recipe: Pan-seared Chimichurri Chicken

Pan-seared Chimichurri Chicken

Pan-seared Chimichurri Chicken
  • Prep Time: 25 m
  • Calories: 552 kcal

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  1. Heat butter and olive oil in a deep skillet or cast iron pan over medium heat. Add garlic; cook and stir until golden brown, about 1 minute. Season chicken with salt and pepper. Add to the skillet and cook until browned on each side, no longer pink in the center, and juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  2. Combine olive oil, onion, parsley, cilantro, lemon juice, garlic, and salt together in a food processor; pulse until finely chopped.
  3. Spoon chimichurri sauce over chicken tenders; serve.
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