If you are looking for a dish that bursts with fresh flavors, satisfying textures, and a touch of elegance without any fuss, this Grilled Chicken with Herb-Crusted Potatoes and Creamy Lettuce Salad Recipe is your new go-to. Tender, flattened chicken breasts get a golden sear paired beautifully with herb-crusted potatoes that soak up every bit of tangy, earthy goodness. The creamy lettuce salad adds a crisp, refreshing counterpoint, making each bite a harmonious dance of taste and texture. It’s bright, hearty, and effortlessly impressive—perfect for sharing with good company or elevating a simple weeknight meal.

A white plate with a blue wavy border holds a meal with three main parts. The bottom layer is two grilled white chicken pieces with visible grill marks and sprinkled with herbs. On top of the chicken and slightly to the right is a pile of small boiled potatoes mixed with green peas and garnished with chopped green herbs. On the left side of the plate, a fresh green salad made of leafy greens sits with a slightly shiny texture. In front of the potatoes on the plate edge lies a half-cut lemon showing its juicy inside. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients may look straightforward, but each one plays a crucial role in building the layers of flavor that make this dish so memorable. From the zesty lemon that brightens everything up to the fresh herbs inviting earthy notes, every component brings its unique charm to the table.

2 small chicken breasts (butterflied and flattened to ½ cm thick): Flattening ensures even cooking and maximizes surface area for flavor.
2 tsp olive oil: Adds moisture and helps the chicken brown beautifully on the grill.
Zest of 1 lemon and juice of ½ lemon: Provides a fresh, citrusy zing that lifts the entire dish.
2 tbsp thyme leaves: Brings an aromatic, slightly minty flavor that complements the chicken perfectly.
300g new potatoes, cut into even chunks: These take on a wonderful texture when herb-crusted and are essential for that satisfying bite.
75g fresh or thawed peas: Added for a pop of sweetness and lovely color contrast.
40ml olive oil: Used to coat the potatoes so herbs and vinegar cling well.
1 tbsp white wine vinegar: Gives a subtle tang that brightens the herb-crusted potatoes.
Large handful of fresh mint, parsley, and/or dill: Fresh herbs build the crust around the potatoes, adding vibrant green color and lively flavor.
1 heaped tsp Dijon mustard: Key to the salad dressing’s depth and slight heat.
1 tbsp crème fraîche or thick Greek yoghurt: Creates the luscious creaminess that ties the salad together.
A pinch of white sugar: Balances the acidity in the salad dressing.
2 tbsp olive oil: Smooths and rounds out the creamy salad dressing.
125g mixed salad leaves (romaine, baby gem, watercress, butterhead, rocket): A fresh, peppery mix giving the salad texture and color.

How to Make Grilled Chicken with Herb-Crusted Potatoes and Creamy Lettuce Salad Recipe

Step 1: Prepare the Chicken

Start by butterflying and flattening the chicken breasts to about half a centimeter thick, placing them between sheets of greaseproof paper and giving them a good bash with a rolling pin. This technique ensures quick, even grilling and helps the chicken absorb all the delicious marinade flavors. Rub the chicken with olive oil, then zest over the lemon and sprinkle with fresh thyme leaves. Lightly season with salt and pepper. If you want to save time, cover and chill the chicken in the fridge to marinate for a few hours.

Step 2: Cook the Herb-Crusted Potatoes

Pop the new potatoes into a pan, cover with cold salted water, and bring to the boil. Once boiling, add the peas for the last three minutes so they cook gently without losing their vibrant color. Drain and let cool slightly. Toss the potatoes and peas in olive oil, white wine vinegar, and your fresh herbs—mint, parsley, and dill work beautifully here. This keeps the potatoes light, fresh, and full of flavor without heaviness.

Step 3: Prepare the Creamy Lettuce Salad

In a bowl, whisk together Dijon mustard, crème fraîche or Greek yoghurt, lemon juice, a pinch of sugar, and olive oil. Season well with salt and pepper to taste. Pile your mixed salad leaves on top and give them a gentle toss with the dressing just before serving so they stay crisp and fresh.

Step 4: Grill the Chicken

Heat your grill or griddle pan until hot. Lay the flattened chicken breasts onto the heat and cook for 3 to 4 minutes on each side, or until beautifully charred and cooked through. The marinade and thyme will have developed a lovely crust that locks in juice and flavor. Keep an eye so they don’t dry out!

How to Serve Grilled Chicken with Herb-Crusted Potatoes and Creamy Lettuce Salad Recipe

Garnishes

To add an extra layer of visual appeal and flavor, sprinkle freshly chopped herbs like parsley or dill over the potatoes. A light drizzle of extra virgin olive oil over the chicken just before plating adds a subtle sheen and richness. If you love a bit of heat, some thinly sliced chili or a dash of black pepper on the salad gives it a lively kick.

Side Dishes

This dish is beautifully balanced and substantial on its own, but feel free to serve alongside crusty bread to mop up the dressing, or some grilled asparagus or roasted cherry tomatoes if you want extra veggies on your plate. Simple lemon wedges can also be passed around for anyone who wants a sharper citrus punch.

Creative Ways to Present

Lay the herb-crusted potatoes gently against the grilled chicken, letting the vibrant green herbs and crispy skin show. Serve the creamy lettuce salad in small bowls or on the side in a rustic wooden board style for a casual vibe. For an elegant touch, pile the salad on top of the chicken breasts, creating a colorful, layered plate that never fails to impress.

Make Ahead and Storage

Storing Leftovers

Store any leftover grilled chicken and herb-crusted potatoes in separate airtight containers in the fridge. The creamy lettuce salad, however, is best eaten fresh since the dressing can make the leaves limp over time.

Freezing

While it’s best to enjoy this dish fresh, you can freeze the cooked potatoes and chicken separately. Wrap them tightly to prevent freezer burn. The salad components are not freezer-friendly because of the delicate leaves and creamy dressing.

Reheating

To reheat the chicken and potatoes, gently warm them in a pan over medium heat or in the oven at 160°C (320°F) to keep their texture intact. Avoid microwave reheating if you can to preserve the herb crust’s freshness.

FAQs

Can I use other herbs instead of thyme for the chicken?

Absolutely! Rosemary, oregano, or tarragon all make fantastic substitutes, each bringing a different aromatic twist to the chicken. Feel free to experiment with what you have on hand.

What if I don’t have new potatoes?

You can use baby Yukon gold potatoes or any small waxy potatoes. Just make sure to cut them into similar-sized chunks so they cook evenly and hold their shape well.

Can I make the salad dressing dairy-free?

Yes! You can swap the crème fraîche or Greek yoghurt for a coconut yoghurt or avocado-based dressing for a creamy texture without dairy, and it will pair wonderfully with the fresh greens.

Is it okay to marinate the chicken overnight?

Definitely! Marinating overnight intensifies the flavors beautifully and makes the chicken even juicier when grilled. Just keep it covered well in the fridge.

Can this recipe be doubled for more servings?

Yes, this recipe scales up nicely. Just ensure your grill space can accommodate the extra chicken and increase cooking times slightly for larger batches to maintain perfect doneness.

Final Thoughts

This Grilled Chicken with Herb-Crusted Potatoes and Creamy Lettuce Salad Recipe is such a joy to make and even more of a pleasure to share. Its fresh, vibrant flavors and textures blend perfectly into a dish that feels both comforting and a little special. I promise, once you try it, you’ll find yourself coming back to it time and again. So flatten those chicken breasts, get those herbs ready, and dive in!

Grilled Chicken with Herb-Crusted Potatoes and Creamy Lettuce Salad Recipe