Pan-Seared Chicken with Lime Cilantro Chimichurri

By AislePrompt Editorial · Published 2026-07-15 · Updated 2026-07-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pan-seared to golden perfection, topped with a zesty and herbaceous lime cilantro chimichurri sauce that brightens every bite. This Latin American-inspired chicken recipe (gluten free), ready in about 25 minutes, pairs boneless skinless chicken breasts, olive oil, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Latin American cuisine 320 cal/serving

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Ingredients

4 (6 oz each) boneless skinless chicken breasts
3 tbsp, divided olive oil
1 1/2 tsp, divided kosher salt
1 tsp, divided black pepper
1 cup packed fresh cilantro leaves
3 tbsp fresh lime juice
3 minced garlic cloves
1/4 tsp red pepper flakes
1 tbsp red wine vinegar
1 tsp honey
2 tbsp water

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Instructions

Step 1: Pat 4 boneless skinless chicken breasts dry with paper towels and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and tent with foil.
Step 3: While chicken cooks, prepare chimichurri by blending 1 cup packed fresh cilantro leaves, 3 tbsp fresh lime juice, 3 minced garlic cloves, 1/4 tsp red pepper flakes, 1 tbsp red wine vinegar, 1 tsp honey, 2 tbsp water, 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1 tbsp olive oil in a food processor until smooth but still slightly textured.
Step 4: Spoon the lime cilantro chimichurri generously over the cooked chicken breasts and serve immediately with your favorite sides.