs together with kitchen twine.
  • Step 2 Toss potatoes and 2 tablespoons of oil. Drizzle with juice from the remaining lemon half. Season with salt and pepper. Scatter potatoes along with the chicken.
  • Step 3 Roast for 15 minutes. Reduce temperature to 375 degrees; cook for 25 minutes. Rotate the pan, toss potatoes, and cook until potatoes and chicken are golden brown and a thermometer inserted into the thickest part of the chicken’s thigh reaches 165 degrees, about 25 minutes more. Let chicken and potatoes stand for 10 minutes.
  • Step 4 Meanwhile, make the sauce: Combine ingredients. After 10 minutes, brush sauce on chicken and drizzle on potatoes.

Related Post: Chicken With Curly Feathers

Herb Chicken Breast

This easy Herb Chicken Breast is marinated in parsley, basil, cilantro, garlic, and lemon juice and can be baked, grilled, or cooked in a skillet.

220 CALORIES1g CARBS7g FAT32g PROTEIN

Herb chicken breast with an herb spice rub on a plate with fresh parsley.

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Herb Chicken Breast Recip

Make this delicious Herb Chicken packed with tons of fresh flavor from herbs, lemon juice, and garlic. Serve it with some Crispy Baked Broccoli or Easy Roasted Potatoes.

Slender Kitchen Videos

You heard it here first: Boneless, skinless chicken breasts are the new black. Okay maybe they’re not something you wear but they seemingly go with everything, right? I can’t think of one period of time in the past, say, six years when I haven’t had at least two packages in the freezer. They’re a go-to protein, as easy to throw on the grill as they are to throw in the crock pot. You can make them any which way and they’re still delicious.

That being said, however, I do realize that sometimes we all fall into ruts. You find a recipe that you love and keep making it over and over. And just when you think you’ll never get tired of it, one day, you just… can’t eat one more bite.

That’s why I think one of the most common requests we hear from folks is the need for new and exciting recipes for boneless and skinless chicken breasts. It’s such a common choice for people looking to lose weight or eat clean but the reality is that the same simple baked or boiled chicken day in and day out can get boring.

That’s where this recipe for herb chicken breast comes in handy. The next time you stare at a package of chicken breasts, don’t despair! Try this recipe and forever change how you think about chicken. The recipe yields a moist and delicious chicken every time and the best part is that you can mix it up in lots of ways!

Chicken breast covered in an herb rub and seared in a pan.
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How Can I Customize This Herb Chicken Breast?

As many recipes as there are for chicken (a gajillion, right off the top of my head) are the numbers of ways you can change this recipe up. Whatever you choose, just follow the instructions below for a guaranteed moist and delicious chicken every time.

  • Change out the parsley for rosemary, oregano, tarragon, sage, dill, or cilantro — or a mixture of some or all of them.
  • Use lime juice or orange juice instead of lemon juice.
  • Add some red pepper flakes or hot sauce to kick the flavor up to your favorite spice level.
  • Add Cajun spices to the chicken and feel like you’re down in New Orleans.
  • Toss in some shallots or green onions.
  • Cover it in herbs and Parmesan for a yummy, cheesy baked chicken crust.
  • Add Dijon (dried or out of a bottle) to the mixture if you like a good mustard flavor.

How Can I Freeze this Herb Chicken Breast?

Chicken is so easy to batch cook. Oftentimes you find the chicken in huge packages anyway and I always think if you’re going to go through all the effort to cook something, might as well make it a double batch and free some (or use it for leftovers).

You can freeze it one of two ways:

  1. Season the chicken and then lay it down in a single row on a sheet of parchment paper on a baking sheet, and pop them in the freezer. After the chicken has frozen (a couple of hours should do it), take the breasts off the sheet and put them in a Ziploc bag, then back into the freezer.
  2. Freeze fully seasoned and cooked chicken once it has reached room temperature. You can go ahead and put this chicken in a bag or airtight container and skip the parchment paper step.

The chicken will keep for about 2-3 months either way in your freezer.

Herb chicken breast with a browned crispy exterior and minced parsley on top.
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Can I Use Chicken Thighs?

Yes, chicken thighs are great in this dish as well and also take on just about any marinade or spice blend you can dream up. Keep in mind that the chicken thighs are slightly higher in fat and calories, though some people swear by the taste of them over that of the white breast meat. If your thighs are on the smaller side, they will cook more quickly. Pay attention while they cook so that they don’t become overdone.

Whether you choose breasts or thighs or some other chicken preparation, there’s one sure way to know when they are done. Stick a meat thermometer into the meatiest part. If it reads 165 degrees F, you’re good to go!

Related Post: Mayo Parmesan Chicken With Breadcrumbs

Tips & Tricks for Cooking Chicken

  • Go ahead and pound that chicken into a cutlet to ensure even baking time. To avoid a mess, pound it between two pieces of plastic wrap or in a plastic baggie with the air taken mostly out.
  • There is no need to rinse your chicken first, and in fact, studies have shown that rinsing your chicken only contaminates more surfaces in your kitchen. If your chicken is too moist, you can always pat it down with a paper towel before seasoning.
  • For the moistest chicken (say that three times fast), leave your chicken out about 20-30 minutes before cooking it to allow it to come to room temperature. Rumor has it all the best chefs do that before cooking their chicken.
  • If you can, only flip that chicken once to ensure even cooking. If it doesn’t easily come up to flip after cooking on one side — it’s not ready!

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