Green Goddess Chicken for a Spring Sunday Recipe

As the days stretch longer and the world awakens in vibrant greens and florals, there’s no better way to embrace the season than with a fresh, herb-packed dish like Green Goddess Chicken. This dish is the epitome of spring — light, bright, and absolutely bursting with flavor.

Whether you’re planning a relaxed Sunday family lunch, a weekend picnic, or just craving something nourishing and elegant, this recipe is your new go-to.

What Is Green Goddess Chicken?

Green Goddess Chicken is inspired by the classic Green Goddess dressing — a creamy, herby condiment that’s been delighting tastebuds since the 1920s. Originally created at the Palace Hotel in San Francisco, the dressing typically features ingredients like tarragon, chives, parsley, lemon, garlic, and anchovy blended into a creamy base. For this recipe, we take those green, zesty flavors and use them as a marinade and sauce for succulent chicken — creating a dish that feels luxurious yet fresh and approachable.

Why It’s Perfect for Spring

Spring cooking is all about clean flavors, vibrant colors, and dishes that feel like a breath of fresh air. Green Goddess Chicken checks every box:

• Herb-forward: It’s packed with seasonal herbs like basil, tarragon, and parsley.
• Light yet satisfying: The yogurt-based marinade keeps the chicken juicy without feeling heavy.
• Versatile: Serve it warm from the oven, sliced cold over a salad, or as the star of a springtime wrap.

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts (or thighs if preferred)
• Salt and black pepper to taste
• 1 tablespoon olive oil (for searing)

For the Green Goddess Marinade:

• 1 cup Greek yogurt (or sour cream for extra tang)
• 1/2 cup mayonnaise
• 1/4 cup fresh parsley
• 1/4 cup fresh basil
• 2 tablespoons fresh tarragon (or 1 tsp dried)
• 2 tablespoons chives
• 2 garlic cloves
• 2 anchovy fillets (optional, but adds depth)
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon white wine vinegar
• Salt and pepper to taste

Instruction

1. Make the Marinade

In a food processor or blender, combine all the Green Goddess ingredients and blend until smooth and creamy. Taste and adjust salt, pepper, or lemon juice as needed. Set aside 1/2 cup of the sauce for serving later.

2. Marinate the Chicken

Place chicken breasts in a large bowl or zip-top bag. Pour in the remaining marinade and toss to coat. Let it marinate in the fridge for at least 1 hour, preferably 4–6 hours for full flavor.

3. Cook the Chicken

You can grill, bake, or pan-sear the chicken — all work beautifully.

To bake:

• Preheat oven to 400°F (200°C).
• Remove chicken from marinade, shake off excess.
• Place on a foil-lined baking sheet or in a cast-iron skillet.
• Bake for 22–25 minutes or until internal temp reaches 165°F (75°C).

To grill:

• Preheat grill to medium-high.
• Grill chicken 5–6 minutes per side, until nicely charred and cooked through.

To pan-sear:

• Heat olive oil in a skillet over medium-high heat.
• Sear chicken 5–6 minutes on each side until golden and cooked through.

4. Rest and Slice

Let the chicken rest for 5 minutes before slicing to retain juices.

5. Serve with Sauce

Serve with a generous drizzle of the reserved Green Goddess sauce. Garnish with extra herbs or lemon wedges if desired.

Serving Suggestions

Pair this dish with:

• A simple spring salad (think arugula, radish, and peas)
• Roasted asparagus or baby carrots
• Herbed couscous or lemony orzo
• A crisp white wine like Sauvignon Blanc or a floral rosé

Make Ahead & Storage Tips

• Marinade: Can be made up to 2 days ahead.
• Chicken: Keeps well in the fridge for 3–4 days. Great for meal prep!
• Leftovers: Use in wraps, sandwiches, or chopped into a spring pasta salad.

Final Thoughts

Green Goddess Chicken is more than just a recipe — it’s a celebration of spring on a plate. It’s easy to prepare yet impressive enough to serve to guests. With its herbaceous charm and creamy zest, it’s bound to become a staple in your seasonal rotation. So go ahead — bring a little sunshine to your Sunday table.

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