Step-by-Step Instructions

Prepare the Chicken

Season the chicken thighs generously with salt and pepper on both sides.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.

Once the oil is hot, add the chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for an additional 5 minutes.

Make the Salsa Verde

While the chicken is cooking, prepare the salsa verde. In a blender or food processor, combine the parsley, basil, capers, garlic, Dijon mustard, and lemon juice.

Blend until finely chopped, then gradually add the olive oil while blending until smooth. Season with salt and pepper to taste.

Cook the Chicken Through

After searing both sides of the chicken, reduce the heat to medium-low and cover the skillet. Cook for another 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F).

Combine and Serve

Once the chicken is cooked, remove it from the skillet and let it rest for about 10 minutes.

Pour the salsa verde over the chicken in the skillet, allowing it to warm through. Serve immediately.

Variations and Tips

Variations:

Substitute chicken thighs for chicken breasts or even fish like salmon for a lighter version.

Add a kick with red pepper flakes in the salsa verde for heat.

Dietary Substitutions:

For a low-carb option, serve with zucchini noodles or over a bed of leafy greens.

Make it gluten-free by ensuring all ingredients are certified gluten-free.