Argentine · Easy
Chimichurri Chicken
Pan-seared chicken with a parsley, garlic, and red wine vinegar sauce inspired by Argentine chimichurri.
- Prep
- 20 mins
- Cook
- 15 mins
- Total
- 40 mins
- Servings
- 4
Total includes 5 minutes resting.
A little about this dish
Pan-seared chicken with a parsley, garlic, and red wine vinegar sauce inspired by Argentine chimichurri. This recipe uses chimichurri as a finishing sauce, so the herbs stay fresh. Keeping it separate from raw chicken also lets you bring the remaining sauce directly to the table.
Simple Home Dish
Chimichurri Chicken
- Prep
- 20 mins
- Cook
- 15 mins
- Total
- 40 mins
- Servings
- 4
Total includes 5 minutes resting.
Ingredients
- 1 1/2 lb boneless, skinless chicken thighs
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1 tablespoon neutral oil
- 1 cup packed flat-leaf parsley leaves, finely chopped
- 3 garlic cloves, finely minced
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 2 tablespoons red wine vinegar
- 1/3 cup olive oil
Instructions
- Mix parsley, garlic, oregano, pepper flakes, vinegar, olive oil, and 1/4 teaspoon salt in a bowl. Let stand while you cook the chicken. Keep this sauce separate from raw meat.
- Pat thighs dry, unfold them to an even layer, and season with the remaining salt and black pepper.
- Heat neutral oil in a large skillet over medium-high heat. Cook chicken for 6–8 minutes per side, reducing heat if needed, until each piece reaches 165°F in its thickest part. Work in batches if crowded.
- Rest chicken for 5 minutes, then slice if desired. Stir and taste the chimichurri, and spoon it over the cooked chicken at the table.
Cooking tips
Storage & reheating
Refrigerate chicken and sauce separately within 2 hours and use within 3–4 days. Reheat chicken to 165°F; keep the fresh garlic sauce refrigerated, never stored on the counter.
Variations
Use thin chicken breast cutlets and begin checking their temperature earlier. Add an extra pinch of pepper flakes for more heat.
Frequently asked questions
Should I marinate the chicken in the sauce?
This recipe uses chimichurri as a finishing sauce, so the herbs stay fresh. Keeping it separate from raw chicken also lets you bring the remaining sauce directly to the table.