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This Salsa Verde Chicken recipe brings a vibrant twist to simple chicken breasts with a blend of flavorful spices and zesty salsa verde. It’s perfect when you want a comforting dinner that feels both fresh and satisfying without spending a lot of time in the kitchen.
I first made this recipe on a busy weeknight and was amazed at how quickly it came together with such balanced flavors. Now it’s a go to meal I often repeat when I crave something tasty with minimal fuss.
Ingredients
- Chicken breasts: about four boneless skinless pieces for lean protein and even cooking
- Olive oil: adds healthy fat and helps sear the chicken to lock in juices
- Yellow onion: diced to bring a mild sweetness and texture to the sauce
- Green salsa verde: provides tang and a fresh, slightly spicy flavor, using a quality brand like Herdez makes it taste almost homemade
- Chicken or vegetable broth: adds moisture and depth to the cooking sauce
- Chili powder: contributes warmth and mild heat essential for Mexican inspired dishes
- Onion powder: enhances savory notes and layers the onion flavor
- Garlic powder: offers a subtle pungency that complements the other spices
- Dried oregano: adds an earthy herbal touch typical in salsa verde recipes
- Ground black pepper: for slight bite and seasoning balance
- Kosher salt: to season perfectly and bring out the flavors
- Shredded Mexican cheese: melts over chicken to add creaminess and a little richness
- Optional toppings: sliced green onions and fresh cilantro provide brightness and contrast
- Lime wedges: finish the dish with a refreshing citrus kick
Instructions
- Sear the Chicken:
- In a small bowl, mix chili powder, onion powder, garlic powder, dried oregano, black pepper, and kosher salt to create the seasoning blend. Pat the chicken breasts dry with a paper towel to ensure a good sear and evenly coat all sides with the seasoning mix. Heat olive oil in a large skillet over medium high heat. Add the chicken breasts and cook for about two to three minutes on each side until golden brown. This step locks in flavor but does not cook the chicken fully. Remove the chicken and set aside on a plate.
- Sauté the Onions:
- Add diced onions to the hot skillet and cook for one to two minutes until they soften and become fragrant. This step builds a flavorful base for the sauce.
- Prepare the Sauce:
- Pour the chicken or vegetable broth and the jar of salsa verde into the skillet with the onions. Stir well and scrape the browned bits from the bottom of the pan; this adds richness and depth to the sauce.
- Simmer the Chicken in Salsa Verde:
- Return the seared chicken breasts to the skillet. Reduce the heat to a gentle simmer. Cook the chicken for 10 to 12 minutes, turning it halfway through to cook evenly. Check the internal temperature to ensure it reaches 165 degrees Fahrenheit for safe eating.
- Melt the Cheese:
- Evenly divide shredded Mexican cheese over the chicken breasts while they are still in the sauce. Spoon warm sauce over the cheese to help it melt beautifully.
- Finish and Serve:
- Remove the pan from heat. Sprinkle sliced green onions and chopped fresh cilantro on top for an added layer of freshness. Serve immediately with lime wedges and your favorite side such as rice.
I remember making this for a casual dinner party and everyone asked for seconds because the flavors were so addictive yet comforting.
Storage tips
Cool the chicken fully before transferring to airtight containers. It keeps well in the refrigerator for three to four days. For longer storage, freeze in portioned freezer bags for up to three months. Thaw in the fridge before reheating gently.
Ingredient substitutions
If you don’t have all the individual spices handy, a packet of taco or fajita seasoning works wonderfully as a shortcut without sacrificing flavor. You can swap shredded Mexican cheese with cheddar, Monterey Jack, or Colby Jack based on your preference or what’s on hand.
Serving suggestions
Serve over steamed white or brown rice to soak up the sauce. It also works beautifully shredded in tacos or burritos, or sliced over a mixed green salad for a lighter option. A wedge of lime squeezed over the top adds a refreshing zing.
This Salsa Verde Chicken is an easy weeknight winner that delivers big flavor with minimal effort. Serve it with rice or in tacos for a fast satisfying meal.
Common Recipe Questions
- → What temperature should chicken be cooked to?
Chicken is safely cooked when it reaches an internal temperature of 165°F. Using a meat thermometer helps ensure perfect doneness without drying.
- → Can I substitute the spices?
Yes, you can use a taco or fajita seasoning packet as a convenient substitute for the individual spices in the blend.
- → What cheese works best for this dish?
A Mexican blend cheese melts well, but cheddar, colby jack, or monterey jack are excellent alternatives depending on preference.
- → How can leftovers be stored?
Store in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Thaw in the fridge before reheating.
- → What to serve with this chicken?
This dish pairs nicely with rice, fresh salad, or can be shredded for tacos and burritos for versatile meal options.