Chimichurri Chicken

This simple chimichurri chicken is seasoned and seared with fresh lemon and garlic. A homemade chimichurri sauce is drizzled on top for a finishing touch.

Chimichurri Chicken |

Ok friends, who is on the hunt for quick and easy dinner ideas? Please tell me I’m not the only one! This chimichurri chicken is a total game changer. It’s so simple yet so vibrant and flavorful- plus the kids loved it!! Win-win. We served ours over leftover homemade pilaf and a it was absolutely delicious. Guys, you’ve gotta try this ASAP, ok?!

Chimichurri Chicken |

Who here has made chimichurri before? It literally takes a minute to make. So if it seems like a lot of work, it’s not, trust me. Grab everything, toss it into your food processor and pulse away. It could not get any easier than that.

Chimichurri Chicken |

Meanwhile your chicken should be cooking away. Season it, tenderize it, then toss it into a hot oiled skillet. If you’re interested in a more “detailed” version of the method I use for chicken, you can watch this video on Facebook. I give you lots of tips and tricks to getting perfect juicy, flavorful chicken.

Chimichurri Chicken |

After you flip the chicken, add the lemon slices around the pan. You want them to cook and release their juices before placing them on top of the chicken. After about 5 minutes or so, you can toss them up while the chicken finishes cooking (it should reach an internal temperature of 160 degrees before you remove it from the skillet).

Tent the chicken on a cutting board with a piece of foil to trap in all of that juice. Don’t skip this step!!

Chimichurri Chicken |

Serve it up with a big spoonful of chimichurri sauce and enjoy! This dish is so much easier than flank steak and way more kid-friendly. It’s great for busy weeknights and can be made all year round. It’s juicy, tender and insanely flavorful!

P.S. excuse the blurry photos, I’m still struggling to figure out the light sitch in our new house! 😆

Chimichurri Chicken

This simple chimichurri  chicken is seasoned and seared with fresh lemon and garlic. A homemade chimichurri sauce is drizzled on top for a finishing touch.


  • 1 1/2 tbsp. olive oil
  • 1 – 1 1/2 lb. boneless skinless chicken breasts
  • 1 tsp. kosher sea salt
  • 1/2 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. dried parsley
  • 2 cloves garlic, minced
  • 1 lemon, cut into 1/4″ thick slices

For the chimichurri  sauce:

  • ½ c. olive oil
  • 1 tbsp. lemon juice
  • 1 tbsp. red wine vinegar
  • 3/4 c. packed flat-leaf parsley
  • 2 tbsp. cilantro
  • 3 cloves garlic
  • 1 scallion (white & light green part only) OR 1 tbsp. minced shallot
  • 1 tsp. kosher sea salt
  • 1½ tsp. dry oregano
  • ½ tsp. crushed red pepper (up to 1 tsp. if you prefer more heat)
  • ⅛ tsp. freshly ground black pepper


  1. Set a large skillet over medium heat, when hot, add oil. In a small mixing bowl, combine salt, paprika, garlic powder, pepper, parsley and minced garlic. Rub both sides of the chicken. Tenderize with a cake tester (poke each piece about 10 times), if desired.
  2. Place chicken into the hot skillet. Cook for 8-10 minutes on one side, then flip, and cook for 8-10 minutes on the other side. Add the lemon slices around the chicken in the skillet right after flipping. About 5 minutes later, place them on top of each piece of chicken and continue cooking.
  3. Let the chicken reach an internal temperature of 160 degrees. Remove the chicken from the skillet and place on a cutting board. Tent with foil for 5 minutes.
  4. For the chimichurri sauce: place all of the ingredients into a food processor or blender and pulse/blend until just until a chunky sauce forms. Serve on top of the cooked chicken.

– I only used 1 lemon for this recipe. I cut in in half, got enough juice out for the sauce, then sliced it up.

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