If you’re searching for a flavor-packed dinner with minimal fuss and maximum comfort, my Salsa Verde Chicken Recipe will absolutely become a weeknight favorite. This dish combines juicy, golden-browned chicken breasts with bright, tangy salsa verde, a sprinkle of warm spices, and melty cheese—all ready in a single skillet. Whether you’re a seasoned cook or just craving something vibrant and satisfying, the Salsa Verde Chicken Recipe transforms simple ingredients into a meal that tastes like a fiesta and feels like home.
Ingredients You’ll Need
The beauty of this Salsa Verde Chicken Recipe is how a handful of accessible ingredients come together so effortlessly to create crave-worthy magic. Each ingredient brings its own punch of flavor and helps build irresistible texture and color. Here’s exactly what you’ll need—and why every element matters:
- Boneless, skinless chicken breasts: These are lean, quick-cooking, and absorb the delicious salsa verde and spices beautifully.
- Salsa verde (1 cup): The star of the show, lending a tangy, mildly spicy kick and a burst of bright green color.
- Ground cumin (1 teaspoon): Adds earthy depth and warmth for that classic Mexican flair.
- Garlic powder (1 teaspoon): Enhances savory notes and infuses the chicken with rich aroma and flavor throughout.
- Salt (1/2 teaspoon): Essential for seasoning and bringing all the flavors to life.
- Black pepper (1/2 teaspoon): A touch of gentle heat that balances out the tanginess.
- Olive oil (1 tablespoon): Perfect for searing, creating a golden crust and sealing in juices.
- Fresh cilantro, chopped (1/4 cup, optional): Offers a refreshing, herby finish and a pop of green—customize to your taste!
- Shredded Monterey Jack or mozzarella cheese (1/2 cup, optional): Add this at the end if you crave gooey, melty richness.
- Lime wedges for serving: A finishing squeeze of lime brightens every bite and ties all the flavors together.
How to Make Salsa Verde Chicken Recipe
Step 1: Preheat the Oven and Prep Your Skillet
Start by setting your oven to 375°F so it’s good and hot when you transfer the chicken for baking. Grab a large oven-safe skillet (cast iron is perfect), and heat up the olive oil over medium-high heat. This step lays the foundation for a beautiful crisp on the chicken and a fuss-free transfer to baking.
Step 2: Season the Chicken Generously
Pat the chicken breasts dry using paper towels (this helps them brown!) and sprinkle both sides with salt, pepper, ground cumin, and garlic powder. Don’t be shy—this mix injects layers of flavor into every bite and ensures the chicken is anything but bland.
Step 3: Sear to Golden Perfection
Place the seasoned chicken in the hot skillet and sear for 2 to 3 minutes per side. You’re looking for a lovely golden color without fully cooking through—the sizzle locks in juiciness and ensures a richer flavor once baked.
Step 4: Pour Over the Salsa Verde
Once each piece of chicken is beautifully browned, pour the salsa verde evenly over the top. Make sure every breast gets tucked in snugly with plenty of that tangy, herby sauce. This step is where the flavor magic really happens!
Step 5: Bake Until Juicy and Done
Transfer your skillet straight into the preheated oven. Bake for 20 to 25 minutes, or until the chicken is cooked through and the internal temperature hits 165°F. The bubbling salsa verde works its way into every nook, keeping the chicken succulent.
Step 6: Finish with Cheese (if using)
During the final 5 minutes of baking, sprinkle the shredded Monterey Jack or mozzarella over the chicken breasts if you want a cheesy finish. Return to the oven just long enough for the cheese to melt and turn irresistibly gooey.
Step 7: Rest, Garnish, and Serve
Remove the skillet from the oven and let the chicken rest for about 5 minutes—this is key for keeping it juicy. Finish it all off with a shower of chopped cilantro and serve with lime wedges for that final zip.
How to Serve Salsa Verde Chicken Recipe
Garnishes
A sprinkle of fresh cilantro not only looks beautiful but also adds a burst of freshness. Lime wedges on the side aren’t just a pretty touch—they’re an invitation to customize each bite with a splash of zesty brightness. If you’re feeling fancy, a few thin slices of fresh jalapeño bring additional color and heat!
