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.
