Green Goddess Chicken Recipe Herby
There’s a special kind of magic that happens when you combine tender, juicy chicken with a sauce that’s bursting with fresh, green herbs. This Green Goddess Chicken recipe is precisely that—a dish that feels both wholesome and wonderfully indulgent. The sauce, a vibrant blend of soft herbs, creamy yoghurt, and a hint of lemon, blankets the perfectly cooked chicken, creating a meal that’s bright, satisfying, and full of life. It’s one of those dinners that looks impressive on the plate but is surprisingly straightforward to pull together on a busy weeknight. My kids absolutely devour this every time I make it, often asking for extra sauce to drizzle over their potatoes.
The name “Green Goddess” has its roots in a salad dressing from the 1920s, but this interpretation brings it firmly into the modern kitchen as a versatile and healthy chicken sauce. We’re not just making a dressing here; we’re creating a complete flavour profile that elevates a simple chicken breast into something memorable. The secret is in the balance—the creaminess of the yoghurt, the fresh punch of parsley and coriander, the subtle aniseed note of tarragon, and the sharp, salty kick from a couple of key ingredients.
This herby chicken recipe is ideal when you want a dinner that feels light yet substantial. It works beautifully for a family meal during the week, but it’s also elegant enough to serve when you have friends over. It’s a celebration of fresh ingredients that come together to make a truly delicious and healthy chicken dinner.
Recipe Overview
This Green Goddess Chicken recipe features pan-seared chicken breasts served with a vibrant, creamy sauce made from a generous mix of fresh herbs, Greek yoghurt, and a touch of mayonnaise for richness. The flavour is zesty, fresh, and deeply savoury, with the herbs taking centre stage. After testing this recipe five times, I finally got the balance of acidity and creaminess in the sauce just right, ensuring it complements the chicken without overpowering it.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Green Goddess Chicken Recipe
- Genuine Flavour: The sauce is packed with fresh parsley, coriander, chives, and tarragon, giving it a complex, layered herby taste. The anchovy and garlic provide a deep umami base, while the lemon juice cuts through the richness with a bright, zesty finish.
- Ready in Under 40 Minutes: From start to finish, this entire meal comes together in about 35 minutes, making it a fantastic option for a weeknight dinner that doesn’t compromise on taste.
- Flexible Recipe: Don’t have tarragon? You can easily swap it for fresh dill or basil. You can also adjust the consistency of the green sauce by adding more or less yoghurt, making it your own.
- Great for Healthy Eating: This dish is packed with protein and fresh greens. It’s a healthy chicken recipe that feels satisfying and nourishing, especially when paired with a fresh salad or steamed vegetables. If you’re looking for other healthy dinner ideas, our Stuffed Peppers With Rice Recipe is another great choice.
- Family Tested: This is one of those rare dishes that pleases everyone at my table. The vibrant colour of the sauce intrigues the little ones, and the flavour always gets compliments from the grown-ups.
Ingredients You’ll Need
For this recipe, using fresh, good-quality herbs is key to achieving that signature vibrant green sauce. When it comes to the yoghurt, I always reach for a full-fat Greek yoghurt like Fage Total; its thickness creates a wonderfully creamy texture that low-fat versions can’t quite match.
- For the Chicken:
- 4 boneless, skinless chicken breasts (about 150-170g each)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Green Goddess Sauce:
- 50g fresh flat-leaf parsley, tough stems removed
- 30g fresh coriander, including tender stems
- 15g fresh chives, roughly chopped
- 10g fresh tarragon leaves
- 2 anchovy fillets in oil, drained
- 2 cloves garlic, peeled
- 150g full-fat Greek yoghurt
- 50g good-quality mayonnaise
- Juice of 1 large lemon (about 2-3 tbsp)
- 1 tbsp olive oil
- Pinch of salt and freshly ground black pepper, to taste
Ashley’s Tip: Don’t be tempted to use dried herbs for the sauce. The fresh, bright flavour comes entirely from using fresh parsley, coriander, tarragon, and chives. If you have leftover herbs, you can finely chop them and freeze them in an ice cube tray with a little olive oil for future use.
How to Make Green Goddess Chicken Recipe
The process for this herby chicken is straightforward. We’ll start by making the beautiful green sauce, then move on to cooking the chicken perfectly so it’s juicy and golden. The key is to not overcook the chicken and to let it rest before slicing.
- Prepare the Chicken: Place the chicken breasts between two sheets of baking parchment and use a rolling pin or meat mallet to gently pound them to an even thickness of about 2cm (¾ inch). This ensures they cook evenly. Pat them dry with a paper towel.
- Season the Chicken: Rub the chicken breasts all over with 1 tbsp of olive oil, then season generously with the salt and pepper. Set aside while you make the sauce.
- Make the Green Goddess Sauce: In a food processor or high-speed blender, combine the parsley, coriander, chives, tarragon, anchovy fillets, and garlic cloves. Pulse a few times to roughly chop everything.
- Blend to Smooth: Add the Greek yoghurt, mayonnaise, lemon juice, and 1 tbsp of olive oil to the food processor. Blend until the sauce is smooth and creamy. I find that leaving a tiny bit of texture is nice, so don’t over-blend it into a complete liquid. Taste and season with a little salt and pepper if needed. The anchovies are salty, so you may not need much.
- Cook the Chicken: Heat a large frying pan or skillet over a medium-high heat. Once hot, add the chicken breasts. Be careful not to overcrowd the pan; cook in two batches if necessary. Cook for 6-8 minutes on the first side, until deeply golden brown.
- Flip and Finish: Flip the chicken, reduce the heat to medium, and cook for another 6-8 minutes, or until the chicken is cooked through. The internal temperature should reach 74°C (165°F) on a meat thermometer. The exact time will depend on the thickness of your chicken.
