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A fool-proof recipe for chicken thighs with chimichurri that’s quick to make and tastes incredible.
Juicy Chimichurri Chicken
If my pan-seared chicken thighs are always a hit with my family, imagine adding chimichurri sauce to the equation. Simply epic!
I use homemade chimichurri in this recipe, as it takes just 5 minutes to make in a food processor. However, you can use a store-bought one if that’s what you have on hand. One way or another, the result will be an incredible 15-minute chicken dinner that everyone will devour!
Ingredients
I make this recipe with boneless, skinless chicken thighs, but chicken breasts also work. To infuse them with flavor, I use salt, pepper, garlic powder, oil or butter, and your favorite homemade or store-bought chimichurri sauce.
How to Make Chimichurri Chicken Thighs on the Stove
Check out the steps and you’ll see how simple this recipe is to make in the skillet:
- Season the chicken on both sides. First, make sure to pat it dry with a paper towel to help the seasonings stick to the meat.
- Cook the chicken on one side until they easily lift, then flip them over. Cook on the other side until the internal temperature at the thickest part reaches 175F. If there’s not enough room between the chicken pieces, work in two batches.
- Make the chimichurri sauce in the food processor while the chicken cooks. It lasts up to one week in the fridge.
- Top the chicken with chimichurri sauce, add your favorite sides, and enjoy this delicious dinner!
Keeping It Juicy
Perfectly juicy chimichurri chicken thighs? Yes, please! It’s simple when you follow these cooking tips:
Do not move the chicken thighs for 7 minutes after you place them in the hot skillet, so the meat sears and locks in its juices. Once they lift easily, they are ready to be flipped.
Check the cooking time, as overcooking results in dry chicken. Cook the chicken thighs for 7 minutes on each side, adding 2 extra minutes if your chicken thighs are really thick.
Use a meat thermometer to check chicken doneness. It’s the best way to avoid overcooking. After cooking the chicken thighs for 7 minutes per side, insert the meat thermometer into the thickest part of the chicken. Once the internal temperature reaches 175F, the chicken thighs are ready and juicy.
What to Serve With It
Time to pair these chimichurri chicken thighs with the most delicious side dishes! My go-to sides for this meal are sautéed cabbage, caramelized Brussels sprouts, and bruschetta salad. Other family favorites include cilantro lime rice, these hearty mashed potatoes, or these easy popovers. Yummy!
Skillet Chimichurri Chicken Thighs
Ingredients
For the chicken:
- 1 ½ lbs chicken thighs, boneless skinless
- Salt and pepper, for seasoning
- ½ teaspoon garlic powder
- 1 tablespoon oil or butter, for cooking
Chimichurri sauce:
- 2 garlic cloves
- 1 bunch Italian parsley
- ¼ cup olive oil
- 1 lemon, juiced
- 1 teaspoon ground cumin
- ½ teaspoon salt
Instructions
Prep:
- Use a paper towel to pat dry the chicken thighs.
- In a small dish, combine the seasonings. Generously season both sides of the chicken thighs with the seasonings.
Cook the chicken:
- Heat a large pan over medium-high heat. Once hot, heat the oil (or melt the butter). Place the chicken thighs on the pan and cook the first side for 7 minutes, until the bottoms are golden and they easily lift to flip them over. There should be some room between the chicken pieces. If not, cook in two batches.
- Flip and cook the other side for another 7 minutes until the internal temperature at the thickest part reaches 175F. Cooking time on the second side can vary and might need an additional 2 minutes if the thighs are really thick. Remove onto a plate and cook additional chicken if necessary.
Make the chimichurri:
- While the chicken cooks, place the garlic in a food processor, and pulse several times until chopped. Add the Italian parsley (thin stems are fine), and pulse again. Add the oil, lemon juice, cumin, and salt. Pulse until combined.
- Transfer the chimichurri to an airtight container or glass jar and refrigerate for up to one week.
Serve:
- Serve the chicken thighs topped with chimichurri sauce over the top.
Shane says
This looks like the perfect dinner idea. Easy and one pan. I love it!
Dee says
Love me a good chimichurri sauce and this was one of the best. Added to the chicken , it was divine.