Skip to content 
Chimichurri Chicken Recipe
Looking for a meal that’s bursting with fresh, vibrant flavors but won’t take up your whole evening?
This Chimichurri Chicken is your answer!
With a tangy, herb-packed chimichurri sauce that elevates juicy, pan-fried chicken, this dish comes together in a flash, making it a perfect weeknight dinner.
Ready in just 20 minutes, you’ll be serving up an unforgettable meal that’s simple, yet oh-so-delicious!
MY OTHER RECIPES
Why You’ll Keep Coming Back to This Recipe
I love this Chimichurri Chicken because it’s one of those easy dinners that tastes like you put in way more effort than you actually did.
The chicken cooks quickly, and the fresh chimichurri does most of the work when it comes to flavor. It’s bright, garlicky, a little spicy, and so good spooned over the warm chicken.
It’s also ready in just 20 minutes, which makes it perfect for a busy weeknight. Serve it with a simple side and you have a flavorful dinner without a lot of fuss.
And if you have extra chimichurri, even better! Keep it in the fridge and use it to add fresh flavor to your next meal.
For Chimichurri Sauce:
- Olive Oil – This forms the base of the chimichurri, bringing richness and smoothness to the sauce.
- Lemon juice – Adds tanginess to balance the richness of the oil.
- Fresh Parsley – Brings brightness and a fresh, herbal flavor.
- Garlic – Provides a robust, aromatic flavor that enhances the sauce.
- Red Chilies – Adds a mild heat, giving the sauce a little kick without overpowering it.
- Dried Oregano – Infuses a subtle earthy, herbaceous flavor.
- Coarse Salt – Enhances all the flavors in the sauce; adjust to your taste.
- Pepper – Adds a hint of spice to balance the tang and richness.
For Chicken:
- Skinless, Boneless Chicken Thighs or Breasts – These cuts work best for tender, juicy chicken that absorbs the flavors of the chimichurri.
- Salt – To season the chicken before marinating.
Step-by-Step Guide to Make Chimichurri Chicken
Make the chimichurri.
Add the olive oil, lemon juice, parsley, garlic, red chilies, oregano, salt, and pepper to a bowl. Mix well and let it sit for 5-10 minutes. This gives the flavors a little time to come together.
Marinate the chicken.
Season the chicken with a pinch of salt, then coat it with 4 tablespoons of the chimichurri. Let it marinate for 20 minutes if you have the time.
Cook the chicken.
Heat a little oil in a grill pan or skillet over medium-high heat. Cook the chicken for about 5-6 minutes per side, until golden and cooked through.
Let it rest.
Transfer the chicken to a plate and let it rest for a few minutes before serving. This helps keep it nice and juicy.
Add the chimichurri.
Spoon 2-3 tablespoons of the reserved chimichurri over each piece of chicken. You can also serve extra on the side for dipping.
Chimichurri Chicken Variations
There are a few easy ways to switch up this recipe while keeping all that fresh chimichurri flavor.
Use chicken breasts.
Chicken breasts work just as well as thighs. Since they are leaner, just be careful not to overcook them.
Adjust the heat.
Want more spice? Leave a little of the chili in when preparing the chimichurri. For a milder sauce, make sure the chilies are completely deseeded.
Make the chimichurri ahead.
You can prepare the chimichurri in advance and keep it in the fridge for up to 24 hours. I actually love doing this because the flavors have more time to develop.
Switch up the sides.
Serve the chicken with roasted potatoes, rice, vegetables, or a simple salad. The fresh chimichurri works with just about anything.
Expert Tips
A few simple tips will help you get the best results every time.
Let the chimichurri sit.
Don’t rush this step. Even 5-10 minutes gives the garlic, parsley, lemon, and chilies time to come together.
Make sure your pan is hot.
A hot pan helps the chicken get nicely golden on the outside while staying juicy inside.
Don’t overcrowd the pan.
Give the chicken enough room to cook and brown properly.
Reserve some chimichurri for serving.
This is important! Keep the chimichurri that you’ll serve with the cooked chicken separate from the portion used to marinate the raw chicken.
Let the chicken rest.
A few minutes of resting time helps keep the chicken juicy and tender.
Mistakes to Avoid
This recipe is simple, but there are a few things to keep in mind.
Don’t start with a cold pan.
Make sure your skillet or grill pan is hot before adding the chicken. This helps it brown instead of steam.Don’t overcook the chicken.
Chicken breasts especially can dry out quickly, so keep an eye on them as they cook.Don’t skip the chimichurri resting time.
