Pan-Seared Chicken with Lime Cilantro Chimichurri

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pan-seared to golden perfection, topped with a zesty and herbaceous lime cilantro chimichurri sauce that brightens every bite. This latin american-inspired chicken (gluten free) ready in about 25 minutes pairs divided olive oil, divided kosher salt, divided black pepper 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 a quick salad or grain on the side. 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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Spoon the lime cilantro chimichurri generously over the cooked chicken breasts and serve immediately with your favorite sides.

Frequently asked questions

How long does Pan-Seared Chicken with Lime Cilantro Chimichurri take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken with Lime Cilantro Chimichurri?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep divided olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Lime Cilantro Chimichurri?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Lime Cilantro Chimichurri for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Chicken with Lime Cilantro Chimichurri gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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