Pan-Seared Chimichurri Chicken - A Delicious and Tangy Argentinian-Inspired Dish

Indulge in the flavors of Argentina with this pan-seared chimichurri chicken recipe. Juicy chicken breasts are marinated in a vibrant and tangy chimichurri sauce, then cooked to perfection in a hot skillet. The result is a tender and flavorful chicken dish that pairs beautifully with a side of roasted vegetables or a fresh salad. This recipe is perfect for a weeknight dinner or for entertaining guests, as it is quick and easy to prepare, yet tastes gourmet.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup fresh parsley leaves
• 1/2 cup fresh cilantro leaves
• 4 cloves garlic
• 1 small red onion, minced
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt and black pepper, to taste
• 2 tablespoons vegetable oil, for cooking

Directions

1. In a food processor, combine the parsley, cilantro, garlic, red onion, red wine vinegar, olive oil, dried oregano, red pepper flakes, salt, and black pepper. Pulse until well blended but still slightly chunky. This is your chimichurri sauce.
2. Place the chicken breasts in a shallow dish and pour half of the chimichurri sauce over them. Turn the chicken to coat evenly. Cover the dish with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 24 hours for maximum flavor.
3. Heat vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade and discard the excess sauce. Add the chicken to the skillet and cook for 5-6 minutes per side, or until golden brown and cooked through.
4. Remove the chicken from the skillet and let it rest for a few minutes. Slice it into thin strips.
5. Serve the sliced chicken with the remaining chimichurri sauce drizzled on top. Garnish with fresh parsley leaves, if desired. Enjoy!

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