Description
This Chimichurri Chicken Asparagus Skillet recipe features tender, marinated chicken breasts cooked alongside crisp-tender asparagus, all infused with a vibrant and tangy homemade chimichurri sauce. Ready in just 30 minutes, this dish combines fresh herbs, garlic, and a hint of jalapeño for a flavorful, healthy meal perfect for any weeknight.
Ingredients
Chimichurri Sauce
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup fresh flat-leaf parsley (mostly leaves, a few stems OK)
- 4 cloves garlic
- 1/2 jalapeño pepper (seeded and chopped)
- 3/4 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- Pinch black pepper
Chicken and Vegetables
- 4 thinly-sliced boneless skinless chicken breasts
- 1-2 teaspoons olive oil
- 1 pound asparagus (trimmed and chopped into 2-3 inch pieces)
- Kosher salt and black pepper to taste
Instructions
- Make Chimichurri Sauce: Combine olive oil, red wine vinegar, parsley, garlic, jalapeño, oregano, salt, and pepper in a blender or food processor. Blitz until finely chopped and emulsified. Alternatively, finely dice parsley, garlic, and jalapeño by hand and stir together with olive oil, vinegar, oregano, salt, and pepper in a bowl.
- Marinate Chicken: Spoon about half of the chimichurri into a shallow dish. Add the thinly sliced chicken breasts and turn to coat fully. Marinate at room temperature for at least 10 minutes or cover and refrigerate for up to 10 hours to deepen the flavors.
- Cook Asparagus: Heat a large cast-iron skillet over medium-high heat and add a light drizzle of olive oil. Add the asparagus, season lightly with salt and pepper, and cook for 3-4 minutes, tossing occasionally until crisp-tender and bright green. Remove the asparagus from the skillet and set aside.
- Cook Chicken: Add the marinated chicken breasts to the skillet, discarding the marinade. Cook for 3-4 minutes per side or until golden brown and cooked through.
- Combine and Serve: Return the asparagus to the skillet with the chicken and spoon some of the reserved chimichurri sauce over the top. Serve immediately with additional chimichurri on the side for extra flavor.
Notes
- The chimichurri sauce can be prepared up to 24 hours in advance to allow flavors to meld.
- Use thinly sliced chicken breasts for faster cooking and even marinating.
- Adjust the jalapeño quantity to control the heat level of the chimichurri.
- Using a cast-iron skillet helps achieve a nice sear on the chicken.
- Serve this dish with rice, crusty bread, or a fresh salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Argentinian-inspired
