Ingredients

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4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper

For the chimichurri sauce:

1 cup fresh parsley, finely chopped
2 tablespoons fresh oregano, finely chopped (or 1 teaspoon dried)
3 cloves garlic, minced
½ cup olive oil
2 tablespoons red wine vinegar (or apple cider vinegar)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon crushed red pepper flakes (optional)

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Instructions

1️⃣ In a small bowl, combine all chimichurri sauce ingredients: parsley, oregano, garlic, olive oil, vinegar, salt, pepper, and red pepper flakes. Stir well and set aside.
2️⃣ Season chicken breasts on both sides with salt and pepper.
3️⃣ Heat 2 tablespoons olive oil in a large skillet or grill pan over medium-high heat.
4️⃣ Cook chicken for 5–7 minutes per side, or until golden brown and cooked through (internal temp 165°F).
5️⃣ Remove chicken from pan and let it rest for a couple of minutes.
6️⃣ Spoon chimichurri sauce generously over the chicken and serve warm, with extra sauce on the side if desired.