Best 3 Pan Seared Chimichurri Chicken Recipes
Indulge in the vibrant flavors of Pan-Seared Chimichurri Chicken, a tantalizing dish that bursts with South American zest. This delectable recipe presents a symphony of flavors, combining juicy, pan-seared chicken with a vibrant chimichurri sauce. The aromatic sauce, a harmonious blend of fresh herbs, tangy citrus, and a hint of spice, elevates the chicken to a culinary masterpiece. As you savor each bite, the flavors dance on your palate, leaving you craving more.
The culinary journey continues with four additional recipes that offer a delightful array of tastes and textures. Treat your taste buds to the zesty Lemon-Garlic Butter Chicken, where succulent chicken is bathed in a luscious lemon-garlic butter sauce, resulting in a dish that is both savory and refreshing. For a taste of Mediterranean sunshine, embark on the adventure of One-Pot Greek Chicken and Rice. This flavorful dish combines tender chicken, aromatic rice, and a medley of Mediterranean herbs and spices, creating a harmonious union of flavors that will transport you to the sun-kissed shores of Greece.
If you crave a tantalizing fusion of flavors, venture into the realm of Thai Basil Chicken. This recipe tantalizes the senses with its fragrant blend of Thai basil, ginger, and chili, creating a delectable symphony of sweet, savory, and spicy notes that will leave you craving more. Last but not least, embark on a culinary adventure with Chipotle Honey-Lime Chicken, where succulent chicken is marinated in a tantalizing blend of chipotle peppers, honey, and lime, resulting in a dish that is both sweet and smoky, with a refreshing citrus tang.
CHIMICHURRI CHICKEN MARINADE
Fresh and flavorful even after a month in the freezer, this garlicky marinade works great with boneless skinless chicken breast or thighs.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the marinade: Add the parsley, vinegar, oregano, red pepper flakes, scallions and garlic to a food processor and pulse a few times to combine. With the food processor running, stream in the oil until uniform in a consistency. Add the lemon zest, 1/2 teaspoon salt and several grinds of pepper. Pulse just to combine. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds) to a large resealable plastic bag. Pour in the marinade, squeeze out the air, seal tightly and massage gently to coat the chicken. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
- To cook: Transfer the chicken to a foil-lined baking sheet and roast in a 425-degree F oven until cooked through and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes.
CHIMICHURRI CHICKEN
Green chimichurri, the classic Argentinian sauce often made with fresh herbs, garlic, red-pepper flakes and red-wine vinegar, livens up whatever it's spooned over: steak, chicken, tofu, fish or vegetables. In this simple recipe, boneless chicken gets three layers of zesty chimichurri flavor: First, it's marinated in the sauce. Then, it's sautéed, grilled or roasted, which further intensifies the flavors and encourages caramelization. Finally, just before serving, it's drizzled with fresh chimichurri for a bright finish. You can make the sauce in a food processor, but chopping the aromatics by hand makes it especially fragrant. Keep the extra to serve with the chicken, alongside fluffy white rice, crusty bread or creamy potatoes.
Provided by Ali Slagle
Categories poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the sauce: On a cutting board, smash and coarsely chop the garlic with 1/2 teaspoon salt. Mash the mixture using the side of your knife until a coarse paste forms. Move the paste to the side of the cutting board, then chop the parsley and oregano together with the remaining 1 teaspoon salt. Combine the garlic paste and the chopped herbs and chop and mash until the herbs are bruised and fragrant.
- Transfer to a medium bowl. Add the red-pepper flakes, black pepper, vinegar and extra-virgin olive oil; stir to combine. (You should have about 3/4 cup chimichurri. It can be prepared in advance and refrigerated in an airtight container up to 2 days.)
- Make the chicken: Pat the chicken dry. If thickness varies greatly, pound to an even thickness, about 1/2-inch. Rub half the chimichurri all over the chicken and let sit for at least 10 minutes. (You could also refrigerate overnight; just let it come to room temperature before cooking.)
- Heat the olive oil in a large skillet over medium-high. Wipe off excess marinade from the chicken and cook until juices run clear, about 5 minutes per side for thighs and 4 minutes per side for breasts. (For grilling and oven instructions, see Tips below.)
- Serve with remaining chimichurri spooned over top.
CHIMICHURRI BAKED CHICKEN
Chimichurri is a dish from Argentina that is usually served over grilled chicken or steak. This is my version, which may or may not be authentic.
Provided by Bren
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time P1DT2h15m
Yield 6
Number Of Ingredients 12
Steps:
- Combine parsley, 2 1/2 tablespoons olive oil, oregano, vinegar, garlic, salt, red pepper flakes, and black pepper in a bowl; mix the chimichurri thoroughly.
- Place chicken on a cutting board and remove the backbone using kitchen shears. Press down on the breast with the heel of your hand to flatten. Loosen the skin of the chicken carefully and rub the chimichurri underneath, distributing it evenly. Wrap the chicken in plastic wrap and refrigerate for 24 hours.
- Allow chicken to come to room temperature for no more than 1 hour before baking.
- Preheat oven to 450 degrees F (230 degrees C).
- Rub 1 teaspoon olive oil over the chicken; season with salt and pepper. Place onion in a cast-iron skillet. Pour chicken broth over onion. Place seasoned chicken on top.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone, should read 165 degrees F (74 degrees C). Allow chicken to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 3.6 g, Cholesterol 96.1 mg, Fat 15 g, Fiber 0.7 g, Protein 32.5 g, SaturatedFat 3.2 g, Sodium 293.7 mg, Sugar 1.2 g
Tips:
- For the best flavor, use fresh herbs and spices. Dried herbs and spices can be used, but they will not be as flavorful.
- To make sure the chicken is cooked through, use a meat thermometer. The internal temperature of the chicken should reach 165 degrees Fahrenheit.
- If you don't have a meat thermometer, you can also check to see if the chicken is cooked through by cutting into it. The juices should run clear.
- For a crispy skin, make sure to pat the chicken dry before cooking.
- To prevent the chicken from sticking to the pan, use a non-stick skillet or spray the pan with cooking spray.
- Serve the chicken immediately with your favorite sides.
Conclusion:
Pan-seared chimichurri chicken is a delicious and easy-to-make dish that can be enjoyed for lunch or dinner. The chicken is cooked in a flavorful chimichurri sauce, which gives it a zesty and herb-infused flavor. The crispy skin and tender meat make this dish a winner. This dish is also very versatile. You can serve it with a variety of sides, such as rice, potatoes, or vegetables. You can also use different types of chicken, such as boneless, skinless chicken breasts or thighs. So next time you're looking for a quick and easy meal, give pan-seared chimichurri chicken a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
