Garlic Butter Chimichurri Chicken Bites w/ Mash

The very first bite of this dish greets you with juicy, golden-seared chicken coated in garlicky butter, followed by the herbaceous zing of chimichurri that wakes up every taste bud. Beneath it all lies a bed of velvety mashed potatoes, buttery and creamy, providing the perfect stage for the bold, vibrant flavors on top. It’s comfort food elevated, rustic yet elegant, and every forkful feels like a warm hug with a splash of brightness.

Behind the Recipe

This recipe was born out of my love for bringing together the heartiness of homestyle cooking with the vibrancy of fresh herbs. I wanted something that felt indulgent but not heavy, bold but still familiar. Chimichurri has always reminded me of lively gatherings and grilled meats, so pairing it with buttery chicken bites and mash felt like bringing two worlds together—comfort and celebration on one plate.

Recipe Origin or Trivia

Chimichurri hails from Argentina and Uruguay, known for its role as the signature sauce for grilled meats. Traditionally made with parsley, garlic, vinegar, and olive oil, it’s a bright, tangy, and herb-packed condiment. While the sauce has South American roots, its popularity has spread worldwide, often adapted to complement everything from steak to seafood. In this recipe, it’s paired with garlic butter chicken to give a global twist to a homestyle mash, creating a fusion that’s both comforting and exotic.

Why You’ll Love Garlic Butter Chimichurri Chicken Bites w/ Mash

Trust me, you’re going to love this dish because it has the best of both worlds—comfort and freshness.

Versatile: Works as a cozy weeknight dinner or a stunning dinner party centerpiece.

Budget-Friendly: Uses simple, affordable ingredients you probably already have at home.

Quick and Easy: Ready in under 40 minutes, perfect for busy evenings.

Customizable: Swap the herbs in chimichurri or adjust the spice to your liking.

Crowd-Pleasing: Bold flavors that appeal to adventurous eaters and classic palates alike.

Make-Ahead Friendly: The mash and chimichurri can be prepped ahead to save time.

Great for Leftovers: Chicken bites reheat beautifully, and leftover mash can be turned into patties.

Chef’s Pro Tips for Perfect Results

To make this dish shine, there are a few insider secrets worth knowing:

1. Sear chicken in batches to ensure golden crust instead of steaming.
2. Use room-temperature butter so it melts smoothly into the pan sauce.
3. Don’t overwork the mash—fluff it gently for a cloud-like texture.
4. Add a splash of reserved potato water to loosen the mash if needed.

Kitchen Tools You’ll Need

Before we dive into cooking, gather a few simple tools to make things seamless:

Skillet: For searing chicken to golden perfection.
Pot: To boil potatoes until tender.
Mixing Bowl: For whisking together fresh chimichurri.
Whisk or Potato Masher: Essential for fluffy, creamy mash.
Cutting Board & Knife: To prep herbs, garlic, and chicken pieces.

Ingredients in Garlic Butter Chimichurri Chicken Bites w/ Mash

What makes this dish so special is how each ingredient plays its part in creating balance:

1. Chicken breast or thighs: 1 ½ pounds, cut into bite-sized pieces. Brings juicy, protein-rich bites.
2. Unsalted butter: 4 tablespoons, melted into the pan for richness.
3. Garlic cloves: 4, minced, infusing butter with aromatic depth.
4. Fresh parsley: 1 cup, finely chopped, base for chimichurri.
5. Fresh cilantro: ½ cup, chopped, adding extra freshness.
6. Red wine vinegar: 3 tablespoons, brightens and balances the herbs.
7. Olive oil: ½ cup, creates the body of the chimichurri.
8. Red chili flakes: 1 teaspoon, gives a gentle kick.
9. Salt and black pepper: To taste, seasoning at every stage.
10. Russet potatoes: 2 pounds, peeled and cubed, fluffy and starchy base for mash.
11. Heavy cream: ½ cup, adds richness and silky texture to the mash.
12. Whole milk: ¼ cup, balances creaminess without heaviness.
13. Chives: 2 tablespoons, finely chopped, for garnish and mild onion note.

Ingredient Substitutions

Because flexibility in the kitchen is always welcome:

Chicken: Use turkey breast or even shrimp.
Butter: Swap for ghee or plant-based margarine.
Red wine vinegar: Substitute with apple cider vinegar or lemon juice.
Heavy cream: Try Greek yogurt or coconut cream for lighter options.

Ingredient Spotlight

Parsley: Fresh parsley isn’t just garnish—it’s the backbone of chimichurri, adding grassy brightness and balancing garlic’s sharpness.

Potatoes: Russet potatoes are perfect because of their high starch, which makes the mash light, fluffy, and perfectly smooth.

