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, this Herb Chicken Breast is a good choice for many people….
Did you know that parsley has powerful health benefits? Well, it does. Through the years, many scientists and researchers have taken note to the miraculous effects of parsley. If you need the details, here they are…
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Chicken With Parsley Recipes
- Level: Intermediate
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 4 servings
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
- 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
- Preheat the oven to 375 degrees F.
- 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.
- 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.
- 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.
- 15 mins
- 1 hr 40 mins
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
- 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.
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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.
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.
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!
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:
- 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.
- 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.
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!
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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!
Health Benefits Of Parsley
1. Contains many important nutrients
Parsley offers many more nutrients than people suspect.
A 1/2 cup (30 grams) of fresh, chopped parsley provides:
- Calories: 11 calories
- Carbs: 2 grams
- Protein: 1 gram
- Fat: less than 1 gram
- Fiber: 1 gram
- Vitamin A: 108% of the Reference Daily Intake (RDI)
- Vitamin C: 53% of the RDI
- Vitamin K: 547% of the RDI
- Folate: 11% of the RDI
- Potassium: 4% of the RDI
The herb is rich in many vitamins, particularly vitamin K, which is needed for blood clotting and bone health
Parsley is also a great source of vitamins A and C — important nutrients with antioxidant properties
Additionally, it’s very low in calories yet packed with flavor, making it a great low-calorie ingredient for many recipes.
SUMMARYParsley is a low-calorie, nutrient-dense herb. It’s particularly rich in vitamins K, A, and C.
2. Rich in antioxidants
Parsley contains many powerful antioxidants that can benefit your health.
Antioxidants are compounds that prevent cellular damage from molecules called free radicals. Your body requires a healthy balance of antioxidants and free radicals to maintain optimal health
The main antioxidants in parsley are
- vitamin C
The fragrant herb is particularly rich in a class of antioxidants known as flavonoids. The two main flavonoids include myricetin and apigenin.
Studies show that diets rich in flavonoids may lower your risk of conditions, including colon cancer, type 2 diabetes, and heart disease .
Furthermore, beta carotene and lutein are two antioxidants known as carotenoids. Many studies associate higher intake of carotenoids with a reduced risk of certain diseases, including lung cancer
Vitamin C also has strong antioxidant effects and plays an important role in supporting immune health and protecting against chronic disease
Interestingly, dried parsley may be higher in antioxidants than fresh sprigs. In fact, one study found that the dried herb had 17 times more antioxidant content than its fresh counterpart
SUMMARYParsley contains many powerful antioxidants, which may help prevent cell damage and lower your risk of certain diseases.
3. Supports bone health
Your bones need certain vitamins and minerals in varying amounts to remain healthy and strong.
Parsley is packed with vitamin K — an essential nutrient for bone health. A 1/2 cup (30 grams) provides an impressive 547% of the RDI
Vitamin K helps build stronger bones by supporting bone-building cells called osteoblasts. This vitamin also activates certain proteins that increase bone mineral density — a measure of the amount of minerals present in your bones
Bone density is important, as a lower bone mineral density is associated with an increased risk of fractures — especially in older adults .
Some studies suggest that eating foods high in vitamin K may reduce your risk of fractures. One study found that higher vitamin K intake was associated with a 22% lower risk of fractures
Typical dietary intakes of vitamin K may be below the levels needed to improve bone mineral density and reduce fracture risk. Therefore, eating foods like parsley may benefit bone health
SUMMARYParsley is rich in vitamin K, which is an essential nutrient for optimal bone health. Eating foods high in this nutrient has been linked to a reduced risk of fractures and improved bone mineral density.
4. Contains cancer-fighting substances
Parsley contains plant compounds that may have anticancer effects.
Oxidative stress — a condition characterized by an imbalance in levels of antioxidants and free radicals — is associated with the development of certain chronic diseases, including cancer
Parsley is particularly rich in flavonoid antioxidants and vitamin C, which reduce oxidative stress in your body and may lower your risk of certain cancers.
For example, high dietary intake of flavonoids may reduce colon cancer risk by up to a 30%
Additionally, subgroups of certain flavonoids in parsley — such as myricetin and apigenin — have shown anticancer activity in test-tube and animal studies
Plus, eating foods rich in vitamin C may reduce your risk of cancer as well. A 1/2 cup (30 grams) of parsley provides 53% of the RDI for this nutrient.
One study found that increasing vitamin C by 100 mg per day reduced the risk of overall cancer by 7%. Moreover, increasing dietary vitamin C by 150 mg per day may lower prostate cancer risk by up to 21%
SUMMARYParsley contains various antioxidants — like flavonoids and vitamin C — that may provide cancer-fighting benefits.
5. Rich in nutrients that protect your eyes
Lutein, beta carotene, and zeaxanthin are three carotenoids in parsley that help protect your eyes and promote healthy vision. Carotenoids are pigments found in plants that have powerful antioxidant activity
Lutein and zeaxanthin may prevent age-related macular degeneration (AMD), an incurable eye disease and a leading cause of blindness around the world.
In fact, eating foods rich in lutein and zeaxanthin may reduce your risk of late AMD by up to 26%
beta carotene is another carotenoid that supports eye health. This carotenoid can be converted into vitamin A in your body
This conversion of beta carotene explains why parsley is very rich in vitamin A. A 1/2 cup (30 grams) of freshly chopped leaves provides 108% of the RDI for this vitamin
Vitamin A is essential for eye health, as it helps protect the cornea — the outermost layer of your eye — as well as the conjunctiva — the thin membrane covering the front of your eye and the inside of your eyelids
Parsley contains lutein, zeaxanthin, and beta carotene, plant compounds that protect eye health and may reduce your risk of certain age-related eye conditions like AMD.