Ingredients
1 cup soft herb leaves, coarsely chopped (dill, cilantro, basil, chives, etc)
3/4 cup mild or hot giardiniera, coarsely chopped if necessary
3 tablespoons giardiniera brine
1/4 cup extra-virgin olive oil, plus more as needed
2 garlic cloves, finely grated
Kosher salt (such as Diamond Crystal)
Black pepper
11/2 to 2 pounds boneless, skinless chicken breasts or thighs, patted dry
Directions
1
In a medium bowl, stir together the herbs, giardiniera and giardiniera brine. (It might look dry but it gets saucier as it sits.) In a large bowl, stir together the olive oil, garlic, 1 teaspoon salt and a few grinds of black pepper. If you’re using chicken breasts, pound to an even ½-inch thickness with a heavy skillet or meat pounder. Add the chicken to the garlic oil and toss until well coated.
2
Heat a large (12-inch) skillet over medium-high. Working in batches to avoid crowding, add the chicken to the skillet and cook until golden brown underneath, 4 to 5 minutes. Flip and cook until cooked through, 2 to 5 minutes. (Clean the skillet between batches if burnt bits collect in the skillet.) Transfer to a plate browned-side up, spoon some of the sauce over the chicken, then let rest for 5 to 10 minutes.
3
Taste the sauce. If it’s too assertive, add a teaspoon or two of olive oil. If it’s too mild, add salt. Serve the chicken with more sauce passed at the table.
Notes
If using parsley, cilantro or dill, thinly slice the stems as well; they’re edible, concentrated bursts of the herbs. Tear any large basil leaves, and slice chives into 1-inch or so lengths.