Those few minutes make a difference in the flavor of the sauce.Don’t use the marinade as your finishing sauce.
Always reserve a separate portion of chimichurri for serving.Don’t forget to let the chicken rest.
Give it a few minutes before serving so the juices can settle back into the chicken.
How to Store Chimichurri Chicken
Have leftovers? They’re easy to save for another meal.
Store the cooked chicken in an airtight container in the refrigerator.
If you have extra chimichurri, I recommend keeping it in a separate container. This helps keep the sauce fresh and makes it easy to spoon over the chicken when you’re ready to eat.
The chimichurri can also be prepared ahead and refrigerated for up to 24 hours, just like the recipe card notes.
How to Serve Chimichurri Chicken
I love serving this chicken with a simple side because the chimichurri brings so much fresh flavor to the plate.
Try it with roasted potatoes, rice, roasted vegetables, or a simple green salad for an easy weeknight dinner.
For a more casual meal, serve the extra chimichurri on the side and let everyone spoon as much as they like over their chicken.
And don’t skip that final spoonful of chimichurri! It’s fresh, garlicky, and one of my favorite parts of this recipe.
If you loved this rceipe, you’ll want to try these reader-favorite recipes next!
Green Chile Chicken Enchilada Casserole
Cracker Barrel-Style Chicken and Dumplings
They’re just as comforting, flavorful, and easy to make for any weeknight dinner.
Chimichurri Chicken Recipe
Ingredients
- ½ cup olive oil
- 2 tbsp of freshly squeezed lemon juice
- ½ cup fresh parsley, finely chopped
- 4 cloves garlic, minced or finely chopped
- 2 small red chilies, or 1 large red chili (deseeded and finely chopped, about 1 tablespoon)
- ¾ tsp dried oregano
- ½ to 1 tsp coarse salt (adjust to taste)
- ½ tsp black pepper (adjust to taste)
For the Chicken:
- 4 skinless, boneless chicken thighs or breasts
- Pinch of salt, for seasoning
Instructions
- Prepare the Chimichurri: In a bowl, combine the olive oil, lemon juice, parsley, garlic, chilies, oregano, salt, and pepper. Mix well and let sit for 5-10 minutes to allow the flavors to meld together. (If desired, you can prepare this step in advance and refrigerate the chimichurri for up to 24 hours.) Makes approximately 1 cup of chimichurri.
- Marinate the Chicken: Season the chicken with a pinch of salt. Pour 4 tablespoons of chimichurri into a shallow dish and coat the chicken thoroughly. Let it marinate for 20 minutes (if time permits). Reserve the remaining chimichurri for serving.
- Cook the Chicken: Heat a small amount of oil in a grill pan or skillet over medium-high heat. Cook the chicken for about 5-6 minutes per side, or until golden and cooked through. Once done, set the chicken aside to rest.
- Serve: Spoon about 2-3 tablespoons of the remaining chimichurri over each chicken thigh or breast. Alternatively, serve the chimichurri in small dipping bowls for guests to add their own.
Notes
- Feel free to use our authentic Chimichurri recipe for an even more flavorful experience!
Nutrition
- Can I use dried herbs instead of fresh ones for the chimichurri sauce?
Yes, you can! Dried herbs are perfectly fine. Just use about one-third of the amount called for in the recipe. So, if it says 1 cup of fresh parsley, use about 1/3 cup of dried parsley. Keep in mind that dried herbs are more concentrated, so adjust to taste! - How long can I marinate the chicken in chimichurri sauce?
You can marinate the chicken for 20 minutes if you’re short on time, but if you want the flavors to really soak in, you can leave it for up to 2 hours. Just don’t go overboard and leave it too long, or the acidity from the vinegar can start to break down the chicken. - Can I use chicken breasts instead of thighs?
Of course! You can absolutely use chicken breasts, but just keep in mind that they are leaner than thighs and can dry out more easily. To avoid this, consider pounding them to an even thickness before cooking, and keep an eye on the cooking time. - Can I prepare the chimichurri sauce in advance?
Absolutely! In fact, I recommend it. If you make the chimichurri sauce a day ahead, all the flavors have time to really develop and meld together. Just store it in an airtight container in the fridge, and it’ll be ready when you need it! - How do I prevent the chicken from sticking to the grill or pan?
Great question! Make sure your grill or pan is hot before adding the chicken. A little oil on the grill grates or in the pan can help too. If you’re using a grill pan, a non-stick one works wonders to prevent sticking!
