🐔 Griddled Chicken with Coriander Pesto (Ready in 30 Minutes)

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Dinner for one just got a serious glow-up. This one's got chili-kissed griddled chicken, a warm tangy potato salad, and a punchy green pesto that does all the flavor heavy-lifting for you — ready in half an hour, one pan, zero fuss.

Overhead view of griddled chicken breast topped with coriander pesto, served with sliced potatoes

The Ingredients

Great cooking isn't about hiding flaws; it's about letting quality ingredients strut their stuff. Olive oil, zesty lemon, fiery chilli flakes, and fresh coriander and chives form the ultimate dream team, transforming humble pantry staples into an absolute feast.

Flat lay of raw ingredients including chicken breast, potatoes, coriander, chives, garlic, lemon, mustard, oil, and soy sauce


The Process

Marinating the Chicken

First things first, we give our poultry a cozy spa treatment. Marinating the butterflied chicken breast in olive oil, lemon zest, and chili flakes infuses every single fiber with brightness and heat before it even sniffs the pan.

Butterflied chicken breast marinating in a glass bowl with lemon zest and red chilli flakes


Griddling to Perfection

Sizzling on a piping-hot griddle pan gives us those gorgeous char lines while locking in all the juicy, tender goodness. Meanwhile, our par-boiled spuds crisp up in the pan, waiting to be kissed by a splash of tangy balsamic vinegar.

Butterflied chicken breast with char marks cooking on a cast iron griddle pan

🔥 Pro Tip: Don't press down on the chicken while it griddles — you'll squeeze out all those hard-earned juices. Let it sear untouched, and it'll release cleanly from the pan when it's actually ready to flip.

Griddled Chicken Breast with Chives & Coriander Pesto

Served with a Warm Balsamic Potato Salad

Close-up of griddled chicken with herb pesto and potato slices, sourdough bread and beer in background Save to Pinterest
Prep15 mins
Cook15 mins
Servings1

Ingredients

For the Chicken Breast

  • 2 tbsp olive oil: Rich, smooth extra virgin olive oil to carry the heat and citrus.
  • 1 tsp dried chilli flakes: Vibrant red flakes providing a steady, warming kick.
  • 1 lemon, zest only: Bright, aromatic citrus oils to lift the savory profile.
  • 1 chicken breast, sliced through the middle and opened out flat: Tender poultry prepared for maximum surface absorption and quick caramelization.

For the Hot Potato Salad

  • 2 tbsp olive oil: High-grade oil to help crisp and soften the warm potatoes.
  • 125g new potatoes, par-boiled, sliced: Earthy, tender-firm spuds ready to absorb dressings while maintaining structure.
  • 1 tbsp balsamic vinegar: Deep, sweet-and-sour aged reduction adding a rich tangy contrast.

For the Pesto

  • 50ml/2fl oz olive oil: Luscious, golden oil emulsion to bind the fresh herbs smoothly.
  • 1 clove garlic, chopped: Pungent, aromatic allium delivering a sharp foundational bite.
  • small handful fresh coriander, chopped: Citrusy, vibrant green leaves with a distinct bright punch.
  • Salt and freshly ground black pepper: Coarsely textured seasonings to enhance and balance every underlying note.

Instructions

  1. Mix the olive oil, chilli flakes, and lemon zest, then rub over the butterflied chicken breast. Set aside to marinate for at least 10 minutes.
  2. Heat a griddle pan over high heat. Griddle the chicken for 4–5 minutes per side, without pressing down, until charred and cooked through.
  3. Meanwhile, heat oil in a separate pan and crisp the par-boiled potato slices until golden. Toss with balsamic vinegar off the heat.
  4. Blitz the olive oil, garlic, coriander, and chives with a pinch of salt and pepper until you have a rough, spoonable pesto.
  5. Rest the chicken for 2–3 minutes, then plate with the warm potato salad and spoon the pesto generously over the top.

The Finishing Touches

Serve this straight off the pan with a hunk of crusty bread to mop up every last drop of pesto, and something cold and fizzy on the side. It's the kind of plate that feels like far more effort than it actually took.

📸 Made this recipe? Snap a photo of your griddled chicken and tag us — we'd love to see it on your plate!

📷 Tag @homecookingwithmax on Instagram

Pro Tips

  • The Rest, Don't Rush Rule: Chicken keeps cooking for a minute or two even after it's off the griddle. Pull it just as the center firms up and the juices run clear, then let it rest — cutting in too soon lets all that moisture escape onto the board instead of staying in the meat.
  • Pantry Swap: No fresh chives or coriander? No problem! Sub in 1 tsp each of dried chives and dried coriander (or a mixed herb blend), stirred straight into the olive oil for the pesto. Fresh is best, but this will absolutely get you through.
  • Second Life: Got leftover chicken? Slice it cold over a green salad the next day, or warm it gently and tuck it into a wrap with any extra pesto — just avoid microwaving it too hard, or it'll turn rubbery.