Cast Iron Seared Chicken is a delicious way to cook tender chicken breast. Top with Cilantro Parsley Chimichurri and a squeeze of fresh lemon juice for all the flavors.
Hands down, my Lodge Cast Iron Skillet is the most used tool in my kitchen! Choose a 10 inch or 12 inch(this is an affiliate link), so you can fit dinner for a family of 4 easily into one pan.
This seared chicken is marinated in a medley of Hawaiian-inspired flavour: soy sauce, lots of fresh ginger, mirin, and garlic.
Similar to Shoyu Chicken but a little extra! The sauce is heated first to dissolve the sugars and then you can marinate the chicken overnight(for an easy make ahead meal), or just 2 hours before you want to cook.
We sear the chicken in a hot skillet for a golden caramelized exterior and then slice each cutlet into thin strips. Drizzle with some fresh green chimichurri and serve over vegetables for the ultimate hearty dinner.
Soy Ginger Chicken Marinade
Good chicken starts with a solid marinade! The sodium in soy sauce helps to break down chicken breast for a super tender and soft bite, and the ginger and garlic add a sharp fresh bite to balance out the sweet.
If you want to make skewers on the grill, try this Soy Ginger Chicken Skewers recipe.
You will need:
- Soy sauce.
- Mirin. Japanese rice wine. Substitute with white wine.
- Sugar
- Sesame oil
- Fresh ginger. Peel and grate first
- Fresh garlic. Mince or crush
- Chili Flakes. for a little heat!
How Long to Sear Chicken
After marinating, cast iron seared chicken needs to be cooked 3-4 minutes per side(depending on how thick of a cutlet you are cooking), until golden brown. The sugars in the marinade will caramelize and give the chicken a lovely color and rich flavor.
How to Keep Chicken from sticking to the Skillet
To keep chicken from sticking to a cast iron pan or skillet, add enough oil(2 Tablespoons) and wait until it shimmers before adding the chicken. Swish the pan around to make sure oil is coating the bottom of the skillet and then carefully place in chicken breast.
Cilantro Parsley Chimichurri
Cilantro Parsley Chimichurri is made with bright green herbs, fresh lemon juice, olive oil, and a little jalapeño. It’s the perfect combination of tangy and fresh and adds a true finishing touch to seared chicken.
When serving this over vegetables or lettuce the chimichurri doubles as a healthy dressing.
Seared Chicken with Cilantro Parsley Chimichurri for Meal Prep
This seared chicken makes the perfect meal prep. It will last for 3 days in an airtight container in the fridge, and taste as good as fresh.
It can be eaten cold, and actually I prefer it this way! I make this for my husband(this recipe is enough for 3 lunches), and it’s great for a light yet hearty lunch to get him through the day. He also appreciates that you don’t need a microwave to heat it up!
When making for a lunch meal prep, I add chopped lettuce to airtight meal prep containers(this is an affiliate link), slices of bell pepper, and snuggle in some wedges of lemon at the edges. The cilantro parsley chimichurri gets drizzles on the chicken and also on the vegetables for great flavor all around.
If you want a little extra dressing try my favorite Lemon Poppyseed Dressing, I always have a container of it in the fridge!
If you try this recipe please give it a star rating below and be sure to add any of your special comments. Readers(and me!!) love hearing how things come out in your own kitchen. Happy cooking!
Seared Chicken with Cilantro Parsley Chimichurri
Ingredients
Seared Chicken
- 4 chicken breasts, sliced in half and pounded to even thickness
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/8 cup sugar
- 2 Tbs fresh ginger, peeled and grated
- 1 Tbs minced or crushed garlic
- 1/2 Tbs sesame oil
- 1 tsp salt
- 1/2 tsp chili flakes
Cilantro Parsley Chimichurri
- 2 Tbsp parley
- 2 Tbs cilantro
- 4 Tbsp lemon juice
- 3-4 Tbsp olive oil
- 1/2 inch piece of jalapeño pepper
To Serve
- cucumbers
- lemon wedges
Instructions
Seared Chicken
- Slice each chicken breast into half so you have 8 pieces.Pound them to equal thickness.
- In a saucepan combine soy sauce, mirin, and sugar and bring to a boil. Lower heat and let simmer for 2 minutes. Remove from heat and stir in all other marinade ingredients. Place into a heatproof container or bag and add the chicken. Marinate for 2 hours or overnight. To cook heat 2 Tablespoons oil in a skillet. Remove chicken breasts from marinade and place gently in the hot skillet. Sear until golden, 2-3 minutes, flip and sear the second side, another 3 minutes. Place on a cutting board and slice each breast into thin strips. Set aside.
Cilantro Parsley Chimichurri
- Add parsley, cilantro, lemon juice, and jalapeño to a blender or mini food processor. Blend until smooth and then turn to slow. Slowly drizzle in the olive oil.
To serve
- Slice the cucumber on the diagonal into long thin slices. Arrange on a platter or individual serving plates, or in lunch prep containers(to make this for meal prep add also lettuce, sliced red pepper, and any other vegetables.Lay over the sliced chicken breast, keeping it in the shape of the cutlet, and drizzle with chimichurri. Serve with lemon wedges to squeeze over the dish. Enjoy!
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