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Salsa Verde Chicken

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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.

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)

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

Find it online: https://thefamilycooking.com/salsa-verde-chicken-2/