Green Goddess Chicken
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Green goddess chicken is juicy and deliciously flavorful. Chicken thighs are marinated in our favorite green goddess dressing and then quickly cooked in a pan. It’s a dinner recipe that’s easy to make and big on flavor.
This green goddess chicken is one of those recipes that feels simple but tastes anything but. I marinate the chicken in my favorite green goddess dressing, then quickly sear it in a hot pan. The apple cider vinegar in the dressing gently tenderizes the chicken, so it turns out incredibly juicy every time.
I always reserve a little of the marinade before adding the chicken, and that becomes a vibrant sauce to pour over the top at the end. As the chicken cooks, the dressing that clings to it caramelizes slightly in the pan, creating loads of flavor. Don’t forget to scrape up all those crispy bits—they’re pure gold. The end result is juicy, flavorful chicken that’s easy enough for a weeknight but feels special every time I make it.
What to serve with green goddess chicken?
When we make this chicken, we always double or triple the marinade and use the extra as a salad dressing. We like this recipe best served with a simple green salad tossed in green goddess dressing.
Here are a few other sides that go well:
- Greek Lemon Potatoes
- Crispy Herb Carrot Fries
- Sauteed Green Beans with Garlic
- Golden Roasted Turmeric Cauliflower
Green Goddess Chicken Recipe
Ingredients
- 8 chicken boneless thighs
- 1 tablespoon olive oil
Green Goddess Marinade
- ⅓ cup fresh parsley (packed)
- 2 tablespoons olive oil
- 1 ½ tablespoons nutritional yeast
- 1 ½ tablespoons water
- 1 tablespoon chopped green onion (green part only)
- 2 teaspoons tahini
- 1 ½ tablespoons apple cider vinegar
- 2 teaspoons miso paste (or soy sauce)
- 1 small garlic clove
Instructions
- Begin by making the green goddess marinade. Combine the ingredients in your blender and blend on high until smooth. (see notes)⅓ cup fresh parsley, 2 tablespoons olive oil, 1 ½ tablespoons nutritional yeast, 1 ½ tablespoons water, 1 tablespoon chopped green onion, 2 teaspoons tahini, 1 ½ tablespoons apple cider vinegar, 2 teaspoons miso paste, 1 small garlic clove
- Place the chicken thighs in a medium-sized bowl. Reserve 2 tablespoons of the dressing then pour the rest over the chicken. Toss to coat then cover the bowl and put it into your fridge. Let the chicken marinate for 1-4 hours.
- Heat a large, non-stick or cast iron pan over medium-high heat. Add the oil then add the chicken. Discard any marinade that remains in the bowl.1 tablespoon olive oil, 8 chicken boneless thighs
- Cook the chicken for 6 minutes per side. Remove the chicken from the pan and serve with the reserved marinade drizzled over the top.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
That is not green goddess dressing. If you pick up a bottle of green goddess in the store (which has become nearly impossible in the past 5 decades, though Amazon sells the Kraft version) and the ingredients include vinegar, put it back on the shelf.
Real green goddess contains the following: mayo, sour cream, fresh lemon juice, fresh tarragon, fresh basil, and fresh parsley. That’s it.
You’re right! This chicken is made with a dairy-free green goddess dressing.
I can’t wait to try this!! Question: what kind of miso paste should you use? Does it matter?
I’ve tried this with a number of different types of miso and it always turns out well. It’s just the little bit of umami flavor that you’re looking for. The specific type isn’t important. Just use whatever you have on hand or is sold in your store!
I made this for a dinner party and it was a Hit…..so good, thanks
Oh I wanted to add that since I needed the top of the stove for so many other things that I fried the chicken to brown and then put them in the oven to bake (freeing up the top of the stove). I also made a large batch and they froze very well
That’s so helpful to know! Thank you!
Kristen, I have made about 75 of your recipes, and we keep almost all of them in rotation! This was my first night of Green Goddess Chicken. I only had bone-in, with-skin thighs. I marinated them in the marinade, then cooked on the grill outside (we live in Florida). AMAZING! So crispy, yet, juicy, and a wonderful and unusual flavor! SO glad I made a double batch of thighs (we do this with all your recipes, so we have a yummy meal the next day) and tripled the marinade recipe. We couldn’t believe how it added flavor to the meat! We started naming all the friends we could have over and make this for dinner! Inexpensive, simple and easy! Brava! P.S. You gotta try it with skin-on—the marinade does wonderful things to create crispy skin!
Brenda, you made my day! I will absolutely try this recipe (with the skin on!) on the grill once the weather warms up. It’s so rainy and cold here so it might be a few months before I brave the grill. You have me excited to try it!
Hi Kristen, This looks really good. I’d like to know if you’ve baked the chicken thighs using this marinade. Thanks!
I haven’t but I suspect that it would work well!