Chimichurri Chicken Recipe
In under 30 minutes, Chimichurri Chicken with a fresh, zesty sauce brings garlicky herb goodness, perfect for easy, flavorful lunches or dinners without the hassle.
Servings: 6 servings
Calories: 336kcal
Ingredients
- 1 1/2 tablespoon olive oil
- 1-1 1/2 lb boneless skinless chicken breasts
- 1 teaspoon 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
- 1/2 cup olive oil
- 1 tbsp lemon juice
- 1 tbsp red wine vinegar
- 3/4 cup flat-leaf parsley packed
- 2 tbsp cilantro
- 3 cloves garlic
- 1 scallion (white & light green part only) OR 1 tbsp. minced shallot
- 1 tsp kosher sea salt
- 1 1/2 tsp dried oregano
- 1/2 tsp crushed red pepper (up to 1 tsp. if you prefer more heat)
- 1/8 tsp ground black pepper fresh
Instructions
- 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.
- 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.
- Let the chicken reach an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius). Remove the chicken from the skillet and place on a cutting board. Tent with foil for 5 minutes.
For the Chimichurri Sauce
- Place all of the ingredients into a food processor or blender and pulse/blend until just a chunky sauce forms. Serve on top of the cooked chicken.
Notes
-I used only 1 lemon for this recipe—halved it for juice, then sliced the rest.
-Check out this guide on perfectly cooking flavorful chicken.
STORE leftovers in an airtight container in the refrigerator for up to 4 days. To FREEZE, place cooled chicken in a freezer-safe bag or container, separating pieces with parchment paper to prevent sticking. It will stay good for up to 3 months.
To REHEAT, thaw in the refrigerator if frozen, then warm in a skillet on the stovetop over medium heat until heated through. The chimichurri sauce can be stored separately in the fridge for up to 5 days—stir before using.
Nutrition
Serving: 1serving | Calories: 336kcal | Carbohydrates: 4g | Protein: 25g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 916mg | Potassium: 524mg | Fiber: 1g | Sugar: 1g | Vitamin A: 840IU | Vitamin C: 23mg | Calcium: 37mg | Iron: 1mg
