Here’s an easy peasy chicken din: Grilled Chicken with Basil Parsley Sauce. It is literally my son’s favorite dish right now. He asked if I could make it every day. He ate three servings of this the first night, and all of the leftovers the second night.
As long as you remember to marinate the chicken at least thirty minutes ahead, you are good to go. This uses thin cut chicken breast so it cooks up super quick. Just make sure you cook it in batches because overcrowding your grill pan is no bueno. Your chicken will end up poached rather than grilled.
I always keep fresh basil on my windowsill and parsley in my veg drawer so making this is a cinch. It goes great with pasta, rice, a salad. Whatevs!
And you can make the basil parsley sauce ahead as well. I’m a big big fan of make-ahead things because I like to have as much cleaned in the kitchen before I sit my bootie down to actually eat. One of my OCD qualities. For sure.
When I made this, I served the super amazing Lemon Fusilli with Arugula by Barefoot Contessa.
Link to that awesomeness is here: Lemon Fusilli with Arugula.
And onto the chicken recipe:
Grilled Chicken with Basil Parsley Sauce
Course: Main, ChickenCuisine: ItalianDifficulty: Easy4
servings40
minutes15
minutesIngredients
- For the chicken
6-8 thin-cut boneless, skinless chicken breast
2 tsp. fresh thyme, minced or 3/4 tsp. dried thyme
Juice from 1 lemon, about 3 Tbsp.
1/4 cup extra virgin olive oil
Salt and pepper to taste
- For the basil parsley sauce
1 cup fresh basil
1/2 cup flat leaf parsley
1 garlic clove
Zest and juice of one lemon
1/2 cup extra virgin olive oil
Salt and pepper to taste
Directions
- For the chicken
- In a glass bowl, whisk together thyme, lemon juice, olive oil and salt and pepper to make a marinade.
- Place chicken breasts in the bowl. Coat the chicken with the marinade. Cover with a lid or plastic wrap. Set in refrigerator for at least 30 minutes up to 8 hours.
- When ready to cook, place a grill pan over medium high heat. Grill chicken in batches about 4 minutes per side. Chicken should be nicely browned and cooked through. Set aside cooked chicken in a covered dish while grilling the second or third batch.
- Serve immediately or at room temp with the sauce listed below.
- For the basil parsley sauce
- In a blender or a food processor, place basil, parsley, garlic clove, lemon zest and juice, olive oil and salt and pepper. Puree until smooth. Scrape sides if necessary and puree again for 20 seconds. Adjust seasonings if necessary.
To serve: Plate a slice of chicken with a tablespoon or two of the bright basil parsley sauce. Devour!
