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The main dish, Light and fresh

Chicken Breast with Fresh Herbs and Baby Vegetables

Chicken breast with fresh herbs and baby vegetables is a dish for 6 people that takes 40 minutes of active work, with the vegetables prepped in the morning ahead of time. It's rated easy, at €4.20 per person. The key to success is cooking the chicken gently and stirring in the yogurt sauce off the heat, without letting it boil.

A tender chicken breast, coated in a fresh herb sauce and surrounded by crisp baby vegetables, light but never bland.

Chicken Breast with Fresh Herbs and Baby Vegetables
For
6 people
Work
40 min
Total time
1 h 10
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€4.20
Calories per person
480 kcalcalculated by Kiloach, your weight coach

The chicken breast cooks gently in the pan, the skin golden and the meat staying juicy. The fresh herb sauce, parsley, chives and tarragon blended with yogurt and lemon, brings a brightness that's different from the usual creamy sauces. The spring baby vegetables, baby carrots, fresh peas and zucchini, keep their crunch thanks to blanching followed by an ice water bath.

This dish works well for a dinner with friends in spring or summer, when you want to entertain without a heavy meal. It pairs with a menu that opens with a fresh starter and closes with a fruit dessert. Kids tend to like it too, the sauce stays mild and the vegetables stay easy to recognize.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 25 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 2 steps, 22 min

In the morning, blanch the vegetables and make the herb sauce, keep both chilled. Just before guests arrive, take the chicken breasts out so they come to room temperature, then season them. At serving time, cook the chicken, deglaze the pan and stir in the sauce off the heat while the vegetables sauté in butter.

The ingredients

6 people

Butcher

  • Chicken breasts 6

Fruits and vegetables

  • Flat leaf parsley 1 bunch
  • Chives 1 bunch
  • Tarragon 1 bunch
  • Shallots 2
  • Lemon 1
  • Baby carrots with tops 400 g
  • Fresh shelled peas 300 g
  • Pink radishes 1 bunch
  • Zucchini 2

Pantry

  • Dry white wineoften in the pantry 10 cl
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Greek yogurt 150 g
  • Butter 30 g

Allergens Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Peel the carrots, cut the zucchini into sticks, then blanch the carrots, peas and zucchini in salted boiling water. 15 min

    Plunge them into ice water right after, they keep their bright color and crunch.

  2. Chop the parsley, chives and tarragon, mix them with the yogurt, the lemon zest and juice to make the sauce. 10 min

    Chop the herbs at the last moment, they darken quickly.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the chicken breasts out of the fridge so they lose their chill before cooking, season with salt and pepper.

    Meat that isn't ice cold cooks more evenly.

When it's time to serveThe final touches, right in front of your guests.

  1. Brown the chicken breasts skin side down in the oil and butter, flip, cover and let them cook gently. 14 min

    Press with a finger, firm but springy means it's done.

  2. Deglaze the pan juices with the wine and shallots, add the herb sauce off the heat, and sauté the vegetables in butter. 8 min

    Don't let it boil after adding the yogurt, it would split.

Our tips to get it right

  • Pick chicken breasts of similar size so they all cook at the same pace in the pan.
  • Save a few whole herb sprigs to scatter over the dish right before serving, it adds visual texture.
  • If your pan is small, cook the chicken in two batches rather than crowding it, the skin will brown better.

The variations

  • Swap the chicken for turkey cutlets, the cooking stays the same but watch the time, turkey dries out faster.
  • For a vegetarian version, replace the chicken with thick grilled zucchini slices and keep the same herb sauce.
  • To save time, use a bag of frozen mixed baby vegetables already cut, the flavor stays close and you save ten minutes.

What to serve it with

  • Plain basmati rice
  • Steamed baby potatoes
  • Glass of dry white wine

Storage

Cooked chicken keeps for 2 days in the fridge in a sealed container, the yogurt sauce doesn't freeze well. Reheat gently in a pan over low heat so the sauce doesn't split.

Questions about this recipe

Can Greek yogurt be swapped for sour cream?

Yes, the sauce will be a bit richer but just as stable, it won't split when heated. Use the same amount and still add it off the heat.

How do you know the chicken is cooked without cutting into it?

Press it with the back of a fork, the meat should feel firm but still give slightly. If it feels hard, it's overcooked.

Can dried herbs replace the fresh ones?

Fresh herbs are best here, they give the brightness that defines this dish. Dried herbs would taste flatter and less green.

How do you plate this to make it look nice?

Spoon a light layer of sauce over the chicken and arrange the vegetables around it, mixing colors. A few snipped chives on top are enough to finish the plate.

Can a chicken breast with fresh herbs and baby vegetables be made ahead?

Yes, during the day. The recipe needs 40 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make a chicken breast with fresh herbs and baby vegetables?

Allow 1 h 10 in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "easy".

How many calories are in a chicken breast with fresh herbs and baby vegetables?

About 480 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a chicken breast with fresh herbs and baby vegetables cost?

About €4.20 per person, that's €25.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu

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