Salsa Verde Chicken

Why You’ll Love This Recipe

• Quick, flavorful, and uses minimal ingredients.
• The tangy salsa verde adds freshness and brightness to the dish.
• It’s versatile—serve it over rice, in tacos, or with tortillas.
• Can be made with boneless breasts, thighs, or shredded rotisserie chicken.
• Freezer-friendly and easy to reheat for meal prep.

Ingredients

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

• Boneless, skinless chicken breasts or thighs
• Salsa verde (store-bought or homemade)
• Olive oil
• Onion (chopped)
• Garlic (minced)
• Lime juice
• Fresh cilantro (chopped)
• Salt and pepper
• Jalapeño (optional, for spice)
• Shredded cheese (optional, for topping)

Directions

1. Prepare the chicken. Pat chicken dry and season with salt and pepper.
2. Sauté aromatics. Heat olive oil in a skillet over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic and cook for another 30 seconds.
3. Add salsa verde. Pour in the salsa verde and stir to combine. Bring to a gentle simmer.
4. Cook the chicken. Nestle the chicken breasts or thighs into the sauce. Cover and simmer for 20–25 minutes, turning halfway through, until the chicken is cooked through (internal temperature of 165°F/74°C).
5. Shred or slice. Remove chicken from the skillet and shred or slice. Return it to the pan and toss to coat with the sauce.
6. Finish and serve. Stir in lime juice and fresh cilantro. Serve hot with rice, tortillas, or inside tacos.

Baking option: Place chicken in a baking dish, pour salsa verde over the top, and bake at 400°F (200°C) for 25–30 minutes until tender.

Servings and timing

Serves: 4 people
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

• Creamy version: Stir in a few tablespoons of sour cream or cream cheese at the end for a richer sauce.
• Spicy version: Add diced jalapeños or a dash of hot sauce to the salsa verde.
• Slow cooker version: Combine all ingredients in a slow cooker and cook on low for 4–5 hours or high for 2–3 hours.
• Cheesy bake: Sprinkle shredded cheese over the top and broil for 2–3 minutes until melted and bubbly.
• Protein swap: Substitute chicken with pork, shrimp, or tofu for variety.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a skillet over medium heat or in the microwave on low power until heated through. You can also freeze the cooked chicken in its sauce for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

What is salsa verde made of?

Traditional Mexican salsa verde is made from tomatillos, jalapeños, onions, cilantro, lime juice, and garlic.

Can I use store-bought salsa verde?

Yes. Choose a high-quality salsa with real tomatillos for the best flavor.

Can I use cooked chicken?

Definitely. Add shredded rotisserie chicken and simmer for 10 minutes to absorb the flavors.

What sides go well with salsa verde chicken?

Cilantro-lime rice, black beans, roasted vegetables, or corn tortillas are all great pairings.

How do I make it spicier?

Add extra jalapeños, serrano peppers, or a few dashes of hot sauce to the salsa.

Can I make it dairy-free?

Yes, the basic recipe is naturally dairy-free—just skip any cheese toppings.

Can I bake it instead of simmering?

Yes, bake covered at 400°F for 25–30 minutes until the chicken is cooked through.

How can I thicken the sauce?

Simmer uncovered for a few extra minutes or stir in a spoonful of sour cream or cornstarch slurry.

What type of chicken works best?

Boneless, skinless thighs stay juicy, but breasts work well if you prefer leaner meat.

Can I freeze salsa verde chicken?

Yes, it freezes beautifully for up to 2 months. Reheat gently in a skillet or oven to maintain texture.

Conclusion

Salsa Verde Chicken is a quick, flavorful meal that brings a burst of zesty freshness to your dinner table. Whether simmered, baked, or slow-cooked, the tender chicken absorbs all the tangy, herby goodness of the green salsa. It’s simple, satisfying, and endlessly versatile—perfect for weeknights or meal prep.

Salsa Verde Chicken

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Salsa Verde Chicken is a tangy and savory Mexican-inspired dish made with tender chicken simmered in zesty tomatillo salsa. It’s bright, flavorful, and versatile—perfect for tacos, rice bowls, or a light main course that’s ready in under 40 minutes.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Simmering or Baking
• Cuisine: Mexican
• Diet: Low Fat

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts or thighs
• 2 cups salsa verde (store-bought or homemade)
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp lime juice
• 2 tbsp fresh cilantro, chopped
• Salt and black pepper, to taste
• 1 jalapeño, diced (optional, for spice)
• 1/2 cup shredded cheese (optional, for topping)

Cook Mode Prevent your screen from going dark

Instructions

1. Pat chicken dry and season with salt and pepper.
2. Heat olive oil in a large skillet over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds more.
3. Pour in salsa verde and stir to combine. Bring to a gentle simmer.
4. Place the chicken breasts or thighs into the sauce. Cover and simmer for 20–25 minutes, turning halfway through, until chicken reaches 165°F (74°C).
5. Remove chicken, shred or slice it, then return to the pan. Toss to coat in the sauce.
6. Stir in lime juice and chopped cilantro. Serve hot with rice, tortillas, or inside tacos.
7. Baking option: Place chicken in a baking dish, pour salsa verde over the top, and bake at 400°F (200°C) for 25–30 minutes until tender.

Notes

• Use boneless thighs for juicier results; breasts for leaner meat.
• To make it creamy, stir in sour cream or cream cheese at the end.
• Add diced jalapeños or hot sauce for extra spice.
• Freeze leftovers in sauce for up to 2 months for easy meal prep.
• Top with shredded cheese and broil for a cheesy baked version.

Nutrition

• Serving Size: 1 portion (about 6 oz chicken with sauce)
• Calories: 280
• Sugar: 3g
• Sodium: 540mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 2g
• Protein: 36g
• Cholesterol: 95mg