Description
This Chimichurri Chicken recipe is a flavorful and easy-to-make dish featuring juicy chicken topped with a vibrant herb sauce. Perfect for a quick weeknight dinner or a weekend meal with friends and family.
Ingredients
Scale
Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for cooking)
For the Chimichurri Sauce:
- 1 cup fresh parsley
- 1/4 cup fresh cilantro (optional)
- 4 cloves garlic
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
Instructions
- Prepare Chimichurri Sauce: In a blender or food processor, combine parsley, cilantro, garlic, red wine vinegar, red pepper flakes, salt, and black pepper. Pulse to chop, then slowly add olive oil until a chunky sauce forms. Set aside.
- Cook Chicken: Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5–6 minutes per side or until cooked through. Rest, slice, and spoon chimichurri sauce over the top.
- Serve: Enjoy your Chimichurri Chicken with rice, potatoes, or a fresh salad.
Notes
- Chimichurri can be made ahead and stored in the fridge for up to 1 week.
- For grilling, marinate the chicken in half the sauce for 30 minutes before cooking.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 chicken portion with sauce
- Calories: 350
- Sugar: 0g
- Sodium: 390mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 115mg
