Salsa Verde Chicken (Printer-Friendly)
Tender chicken breasts simmered in bright salsa verde, seasoned with spices and topped with melted cheese.
# What You’ll Need:
→ Protein
01 -
2 pounds boneless skinless chicken breasts (approximately 4 breasts)
→ Produce
02 -
1 medium yellow onion, diced
03 -
0.25 cup sliced green onions
04 -
1 tablespoon fresh cilantro, chopped
05 -
4 lime wedges, for serving
→ Condiments and Liquids
06 -
3 tablespoons olive oil
07 -
1 cup (16 ounces) green salsa verde
08 -
0.5 cup chicken or vegetable broth
→ Spices
09 -
0.5 teaspoon chili powder
10 -
0.5 teaspoon onion powder
11 -
0.5 teaspoon garlic powder
12 -
0.25 teaspoon dried oregano
13 -
0.125 teaspoon ground black pepper
14 -
0.125 teaspoon kosher salt
→ Dairy
15 -
0.67 cup shredded Mexican cheese blend
# Steps to Follow:
01 -
In a small bowl, combine chili powder, onion powder, garlic powder, dried oregano, black pepper, and kosher salt to create the seasoning mix.
02 -
Pat chicken breasts dry with paper towels and evenly coat all sides with the seasoning blend.
03 -
Heat olive oil in a large skillet over medium-high heat. Place seasoned chicken breasts in skillet and cook 2 to 3 minutes per side until golden brown. Remove chicken from skillet and set aside on a plate.
04 -
Add diced yellow onion to the hot skillet and cook for 1 to 2 minutes until softened.
05 -
Pour in chicken or vegetable broth and salsa verde, stirring to incorporate and scrape browned bits from the bottom of the skillet.
06 -
Return chicken breasts to the skillet, reduce heat to low, cover, and simmer for 10 to 12 minutes, flipping once halfway through, until internal temperature reaches 165°F (74°C).
07 -
Top each chicken breast with shredded cheese and spoon warm sauce over it to facilitate melting.
08 -
Remove from heat, sprinkle with sliced green onions and chopped cilantro, and serve immediately with lime wedges alongside rice or preferred sides.
# Helpful Hints:
01 -
Chicken is safely cooked at an internal temperature of 165°F; use a meat thermometer to verify doneness.
02 -
Substitute taco or fajita seasoning packet for individual spices if preferred.
03 -
Leftovers can be refrigerated for 3 to 4 days or frozen up to 3 months.