Salsa Verde Chicken (Printable view)
Tender chicken breasts simmered in zesty salsa verde with aromatic 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)
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
12 - ¼ cup fresh cilantro, chopped
13 - ½ cup crumbled queso fresco or feta
14 - Lime wedges
# Steps:
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 sauce does all the heavy lifting, turning simple chicken into something that tastes like it simmered all day
- Everything happens in one skillet, meaning less cleanup and more time to actually eat
02 -
- Letting the chicken rest for those few minutes after cooking keeps all the juices inside instead of running onto your cutting board
- Thighs work beautifully here too and are more forgiving if you get distracted mid-simmer
03 -
- If your salsa verde tastes too acidic, add a pinch of sugar or honey to balance it out
- A squeeze of fresh lime right before serving wakes up all the flavors again