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
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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 .
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Want more green goddess?
- Green Goddess Pizza
- Green Goddess Pasta Bowls
- Green Goddess Smoothie Bowl
- The Best Green Goddess Salad Dressing
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.
