Salsa Verde Chicken (Printable)
Tender chicken breasts simmered in zesty salsa verde sauce with warm spices, 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, for extra heat)
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 Make It:
01 - Pat the chicken breasts dry and season both sides with salt, pepper, cumin, and oregano.
02 - Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 2–3 minutes per side until golden. Remove chicken and set aside.
03 - In the same skillet, add sliced onion and cook for 2–3 minutes until softened. Add garlic and jalapeño (if using), and sauté for 1 minute until fragrant.
04 - Pour in the salsa verde and lime juice, stirring to combine. Bring to a simmer.
05 - Return the chicken breasts to the skillet, nestling them into the sauce. Reduce heat to medium-low, cover, and simmer for 15–18 minutes, or until the chicken is cooked through (internal temperature 165°F).
06 - Remove from heat. Let rest for 2–3 minutes. Serve chicken topped with sauce, garnished with cilantro, queso fresco, and lime wedges.
# Expert Advice:
01 -
- The tangy green sauce transforms ordinary chicken into something that feels fancy enough for company but takes barely any effort
- Everything cooks in one pan so you spend less time cleaning up and more time actually eating
02 -
- Do not skip the searing step because those browned bits on the bottom of the pan add so much depth to the final sauce
- The sauce will look thin at first but it thickens up nicely as it simmers and the chicken releases some juices
03 -
- Marinate the chicken in half a cup of salsa verde for an hour before cooking if you have the time, it makes such a difference in flavor
- Use a meat thermometer to check for doneness instead of cutting into the chicken so all those juices stay inside where they belong