One pot boneless chicken breast with parsley sauce recipe – one easy, quick (approx. 30 minutes) and delicious dinner recipe that is also healthy.
Rumor has it this recipe originates from the ancient times of the Thracians. “Thracians” was a name given by the Greeks to a European–speaking population that lived north of the Aegean Sea, at the edge of the Greek territory. Since, parsley plant is largely native to Greece (as well as Morocco and some other European territories), having a parsley sauce based meal makes all the sense.
Since parsley is known for it’s health benefits (as being rich in Vitamins A,C and K and a solid source of plant iron and folate), it’s safe to conclude this recipe goes into the ‘Healthy Meals’ category, right? I’m certain the recipe has changed a bit in time, but the main ingredients being chicken (meat) and parsley make a good base. So, let’s get cooking.
Ingredients & Substitutions
- Chicken – boneless chicken breast, or deboned chicken thighs.
- Parsley – freshly chopped parsley (Italian flat leaf parsley or curly parsley). Dried parsley flakes will also work, however fresh parsley tastes better for this meal.
- Butter – a tiny bit of butter to make things more tasteful
- Fresh spring onion – adds to taste
- Flour – to make sauce thicker
- Sour cream – a few tbsp. to add depth to the sauce. May be substituted with Plain Greek Yogurt and an egg yolk mixed together.
- Lemon juice – adds a pinch of taste
- Salt – can be changed with bouillon cube or a tbsp. of all spice
- Water/ chicken broth – for the sauce, or chicken broth
How to chop parsley
One can chop parsley with a knife on a wooden cutting board. Or by using a food chopper / mincer (follow instructions). If a knife is used, place washed parsley bunch onto the board. Start cutting with knife from the stem, by slightly bending your fingers inwards – to keep fingernails away from the knife. Cut parsley until the top. Use according to recipe.
Italian Parsley (flat-leaf parsley) vs. Curly Parsley
Italian parsley, also known as flat-leaf parsley is largely popular in Europe. It has stronger taste and aroma than curly parsley varieties. It’s most often used as garnish to salads, soups and main meals. Personally, I add it to my morning juice as well.
What to pair with?
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One Pot Chicken in Parsley sauce (30 minutes recipe)
- 800 g boneless chicken breast/chicken thighs
- 4 tbsp olive oil
- 1 clove of garlic, chopped
- 2 green onion, chopped
- 2 cups (200g) parsley, chopped
- 3 tbsp. flour
- 1 tbsp. sweet paprika
- 2 tbsp. sour cream, heaping
- 1 tbsp. lemon juice, or more if needed
- salt and black pepper for seasoning
- 700 ml chicken broth/water
- In a large saucepan (non-stick) add olive oil and braise chicken (chop chicken breast in small pieces if boneless chicken breast is used) on all sides (medium heat). Remove from pan and set aside.
- In the same saucepan add minced garlic, spring onion and parsley. Sauté for a few minutes, then add flour and paprika. Stir frequently for 1-3 minutes.
- Next, add chicken back in, add salt and black pepper to taste. Bring to a boil and let simmer until chicken is fully cooked.
- Then in a small bowl, add 10 tbsp. of the chicken sauce, then let cool slightly and add sour cream and stir. Next, add freshly squeeze lemon juice. Remove saucepan from stove and combine with sour cream – lemon mixture.
- Stir well, add more salt and pepper if needed. Serve warm.
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