Side Dishes
This Salsa Verde Chicken Recipe pairs well with so many sides. Classic cilantro-lime rice or fluffy Mexican rice soak up the extra salsa, while warm tortillas make fantastic vehicles for scooping up every saucy bite. If you want something lighter, a crisp green salad tossed with avocado or black beans is a winning, colorful combo.
Creative Ways to Present
Try shredding the cooked chicken and stuffing it into warm tortillas for incredible tacos, folding it into a burrito bowl with roasted veggies, or even serving it over a mound of greens for a hearty salad. The Salsa Verde Chicken Recipe is endlessly versatile and makes every dinner feel like a brand-new celebration!
Make Ahead and Storage
Storing Leftovers
Once cool, pop any leftover Salsa Verde Chicken Recipe into an airtight container and refrigerate for up to 3 days. The flavors actually deepen, making tomorrow’s lunch something to truly look forward to!
Freezing
If you want to freeze extra portions, simply slice or shred the chicken and pack with some of the salsa verde sauce in freezer-safe containers or bags. It’ll keep its scrumptious character for up to 2 months—perfect for busy nights when you need dinner at the ready.
Reheating
For best results, reheat the chicken gently in a skillet over low to medium heat, adding a splash of water or extra salsa to keep it moist. Microwaving works too—just cover to prevent drying out and warm in short bursts, stirring after each.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs stay extra juicy and flavorful, and they work beautifully in the Salsa Verde Chicken Recipe. You may need to adjust the baking time slightly, but the result will be wonderfully tender.
Is this dish spicy?
It’s mild to medium depending on your salsa verde. If you’re heat-sensitive, choose a mild salsa verde, or add some diced fresh jalapeño to spice things up if you love a little kick!
Can I make this dish dairy-free?
You sure can—just skip the cheese or use your favorite dairy-free alternative. The rest of the Salsa Verde Chicken Recipe is naturally dairy- and gluten-free!
What’s the best way to tell when the chicken is done?
Use a meat thermometer if you have one; chicken should reach an internal temperature of 165°F. If you don’t, cut into the thickest part to check for clear juices and no pinkness.
How do I pick a good salsa verde?
Look for a salsa verde with bright color and fresh, zingy flavor—either from a jar you love or homemade. Tomatillo-based salsa is classic for the Salsa Verde Chicken Recipe, and a little chunkiness adds wonderful texture.
Final Thoughts
If you’re ready for a comforting, fiesta-worthy meal that comes together in minutes, I can’t recommend this Salsa Verde Chicken Recipe enough. Bursting with flavor, family-friendly, and endlessly adaptable, it’s the perfect dish to add excitement to any night of the week. I hope you’ll give it a try and make it a cherished part of your own dinner rotation!
Print
Salsa Verde Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Description
A delicious and easy recipe for Salsa Verde Chicken that is perfect for a quick weeknight dinner. Tender chicken breasts are seasoned, seared, and baked to juicy perfection in tangy salsa verde, topped with melted cheese, and garnished with fresh cilantro. Serve with lime wedges for a burst of citrus flavor.
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Other Ingredients:
- 1 cup salsa verde
- 1/4 cup chopped fresh cilantro (optional)
- 1/2 cup shredded Monterey Jack or mozzarella cheese (optional)
- Lime wedges for serving
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Sear the chicken: Heat olive oil in a large oven-safe skillet. Season chicken breasts with salt, pepper, cumin, and garlic powder. Sear chicken for 2–3 minutes on each side until golden brown.
- Add salsa verde: Pour salsa verde over the chicken, ensuring each piece is coated. Bake in the oven for 20–25 minutes until fully cooked.
- Optional cheese topping: If using cheese, sprinkle it over the chicken during the last 5 minutes of baking.
- Rest and serve: Remove from the oven, let rest for 5 minutes. Garnish with cilantro and serve with lime wedges.
Notes
- You can use chicken thighs for a juicier result.
- Serve with rice, tortillas, or over a salad.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 270
- Sugar: 2g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 90mg
