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- 4 boneless, skinless chicken breasts - 1 cup fresh parsley, finely chopped For this dish, I use chicken breasts that are juicy and tender. The parsley adds a fresh taste. You can find fresh parsley at most grocery stores. Make sure to chop it finely to mix well with the sauce. - 1/2 cup extra virgin olive oil - 1/4 cup red wine vinegar - 4 cloves garlic, minced The chimichurri sauce is the star of the show. Extra virgin olive oil gives it a rich flavor. Red wine vinegar adds a nice tang. Minced garlic brings everything together with a punch of flavor. This sauce is easy to make and so tasty! - 1 teaspoon red pepper flakes - 1 teaspoon dried oregano - Sea salt and freshly cracked black pepper - Lemon wedges for serving Seasonings help make the chicken pop. Red pepper flakes add heat, while dried oregano gives a warm, earthy taste. Don't forget the sea salt and black pepper to enhance all the flavors. Lemon wedges on the side add brightness when you serve the dish. For the full recipe, check out the instructions above. Enjoy making this tasty meal! - Step 1: Preheat the oven to 400°F (200°C). This step helps cook the chicken evenly. - Step 2: In a medium bowl, mix together the chimichurri ingredients. Combine parsley, olive oil, vinegar, garlic, red pepper flakes, and oregano. Add salt and pepper to taste. Stir well to create a bright, flavorful sauce. - Step 3: Pat the chicken breasts dry with paper towels. This helps the seasoning stick better. Season both sides with salt and pepper. - Step 4: Place the chicken breasts in a baking dish. Pour half of the chimichurri sauce over the chicken. Make sure each piece is well coated. Set the extra sauce aside for later. - Step 5: Bake the chicken in the oven for 25-30 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C). It should look tender and juicy. - Step 6: After baking, let the chicken rest for about 5 minutes. This helps keep the juices inside. Then, slice the chicken to serve it. Enjoy with the reserved chimichurri sauce drizzled on top. Be sure to check out the Full Recipe for more details! To make your chimichurri sauce perfect, start with the red pepper flakes. If you like it spicy, add more flakes. If you prefer mild, cut back on them. You can also play with herbs. Try adding cilantro or basil for a fresh twist. These herbs can add a new layer of flavor. For tender chicken, avoid overcooking. Bake for 25-30 minutes, and check the temperature. It should reach 165°F (75°C). Seasoning is key, too. Rub sea salt and black pepper on both sides before baking. This simple step makes a big difference in taste. When you serve your chimichurri chicken, think about sides. A fresh salad or roasted veggies go well. They balance the rich flavors of the chicken. For presentation, place the chicken on a nice platter. Drizzle with extra chimichurri sauce. Add lemon wedges for a pop of color and zest. This makes your meal look as good as it tastes. For the full recipe, check out the previous section. {{image_4}} You can boost the flavor of your baked chimichurri chicken easily. Try using different herbs. Cilantro or basil can add a new twist. Fresh herbs create bright flavors and aroma. Adding citrus zest is another fun option. Lemon or lime zest gives a fresh taste. This small change can make a big difference. It adds zest and brightness to the dish. You don’t have to bake the chicken if you prefer other methods. Grilling is a great choice too. It gives a smoky flavor that many love. Just cook the chicken until it reaches 165°F (75°C). A slow cooker is another handy option. It keeps the chicken juicy and tender. Just add the chicken and chimichurri sauce together. Cook on low for 6-8 hours or high for 3-4 hours. This method makes for easy meal prep. You can easily adjust the recipe for dietary needs. To make it gluten-free, check your vinegar and seasonings. Most are naturally gluten-free, but always read labels. For those wanting lower fat, use less olive oil. You can replace it with chicken broth. This swap keeps the dish moist while cutting fat. Enjoy this baked chimichurri chicken with your favorite sides for a tasty meal. For the full recipe, refer to the recipe above. To keep your baked chicken fresh, store it in an airtight container. Place the chicken in the fridge within two hours of cooking. It stays good for up to four days. For the chimichurri sauce, store it in a separate container. It can last up to one week in the fridge. Make sure to cover it tightly to prevent air exposure. When reheating chicken, use a microwave or an oven. If using a microwave, cover the chicken with a damp paper towel. This helps maintain moisture. Heat it in short bursts of one to two minutes. For the oven, set it to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. Heat for about 15 to 20 minutes. For chimichurri sauce, warm it gently on the stove. Stir often to avoid burning. Yes, you can freeze baked chimichurri chicken. First, let it cool completely. Wrap each piece tightly in plastic wrap. Then, place the wrapped chicken in a freezer bag. It can last for up to three months in the freezer. To thaw, move it to the fridge overnight. For best results, reheat it after thawing. This keeps the chicken juicy and tasty. You can serve this dish with many sides. Here are some ideas: - Roasted vegetables - Garlic bread - Rice or quinoa - Fresh green salad - Mashed potatoes - Corn on the cob These side dishes will balance the flavors of the chicken and chimichurri. Choose what you love! Yes, you can make chimichurri ahead of time. Just follow these steps: 1. Mix all chimichurri ingredients in a bowl. 2. Store it in an airtight container. 3. Place it in the fridge. Chimichurri lasts up to one week in the fridge. This way, you save time on busy days! Use a meat thermometer to check the chicken's doneness. The internal temperature should be 165°F (75°C). This ensures the chicken is safe to eat. Insert the thermometer into the thickest part of the chicken. You can change the chimichurri sauce to fit your taste. Here are some common swaps: - Use cilantro instead of parsley for a different flavor. - Add lemon zest for a fresh kick. - Try using red onion for a sweet bite. - Mix in jalapeños for extra heat. Feel free to experiment with these variations to create your perfect chimichurri! For the full recipe, check the main article. Baked Chimichurri Chicken is simple to make and full of flavor. We explored the key ingredients, including chicken breasts and the tangy chimichurri sauce. I provided step-by-step instructions for perfect results. You learned tips for enhancing this dish with fresh herbs and spices. Final thoughts: This recipe is versatile and can suit many tastes. Enjoy experimenting and make it your own!

