Pan Seared Chicken Thighs With Chimichurri
These Pan Seared Chicken Thighs are an easy weeknight dinner recipe. They are quick to cook, full of flavor and on the table in under 30 minutes. It’s a meal everyone will enjoy every single time.
In This Article
What Makes This Recipe So Good?
Love it or hate it cilantro/coriander boasts a range of potential health benefits as a result of its antimicrobial and anti-inflammatory properties in addition to its antioxidant content (1). This herb also contains plenty of vitamins A, C, and K with much smaller amounts of minerals (2,3).
Ingredients – What You’ll Need For These Pan-Fried Chicken Thighs
This recipe uses minimal ingredients all easily found at your local grocery store, with the exception being a ready-made chimichurri. However, this also takes just a few minutes to make and I do recommend making your own. My Cilantro Chimichurri recipe will show you how simple it is!
- Boneless skinless chicken thighs – the base of the dish, chicken thighs are known for their juicy and flavorful meat compared to chicken breasts, which can go quite tough when pan-fried.
- Olive Oil – adds richness and helps to sear the chicken.
- Chimichurri – The star of the recipe! Chimichurri infuses the chicken with its bold, garlicky, and slightly spicy taste.
- Sea salt and black pepper – essential for seasoning the chicken thighs and drawing out their natural flavors.
See the substitutions and variations section below for some of my other favorite ways to cook the chicken if you don’t want to do it on the stove top. These methods produce equally tender, juicy chicken thighs.
How To Make Pan-Seared Chicken Thighs
The hardest part of this recipe is making the chimichurri and that will only take a few minutes. It really is an easy meal, and when paired with a simple green salad dinner can be on the table in as little as 25 minutes.
- Pat the chicken dry with paper towel.
- Place a large skillet, frying pan or griddle pan over medium-high heat. Add half the olive oil and swirl to coat the bottom of the pan. Let it heat through for a couple of minutes or until the oil starts to shimmer.
- Add the chicken pieces to a large bowl and coat them in roughly 1/2 a cup (or less) of chimichurri then add them into the hot pan and let them sear undisturbed for 5-7 minutes, or until the chicken starts to brown. Sprinkle with a little salt and pepper too.
- Gently flip the chicken thighs over and continue cooking for another 5-7 minutes more, or until the juices run clear when the thickest part of the thigh is pierced with a knife.
- Plate the chicken thighs and garnish with some chopped fresh herbs then serve alongside a small bowl of chimichurri and your favorite sides, like roasted vegetables, steamed green beans or a simple salad. A little drizzle of lemon juice over the chicken also works really with the chimichurri.
If you have time to marinate the chicken for a couple of hours or overnight I recommend it! The flavor of the chimichurri will be much more intense.
Substitutions And Variations
Add a spicy kick: Add extra spice to your chimichurri sauce if you’d like the chicken to be spicier.
Not a chimichurri lover? You can replace the chimichurri with any herbaceous, delicious sauce you prefer. Why not give it a go with dairy free pesto?
A stove top is not the only way you can make this chicken recipe! It can also be done in the oven or on the grill.
To make these in the oven: Preheat the oven to 390ºF/200º. Place the boneless chicken thighs in a 9 x 13 inch (23 x 33cm) baking dish and bake for 20-25 minutes or until the chicken is cooked through and the juices run clear. The cook time may vary slightly so be sure to check the internal temperature too. It should reach 165°F (74°C) when the chicken is done. Just not with the method, the chicken won’t brown anywhere near as much.
To make them on the BBQ/grill: Heat the grill to a medium/high heat then add the chicken onto the grates and cook for 5-7 minutes per side. The chicken should have a deep golden brown color in parts and the internal temperature should reach 165°F (74°C) when done.
Tips For Success With This Recipe
Use a heavy-bottomed skillet for even heat distribution and to prevent the chicken from sticking.
Don’t overcrowd the pan! Cook the chicken in batches if necessary to ensure proper searing. This goes for the chimichurri too. Don’t add too much or the chicken won’t brown in the pan.
Use a meat thermometer to check the internal temperature of the chicken and ensure it’s cooked through. It should reach 165°F (74°C) when done.
Bone-in, skin-on chicken thighs can be used in place of the skinless thighs if preferred. Adjust the cooking time slightly, as bone-in thighs will take a little longer to cook.
Storing/Freezing/Make Ahead
Store any leftovers in an airtight container in the fridge for up to 3 days.
If freezing leftovers, place them in a zip-lock bag and expel any air before closing it. Label it with the date and dish (because they’re easily forgotten!) and store for up to 3 months. Just note if doing this, I find the flavour of the chimichurri is impacted once the chicken is defrosted and reheated. As such I suggest having more on hand for serving.
The chicken can be marinated for up to 24 hours before you’re ready to cook it. This intensifies the chimichurri flavour too!
FAQ
If the chicken sticks slightly, it’s usually because the pan isn’t hot enough when you start cooking. If this happens, just let the chicken sear for a few extra minutes and it should release naturally.
Cooking time can vary depending on the thickness of the thighs. Generally, boneless, skinless thighs as called for in this recipe cook in as little as 5-7 minutes per side.
More Main Meal Inspiration
If you try this recipe, I’d love to know. Leave a comment, rate it, and remember to tag @wholenaturalkitchen in your pics or reels on Instagram, Facebook or TikTok!
Pan Seared Chicken Thighs With Chimichurri
Equipment
- Griddle pan, Frypan or Skillet
Ingredients
- 1 jar cilantro chimichurri
- 8 chicken thighs, boneless and skinless
- 1 Tbsp olive oil (optional)
- Salt and pepper to taste
Instructions
- Pat the chicken dry with a paper towel.
- Place a large skillet, frying pan or griddle pan over medium-high heat. Brush over a little olive oil to coat the bottom of the pan. Let it heat through for a couple of minutes or until the oil starts to shimmer.
- Add the chicken pieces to a large bowl and coat them in roughly 1/2 a cup (or less) of cilantro chimichurri then add them into the hot pan and let them sear undisturbed for 5-7 minutes, or until the chicken starts to brown. Sprinkle with a little salt and pepper too (See note 1).
- Gently flip the chicken thighs over and continue cooking for another 5-7 minutes more, or until the juices run clear when the thickest part of the thigh is pierced with a knife. It should reach 165°F (74°C) when done.
- Plate the chicken thighs and garnish with some chopped fresh herbs then serve alongside a small bowl of chimichurri and your favorite sides, like roasted vegetables, steamed green beans or a simple salad. A little drizzle of lemon juice over the chicken also works really with the chimichurri.
Video
Notes
Nutrition
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