Salsa Verde Chicken
This Salsa Verde Chicken is a vibrant, one-skillet weeknight dinner that comes together in just 40 minutes. Juicy chicken breasts are seasoned with a smoky spice blend, seared to golden perfection, then simmered in a tangy tomatillo-based salsa verde with onion, garlic, and poblano pepper until perfectly tender. Finished with melted Monterey Jack cheese, fresh cilantro, and a squeeze of lime, it's bold, satisfying, and endlessly versatile — serve it over rice, shred it into tacos, or stuff it into burritos.
Equipment
- Large oven-safe skillet or sauté pan 12-inch recommended
- Small mixing bowl For the spice blend
- Chef's knife and cutting board
- Instant-read meat thermometer To check internal temperature of chicken
- Measuring spoons
- Wooden spoon or spatula
- Paper towels For drying the chicken before searing
- Meat mallet or rolling pin (optional) For pounding thick chicken breasts to even thickness
- Lid or aluminum foil To cover skillet during simmering
Ingredients
For the Chicken
- 4 boneless skinless chicken breasts about 6 oz / 170g each; chicken thighs can be substituted
- 2 tbsp olive oil 30ml; extra virgin recommended
For the Spice Blend
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp kosher salt
- 1/4 tsp black pepper freshly ground preferred
For the Salsa Verde Sauce
- 1/2 medium yellow onion diced; about 3/4 cup
- 3 cloves garlic minced; about 1 tbsp
- 1 poblano pepper deseeded and diced; substitute jalapeño for more heat
- 16 oz salsa verde 450g; store-bought (Herdez recommended) or homemade
- 1/2 cup chicken broth 120ml; low-sodium recommended
For Topping and Serving
- 1 cup shredded Monterey Jack cheese about 4 oz / 115g; pepper jack works well for extra heat
- fresh cilantro chopped, for garnish; omit if not preferred
- 1 lime cut into wedges for serving
Instructions
- In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir until evenly mixed and set aside.
- Pat the chicken breasts completely dry with paper towels, then rub the entire spice blend evenly over both sides of each breast. If breasts are thicker than 1 inch, pound to an even thickness.
- Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the chicken for 2 to 3 minutes per side until deep golden brown, then transfer to a plate (it will not be cooked through yet).
- Reduce heat to medium. In the same skillet, cook the diced onion and poblano pepper for 2 to 3 minutes until softened, scraping up any browned bits. Add minced garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and stir to deglaze the pan, then add the entire jar of salsa verde. Stir to combine and let the sauce simmer for 2 minutes.
- Return the seared chicken breasts to the skillet, spooning sauce over the top. Cover and cook over medium-low heat for 10 to 12 minutes, flipping halfway, until internal temperature reaches 165°F (74°C).
- Sprinkle shredded Monterey Jack cheese evenly over each chicken breast, then cover for 1 to 2 minutes until melted. For bubbly browned cheese, place skillet under the broiler for 2 to 3 minutes.
- Remove from heat and rest uncovered for 5 minutes. Garnish with fresh cilantro, serve with lime wedges, and spoon the extra salsa verde sauce generously over each plate.
Notes
- Pat the chicken dry: This is the most important step for a proper golden sear. Any moisture on the surface will cause steaming instead of browning.
- Best salsa verde to use: Herdez salsa verde is widely recommended for its clean, authentic tomatillo flavor. Any salsa verde you enjoy on its own will work well here.
- Don't skip the sear: Those 2 to 3 minutes of searing per side build flavor compounds that give the finished sauce its depth — don't rush this step.
- Use a meat thermometer: Pull the chicken the moment it hits 165°F (74°C). Chicken breasts go from perfect to dry very quickly, and a thermometer is the most reliable way to nail it every time.
- Chicken thighs: Boneless skinless thighs are a great substitute and are even more forgiving of overcooking. Add 3 to 5 extra minutes of simmering time.
- Slow cooker option: Season the chicken (no sear needed), add to the slow cooker with all sauce ingredients, and cook on low for 4 to 5 hours or high for 2.5 to 3 hours. Shred directly in the sauce.
- Make it creamy: Stir 4 oz of softened cream cheese and 1/2 cup of sour cream into the salsa verde before returning the chicken for a rich, velvety sauce.
- Refrigerator storage: Store leftovers in an airtight container for up to 3 to 4 days. Keep the chicken submerged in the sauce to prevent drying out.
- Freezer storage: Freeze without the cheese for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator and add fresh cheese when reheating.
- Serving ideas: Serve whole over rice with extra sauce, shred into tacos or burritos, slice over a green salad, or use as a quesadilla filling.
Nutrition
Serving: 1ServingCalories: 420kcalCarbohydrates: 9gProtein: 52gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 175mgSodium: 980mgPotassium: 820mgFiber: 1gSugar: 4gVitamin A: 18IUVitamin C: 22mgCalcium: 28mgIron: 12mg
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