Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Not only is this a quick and easy entree, but it is so tasty. The chimichurri sauce is amazing! I'm not a big fan of pesto and have now found a wonderful, garlicky substitute that my whole family loved! Serve with white or brown rice. Save any leftover chimichurri sauce in a sealed container in the refrigerator for future use.


Recipe Summary

10 mins
25 mins
15 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Chimichurri Sauce:


Instructions Checklist
  • 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).

  • Combine olive oil, onion, parsley, cilantro, lemon juice, garlic, and salt together in a food processor; pulse until finely chopped.

  • Spoon chimichurri sauce over chicken tenders; serve.

Cook's Notes:

You may substitute 3 shallots for the onion for a milder flavor.

Any meat--lamb, pork, or beef-- would work great also.

Nutrition Facts

552 calories; protein 25.9g; carbohydrates 4.9g; fat 47.2g; cholesterol 75.9mg; sodium 416.2mg. Full Nutrition