Description
This easy Salsa Verde Chicken combines tender chicken breasts with zesty tomatillo salsa, creating a flavorful Mexican-inspired dish that’s perfect for tacos, burritos, or served over rice. Made in one pan for easy cleanup!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 2 cups salsa verde (store-bought or homemade)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
Instructions
- Season chicken breasts with salt, pepper, cumin, and oregano on both sides.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken breasts and sear for 4-5 minutes on each side until golden brown.
- Remove chicken and set aside. In the same pan, add diced onion and cook for 3-4 minutes until softened.
- Add minced garlic and cook for another minute until fragrant.
- Pour in salsa verde and bring to a simmer.
- Return chicken to the pan, reduce heat to medium-low, cover and cook for 15-20 minutes or until chicken is cooked through (internal temperature 165°F).
- Remove from heat, stir in lime juice and fresh cilantro.
- Let rest for 5 minutes before serving.
Notes
- For extra flavor, marinate the chicken in some of the salsa verde for 2-4 hours before cooking.
- Shred the chicken with two forks for use in tacos or burritos.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This recipe freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 325
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 125mg
