Herby Tomato Salsa Chicken
Herby Tomato Salsa Chicken is made from juicy chicken breasts marinated in lemon and fresh herbs, topped with a spicy fresh tomato salsa. Served with a big helping of potato and sweet corn mash, this chicken dinner is definitely a winner!
I have said it once, and I’ll say it again. It’s always useful to have some never-fail, crowd-pleasing recipes that you can pull out of your back pocket when you want to cook something quick, easy and delicious.
I’ve been cooking Herby Tomato Salsa Chicken for YEARS, and it is truly guaranteed to please. Made from juicy chicken breasts marinated in lemon and fresh herbs with a spicy fresh tomato salsa, all served with a big helping of potato and sweet corn mash, this chicken dinner is DEFINITELY a winner.
Ingredients
Lovely simple ingredients in Herby Tomato Salsa Chicken, and you can mix and match a bit to suit what you have.
- Chicken Breasts: Sometimes, chicken breasts can be absolutely enormous. Either look for medium-sized cuts of meat or trim them down. 200g / 7 oz. per person is ideal.
- Lemon Zest and Juice: When using lemon zest, it is best to get organic/unsprayed lemons (bonus points if they are from your backyard!)
- Rosemary: If you can’t get fresh rosemary, then dried oregano or thyme also work quite well in this recipe.
- Tomatoes: I like to use cherry tomatoes for this tomato salsa, as they are pretty much guaranteed to be sweet and delicious all year around. They look beautiful too!
- Spring Onions: Also known as scallions or green onions, these add a lovely oniony flavour to the salsa without overpowering the fresh tomato.
- Chilli Peppers: What’s a salsa without a bit of spice?
- Parsley: I love parsley and tomatoes together. You can switch it out with coriander/cilantro if that’s your thing.
- Potatoes and sweet corn: Make the most glorious mash! You need floury potatoes for mashing, and canned or frozen corn is perfectly fine here.
The complete ingredient list and detailed instructions are in the recipe card at the bottom of the page.
Instructions
This recipe has three things going on: chicken, salsa, and mash. It might sound like a lot of work, but trust me, this is a quick and simple dish to prepare.
- First, prepare the chicken by cutting deep slashes into the underside (this means lots of flavour penetrates deep into the meat). Sprinkle with the rosemary, lemon zest, salt and pepper and drizzle with lemon juice and olive oil. Rub it all in and set aside to marinate.
- Next, get your potatoes cooking in plenty of boiling, salted water. Add the corn just before the potatoes are properly tender (it is precooked anyway), then drain and keep warm while you get on with the rest. Turn the oven to a low setting so you can keep the chicken warm.
- Make the salsa by slicing up all the veggies and herbs, then mix in the vinegar, olive oil, salt and pepper and set aside. PRO TIP: Check how spicy your chilli peppers are!
- Heat a large frying pan or skillet over medium-high heat. When hot, add the chicken and cook, turning once or twice for 3-4 minutes on each side. Adding a little butter halfway through will give the chicken a gorgeous golden brown colour. Transfer to the oven to keep warm.
- Last, mash up the potatoes and corn with butter, cream or milk, salt and pepper to your liking, then serve and divide between plates. Top with a chicken breast and plenty of salsa, and dig in!
Feeding a crowd? Just scale things up and keep the chicken breasts warm in the oven while you cook the rest.
Frequently Asked Questions
How much of this recipe can I prepare in advance?
For a change, most of it! The chicken can be cooked and kept warm or reheated (though it is best fresh!). The salsa will last a day or two in the fridge, and the mash is great for reheating.
Can Herby Tomato Salsa Chicken be frozen?
Unfortunately not.
Can I scale this recipe up to feed more?
You absolutely can! Just have the oven on low heat to keep the chicken breasts warm as you cook each batch. In the summer, I like to use chicken thighs instead and cook them on the BBQ.
Remember, chicken thighs need a little longer to cook, but they are seriously juicy and delicious.
Looking for more easy chicken recipes? Why not try Classic Chicken Marbella? Or how about my super simple Teriyaki Chicken with Rice?
Herby Salsa Chicken Recipe
Herby Tomato Salsa Chicken
Herby Tomato Salsa Chicken is made from juicy chicken breasts marinated in lemon and fresh herbs, topped with a spicy fresh tomato salsa. Served with a big helping of potato and sweet corn mash, this chicken dinner is definitely a winner!
Ingredients
for the chicken:
- 400 g skinless chicken breasts, 2 medium
- 2 sprigs rosemary, finely chopped
- zest of 1 large lemon, finely grated
- juice of ½ large lemon
- 1 tsp Aleppo pepper or very mild chilli flakes
- 1 Tbsp olive oil
- sea salt and black pepper
- 1 Tbsp butter
for the mash:
- 400 g floury potatoes, peeled and roughly chopped
- 150 g canned sweetcorn, drained
- 1 Tbsp butter, plus milk or cream and salt to taste
for the salsa:
- 250 g cherry tomatoes, quartered
- 2 spring onions, scallions, finely sliced
- 1 small bunch of fresh parsley, finely chopped
- 1 red chilli, finely diced (to taste!)
- 1.5 Tbsp Tbsp vinegar
- 1 Tbsp olive oil
- sea salt and black pepper
Instructions
- FLATTEN CHICKEN: Place the chicken breasts on a chopping board with the underside facing up. Cut deep slashes into the chicken breasts, then cover with a piece of baking paper. Use a rolling pin to beat the chicken a little flatter, not schnitzel thin! To even them out so they cook through properly.
- MARINATE CHICKEN: Remove and discard the baking paper, and transfer the chicken to a plate. Sprinkle over the rosemary, lemon zest and pepper flakes and season well with salt and pepper. Squeeze over the lemon juice and drizzle with oil. Rub it all over the chicken, then set aside. Heat the oven to 120°C / 250°F / Gas ½.
- PREPARE MASH: Boil the potatoes until tender in plenty of salted water. Add the corn in the last 5 minutes of cooking time. Drain and keep warm until you are ready to serve.
- MAKE SALSA: In a bowl, combine the chopped tomatoes, spring onions, parsley, and diced chilli. Add the vinegar and oil, season with salt and pepper, and set aside.
- COOK CHICKEN: Heat a large frying pan or skillet over medium-high heat. When hot, add the chicken and cook for 3-4 minutes each side turning once or twice. Add the butter when you turn the chicken for the first time. This will help it to get lovely and brown. When the chicken has cooked, transfer to the oven while you finish the mash.
- MAKE MASH: Mash the potatoes and corn, add butter, milk or cream and salt and pepper to taste.
- SERVE: Divide the mash between two plates (there will likely be a little left for second helpings). Place a chicken breast on each plate, top generously with the tomato salsa, and serve immediately.
Notes
Optional: For the marinade, you can consider adding a little garlic powder to the chicken breasts.
Aleppo pepper or Pul Biber can be found online or in Turkish grocery stores. I have loved it ever since I lived in Cyprus, and my kitchen is never without a few jars!
Recommended Equipment
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Nutrition
Calories: 695kcal | Carbohydrates: 54g | Protein: 50g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 159mg | Sodium: 507mg | Potassium: 2064mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1401IU | Vitamin C: 106mg | Calcium: 67mg | Iron: 4mg
Tried this recipe?I’d love to hear how it went! Please leave a review or a star rating and let me know how it was! Use the hashtag #daysofjay on Instagram so I can see your delicious creations.
