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The tips in this post ensure that your chicken breasts with chimichurri come out juicy and taste incredible!
Juicy Chimichurri Chicken
Juicy pan-seared chicken breasts are my go-to protein on busy nights. Now that epic meal just got a flavor upgrade thanks to chimichurri sauce.
With this recipe, you’ll get a 20-minute family dinner that tastes like a million bucks, with no marinating needed. No fuss, no waiting, just delicious chicken right to the table!
Ingredients
Chicken breasts, chimichurri, and simple seasonings are everything you need for this meal. I also have a recipe for chimichurri chicken thighs, if that’s what you have on hand. Below you’ll find a quick homemade chimichurri, but feel free to use one from the store.
How to Make Chimichurri Chicken
You’ll start with a hot pan where you’ll cook the chicken breasts for about 5 minutes per side. While the meat cooks, make the chimichurri sauce by mixing all the ingredients in the blender. Serve the chicken with the sauce on top and enjoy!
Incredible Sides to Make It a Meal
This flavor feast is not complete without amazing sides you can prepare quickly, like this cilantro lime rice and this simple sautéed cabbage. Want extra fun? Pour yourself a Classic Margarita!
Chimichurri Chicken Breasts
Ingredients
For the chicken:
- 1 ½ lbs chicken breasts
- 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 breasts. If your chicken breasts are very thick, butterfly them into smaller pieces. Season both sides of the chicken with salt, pepper, and garlic powder.
Cook the chicken:
- Heat a large pan over medium-high heat. Once hot, heat the oil (or melt the butter). Place the chicken breasts on the pan and cook the first side for 5 minutes without moving them.
- Flip and cook the other side for another 4 to 6 minutes until the internal temperature at the thickest part reaches 165F. Butterflied chicken breasts will take less time than thicker whole pieces, 4 minutes per side vs 6 to 8 -depending on thickness. Remove the chicken breasts from the pan onto a plate.
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 breasts topped with chimichurri sauce over the top.
Jackie says
This chimichurri chicken was sooo delicious! Will be making again