Salsa Verde Chicken (Print Version)
Tender chicken simmered in tangy salsa verde with aromatic spices for a quick, flavorful dinner.
# 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 chicken breasts and sear for 2–3 minutes per side until golden brown. Remove chicken from skillet and set aside on a plate.
03 - In the same skillet, add sliced onion and cook for 2–3 minutes until softened and translucent. Add garlic and jalapeño (if using), sautéing for 1 minute until fragrant.
04 - Pour in the salsa verde and lime juice, stirring to combine and scrape up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer.
05 - Return chicken breasts to the skillet, nestling them into the sauce. Reduce heat to medium-low, cover, and simmer for 15–18 minutes until chicken is cooked through (internal temperature reaches 165°F).
06 - Remove skillet from heat and let chicken rest in the sauce for 2–3 minutes. Transfer chicken to serving plates, spoon sauce generously over top, and garnish with cilantro, queso fresco, and lime wedges.
# Expert Tips:
01 -
- The salsa verde creates this incredible bright, tangy sauce that cuts through the richness of the chicken perfectly
- Everything happens in one skillet, meaning minimal cleanup and maximum flavor development
02 -
- Do not skip the searing step, even though it seems like extra work, because that browned fond on the bottom of the pan is where half the flavor lives
- The sauce will look thin at first but thickens beautifully as it simmers and reduces
03 -
- If your salsa verde seems too acidic, add a tiny pinch of sugar or honey to balance it out
- Chicken thighs work beautifully here and stay even juicier, just give them a few extra minutes