Why You’ll Love This Recipe

Salsa Verde Chicken is a deliciously simple yet flavorful dish. The chicken cooks in the tangy and slightly spicy salsa verde, absorbing all the vibrant flavors from the sauce. It’s a one-pot meal that’s incredibly easy to prepare, and it’s perfect for meal prepping or feeding a crowd. The best part is that you can serve it in various ways—over rice, in tortillas, on top of nachos, or even as a topping for a hearty salad. Plus, it’s naturally gluten-free, dairy-free, and full of lean protein, making it a healthy and versatile option for any meal.

Ingredients

  • 1 lb chicken breasts or thighs (boneless, skinless)

  • 1 cup salsa verde (store-bought or homemade)

  • 1 tablespoon olive oil

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon chili powder (optional, for heat)

  • Salt and pepper to taste

  • 1/4 cup fresh cilantro, chopped (optional, for garnish)

  • 1 tablespoon lime juice (optional, for extra tang)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Season the Chicken:

  • Season the chicken breasts or thighs with garlic powder, onion powder, cumin, chili powder (if using), salt, and pepper on both sides.

2. Cook the Chicken:

  • Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken to the skillet and cook for 5-7 minutes on each side, or until the chicken is browned and fully cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside.

3. Simmer in Salsa Verde:

  • In the same skillet, pour in the salsa verde, scraping any browned bits from the bottom of the pan for added flavor. Bring the salsa verde to a simmer, then return the chicken to the skillet. Cover the pan and let it simmer for 10-15 minutes, or until the chicken is fully cooked and tender.

4. Shred the Chicken:

  • Once the chicken is cooked, remove it from the skillet and shred it using two forks. Return the shredded chicken to the skillet and mix it with the salsa verde. Let it cook for another 2-3 minutes to allow the flavors to combine.

5. Finish and Serve:

  • Garnish with fresh cilantro and a squeeze of lime juice, if desired. Serve over rice, in tacos, on a salad, or however you like!

Servings and Timing

  • Servings: 4 servings

  • Prep time: 5 minutes

  • Cook time: 25 minutes

  • Total time: 30 minutes

Variations

  • Slow Cooker Salsa Verde Chicken: For a more hands-off approach, cook the seasoned chicken in a slow cooker with salsa verde on low for 4-6 hours, then shred and serve.

  • Make it spicier: Add a chopped jalapeño or extra chili powder to the salsa verde to give the dish more heat.

  • Add more vegetables: Stir in some bell peppers, onions, or corn to the salsa verde mixture for added texture and flavor.

Storage/Reheating

  • Storage: Store leftover Salsa Verde Chicken in an airtight container in the refrigerator for up to 3 days.

  • Freezing: This dish freezes well! Allow it to cool completely, then store it in a freezer-safe container for up to 2-3 months.

  • Reheating: Reheat the chicken on the stovetop over medium heat with a splash of water or salsa verde to keep it moist. You can also reheat it in the microwave.

FAQs

Can I use store-bought salsa verde?

Yes, store-bought salsa verde works great in this recipe. Just make sure it’s a high-quality one for the best flavor.

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will work wonderfully in this recipe. They’re slightly more flavorful and tender, making them a great choice for slow simmering.

Can I make this recipe ahead of time?

Yes, Salsa Verde Chicken is great for meal prepping. You can cook it in advance and store it in the fridge for up to 3 days, or freeze it for up to 3 months.

What can I serve with Salsa Verde Chicken?

You can serve this dish over rice, in tacos or burritos, on a salad, or with roasted vegetables. It’s a versatile dish that pairs well with almost anything.

How can I make the salsa verde at home?

To make homemade salsa verde, blend roasted or raw tomatillos, garlic, onion, cilantro, lime juice, and a pinch of salt. You can also add chili peppers if you like a spicier sauce.

Can I cook the chicken in the oven instead of on the stovetop?

Yes, you can bake the chicken at 400°F (200°C) for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C). Then, pour the salsa verde over the baked chicken, shred it, and mix it with the sauce.

Can I use a different kind of sauce?

If you don’t have salsa verde, you can use regular salsa or even enchilada sauce, though the flavor will be slightly different.

Conclusion

Salsa Verde Chicken is a flavorful and easy-to-make dish that’s packed with vibrant flavors from the tangy salsa verde and tender chicken. It’s a perfect meal for busy weeknights or meal prep, and it’s incredibly versatile, whether served in tacos, on rice, or as a topping for a salad. With just a few simple ingredients and minimal effort, you can enjoy a delicious, healthy meal that everyone will love!

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Salsa Verde Chicken

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  • Author: Lisa
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Healthy Meals
  • Method: Skillet
  • Cuisine: Mexican
  • Diet: Gluten Free
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Description

Salsa Verde Chicken is a juicy, tender chicken dish simmered in a tangy, slightly spicy salsa verde sauce made with tomatillos, cilantro, and green chilies. Quick to make and versatile, it’s perfect for serving over rice, in tacos, or on a hearty salad. This flavorful meal is healthy, gluten-free, dairy-free, and full of bold flavors, making it a great choice for any occasion!

Ingredients

  • 1 lb chicken breasts or thighs (boneless, skinless)

  • 1 cup salsa verde (store-bought or homemade)

  • 1 tablespoon olive oil

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon chili powder (optional, for heat)

  • Salt and pepper to taste

  • 1/4 cup fresh cilantro, chopped (optional, for garnish)

  • 1 tablespoon lime juice (optional, for extra tang)

Instructions

  • Season the Chicken:

    • Season both sides of the chicken breasts or thighs with garlic powder, onion powder, cumin, chili powder (if using), salt, and pepper.

  • Cook the Chicken:

    • Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5-7 minutes per side until browned and fully cooked (internal temperature should reach 165°F/74°C). Remove chicken and set aside.

  • Simmer in Salsa Verde:

    • In the same skillet, pour in the salsa verde and scrape any browned bits off the bottom of the pan for added flavor. Bring to a simmer. Return the chicken to the skillet and cover. Simmer for 10-15 minutes until the chicken is tender.

  • Shred the Chicken:

    • Remove the chicken from the skillet and shred using two forks. Return the shredded chicken to the skillet and mix with the salsa verde. Let it cook for 2-3 more minutes to combine the flavors.

  • Finish and Serve:

    • Garnish with fresh cilantro and a squeeze of lime juice. Serve over rice, in tacos, or on a salad.

Notes

Slow Cooker Version: Cook the chicken in a slow cooker with salsa verde on low for 4-6 hours, then shred and serve.Spicy Option: Add a chopped jalapeño or extra chili powder to the salsa verde for added heat.Add Veggies: Stir in sautéed bell peppers, onions, or corn for extra texture and flavor.

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