Salsa Verde Chicken (Printer-Friendly)

Juicy chicken breasts simmered in green salsa, spices, topped with cheese and fresh herbs.

# What You'll Need:

→ Proteins

01 - 2 pounds boneless skinless chicken breasts (approximately 4 breasts)

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 1/4 cup sliced green onions
04 - 1 tablespoon chopped fresh cilantro
05 - 4 lime wedges, for serving

→ Liquids

06 - 3 tablespoons olive oil
07 - 1/2 cup chicken or vegetable broth
08 - 16 ounces jar of green salsa verde

→ Spices and Seasonings

09 - 1/2 teaspoon chili powder
10 - 1/2 teaspoon onion powder
11 - 1/2 teaspoon garlic powder
12 - 1/4 teaspoon dried oregano
13 - 1/8 teaspoon ground black pepper
14 - 1/8 teaspoon kosher salt

→ Dairy

15 - 2/3 cup shredded Mexican cheese blend

# Steps to Follow:

01 - Combine chili powder, onion powder, garlic powder, dried oregano, black pepper, and kosher salt in a small bowl. Pat chicken breasts dry and evenly coat all sides with the seasoning blend.
02 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken breasts and sear for 2 to 3 minutes per side until golden brown. Remove chicken from skillet and set aside on a plate.
03 - Add diced onion to the hot skillet and sauté for 1 to 2 minutes until softened.
04 - Pour chicken or vegetable broth and salsa verde into the skillet. Stir well, scraping browned bits from the bottom to incorporate into the sauce.
05 - Return chicken breasts to the skillet, reduce heat to low to maintain a simmer. Cook for 10 to 12 minutes, flipping halfway through, until internal temperature reaches 165°F (74°C).
06 - Distribute shredded Mexican cheese evenly atop each chicken breast. Spoon warm sauce over the cheese to facilitate melting.
07 - Remove skillet from heat. Garnish with sliced green onions and chopped cilantro. Serve immediately with lime wedges and preferred side such as rice.

# Extra Suggestions:

01 - Use a kitchen thermometer to ensure chicken is cooked to 165°F to avoid undercooking or overcooking.
02 - If unavailable, a packet of taco or fajita seasoning can substitute the individual spices.
03 - Leftovers store well in an airtight container refrigerated for up to 3-4 days or frozen for up to 3 months.

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