Pan-Roasted Garlic and Herb Chicken Breasts with Chopped Salad and Creamy Caper Dressing Recipe

Name: Pan-Roasted Garlic and Herb Chicken Breasts with Chopped Salad and Creamy Caper Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 garlic cloves, finely chopped; 1 cup fresh flat-leaf parsley leaves (a few large handfuls), chopped; 1 teaspoon hot sauce, such as Tabasco (eyeball it); 6 tablespoons extra-virgin olive oil (EVOO); Salt and freshly ground black pepper; 4 6-to 8-ounce boneless, skinless chicken breast halves; 4 tablespoons mayonnaise, plain yogurt, or sour cream; 3 tablespoons capers, drained, coarsely chopped; 2 tablespoons red wine vinegar (eyeball it); 3 tablespoons fresh dill, chopped; 1 tablespoon Dijon mustard; 1 pint yellow cherry or grape tomatoes, halved; 1 large head of radicchio, thinly sliced; 6 scallions, thinly sliced; 1 seedless cucumber, cut in quarters lengthwise, then sliced into bite-size pieces; Crusty bread, sliced and toasted

Servings: persons

4 garlic cloves, finely chopped
1 cup fresh flat-leaf parsley leaves (a few large handfuls), chopped
1 teaspoon hot sauce, such as Tabasco (eyeball it)
6 tablespoons extra-virgin olive oil (EVOO)
Salt and freshly ground black pepper
4 6-to 8-ounce boneless, skinless chicken breast halves
4 tablespoons mayonnaise, plain yogurt, or sour cream
3 tablespoons capers, drained, coarsely chopped
2 tablespoons red wine vinegar (eyeball it)
3 tablespoons fresh dill, chopped
1 tablespoon Dijon mustard
1 pint yellow cherry or grape tomatoes, halved
1 large head of radicchio, thinly sliced
6 scallions, thinly sliced
1 seedless cucumber, cut in quarters lengthwise, then sliced into bite-size pieces
Crusty bread, sliced and toasted

1
Preheat the oven to 400F.
2
In a shallow dish, combine the garlic, parsley, hot sauce, 3 tablespoons of the EVOO, salt, and pepper.
3
Add the chicken breasts and coat in the mixture; marinate for 5 minutes.
4
While the chicken is marinating, in a bowl combine the mayonnaise with the capers, red wine vinegar, dill, mustard, and some pepper.
5
In a slow, steady stream, whisk in the remaining 3 tablespoons of the EVOO.
6
Preheat a large nonstick oven-safe skillet over medium-high heat.
7
Add the chicken to the hot pan and brown on each side for 2 to 3 minutes.
8
Transfer the skillet to the oven and roast the chicken for about 15 minutes, or until it is cooked through.
9
While the chicken is roasting, in a salad bowl combine the cherry tomatoes, radicchio, scallions, and cucumbers.
10
Pour the creamy caper dressing over the chopped veggies and toss to combine.
11
Serve the chicken breasts whole or sliced with some of the dressed chopped salad and the toasted bread.

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 garlic cloves, finely chopped, 1 cup fresh flat-leaf parsley leaves (a few large handfuls), chopped, 1 teaspoon hot sauce, such as Tabasco (eyeball it), 6 tablespoons extra-virgin olive oil (EVOO), and more.

Yes, Pan-Roasted Garlic and Herb Chicken Breasts with Chopped Salad and Creamy Caper Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pan-Roasted Garlic and Herb Chicken Breasts with Chopped Salad and Creamy Caper Dressing

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