Not just for chicken, this cilantro-lime salsa verde holds up well in the refrigerator. Keep an extra batch around for spooning over fish, steak, or vegetables.
- 2 cups (packed) fresh cilantro leaves plus more for garnish
- 1/2 cup (packed) flat-leaf parsley leaves
- 6 tablespoons olive oil, divided
- 2 tablespoons (or more) fresh lime juice
- 1/2 teaspoon finely grated lime zest
- Kosher salt and freshly ground black pepper
- 4 6-ounce skinless, boneless chicken breasts
- Steamed brown rice, optional
Preheat oven to 400°. Pulse cilantro and parsley in a food processor until finely chopped (you should have about 2 cups). Alternatively, finely chop with a knife. Transfer herbs to a medium bowl; whisk in 4 Tbsp. oil, 2 Tbsp. lime juice, garlic, and lime zest. Season with salt, pepper, and more lime juice, if desired.
DO AHEAD: Can be made 5 days ahead. Cover and keep chilled; return to room temperature before using.
Season chicken breasts with salt and pepper on both sides. Heat remaining 2 Tbsp. oil in a large nonstick ovenproof skillet over medium-high heat. Cook chicken breasts until golden brown, about 3 minutes per side. Transfer to oven and roast until chicken is cooked through, 8–10 minutes.
Thinly slice chicken breasts. Divide among plates and drizzle salsa verde over. Serve with rice, if desired.