Pan-Seared Chicken with Spiced Peruvian 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.

Juicy pan-seared chicken breasts served with a vibrant Peruvian-style chimichurri sauce featuring fresh herbs and a touch of heat. This Latin American-inspired chicken recipe, ready in about 22 minutes, pairs boneless skinless chicken breasts, olive oil, garlic cloves 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: 12 min Serves 4 Latin American cuisine 320 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
3 tbsp olive oil
3, minced garlic cloves
1/2 cup, chopped fresh cilantro
1/2 cup, chopped fresh parsley
1 tsp red chili flakes
2 tbsp red wine vinegar
1/2 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
2 tbsp water

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Instructions

Step 1: Pat dry 4 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature 165°F).
Step 3: While the chicken cooks, combine 3 minced garlic cloves, 1/2 cup chopped fresh cilantro, 1/2 cup chopped fresh parsley, 1 tsp red chili flakes, 2 tbsp red wine vinegar, 1/2 tsp ground cumin, 1 tsp salt, and 2 tbsp water in a small bowl. Stir well to create a bright, slightly spicy chimichurri sauce.
Step 4: Once chicken is cooked, remove from heat and let rest for 3 minutes. Spoon the chimichurri sauce generously over each chicken breast before serving.