If you’re longing for a main course that’s bursting with fresh flavor, easy enough for a busy weeknight, and sure to impress everyone at the table, look no further than Chimichurri Chicken. This vibrant Argentinian-inspired dish delivers juicy, golden chicken crowned with a bold, herby chimichurri sauce. Whether you grill or pan-sear it, every bite sings with parsley, garlic, and a touch of heat—proof that the simplest ingredients truly can create something magical.

Chimichurri Chicken Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Chimichurri Chicken lies in how just a handful of fresh ingredients come together to deliver incredible taste, color, and texture. These essentials each play a starring role, so use the best you can find for truly maximum flavor.

Chicken thighs or breasts: Go for boneless, skinless pieces; thighs offer more juiciness, but breasts work great too!
Salt: The backbone of seasoning, enhancing every other flavor in the dish.
Black pepper: Adds a mild heat to both the chicken and sauce.
Olive oil (for cooking): Helps achieve golden, crispy-skinned chicken in the skillet.
Fresh parsley: The hero of the chimichurri—choose flat-leaf for the best texture and punch.
Fresh cilantro (optional): Adds an extra layer of freshness; skip it if you’re not a fan.
Garlic: Four cloves for irresistible depth and aroma—don’t skimp!
Red wine vinegar: Lifts the sauce with a tangy, bright note that balances the herbs.
Red pepper flakes: Brings a touch of heat that really wakes up the sauce.
Salt (for the sauce): Ensures every drop of chimichurri is packed with bold taste.
Black pepper (for the sauce): A savory finishing touch that ties the whole sauce together.
Olive oil (for the chimichurri): Rounds out the sauce, binding everything into a luscious, spoonable topping.

How to Make Chimichurri Chicken

Step 1: Make the Chimichurri Sauce

Start by gathering all your sauce ingredients—parsley, cilantro (if using), garlic, red wine vinegar, red pepper flakes, salt, black pepper, and olive oil. Toss them in a blender or food processor and pulse a few times. You want to rough-chop the herbs first. Then, as the machine runs, slowly drizzle in the olive oil until you have a chunky, gorgeous green sauce. Don’t over-blend; a little texture is what makes chimichurri so delicious. Set the sauce aside for the flavors to meld while you cook the chicken.

Step 2: Season the Chicken

Pat your chicken thighs or breasts dry with paper towels to help them sear better. Sprinkle them generously with salt and black pepper on both sides. This simple step is crucial for building a savory crust during cooking and infusing the meat with the perfect savory bite.

Step 3: Sear the Chicken

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering hot—but not smoking—add the seasoned chicken. Cook for 5 to 6 minutes per side until golden brown and cooked through. The internal temperature should reach 165°F for maximum juiciness and food safety. If you’re working in batches, don’t crowd the pan; give each piece room to sear!

Step 4: Rest and Slice

Transfer the cooked chicken to a plate and let it rest for a few minutes. This helps all those delicious juices redistribute throughout the meat, keeping it moist and tender. After resting, slice the chicken against the grain into thick strips for the ultimate restaurant-style presentation.

Step 5: Add the Chimichurri Sauce

Spoon the vibrant chimichurri sauce generously over the sliced chicken—don’t be shy! The herby, garlicky flavors seep into every bite, making each mouthful irresistible. Now, you’re ready to serve Chimichurri Chicken in all its colorful glory.

How to Serve Chimichurri Chicken

Garnishes

A sprinkle of extra chopped parsley or cilantro adds brightness and visual appeal. For a little crunch, try scattering on toasted pepitas or a few paper-thin slices of radish. Lemon wedges on the side let everyone give their portion a final fresh squeeze.

Side Dishes

Chimichurri Chicken loves simple sides that soak up all that luscious sauce. Think fluffy white rice, roasted baby potatoes, or a cool cucumber-tomato salad. Crusty bread is perfect for swiping up extra chimichurri—don’t let a drop go to waste!

Creative Ways to Present

For a party, slice the chicken into strips and pile it onto a platter with a bowl of chimichurri for dipping. Or, serve it over grilled flatbreads, tucked with greens and sauce for zesty wraps. You can even dice the chicken for fresh tacos—Chimichurri Chicken tacos are a total crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

If you have leftover Chimichurri Chicken, store the chicken and sauce separately in airtight containers in the refrigerator. The chicken stays juicy for up to 3 days, and the chimichurri’s flavors actually deepen after a night in the fridge!

Freezing

Chicken freezes well—just slice it and wrap tightly before storing in a freezer bag for up to 2 months. For the chimichurri, freezing can dull its fresh flavor and color, so it’s best made fresh or stored in the fridge for up to a week.

Reheating

To reheat, gently warm the chicken slices in a skillet over low heat or in the microwave, just until heated through. Add the chimichurri after reheating to preserve that vibrant, herbaceous zing.

FAQs

Can I grill Chimichurri Chicken instead of using a skillet?

Absolutely! Grilled Chimichurri Chicken is fantastic. Just marinate the chicken in half the chimichurri sauce for about 30 minutes, then grill over medium-high heat until cooked through. Use the remaining sauce for serving.

Is there a substitute for cilantro in the sauce?

If cilantro isn’t your thing, simply leave it out. Double up on parsley or swap in a little fresh oregano for a different herbal twist while keeping that signature chimichurri flavor.

Can I use chicken breasts and thighs together?

Yes! Combining breasts and thighs works well, just watch the cooking times closely. Thighs are usually done a bit earlier than thicker breasts, so check each piece for doneness.

Is Chimichurri Chicken very spicy?

Not at all. The red pepper flakes provide a gentle kick, but the dish isn’t overwhelmingly hot. Add more flakes for extra spice, or scale back for a milder experience—totally your call!

How far in advance can I make chimichurri sauce?

You can prepare chimichurri up to a week in advance and store it in the fridge. Its flavors actually get more complex as it sits, making your Chimichurri Chicken experience even better.

Final Thoughts

I can’t wait for you to taste just how delicious and lively Chimichurri Chicken can be in your own kitchen! It’s a quick, crave-worthy meal that’s sure to become a regular on your table. Try it once, and you’ll want to slather that herby sauce over everything. Enjoy every zesty bite!

Chimichurri Chicken Recipe