Pan-Seared Chicken with Fresh Herb and Caper Salsa Verde

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pan-seared chicken breasts served with a vibrant salsa verde made from fresh herbs and capers, delivering a bright, zesty finish. This Mediterranean-inspired chicken recipe, ready in about 22 minutes, pairs boneless skinless chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 2 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (~6 oz each), then season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5-6 minutes on each side until golden brown and an internal temperature of 165°F is reached.
  3. Step 3: While the chicken cooks, combine 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh basil leaves, 1 tbsp rinsed and chopped capers, 2 tbsp fresh lemon juice, 1 minced garlic clove, and 1/4 tsp red pepper flakes in a small bowl, stirring until well mixed and fragrant.
  4. Step 4: Remove the chicken from the skillet and let rest for 5 minutes. Spoon the fresh herb salsa verde generously over each chicken breast before serving.

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