Pan-Seared Chimichurri Chicken

Name: Pan-Seared Chimichurri Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 tablespoon butter; 1 tablespoon extra-virgin olive oil; 2 cloves garlic, minced; 1 (16 ounce) package boneless chicken breast tenders; salt and ground black pepper to taste; ⅔ cup extra-virgin olive oil; 1 medium onion, peeled and cut in half; ½ cup parsley, rinsed; ¼ cup cilantro, rinsed; 2 tablespoons lemon juice; 1 clove garlic, peeled; ½ teaspoon salt

Rating: 5 stars

1 Rating
1 Review
1 Photo

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.

By burgefam

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Recipe Summary

prep:

15 mins

cook:

10 mins

total:

25 mins

Servings:

Nutrition Info

Directions

Step 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).

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Step 2

Combine olive oil, onion, parsley, cilantro, lemon juice, garlic, and salt together in a food processor; pulse until finely chopped.
Step 3

Spoon chimichurri sauce over chicken tenders; serve.