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Chicken Gremolata

You can vary this recipe to suit your tastes, serving the gremolata with fish, beef or lamb, for a bright herbal accent. Substitute arugula or cilantro for the parsley, or add a pinch of red pepper flakes for spice. Orange or grapefruit zest are delicious instead of lemon as well. Serves 4. Prep time 25 minutes.


1      large lemon, zest and juice
½     cup parsley leaves, lightly packed
2      cloves garlic
2      teaspoons olive oil, divided
4      medium boneless, skinless chicken breasts, trimmed
salt and freshly ground pepper


  • For the gremolata, this recipe makes about ¼ cup, and it can be made a day ahead and refrigerated, tightly covered, until you are ready to use it.
  • Use a micro plane or the fine side of a grater to shred the zest from the lemon onto one side of the cutting board. Halve the rest of the lemon, and set aside.
  • On the other side of the cutting board, mince the parsley finely. Chop the garlic finely, then combine the zest, parsley and garlic on the board and chop together to a fine mince.
  • Transfer the parsley mixture to a small bowl or cup and drizzle 2 teaspoons of olive oil and a pinch of salt over the mixture, stir to mix well. If the mixture seems dry, add more olive oil to taste.
  • Place the chicken on a cutting board, drizzle with olive oil and rub to coat, then sprinkle with salt and pepper.
  • Preheat a grill pan over medium-high heat until very hot.
  • Place the chicken on the grill pan and let cook, undisturbed, for about 5-6 minutes.
  • Carefully turn each breast and squeeze a little lemon juice over the top. Continue cooking for another 5-6 minutes, or until the chicken is firm to the touch and an instant-read thermometer inserted in the thick part of the meat registers 165 degrees F.
  • Let the meat stand for a couple of minutes before serving.
  • Sprinkle about a tablespoon of gremolata over each chicken breast.

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