Salsa Verde Chicken (Printable)
Tender chicken simmered in zesty salsa verde with aromatic vegetables and Mexican spices for a quick, flavorful dinner ready in 35 minutes.
# What You’ll Need:
→ Proteins
01 - 4 boneless skinless chicken breasts (about 1.5 lbs)
→ Sauce & Vegetables
02 - 2 cups salsa verde (store-bought or homemade)
03 - 1 small yellow onion, thinly sliced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, sliced (optional)
06 - 1 tablespoon lime juice
07 - 1 tablespoon olive oil
→ Seasonings
08 - 1 teaspoon ground cumin
09 - 1 teaspoon dried oregano
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
→ Garnishes (optional)
12 - ¼ cup fresh cilantro, chopped
13 - ½ cup crumbled queso fresco or feta
14 - Lime wedges
# How-To Steps:
01 - Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, cumin, and oregano, pressing the spices into the meat to adhere.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken breasts and sear for 2–3 minutes per side until golden brown. Remove chicken from the skillet and set aside on a plate.
03 - In the same skillet, add the sliced onion and cook for 2–3 minutes until softened and translucent. Add the minced garlic and sliced jalapeño (if using), sautéing for 1 minute until fragrant.
04 - Pour in the salsa verde and lime juice, stirring to combine with the aromatics. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the skillet.
05 - Return the chicken breasts to the skillet, nestling them into the sauce. Reduce heat to medium-low, cover with a lid, and simmer for 15–18 minutes, or until the chicken reaches an internal temperature of 165°F and is cooked through.
06 - Remove the skillet from heat and let the chicken rest in the sauce for 2–3 minutes. Transfer to serving plates, spooning sauce generously over each piece. Garnish with fresh cilantro, crumbled queso fresco, and lime wedges.
# Expert Advice:
01 -
- The salsa verde does all the heavy lifting, creating an incredible sauce while you barely lift a finger
- Its one of those rare meals that tastes even better as leftovers, if they last that long
02 -
- I once skipped the searing step to save time and the chicken turned out bland and rubbery
- Letting the chicken rest in the sauce before serving makes a huge difference in juiciness
03 -
- Marinating the chicken in half a cup of salsa verde for an hour before cooking adds incredible depth
- Warm your tortillas directly over the gas flame for those classic charred spots