Chimichurri chicken. This delicious dish is literally bursting with flavor. Seasoned, tender chicken served with homemade chimichurri for an easy and vibrant dinner. It’s a zesty fest and a feast for the senses. You’ll love it!
Herby, garlicky, and tangy chimichurri sauce is so delicious when slathered over seared or grilled chicken. Made with fresh herbs, red chili pepper and red-wine vinegar. In this recipe, chicken fillets get three layers of flavor from the chimichurri. First, they get marinated in the sauce. Then, seared in butter and oil, which further elevates the flavors. Finally, it’s drizzled with some fresh chimichurri for a funky finishing touch. Keep some extra sauce to serve with the chicken, alongside lots of crusty bread and a big green side salad.
This is one of those delicious sauce recipes where you definitely want to double the amount to keep for leftovers. Drizzle it on meat or fish. Serve it as a sauce on your next grill party. Spread it on sandwiches. Dip vegetables into it or use it on your scrambled eggs. It’s irresistible!
This is a super easy recipe, but the payoff is huge. Try making this chimichurri chicken for your next dinner party, because you can make it ahead of time, it turns your dinner into a low-stress dinner-party stunner.
Let me guide you through the recipe with this step-by-step VIDEO.
Serve this Chimichurri Chicken with:
- mashed potatoes
- creamy polenta
- pearl couscous
- crusty bread
- big side salad
- steamed green beans
- spoon the chimichurri over steak, chicken, fish, shrimp or vegetables
- make ahead: you can make the sauce 1 day beforehand and marinate the chicken. Keep the sauce and the chicken separately in an airtight container, then sear the chicken and serve for dinner on a busy weeknight
- it’s great as a fast and fancy dish for your next dinner party
- use boneless, skinless chicken thighs instead of chicken breast fillets
- you can make the sauce in a food processor, but I highly recommend chopping everything by hand, to make it super bright and fragrant, without turning it into a pesto-like sauce
- the heat from the red pepper cuts through all the brightness in this dish, but if you’re spice-sensitive, you can leave out the extra chili and serve it on the side
- I used parsley, oregano and cilantro in this recipe, but feel free to swap the last one for basil or mint
- got some leftovers? turn them into tacos
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- ¼ cup parsley chopped
- 5 tbsp cilantro with stems chopped
- 1 tbsp oregano leaves chopped
- 4 garlic cloves minced
- 1 red onion finely chopped
- 1 large or 2 small red chili peppers deseeded and finely chopped
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp sugar
- 2 tbsp red wine vinegar or white wine vinegar
- ½ cup olive oil
- 4 chicken breast fillets
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp sweet paprika
- ½ tsp dried oregano
- ½ tsp garlic powder
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- For the chimichurri. Chop all the ingredients and combine in a bowl. Stir well and set aside.
- Season both sides of the chicken fillets with salt, black pepper, sweet paprika, dried oregano and garlic powder. Add 4 tbsp chimichurri and coat the chicken. Let marinate for 15 minutes, if time allows.
- Heat oil and butter in a large nonstick skillet. Add chicken and cook 5-8 minutes per side or until cooked through. The cooking time depends on the size of your chicken breasts. You can slice larger fillets horizontally lengthwise and reduce the cooking time by half.
- Serve chicken spooned with 4 tablespoons chimichurri, keep the extra to serve alongside the chicken in a dip bowl. Enjoy with some crusty bread and a salad.