Herbed chicken with mint-pepper salsa


( 16 ratings )

Preparation time:
10 minutes
Cooking time:
25 minutes
4 Servings
John Cullen

John Cullen


  • 12 skinless, boneless chicken thighs
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • red peppers, chopped
  • 2 tsp Dijon mustard
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/4 cup chopped fresh mint

A little lemon zest and fresh mint liven up this weeknight staple in a flash.


  • Trim any excess fat from chicken and discard. Sprinkle with salt and season with fresh pepper.
  • Heat a large frying pan, preferably non-stick, over medium-high. Add 1 tsp oil, then peppers. Stir-fry until peppers soften, about 2 min. Remove from pan. Add 1 tbsp oil to pan, then chicken. Cook until lightly golden, 3 to 4 min per side. Transfer to a plate. Do not crowd pan. Work in batches if necessary.
  • Whisk remaining 2 tsp oil with Dijon, lemon juice and zest in a large bowl. Stir in peppers and mint until combined. Set aside.
  • Return chicken and juices to pan. Add 1/2 cup water. With a wooden spoon, scrape up and stir in any brown bits from pan bottom. Reduce heat to medium-low. Cover and simmer until chicken feels springy when pressed, 4 to 6 min. Transfer chicken to a platter and keep warm. Increase heat to high. Boil sauce until reduced, about 5 min. Pour sauce over chicken. Serve with salsa and French fries.

Nutrition (per Serving)

34 g
16 g
470 mg

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