- Rest the Chicken: This step is essential! Transfer the cooked chicken to a clean cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a much more tender piece of meat.
- Serve: Slice the rested chicken against the grain. Arrange the slices on a platter or individual plates and spoon a generous amount of the Green Goddess sauce over the top. Serve immediately with extra sauce on the side.
Tips From My Kitchen
- Temperature Control: For the juiciest chicken, let the breasts sit out of the fridge for about 15-20 minutes before cooking. Bringing the meat closer to room temperature helps it cook more evenly and prevents it from becoming tough.
- The Secret Step: Please don’t skip the anchovy fillets! I learned that they are the key to a deeply savoury, complex sauce. They melt away completely, so you won’t taste fishiness, just a wonderful depth of flavour known as umami. It’s a classic component of Green Goddess dressing for a reason.
- Make-Ahead: The Green Goddess sauce is fantastic for meal prep. You can make it up to 2 days in advance and store it in an airtight container in the fridge. The flavours will actually meld and deepen overnight. Just give it a good stir before serving.
- Storage: Store leftover chicken and sauce in separate airtight containers in the fridge for up to 3 days. The sauce is delicious cold, but you can gently reheat the chicken in a pan or the microwave.
Equipment You’ll Need
- Food processor or high-speed blender
- Large, heavy-based frying pan or skillet
- Sharp knife and cutting board
- Meat thermometer (highly recommended for perfect chicken)
- Tongs
Common Mistakes to Avoid
- Overcrowding the pan: If you squeeze too many chicken breasts into the pan at once, they will steam instead of sear. This prevents that lovely golden-brown crust from forming. If your pan isn’t big enough, cook the chicken in two batches.
- Wrong temperature: Starting with a medium-high heat is crucial for getting a good sear. If the pan is too cool, the chicken will stick and won’t colour properly. If it’s too hot, the outside will burn before the inside is cooked.
- Skipping the rest time: Cutting into chicken straight from the pan is a recipe for a dry dinner. Resting allows the muscle fibres to relax and reabsorb the juices. You can find a great explanation of the science behind why resting meat is so important on Serious Eats.
Delicious Variations to Try
One of the best things about this green goddess chicken recipe is how adaptable it is. Here are a few of my favourite ways to change it up:
- Spicy Version: For a bit of a kick, add half a fresh green chilli (deseeded, if you prefer less heat) or a generous pinch of red pepper flakes to the sauce before blending.
- Dairy-Free Option: To make the sauce dairy-free, substitute the Greek yoghurt with a good-quality coconut yoghurt or a dairy-free crème fraîche alternative. The flavour will be slightly different but still delicious.
- Different Protein: This green sauce is incredibly versatile. It works wonderfully with pan-fried salmon fillets, grilled pork medallions, or even steak. For another fantastic seared meat recipe, check out my Grilled Lamb Chops Recipe.
What to Serve With Green Goddess Chicken
This dish pairs beautifully with a variety of sides that complement its fresh, herby character. Here are some suggestions:
- Roasted New Potatoes: Tossed with a little olive oil, salt, and rosemary, they provide a lovely, crisp contrast to the creamy sauce.
- A Simple Green Salad: A bed of rocket or mixed leaves with a light lemon vinaigrette allows the flavours of the chicken and sauce to shine.
- Crusty Bread: A fresh baguette or sourdough is ideal for mopping up every last bit of that delicious green sauce.
- Drink Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio cuts through the richness of the sauce perfectly.
Frequently Asked Questions
Green Goddess Chicken Recipe
Ingredients
Method
- Prepare the Chicken: Place the chicken breasts between two sheets of baking parchment and use a rolling pin or meat mallet to gently pound them to an even thickness of about 2cm (¾ inch). This ensures they cook evenly. Pat them dry with a paper towel.
- Season the Chicken: Rub the chicken breasts all over with 1 tbsp of olive oil, then season generously with the salt and pepper. Set aside while you make the sauce.
- Make the Green Goddess Sauce: In a food processor or high-speed blender, combine the parsley, coriander, chives, tarragon, anchovy fillets, and garlic cloves. Pulse a few times to roughly chop everything.
- Blend to Smooth: Add the Greek yoghurt, mayonnaise, lemon juice, and 1 tbsp of olive oil to the food processor. Blend until the sauce is smooth and creamy. I find that leaving a tiny bit of texture is nice, so don't over-blend it into a complete liquid. Taste and season with a little salt and pepper if needed. The anchovies are salty, so you may not need much.
- Cook the Chicken: Heat a large frying pan or skillet over a medium-high heat. Once hot, add the chicken breasts. Be careful not to overcrowd the pan; cook in two batches if necessary. Cook for 6-8 minutes on the first side, until deeply golden brown.
- Flip and Finish: Flip the chicken, reduce the heat to medium, and cook for another 6-8 minutes, or until the chicken is cooked through. The internal temperature should reach 74°C (165°F) on a meat thermometer. The exact time will depend on the thickness of your chicken.
- Rest the Chicken: This step is essential! Transfer the cooked chicken to a clean cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a much more tender piece of meat.
- Serve: Slice the rested chicken against the grain. Arrange the slices on a platter or individual plates and spoon a generous amount of the Green Goddess sauce over the top. Serve immediately with extra sauce on the side.
Notes
I really hope you enjoy making this Green Goddess Chicken recipe. It has become a true staple in my kitchen for its fantastic flavour and how nourished it makes us feel. It’s a wonderful way to pack in fresh herbs and create a dinner that everyone seems to love. If you give it a try, I’d be thrilled to hear how it went! Please leave a comment below and let me know what you think. Happy cooking!
Ashley
