20-Minute Pan-Fried Charred Umami Chicken with Zesty Mexican Chimichurri
This quick and flavorful dish features juicy chicken thighs pan-fried to a perfect golden brown char, topped with a vibrant, herb-packed Mexican-style chimichurri. It's a perfect weeknight dinner that delivers deep umami flavor and fresh, zesty notes in just 20 minutes.
Ingredients
Ingredients
- 4 boneless, skinless chicken thighs about 1.5 lbs total
- 1 tbsp soy sauce for umami
- 1 tbsp olive oil divided
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp salt plus more to taste
- 0.25 tsp black pepper
- 0.5 cup fresh cilantro roughly chopped
- 0.25 cup fresh parsley roughly chopped
- 2 tbsp lime juice freshly squeezed
- 2 tbsp olive oil for chimichurri
- 1 clove garlic minced
- 0.5 tsp red pepper flakes optional for heat
- 1 tsp apple cider vinegar or white vinegar
Notes
Storage: Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. The chimichurri is best used fresh but can be stored separately for 1-2 days. Make-Ahead: The chimichurri can be made up to a day ahead and stored in the fridge. The chicken can be marinated in the soy-spice mixture for up to 4 hours in the refrigerator for even more flavor. Variations: Use chicken breasts for a leaner option, adjusting cook time. For a dairy-free version, ensure all ingredients are compliant. Serving Suggestions: Serve over cauliflower rice, quinoa, or with a side of roasted vegetables for a complete meal. The chimichurri also makes a great marinade for other proteins like shrimp or tofu.