Creamy Chimichurri Chicken with Garlic Herb Sauce
A deliciously creamy chicken dish with a fresh chimichurri sauce, perfect for a comforting dinner.
Equipment
- 1 skillet large
- 1 mixing bowl
- 1 knife for chopping
Ingredients
Chicken
- 4 boneless skinless chicken breasts
- 1 tbsp olive oil
- Salt and pepper to taste
Chimichurri Sauce
- 1 cup fresh parsley chopped
- 3 cloves garlic minced
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1/2 cup heavy cream
Instructions
Preparation
- In a mixing bowl, combine chopped parsley, minced garlic, olive oil, and red wine vinegar. Stir well to blend the flavors.
- Season the chicken breasts with salt and pepper on both sides. Heat olive oil in a skillet over medium-high heat.
- Place the chicken breasts in the skillet and cook for 6-7 minutes on each side, or until cooked through and golden brown. Remove from skillet and set aside.
- In the same skillet, add the prepared chimichurri sauce and heavy cream. Stir and let it simmer for 5 minutes until slightly thickened.
- Return the chicken to the skillet, coating it with the sauce. Let it simmer for an additional 5 minutes.
Serving
- Transfer the chicken to a serving plate, spooning the sauce over the top. Garnish with extra parsley if desired.
Storage
- Let the chicken cool completely, then store in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use fresh herbs for maximum flavor. Ingredient Substitutions: Try basil for a different twist. How to Serve: Serve with a side salad or rice. Storage & Freshness: Keep in the refrigerator and consume within 3 days. Make-Ahead Tips: Sauce can be prepared a day in advance.