Instructions for Making Garlic Butter Chimichurri Chicken Bites w/ Mash

Cooking this recipe feels like building a little story on your plate. Here’s how it all comes together step by step:

1. Preheat Your Equipment: Place a large pot of salted water on to boil for potatoes, and preheat skillet over medium-high heat.
2. Combine Ingredients: Mix parsley, cilantro, garlic, vinegar, olive oil, chili flakes, salt, and pepper in a bowl to make chimichurri. Set aside.
3. Prepare Your Cooking Vessel: Melt butter in skillet, add chicken, season generously, and cook until golden brown on all sides. Add garlic during the last minute.
4. Assemble the Dish: Drain potatoes and mash with cream, milk, butter, salt, and pepper until smooth.
5. Cook to Perfection: Stir half the chimichurri into the chicken, allowing flavors to coat each bite.
6. Finishing Touches: Spoon creamy mash onto plates, top with garlic butter chicken, drizzle extra chimichurri.
7. Serve and Enjoy: Garnish with chives and serve immediately while hot and fragrant.

Texture & Flavor Secrets

The magic lies in contrast. The mash is silky, buttery, and mellow, while the chicken is juicy with a slight crisp from searing. Chimichurri brings fresh, tangy, garlicky brightness, cutting through richness for a well-rounded bite every time.

Cooking Tips & Tricks

A little guidance ensures the best outcome:

• Always chop herbs finely to avoid a chunky chimichurri.
• Salt potatoes only once the water is boiling for even seasoning.
• Let chicken rest a minute before tossing in sauce so it stays juicy.

What to Avoid

Cooking mistakes happen, but here’s what to watch out for:

• Overcooking chicken, which makes it tough. Keep a close eye on color.
• Adding garlic too early, as it can burn and turn bitter.
• Overmixing mashed potatoes, which makes them gluey instead of fluffy.

Nutrition Facts

Servings: 4
Calories per serving: ~520

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

You can easily prepare the chimichurri a day ahead to deepen its flavor. Mashed potatoes store well in the fridge for up to 3 days—just reheat gently with a splash of milk. Cooked chicken bites can be refrigerated for 2 days or frozen for a month. To reheat, use a skillet for best results.

How to Serve Garlic Butter Chimichurri Chicken Bites w/ Mash

Serve this dish family-style on a large platter, with chicken scattered over a cloud of mash, herbs sprinkled across, and extra chimichurri in a little side bowl. Pair with roasted vegetables, a crisp salad, or even warm bread to mop up the sauce.

Creative Leftover Transformations

• Turn leftover mash into crispy potato cakes for breakfast.
• Shred chicken into quesadillas with melted cheese.
• Layer mash and chicken into a shepherd’s pie twist.

Additional Tips

Always taste and adjust seasoning at each stage. Fresh herbs make all the difference, so opt for vibrant, green bunches. For extra luxury, finish the mash with a drizzle of good olive oil.

Make It a Showstopper

Plating is everything. Use a ring mold for neat circles of mash, stack chicken bites on top, then drizzle chimichurri in an artistic swirl. A sprinkle of fresh herbs right before serving makes it look restaurant-worthy.

Variations to Try

• Spicy Kick: Add diced jalapeños to the chimichurri.
• Mediterranean Twist: Swap parsley for basil and use lemon instead of vinegar.
• Low-Carb: Replace mash with cauliflower purée.
• Dairy-Free: Use olive oil in mash instead of cream and butter.

FAQ’s

1. Can I use chicken thighs instead of breasts?

Yes, thighs stay extra juicy and add more flavor.

2. Can I make chimichurri ahead of time?

Absolutely, it actually tastes better the next day.

3. What’s the best potato for mashing?

Russets or Yukon Golds give the fluffiest results.

4. Can I grill the chicken instead of pan-searing?

Yes, grilled chicken pairs beautifully with chimichurri.

5. How do I store leftover chimichurri?

Keep it in a sealed jar in the fridge for up to 1 week.

6. Can I freeze the mash?

Yes, but thaw gently and reheat with added cream or milk.

7. Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free.

8. Can I make it dairy-free?

Easily—use plant-based butter and coconut cream in the mash.

9. Can I adjust the spice level?

Yes, reduce or omit chili flakes, or add more for extra heat.

10. What do I serve on the side?

A fresh green salad, roasted vegetables, or warm bread pair perfectly.

Conclusion

Garlic Butter Chimichurri Chicken Bites with Mash is more than just a dinner—it’s a flavor-packed experience that balances comfort and zest. With every forkful, you get the velvety hug of mash, the bold punch of chimichurri, and the juicy satisfaction of chicken. Let me tell you, it’s worth every bite, and once you try it, it might just become your go-to comfort dish with a twist.

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