Salsa Verde Chicken (Printable)

Tender chicken simmered in tangy salsa verde with aromatic spices.

# What You 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

# How To Make It:

01 - Pat the chicken breasts dry with paper towels. Rub both sides evenly with salt, black pepper, ground cumin, and dried oregano.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add seasoned chicken breasts and sear for 2–3 minutes per side until golden brown. Remove chicken from skillet and set aside on a plate.
03 - In the same skillet, add sliced onion and cook for 2–3 minutes until softened and translucent. Add minced garlic and sliced jalapeño, sautéing for 1 minute until fragrant.
04 - Pour salsa verde and lime juice into the skillet, stirring to combine with aromatics. Bring mixture to a gentle simmer, scraping up any browned bits from the bottom.
05 - Return chicken breasts to the skillet, nestling them into the sauce. Reduce heat to medium-low, cover with lid, and simmer for 15–18 minutes until chicken reaches internal temperature of 165°F.
06 - Remove skillet from heat and let chicken rest in sauce for 2–3 minutes. Transfer to serving plates, top with generous amounts of sauce, and garnish with chopped cilantro, crumbled queso fresco, and fresh lime wedges.

# Expert Advice:

01 -
  • The sauce does double duty as cooking liquid and serving sauce, so you save time and cleanup
  • Leftovers actually taste better the next day as the chicken absorbs more of that tangy verde goodness
02 -
  • Don't rush the sear, that golden crust creates flavor compounds that dissolve into the sauce making it taste restaurant quality
  • Crowding the pan during searing will steam instead of brown, so use a large enough skillet or work in batches
03 -
  • Pound thicker parts of the chicken breasts to even thickness so everything finishes cooking at the same time
  • Let the sauce reduce uncovered for the last 5 minutes if you prefer it thicker

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