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This Salsa Verde Chicken recipe brings a fresh twist to a classic weeknight dinner. Combining vibrant green salsa and a blend of accessible spices, it transforms ordinary chicken breasts into a flavorful, saucy dish you’ll want to make again and again. It cooks quickly and uses simple staples that are likely already in your pantry.
I first tried this one after craving something zesty on a busy weeknight. It quickly became a family favorite and is now a regular on our rotation, especially when we want something comforting but effortless.
Ingredients
- Chicken breasts: the main protein, choose fresh or thawed to ensure even cooking
- Olive oil: for searing and bringing out the flavor of the chicken and spices
- Yellow onion: adds sweetness and texture, go for a firm, mediumsized onion
- Salsa verde: the green sauce brings brightness quality brands like Herdez are excellent, or use homemade if you prefer
- Chicken or vegetable broth: adds depth to the sauce and keeps the chicken moist
- Chili powder: key for that gentle smoky warmth, pick a fresh batch for best flavor
- Onion powder: intensifies onion flavor without extra texture
- Garlic powder: essential for aromatic depth, fresh garlic can also work in a pinch
- Dried oregano: lends an earthy note, ideally Mexican oregano if you can find it
- Black pepper: freshly ground enhances the spice balance
- Kosher salt: for seasoning and enhancing all the other flavors
- Shredded Mexican cheese blend: melts beautifully, you can substitute with cheddar, Monterey Jack, or Colby Jack
- Optional garnishes: sliced green onions and fresh cilantro add freshness and color, plus lime wedges for a bright finishing touch
Instructions
- Sear the Chicken:
- Pat the chicken dry with paper towels to help the seasoning stick and prevent steaming in the pan. Mix all the dry spices in a small bowl and season the chicken thoroughly on all sides. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 2 to 3 minutes per side until golden brown. You are only searing the chicken now, not cooking through. Remove the chicken and set aside on a plate to rest.
- Sweat the Onions:
- Add the diced yellow onion to the hot skillet and cook for 1 to 2 minutes, stirring occasionally. The onions should soften and become translucent but not brown, releasing a nice sweetness that forms the base of the sauce.
- Deglaze and Build the Sauce:
- Pour in the chicken or vegetable broth and the salsa verde into the skillet. Use a wooden spoon or spatula to scrape up any browned bits stuck to the pan. This adds rich flavor to the sauce. Stir everything well to combine.
- Simmer the Chicken:
- Return the seared chicken breasts to the pan, nestling them into the sauce. Turn the heat down to a low simmer. Cover or leave uncovered and cook for 10 to 12 minutes, flipping the breasts halfway through. The chicken is done when its internal temperature reaches 165 degrees Fahrenheit or when juices run clear.
- Add Cheese and Finish:
- Evenly sprinkle the shredded Mexican cheese over the chicken while still in the skillet. Pour a bit of the warm salsa verde sauce over the cheese to help it melt gently. Remove the skillet from the heat. Scatter sliced green onions and fresh cilantro over the top for an added herbaceous note.
- Serve:
- Spoon generous portions of the sauce over the chicken and serve immediately with lime wedges on the side. This is excellent over a bed of fluffy white rice, or use the chicken to top salads, burritos, or tacos.
The magic here is the salsa verde. It brightens every bite with bold, zesty flavor and keeps the chicken tender and juicy. I remember the first time I made this for a family gathering and how everyone kept going back for seconds. The fresh cilantro and lime lift it even further and make each plate pop with brightness.
Storage Tips
Keep leftovers in an airtight container and refrigerate up to four days. To freeze, place in a freezersafe bag or container it will keep well for up to three months. Defrost overnight in the fridge before reheating gently on the stove or in the microwave.
Ingredient Substitutions
If you don’t have all the individual spices, a goodquality taco or fajita seasoning packet can replace the chili, garlic, onion, and oregano powders without sacrificing flavor. Use cheddar or Monterey Jack cheese if you don’t have a Mexican blend. Salsa verde can be swapped for a fresh tomatillo salsa or even a green enchilada sauce.
Serving Suggestions
This chicken works beautifully served with cilantrolime rice, warm tortillas for soft tacos, or even shredded and added to enchiladas. For a lighter option, slice the chicken and toss it over a vibrant green salad with avocado and radishes.
This salsa verde chicken is bright, simple, and perfect for weeknight dinners. Serve it over rice or in tacos for an easy, crowd-pleasing meal.
Common Recipe Questions
- → What temperature should chicken be cooked to?
Chicken is done when it reaches 165°F in the thickest part. Use a kitchen thermometer to check doneness accurately and prevent under or overcooking.
- → Can I substitute the spices with a seasoning mix?
Yes, you can use a taco or fajita seasoning packet instead of individual spices for convenience without losing flavor.
- → What type of cheese works best for this dish?
A Mexican cheese blend is ideal for melting and flavor, but cheddar, Monterey Jack, or Colby Jack can be used as well.
- → 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. Thaw in the fridge before reheating.
- → What side dishes pair well with this chicken?
Serve with rice, fresh salad, tacos, or burritos for a complete and satisfying meal.