Miley This is a one pan Chimichurri Chicken dish inspired by classic Argentine flavors – except we’re keeping it simple for weeknights today! You’ll love the herb-forward flavour and the homemade green sauce that I expect to show off again very, very soon.
I wanted to call this “Authentic Argentine Chimichurri Chicken” because it’s inspired by the traditional sauce used to serve grilled meats in South America where fresh herbs are blended with oil and vinegar, spooned over hot protein that absorbs the flavor, and finished with a drizzle of extra sauce at the end.
Everything was written up and ready to go. Then my friend saw it (yes, the same one who tried an early version of my other recipes and gave the famous feedback line “There is nothing about this that I like”), snorted with laughter and declared, “You can’t call it that. Argentina will mock you so hard!”🤣🤣
- Healthy Ceramic Skillet – Made of natural ceramic, free of intentionally added PFOA, PTFE, PFAS, lead and cadmium. No to…
- Super Nonstick – The ceramic surface is smooth and super nonstick, eggs can just slide right off the pan without effort….
- Induction Frying Pan – Stainless Steel Base makes the pan suitable for all stovetops, including induction cooktop. Cast …
Why You’ll Love This Recipe
Fresh flavor takes center stage here in the best way.
Bright and herby: Fresh herbs bring a clean and lively taste.
Juicy chicken: Simple cooking keeps the meat tender.
Easy sauce: Chimichurri comes together in minutes.
Versatile meal: Works for lunch, dinner, or gatherings.
Custom heat: Adjust spice level easily.
Restaurant feel: Looks and tastes impressive without stress.
Ingredients
For the Chicken:
- 2 pounds chicken thighs or breasts
- Salt and black pepper to taste
- 2 tablespoons olive oil
For the Homemade Chimichurri Sauce:
- 1 cup fresh parsley finely chopped
- ¼ cup fresh cilantro finely chopped
- 4 cloves garlic minced
- ½ teaspoon red chili flakes
- ½ teaspoon dried oregano
- 2 tablespoons red wine vinegar
- ½ cup olive oil
- Salt and black pepper to taste
Step by Step Instructions
1. Prepare the Chimichurri Sauce
Start by chopping the parsley and cilantro very finely. Add them to a bowl along with minced garlic, chili flakes, dried oregano, salt, and black pepper. Pour in the red wine vinegar and olive oil, then stir until everything blends into a loose, vibrant sauce. Set it aside so the flavors can mingle.
2. Season the Chicken
Pat the chicken dry using paper towels. Sprinkle salt and black pepper evenly on both sides. Drizzle olive oil over the chicken and rub it in so each piece feels well coated.
3. Heat the Pan
Place a large skillet over medium heat. Let it warm fully before adding the chicken. This helps create a light golden crust and keeps the chicken from sticking.
4. Cook the Chicken
Add the chicken to the hot skillet in a single layer. Cook for several minutes on each side until golden and fully cooked through. Turn only once to keep the juices inside.
5. Rest and Sauce
Remove the chicken from the pan and let it rest briefly. Spoon generous amounts of chimichurri sauce over the warm chicken so it melts into the surface.
6. Serve Fresh
Finish with an extra drizzle of sauce right before serving. The contrast between warm chicken and fresh herbs brings everything together.
Tips and Variations
Small changes can shift the flavor while keeping the heart of the dish intact.
- Use chicken breasts for a leaner option.
- Add lemon zest to the sauce for brightness.
- Increase chili flakes for more heat.
- Grill the chicken for smoky flavor.
- Make the sauce ahead to deepen taste.
Serving Suggestions
Chimichurri Chicken with Homemade Sauce pairs beautifully with simple sides. Serve it with roasted potatoes, rice, or grilled vegetables. A fresh salad with cucumber and tomato adds a crisp contrast.
When serving guests, I like to place the sauce on the table so everyone can add more. That bright green color always draws attention.
Frequently Asked Questions
Can I make chimichurri ahead of time?
Yes. Store it in the fridge for up to three days.
Does this recipe work with grilled chicken?
Absolutely. Grilling adds extra depth.
Is the sauce spicy?
It stays mild. Adjust chili flakes to taste.
Can I freeze the sauce?
Freezing works, though fresh tastes best.
What herbs can replace cilantro?
Extra parsley works well if needed.
Final Thoughts
Chimichurri Chicken with Homemade Sauce brings freshness, comfort, and bold flavor into one simple meal. The juicy chicken and lively herb sauce balance each other perfectly.
I love how this recipe feels light yet satisfying, making it great for any season. Spoon on extra sauce, serve it warm, and enjoy a dish that always feels fresh and full of life.
Chimichurri Chicken with Homemade Herb Sauce
Ingredients
For the Chicken:
- 2 pounds chicken thighs or breasts
- Salt and black pepper to taste
- 2 tablespoons olive oil
For the Homemade Chimichurri Sauce:
- 1 cup fresh parsley finely chopped
- ¼ cup fresh cilantro finely chopped
- 4 cloves garlic minced
- ½ teaspoon red chili flakes
- ½ teaspoon dried oregano
- 2 tablespoons red wine vinegar
- ½ cup olive oil
- Salt and black pepper to taste
Instructions
- Prepare the Chimichurri Sauce: Start by chopping the parsley and cilantro very finely. Add them to a bowl along with minced garlic, chili flakes, dried oregano, salt, and black pepper. Pour in the red wine vinegar and olive oil, then stir until everything blends into a loose, vibrant sauce. Set it aside so the flavors can mingle.
- Season the Chicken: Pat the chicken dry using paper towels. Sprinkle salt and black pepper evenly on both sides. Drizzle olive oil over the chicken and rub it in so each piece feels well coated.
- Heat the Pan: Place a large skillet over medium heat. Let it warm fully before adding the chicken. This helps create a light golden crust and keeps the chicken from sticking.
- Cook the Chicken: Add the chicken to the hot skillet in a single layer. Cook for several minutes on each side until golden and fully cooked through. Turn only once to keep the juices inside.
- Rest and Sauce: Remove the chicken from the pan and let it rest briefly. Spoon generous amounts of chimichurri sauce over the warm chicken so it melts into the surface.
- Serve Fresh: Finish with an extra drizzle of sauce right before serving. The contrast between warm chicken and fresh herbs brings everything together.
