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Crispy Chicken Breasts with Lemon Salsa Verde

Brian Malarkey's crispy chicken breasts and pan-seared salmon with kale
Chef Brian Malarkey of Herb & Wood restaurant in San Diego and onetime Top Chef finalist shows us how to make the most of our ingredients to help minimize food waste and maximize flavor. His recipes for crispy chicken breasts and pan-seared salmon with kale use the zest, segments and juice of lemons.TODAY


  • 4 chicken breasts, skin-on
  • 3 lemons, zested, segmented and juiced
  • 1/2 cup extra virgin olive oil
  • 1 bunch Italian parsley, roughly chopped
  • 2 tablespoons capers
  • Salt and pepper
  • Non-stick cooking spray

Chef notes

This stove-top take on brick oven chicken keeps all the crispness and juiciness of the original, but takes only a fraction of the time.





Place the chicken breasts on a cutting board and cover with a sheet of plastic wrap. Pound the chicken with a meat mallet until they are an even thickness (you want to thin the breast out evenly so that it cooks very quickly giving it incredible texture and maximum juiciness). Season the pounded breast with salt and pepper.


Spray a large sauté pan with non-stick cooking spray and place over high heat. Once hot, place the pounded chicken breasts in the pan skin side down.


Spray the bottom of another large sauté pan and place on top of the breast. Put something heavy on top of the sauté pan to weigh it down (the more weight the better, i.e. pot of water, bricks). Cook the breasts for 5-7 minutes or until the chicken is white on the side facing up. Flip the breasts over; the skin should be crispy golden brown. Remove from heat and place onto a large platter or individual plates.


In a small bowl, combine the lemon zest and segments, olive oil, parsley and capers. Season with salt, pepper and lemon juice and stir to combine.


Spoon the lemon mixture over the chicken breasts and serve.