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This Salsa Verde Chicken is a vibrant and simple dinner that brings together bold spices and tangy salsa for a meal that everyone will enjoy any night of the week. It’s a wonderful way to jazz up chicken breasts with minimal fuss and ingredients you likely already have.
I stumbled upon this recipe when I wanted a quick, different way to cook chicken. Now it has comfortably earned a spot in our weekly rotation because it tastes fresh and satisfying while being so easy to make.
Ingredients
- Chicken breasts: the star protein that is lean and cooks quickly choose firm, plump breasts for the best texture
- Olive oil: important for searing the chicken and adding richness
- Yellow onion: adds sweetness and depth when softened
- Salsa verde: provides zesty green tomato and chili flavor, a good quality jar will make a difference Herdez brand is a favorite for its balanced taste
- Chicken or vegetable broth: helps create a flavorful sauce and keeps chicken moist low sodium is best to control saltiness
- Chili powder: imparts subtle warmth and complements the salsa
- Onion powder: amplifies savory notes
- Garlic powder: essential for that classic garlic punch
- Dried oregano: offers an earthy, slightly minty note
- Black pepper: fresh ground if possible for brightness
- Kosher salt: enhances and balances all flavors
- Mexican cheese: a mild melty cheese blend that adds creaminess and a slight tang Monterey Jack or a blend work well
- Optional toppings: sliced green onions and chopped fresh cilantro add fresh herbal brightness and garnish
- Lime wedges: to squeeze over the finished dish for a bright citrus kick
Instructions
- Sauté the Aromatics:
- Heat olive oil in a large skillet over medium high heat until shimmering. Add diced onion and cook for 1 to 2 minutes until they just start to soften. This step builds the layered flavor base of the dish and adds a touch of sweetness.
- Season the Chicken:
- Dry chicken breasts with a paper towel to help the seasoning stick, then coat all sides evenly with a blend of chili powder, onion powder, garlic powder, dried oregano, black pepper, and kosher salt mixed in a small bowl. This spice rub is what turns simple chicken into a flavor-packed main.
- Sear the Chicken:
- Add the seasoned chicken to the hot skillet and cook for about 2 to 3 minutes per side until golden brown. This creates a lovely crust sealing in juices but only partially cooks the chicken. Remove chicken from skillet and set aside to rest briefly.
- Make the Sauce:
- Pour broth and salsa verde into the same skillet with softened onions. Stir well, scraping up browned bits from the bottom of the pan to incorporate into the sauce, which adds a savory depth and ties the flavors together.
- Simmer Until Done:
- Return chicken breasts to the skillet, reduce heat to low, and simmer gently for 10 to 12 minutes. Flip the chicken halfway through cooking to ensure even heat distribution. Use a kitchen thermometer to check the internal temperature reaches 165 degrees Fahrenheit for safe eating.
- Melt the Cheese and Finish:
- Sprinkle shredded Mexican cheese over the chicken breasts in the skillet. Then ladle some warm sauce atop the cheese to help it melt beautifully. Once the cheese is gooey, remove from heat.
- Add Fresh Touches and Serve:
- Top the chicken with sliced green onions and fresh cilantro for a fresh herbal punch. Serve immediately with lime wedges for squeezing and alongside rice or your favorite side.
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This recipe's bold yet approachable spice mix really stands out. I love how the fresh cilantro and lime brighten up the richness of the cheese and salsa verde. One family dinner I remember vividly was when I brought this dish to a potluck and everyone asked for the recipe right away. It really is a crowd-pleaser.
Storage Tips
Store leftovers in an airtight container in the refrigerator for three to four days. To keep for longer, freeze in a freezer-safe container or bag for up to three months. Thaw overnight in the fridge before reheating gently on the stove or in the microwave.
Ingredient Substitutions
If you do not have the individual spices, a store-bought taco or fajita seasoning packet can be used instead and will still yield great flavor. For salsa verde, homemade versions or alternatives like tomatillo salsa can work just as well. If Mexican cheese is unavailable, Monterey Jack or a mild cheddar is a good substitute.
Serving Suggestions
This chicken is delicious served over warm rice or alongside a leafy green salad. You can also shred the cooked chicken for use in tacos, burritos, or even quesadillas, making it versatile for different meals.
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Enjoy this easy, flavorful weeknight chicken that’s great for meal prep. The fresh cilantro and lime brighten every bite.
Frequently Asked Questions About Recipes
- → What temperature should chicken be cooked to?
Chicken is safely cooked when it reaches an internal temperature of 165°F. Using a kitchen thermometer inserted into the thickest part ensures accurate doneness without drying out the meat.
- → What types of cheese work well with this dish?
A Mexican cheese blend is ideal, but cheddar, colby jack, or Monterey jack also complement the flavors nicely.
- → Can I use homemade salsa verde instead of store-bought?
Absolutely! Using your favorite salsa verde will add a personal touch and fresh flavor to the dish.
- → What sides pair best with this chicken preparation?
This chicken pairs well with rice, fresh salad, or can be shredded into tacos and burritos for variety.
- → What can I substitute if I don't have all the spices?
Using a packet of taco or fajita seasoning is a convenient substitute for the individual spices without sacrificing flavor.
- → How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Defrost in the fridge before reheating.