Baked Chimichurri Chicken

Discover the delicious flavors of Baked Chimichurri Chicken with this easy recipe! Juicy chicken breasts are topped with a vibrant chimichurri sauce made from fresh herbs and garlic, delivering a zesty kick to your meal. Perfect for a weeknight dinner or special occasion, this dish is sure to impress. Ready in just 40 minutes, click through to explore the full recipe and elevate your dining experience tonight!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup fresh parsley, finely chopped

1/2 cup extra virgin olive oil

1/4 cup red wine vinegar

4 cloves garlic, minced

1 teaspoon red pepper flakes (adjust for spice preference)

1 teaspoon dried oregano

Sea salt and freshly cracked black pepper to taste

Lemon wedges, for serving

Instructions
 

Start by preheating your oven to 400°F (200°C) to prepare for baking the chicken.

    In a medium mixing bowl, combine the finely chopped parsley, extra virgin olive oil, red wine vinegar, minced garlic, red pepper flakes, and dried oregano. Season with sea salt and freshly cracked black pepper to taste. Mix thoroughly until all ingredients are well combined, creating a vibrant chimichurri sauce.

      Pat the chicken breasts dry with paper towels to ensure a good sear and seasoning adherence. Generously season both sides of each chicken breast with sea salt and freshly cracked black pepper.

        Arrange the seasoned chicken breasts in a single layer in a lightly greased baking dish. Pour half of the chimichurri sauce evenly over the chicken, making sure each piece is well coated. Set aside the remaining sauce for serving later.

          Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked and has reached an internal temperature of 165°F (75°C). The chicken should be tender and juicy.

            Once done, carefully remove the baking dish from the oven. Allow the chicken to rest for about 5 minutes to lock in the juices before slicing.

              To serve, arrange the baked chicken breasts on a platter. Drizzle the reserved chimichurri sauce generously over the chicken and garnish with lemon wedges on the side for a fresh, zesty kick.

                - Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                  Presentation Tips: Serve with a side salad or roasted vegetables for a complete meal, and consider adding a sprinkle of additional chopped parsley on top for a colorful finish!