Salsa Verde Chicken (Printer-friendly)

Tender chicken in zesty salsa verde with aromatics, ready in 35 minutes.

# 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, for extra heat)
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 (optional)

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 and season both sides with salt, pepper, cumin, and oregano, ensuring even coverage.
02 - Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 2-3 minutes per side until golden brown. Remove chicken and set aside on a plate.
03 - In the same skillet, add sliced onion and cook for 2-3 minutes until softened. Add garlic and jalapeño (if using), and sauté for 1 minute until fragrant.
04 - Pour in the salsa verde and lime juice, stirring to combine with the aromatics. Bring to a gentle simmer.
05 - Return the chicken breasts to the skillet, nestling them into the sauce. Reduce heat to medium-low, cover, and simmer for 15-18 minutes, or until the chicken is cooked through (internal temperature reaches 165°F).
06 - Remove from heat and let rest for 2-3 minutes to allow juices to redistribute. Serve chicken topped with sauce, garnished with cilantro, queso fresco, and lime wedges.

# Expert Tips:

01 -
  • The sauce comes together so quickly you'll think you forgot something
  • Leftovers taste even better the next day, if they last that long
02 -
  • Dry your chicken really well before seasoning, otherwise it'll steam instead of sear
  • Don't rush the initial sear, those golden bits are what make the sauce taste restaurant quality
03 -
  • Use a meat thermometer and pull at 165°F, overcooked chicken is nobody's friend
  • Let it rest those few minutes, the juices need time to redistribute or they'll run all over your plate

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