Chimichurri Chicken

This Chimichurri Chicken is a wonderful, super easy weeknight dinner that comes together in less than thirty minutes and tastes fresh, healthy, and SO delicious!!

5 from 1 reviews

This whole 30, paleo, and keto approved chimichurri chicken is such a wonderful weeknight meal! Easy and healthy, this will be a new family fave!


  • 3 chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1 tablespoon ghee (or regular butter)
  • 3/4 cups FINELY minced parsley, measure after chopping (ends up being about 1 large bunch or 2 small bunches)
  • 2 garlic cloves, finely minced
  • 1/2 cup olive oil
  • 3 tablespoons red wine vinegar


  1. Preheat your oven to 425 degrees
  2. Combine all your seasonings in a small bowl and stir to combine
  3. Season both sides of your chicken with salt and pepper and then rub your seasoning mix evenly(ish) onto both sides of each chicken breast
  4. Heat a large, oven safe skillet over medium high with your butter and several swirls (about a tablespoon) of olive oil or avocado oil
  5. When very hot, add your chicken and sear for 3 minutes on each side
  6. Place in the oven and bake for 8-10 minutes (8 for small-medium chicken breasts, 10 for large)
  7. Meanwhile, prep your parsley and garlic and add to a medium bowl with your olive oil and red wine vinegar. Stir together and season to taste
  8. Let the chicken rest for 5 minutes when it comes out of the oven, and then top with your chimichurri and serve!