Salsa Verde Chicken (Print Version)
Tender chicken with salsa verde, melted cheese, and fresh herbs makes a tasty dinner option.
# Ingredients You'll Need:
→ Poultry
01 -
2 pounds boneless skinless chicken breasts (approximately 4 breasts)
→ Oils & Fats
02 -
3 tablespoons olive oil
→ Produce
03 -
1 medium yellow onion, diced
04 -
¼ cup sliced green onions
05 -
1 tablespoon fresh cilantro, chopped
06 -
4 lime wedges, for serving
→ Canned & Jarred Goods
07 -
16 ounces jar green salsa verde
08 -
½ cup chicken or vegetable broth
→ Spices & Seasonings
09 -
½ teaspoon chili powder
10 -
½ teaspoon onion powder
11 -
½ teaspoon garlic powder
12 -
¼ teaspoon dried oregano
13 -
⅛ teaspoon ground black pepper
14 -
⅛ teaspoon kosher salt
→ Dairy
15 -
⅔ cup shredded Mexican cheese blend
# Step-by-Step Instructions:
01 -
Combine chili powder, onion powder, garlic powder, dried oregano, black pepper, and kosher salt in a small bowl. Pat chicken breasts dry with paper towels and season evenly on all sides with the seasoning blend.
02 -
Heat olive oil in a large skillet over medium-high heat. Place seasoned chicken breasts in the skillet and cook for 2 to 3 minutes per side until golden brown. Remove from skillet and set aside on a plate.
03 -
Add diced yellow onion to the hot skillet. Cook for 1 to 2 minutes, stirring occasionally, until onions begin to soften.
04 -
Pour chicken or vegetable broth and salsa verde into the skillet with onions. Stir to combine, scraping up browned bits from the bottom of the pan to incorporate into the sauce.
05 -
Return chicken breasts to the skillet. Reduce heat to low and let simmer for 10 to 12 minutes, flipping halfway through, until internal temperature reaches 165°F (74°C).
06 -
Evenly distribute shredded Mexican cheese over each chicken breast. Spoon warm sauce over cheese to facilitate melting.
07 -
Remove skillet from heat. Garnish with sliced green onions and chopped cilantro. Serve immediately with lime wedges and optional sides such as rice.
# Extra Tips & Details:
01 -
Use a kitchen thermometer to ensure chicken reaches a safe internal temperature of 165°F.
02 -
Taco or fajita seasoning packets can replace individual spices for convenience.
03 -
Leftovers store well in an airtight container in the refrigerator for 3-4 days or frozen up to 3 months.