Mediterranean Salsa Verde Chicken

Mediterranean Salsa Verde Chicken

This Mediterranean Salsa Verde Chicken combines juicy, pan-seared or baked chicken with a bright, zesty salsa verde sauce made from fresh herbs, olive oil, lemon, and capers. Unlike traditional Mexican salsa verde, this Mediterranean version uses parsley, basil, and mint for a bold herbaceous kick. It’s a quick, healthy, and low-carb dish that’s perfect for weeknight dinners, meal prep, or grilling season. Serve it with veggies, grains, or salad for a complete meal.

Prep & Cook Time:

Prep Time: 15 minutes

Cook Time: 20-25 minutes

Total Time: 35-40 minutes

Yield: 4 servings

Ingredients:

For the Chicken:

4 boneless, skinless chicken breasts (or thighs if preferred)

1 tbsp olive oil

1 tsp dried oregano

1 tsp garlic powder

½ tsp paprika

Salt and black pepper to taste

1 tbsp lemon juice (for marinating)

For the Mediterranean Salsa Verde:

½ cup fresh parsley, finely chopped

¼ cup fresh basil leaves, finely chopped

2 tbsp fresh mint, finely chopped (optional)

2 tbsp capers, rinsed and chopped

1 clove garlic, minced

1 tsp lemon zest

2 tbsp lemon juice

⅓ cup extra virgin olive oil

Salt and black pepper to taste

Optional: ¼ tsp red pepper flakes for heat

Instructions:

Prepare the Chicken:

In a bowl, combine chicken breasts, olive oil, oregano, garlic powder, paprika, lemon juice, salt, and pepper.

Let marinate for at least 15 minutes (or up to 4 hours in the fridge).

Cook the Chicken:

Pan-Seared Method:

Heat a large skillet over medium heat.

Cook chicken for 5-7 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C).

Oven-Baked Method:

Preheat oven to 400°F (200°C).

Place chicken on a baking sheet and bake for 20-25 minutes, flipping halfway, until fully cooked.

Make the Mediterranean Salsa Verde:

In a small bowl, mix parsley, basil, mint, capers, garlic, lemon zest, and lemon juice.

Stir in the olive oil and season with salt, black pepper, and red pepper flakes (if using).

Taste and adjust seasoning if needed.

Serve:

Slice the cooked chicken and spoon the Mediterranean salsa verde generously over the top.

Garnish with extra herbs or a squeeze of lemon if desired.

Serving Suggestions:

Serve with roasted vegetables, couscous, quinoa, or cauliflower rice.

Pair with a side of Greek salad or tzatziki for a full Mediterranean meal.

Works well for meal prep—store chicken and salsa separately and combine when ready to serve.

Tips:

Use Fresh Herbs:
For the best flavor, use fresh parsley, basil, and mint. Avoid dried herbs for the salsa verde—they won’t deliver the same brightness.

Marinate for Flavor:
For juicier, more flavorful chicken, marinate it for at least 15 minutes, but longer is better (up to 4 hours).

Don’t Overcook the Chicken:
Use a meat thermometer to cook chicken to 165°F (74°C) for perfect tenderness.

Make Salsa Verde Ahead:
The salsa verde can be made up to 2 days in advance. Store it in the fridge in a sealed container. Let it come to room temperature before serving to loosen the olive oil.

Chop Herbs by Hand:
For the best texture, finely chop herbs with a sharp knife instead of blending them. This gives the salsa a rustic, fresh texture rather than a puree.

Variations:

Protein Variations:

Grilled Chicken:
Grill the chicken for a smoky flavor that pairs perfectly with the fresh herb sauce.

Use Fish or Shrimp:
Try this salsa verde over grilled salmon, shrimp, or white fish for a seafood variation.

Vegan Option:
Serve the salsa verde over grilled eggplant, zucchini, or roasted cauliflower steaks for a plant-based meal.

Herb & Flavor Variations:

Add Dill or Cilantro:
Replace part of the parsley or basil with dill or cilantro for a different flavor profile.

Add Anchovies (Optional):
For a more traditional Italian-Mediterranean salsa verde, you can add 1-2 finely chopped anchovy fillets for extra umami (skip for a pescatarian or vegetarian version).

Swap Capers for Green Olives:
Use chopped green olives instead of capers for a briny twist.

Serving Variations:

With Pita or Flatbread:
Serve chicken and salsa verde in a pita wrap with fresh greens for a quick lunch.

Over Salads:
Slice the chicken and serve it on top of a Mediterranean salad or grain bowl with extra salsa verde as dressing.

With Pasta or Orzo:
Toss cooked orzo or pasta with a spoonful of salsa verde and serve the chicken on top for a complete meal.

Q&A:

Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs work perfectly. They are juicier and more forgiving if slightly overcooked.

Can I make the salsa verde without capers?

Absolutely. If you don’t like capers, substitute with chopped green olives, sun-dried tomatoes, or omit them for a simpler herb sauce.

How long does the salsa verde keep?

The Mediterranean salsa verde will last 2-3 days in the fridge. Store in a sealed container and stir before using. Bring to room temperature before serving to loosen the olive oil.

Can I use dried herbs for the salsa verde?

Fresh herbs are recommended for salsa verde. Dried herbs won’t give the same fresh, vibrant flavor.

Is this recipe low-carb and keto-friendly?

Yes! The chicken with salsa verde is naturally low-carb, keto-friendly, and gluten-free, especially when paired with veggies or cauliflower rice.

Nutrition Facts (Per Serving – Based on 4 Servings):

Note: Nutrition may vary depending on chicken cut and salsa verde portion.

Conclusion:

Mediterranean Salsa Verde Chicken is a fresh, vibrant, and healthy dish that’s as versatile as it is flavorful. The bright herb sauce transforms simple chicken into a Mediterranean-inspired meal that feels gourmet but is easy enough for any night of the week. With minimal carbs and lots of protein, it fits into keto, gluten-free, paleo, and clean eating lifestyles. Plus, it’s meal-prep friendly and perfect for grilling, baking, or pan-searing.

This recipe is a simple way to bring sunny Mediterranean flavors to your table with minimal effort and maximum taste!