Fresh Chimichurri Chicken
A bright and zesty chicken dinner that brings fresh herb flavors to your table in no time.
recipesbynani.comThis Chimichurri Chicken has become a favorite in my house because it is so easy to pull together after a long day. The fresh parsley, garlic, and vinegar create a sauce that wakes up the chicken and makes every bite taste like a special occasion.
My best tip for this recipe is to let the sauce sit for a few minutes before you serve it. Giving the herbs and oil a little time to mingle makes a big difference in the flavor of the final dish.
🧺 Ingredients
- 2 pounds chicken breast or thighs
- 1 cup fresh parsley, packed
- 4 cloves garlic, minced
- 1/2 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
👩🍳Instructions
- 1
In a food processor or blender, combine the parsley, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, salt, and pepper.
- 2
Pulse the mixture until it is finely chopped but still has a bit of texture.
- 3
Pat the chicken dry with paper towels and season both sides lightly with a pinch of salt and pepper.
- 4
Heat a large skillet over medium high heat with a splash of oil.
- 5
Place the chicken in the skillet and cook for about 6 to 8 minutes per side, or until the chicken is golden brown and cooked through.
- 6
Remove the chicken from the heat and spoon the fresh chimichurri sauce generously over the top before serving.
💡 Tips
This chicken tastes great served alongside roasted potatoes or a simple green salad. If you have leftovers, keep them in an airtight container in the fridge for up to three days. It is delicious cold in a wrap for lunch the next day.
Made this recipe? Let us know how it went.
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