Salsa Verde Chicken (Printable)

Tender chicken simmered in tangy salsa verde with onions and spices, ready in 35 minutes.

# What You'll Need:

→ Proteins

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Sauce & Vegetables

02 - 2 cups salsa verde (store-bought or homemade)
03 - 1 small yellow onion, thinly sliced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, sliced
06 - 1 tablespoon lime juice
07 - 1 tablespoon olive oil

→ Seasonings

08 - 1 teaspoon ground cumin
09 - 1 teaspoon dried oregano
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper

→ Garnishes

12 - ¼ cup fresh cilantro, chopped
13 - ½ cup crumbled queso fresco or feta
14 - Lime wedges

# How To Make It:

01 - Pat the chicken breasts dry and season both sides with salt, pepper, cumin, and oregano.
02 - Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 2–3 minutes per side until golden. Remove chicken and set aside.
03 - In the same skillet, add sliced onion and cook for 2–3 minutes until softened. Add garlic and jalapeño, and sauté for 1 minute until fragrant.
04 - Pour in the salsa verde and lime juice, stirring to combine. Bring to a simmer.
05 - Return the chicken breasts to the skillet, nestling them into the sauce. Reduce heat to medium-low, cover, and simmer for 15–18 minutes, or until the chicken is cooked through (internal temperature 165°F).
06 - Remove from heat. Let rest for 2–3 minutes. Serve chicken topped with sauce, garnished with cilantro, queso fresco, and lime wedges.

# Expert Tips:

01 -
  • The verde sauce creates this incredible tenderizing effect that makes even basic chicken breasts taste like they have been braising for hours in a restaurant kitchen
  • Everything cooks in one pan so you get maximum flavor with practically zero cleanup afterwards
02 -
  • Using a meat thermometer is the only way to guarantee perfectly cooked chicken without drying it out, so pull it at exactly 165°F
  • The sauce will seem thin at first but it thickens beautifully as it rests and the starches from the tomatillos break down
03 -
  • Pat the chicken absolutely dry before seasoning because moisture is the enemy of that perfect golden crust we want to achieve
  • Let the chicken rest before slicing so all those delicious juices stay right where they belong instead of running all over your cutting board

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