If you’re looking to shake up your dinner rotation with something herby, zesty, and instantly crowd-pleasing, this Chimichurri Chicken is about to become your new favorite main. Picture perfectly juicy chicken enveloped in a vivid green sauce bursting with fresh parsley, garlic, and a hint of red pepper. Each bite tastes like a trip to Argentina from your own kitchen! With its vibrant color and stand-out flavors, you’ll soon find yourself making Chimichurri Chicken for family meals, impromptu gatherings, and any night you need a little extra excitement at the table.

Chimichurri Chicken Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how a handful of humble, fresh ingredients can build so much flavor! Each element here plays a role in making Chimichurri Chicken lively in taste and beautiful in appearance—don’t skip a thing if you can help it.

Chicken thighs or breasts (1 1/2 pounds): Juicy chicken is the hearty canvas for the zippy sauce—thighs add extra flavor, breasts keep it lean.
Salt (1/2 teaspoon): Brings out every savory note in the chicken and sauce.
Black pepper (1/4 teaspoon): Lends just the right touch of mild heat to every bite.
Olive oil (1 tablespoon, for cooking): Gets the chicken nice and golden while keeping it moist.
Fresh parsley (1 cup, packed): This is the star of chimichurri—fresh, grassy, and gloriously green.
Fresh cilantro (1/4 cup, optional): For a gentle citrusy accent; leave it out if you’re not a fan.
Garlic (4 cloves): Don’t hold back! This brings punch and aroma to the sauce.
Red wine vinegar (2 tablespoons): Adds essential tang and brightness.
Red pepper flakes (1/2 teaspoon): A touch of fire that balances the herbal freshness.
Salt (1/2 teaspoon, for the sauce): Never forget to season your sauce for maximum flavor.
Black pepper (1/4 teaspoon, for the sauce): Just a hint, to round out the flavors.
Olive oil (1/2 cup, for the sauce): Brings creaminess and helps the sauce cling beautifully to the chicken.

How to Make Chimichurri Chicken

Step 1: Blend Up the Chimichurri Sauce

Start by tossing your parsley, optional cilantro, garlic, red wine vinegar, red pepper flakes, salt, and pepper into a food processor or blender. Give it a quick chop with a few pulses—don’t overdo it, you want this to stay pleasantly chunky. Now, with the motor running, drizzle in your olive oil until everything just comes together as a gorgeous, fragrant sauce. This is your secret weapon for all things delicious!

Step 2: Season the Chicken

Pat your chicken pieces dry, then sprinkle them all over with salt and black pepper. Taking this simple step ensures every bite is well seasoned, and it helps that irresistible crispy exterior form in the pan.

Step 3: Sear to Golden Perfection

In your largest skillet, heat a tablespoon of olive oil over medium-high heat until shimmering. Lay the seasoned chicken in a single layer—don’t crowd the pan! Fry for about 5 to 6 minutes per side, letting each one brown and develop those lovely edge crisps. Your kitchen will start to smell amazing as the chicken cooks through to a juicy 165°F.

Step 4: Rest, Slice, and Sauce

Once cooked, transfer the chicken to a plate and give it a brief rest—this keeps those juices locked in. Next, slice the chicken into thick, satisfying strips. Generously spoon that vibrant green chimichurri sauce across the top, letting it spill into every nook and cranny. This is when the magic really happens!

Step 5: Serve and Savor

Dish up the finished chicken alongside your favorite sides like fluffy rice, roasted potatoes, or a crisp salad. Don’t skimp on the sauce; it’s meant to be used with enthusiasm. Fresh, punchy, and absolutely irresistible!

How to Serve Chimichurri Chicken

Garnishes

A little extra flourish goes a long way with Chimichurri Chicken! Sprinkle with more chopped parsley or cilantro for added color, and consider a few lemon or lime wedges on the side for a fresh, tangy squeeze just before eating. For a final pop, scatter a pinch of red pepper flakes or a swirl of extra chimichurri on top to make it restaurant-worthy.

Side Dishes

Chimichurri Chicken pairs beautifully with almost anything. Go classic with buttery rice or roasted potatoes, which soak up the incredible sauce. Grilled vegetables, simple green salads, or crusty bread are all fantastic options, especially if you’re hosting. Even a pile of quinoa or a summery corn salad will make the meal feel special and complete.

Creative Ways to Present

Give your dinner a little twist by serving Chimichurri Chicken sliced over tostadas or tucked into warm pita for a handheld treat. Thinly slice leftovers to top grain bowls or load up a big salad. Platter it up family-style with a bowl of extra chimichurri for dipping so everyone can drizzle to their heart’s content!

Make Ahead and Storage

Storing Leftovers

Stash any remaining Chimichurri Chicken in an airtight container in the refrigerator, keeping the chicken and sauce separate if possible for maximum freshness. Both will stay delicious for up to 3 days, ready to liven up your lunches or be reimagined into wraps and salads.

Freezing

If you’d like to save some for later, you can freeze cooked chicken (without the sauce) for up to two months. Freeze the chimichurri sauce in a separate small container or an ice cube tray. Thaw overnight in the fridge before using for the best texture and flavor.

Reheating

To reheat, gently warm the chicken in a covered skillet over low heat or microwave in short bursts, just until heated through—overheating can dry it out. Bring the chimichurri sauce to room temperature and stir before serving it over the reheated chicken to refresh its lively flavors.

FAQs

Can I grill Chimichurri Chicken instead of cooking it on the stovetop?

Absolutely! Grilling adds wonderful smokiness and a gorgeous char. Marinate the chicken in half of the chimichurri sauce for about 30 minutes, then grill over medium-high heat until cooked through. Serve with the reserved sauce on top.

What’s the best way to keep the chicken juicy?

Patting the chicken dry, seasoning well, and not overcooking are key. Let the chicken rest for a few minutes after cooking so the juices stay locked in. Thighs are more forgiving, but breasts work beautifully if you keep an eye on doneness.

Can I make the chimichurri sauce ahead of time?

Definitely! The flavors in chimichurri actually deepen as it sits. Make the sauce up to a week in advance and store it in the fridge in a sealed container. Just give it a good stir before using.

Is Chimichurri Chicken spicy?

Chimichurri Chicken has a gentle kick thanks to the red pepper flakes, but it’s not overly spicy. You can always adjust the amount to your taste (add more for heat lovers, or less for milder palates).

What can I substitute for cilantro if I’m not a fan?

No worries—just use more parsley in place of the cilantro, or try a bit of fresh oregano if you have it on hand. The result will be just as vibrant and delicious!

Final Thoughts

Chimichurri Chicken is one of those recipes that instantly feels like a treat—bright, bold, and beautifully simple. Give it a try this week, and watch your dinner table light up with big flavor and smiles. You’ll be coming back for seconds and maybe thirds!