Tangy Salsa Verde Chicken (Printable)
Tender chicken in zesty salsa verde, ready in 40 minutes with fresh toppings and warm tortillas.
# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless skinless chicken breasts or thighs
02 - 0.5 tsp salt
03 - 0.25 tsp freshly ground black pepper
04 - 1 tbsp olive oil
→ Sauce
05 - 1.5 cups salsa verde
06 - 1 small white onion finely diced
07 - 2 cloves garlic minced
08 - 1 jalapeño seeded and minced
09 - 0.5 tsp ground cumin
10 - 0.5 tsp dried oregano
11 - Juice of 1 lime
→ To Serve
12 - 8 small corn tortillas warmed
13 - 0.5 cup fresh cilantro chopped
14 - 0.5 cup red onion finely diced
15 - 1 avocado sliced
16 - Lime wedges
# How to Make It:
01 - Season chicken breasts or thighs generously with salt and freshly ground black pepper on both sides.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 2 to 3 minutes per side until golden brown. Remove from skillet and set aside.
03 - In the same skillet, add diced white onion and jalapeño. Sauté for 2 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
04 - Stir in salsa verde, ground cumin, dried oregano, and fresh lime juice. Bring mixture to a gentle simmer.
05 - Return chicken to the skillet. Reduce heat to low, cover, and simmer for 15 to 18 minutes until chicken is cooked through and tender.
06 - Remove chicken from skillet and shred using two forks. Return shredded chicken to the sauce, stir well to coat, and simmer for 2 additional minutes.
07 - Serve chicken in warm corn tortillas. Top with fresh cilantro, diced red onion, sliced avocado, and a squeeze of fresh lime.
# Expert Advice:
01 -
- The sauce comes together with ingredients you probably already have in your pantry
- Shredded chicken absorbs all that tangy, bright flavor and stays incredibly moist
02 -
- Let the chicken rest for a few minutes before shredding or the juices will escape
- The sauce should bubble gently, not boil violently, or the chicken will toughen up
03 -
- A splash of chicken broth thins the sauce if it reduces too much while simmering
- Reserve some fresh cilantro for garnish because the cooked version loses its bright pop