Green Goddess Marinated Chicken Breasts

• 4 boneless, skinless chicken breasts
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh chives, chopped
• 1 tablespoon fresh tarragon, chopped (or use extra dill)
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon olive oil

Steps

1. 1 In a medium bowl, whisk together mayonnaise, sour cream, dill, parsley, chives, tarragon, garlic, lemon juice, Worcestershire sauce, salt, and pepper until smooth.
2. 2 Place the chicken breasts in a large resealable bag or a shallow dish.
3. 3 Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours.
4. 4 Preheat a grill or skillet over medium-high heat and brush with olive oil.
5. 5 Remove chicken from the marinade and discard any leftover marinade.
6. 6 Grill or cook the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F.
7. 7 Transfer cooked chicken to a plate and let rest for 5 minutes before serving.

Equipment

• grill or skillet
• large resealable bag or shallow dish

Variations

• For a lighter option, use Greek yogurt instead of mayonnaise and sour cream.
• Add a dash of hot sauce to the marinade for a spicy kick.

Substitutions

• If fresh herbs are unavailable, use 1 tablespoon of dried herbs (mix of dill, parsley, and chives) as a substitute.
• Substitute chicken thighs for breasts for a richer flavor and juicier texture.

Pairings

• Pairs well with a crisp white wine like Sauvignon Blanc.
• Serve with a side of garlic mashed potatoes or quinoa salad.

Nutrition

Tips

• For best results, marinate the chicken in the refrigerator for at least 4 hours.
• If grilling, watch the chicken closely to avoid charring. Lower the heat if necessary.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.

Freezing: Chicken can be frozen before cooking. Thaw overnight in the refrigerator and cook as instructed.

Serving Suggestions

• Serve with a side of roasted vegetables or a fresh garden salad.
• Pair with a squeeze of fresh lemon and a sprinkle of additional herbs for garnish.

FAQ