Salsa Verde Chicken Recipe
If there’s one dish that’s always a hit at my dinner table, it’s Salsa Verde Chicken. This recipe is a true weeknight hero—quick to prepare, bursting with tangy, herby flavors, and versatile enough to fit into tacos, burrito bowls, or simply served over rice. The savory chicken soaks up all the bright, zesty notes of the salsa verde, while fresh lime and cilantro take it over the top. Whether you’re cooking for family or friends, this is the kind of meal that draws everyone in with its irresistible aroma and keeps them coming back for seconds.
Ingredients You’ll Need
The beauty of Salsa Verde Chicken is in its simplicity—each ingredient brings something special to the party, from the juicy chicken to the vibrant salsa verde. Choosing good-quality basics makes all the difference.
- Chicken breasts or thighs (1 1/2 pounds): Go with your favorite cut; thighs are extra juicy, while breasts are lean and easy to slice.
- Olive oil (1 tablespoon): Adds richness and helps achieve that golden sear for extra flavor.
- Salt (1/2 teaspoon): Enhances and balances all the flavors in the dish.
- Black pepper (1/4 teaspoon): A little heat to round out the savory notes.
- Cumin (1 teaspoon): Earthy and warm, cumin gives the chicken subtle depth.
- Garlic powder (1/2 teaspoon): Infuses the chicken with mellow garlicky flavor without chopping cloves.
- Salsa verde (1 1/2 cups, jarred or homemade): The star ingredient—choose a tangy, flavorful green salsa for the brightest taste.
- Fresh cilantro (1/4 cup, chopped): Adds color and a pop of freshness at the end.
- Lime juice (from 1 lime): Squeezing fresh lime over the chicken brightens everything up.
- Optional toppings (sour cream, avocado slices, extra cilantro): Finish with creamy, fresh toppings for extra flair and flavor.
How to Make Salsa Verde Chicken
Step 1: Season the Chicken
Start by patting your chicken dry with paper towels—this helps the seasoning stick and encourages that golden sear later on. Sprinkle both sides generously with salt, black pepper, cumin, and garlic powder. Don’t be shy! A well-seasoned chicken is the foundation of flavorful Salsa Verde Chicken.
Step 2: Sear for Flavor
Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once it shimmers, add the chicken in a single layer. Let it cook undisturbed for 2–3 minutes per side, just until lightly browned. This step gives your Salsa Verde Chicken beautiful color and locks in those savory juices.
Step 3: Add Salsa Verde
Pour the salsa verde straight over the seared chicken, making sure each piece is nicely coated. The salsa will bubble up and start infusing the chicken with its tangy, herby goodness. Spread it around evenly with a spoon if needed, so every bite gets that green gold.
Step 4: Bake to Perfection
Carefully transfer your skillet to a preheated 375°F oven. Bake for 20–25 minutes, or until the chicken is cooked through (aim for an internal temperature of 165°F). The kitchen will fill with the mouthwatering aroma of Salsa Verde Chicken, making it nearly impossible to wait.
Step 5: Finish and Garnish
Once out of the oven, spoon a little of the bubbling salsa over the top of each chicken piece. Squeeze fresh lime juice over everything and sprinkle generously with chopped cilantro. Add any extra toppings you love, and serve hot—the flavors are at their very best right now!
How to Serve Salsa Verde Chicken
Garnishes
Garnishing your Salsa Verde Chicken is half the fun! A sprinkle of fresh cilantro adds color and brightness, while a dollop of sour cream or a few creamy avocado slices bring a lovely contrast to the tangy, spicy sauce. Don’t forget a few extra lime wedges on the side for those who like an extra citrusy kick.
Side Dishes
This dish pairs beautifully with fluffy rice, warm tortillas, or even a bed of cauliflower rice for a lighter option. Try serving it alongside black beans, a simple green salad, or roasted vegetables to round out your meal. Salsa Verde Chicken is so flavorful, it can stand up to just about any side.
Creative Ways to Present
Salsa Verde Chicken is incredibly versatile—shred the chicken and tuck it into tacos or burritos, pile it high in a burrito bowl with all your favorite fixings, or layer it on top of nachos for a fun appetizer. If you’re hosting, serve it family-style in the skillet so everyone can help themselves.
Make Ahead and Storage
Storing Leftovers
Leftover Salsa Verde Chicken keeps beautifully in the fridge. Simply transfer any cooled chicken and sauce to an airtight container and refrigerate for up to 4 days. The flavors deepen as it sits, making for extra-tasty leftovers!
Freezing
If you want to stash some away for another day, Salsa Verde Chicken freezes like a dream. Place cooled portions (with the salsa) in freezer-safe bags or containers. Label and freeze for up to 3 months. Thaw overnight in the fridge before reheating for best texture and flavor.
Reheating
To reheat, simply warm the chicken gently in a skillet over medium-low heat, adding a splash of water or extra salsa if needed. You can also reheat individual portions in the microwave. Just be careful not to overcook—the chicken should stay juicy and tender.
FAQs
Can I use store-bought salsa verde?
Absolutely! Store-bought salsa verde works perfectly for Salsa Verde Chicken. Just choose one with bright, tangy flavors and a little kick. If you have time, homemade is always a treat, but jarred salsa makes this recipe incredibly convenient.
Is this recipe spicy?
That depends on your salsa! Most salsa verdes are mild to medium, but if you’re sensitive to heat, look for a mild variety or make your own. You can also balance spice by adding more sour cream or avocado on top.
Can I make Salsa Verde Chicken on the stovetop?
Definitely! Instead of transferring to the oven, simply cover your skillet and let the chicken simmer gently in the salsa verde until cooked through. The method is flexible and still delivers juicy, flavorful results.
What’s the best way to shred the chicken?
If you want to make burrito bowls or tacos, simply use two forks to shred the chicken directly in the skillet with the salsa. The sauce will soak into every bite, making it even more delicious.
Is Salsa Verde Chicken gluten-free?
Yes, this recipe is naturally gluten-free! Just double-check your salsa verde label to ensure no hidden gluten ingredients. It’s a great option for anyone avoiding gluten but craving big flavor.
Final Thoughts
If you’re craving something easy, vibrant, and absolutely delicious, give this Salsa Verde Chicken a try! It’s a guaranteed crowd-pleaser that works for busy weeknights and festive gatherings alike. I can’t wait for you to taste just how zesty and satisfying this dish can be—enjoy every bite!
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Salsa Verde Chicken Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Salsa Verde Chicken is a flavorful and easy Mexican-inspired dish featuring tender chicken breasts or thighs baked in a zesty green salsa. Perfect for a quick weeknight dinner, this recipe combines the tanginess of salsa verde with aromatic spices and fresh lime juice, delivering a juicy and vibrant meal that can be served over rice, in tacos, or as a filling for burrito bowls.
Ingredients
Main Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 1/2 cups jarred or homemade salsa verde
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
Optional Toppings
- Sour cream
- Avocado slices
- Extra cilantro
Instructions
- Prepare and Season the Chicken: Preheat your oven to 375°F. Pat the chicken dry with paper towels to ensure proper browning, then season both sides evenly with salt, black pepper, cumin, and garlic powder for a well-rounded flavor profile.
- Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the seasoned chicken breasts or thighs and sear for 2–3 minutes on each side until lightly browned, which locks in juices and creates a delicious crust.
- Add Salsa Verde: Pour the salsa verde evenly over the seared chicken in the skillet, spreading it to coat each piece thoroughly, infusing the chicken with the tangy, vibrant sauce.
- Bake the Chicken: Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F, ensuring it is safe and juicy.
- Finish and Garnish: Remove the skillet from the oven, spoon extra salsa verde over the top of the chicken, and squeeze fresh lime juice over everything to add brightness. Garnish with chopped fresh cilantro and serve hot with your preferred sides or toppings such as sour cream and avocado slices.
Notes
- This chicken is perfect served over rice, in tacos, or shredded for burrito bowls for versatile meal options.
- You can opt to cook the entire dish on the stovetop by simmering the chicken in salsa verde until fully cooked, skipping the oven step.
- For a richer texture and creamier taste, stir in a few tablespoons of sour cream into the salsa verde just before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chicken portion (approx. 6 oz)
- Calories: 280
- Sugar: 2g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg
