Some meals just stick with you, not because they’re complicated, but because they offer a little burst of comfort and excitement all at once. This Salsa Verde Chicken does exactly that. It’s the kind of dinner I reach for when I want something fresh and flavorful without spending hours in the kitchen.
One evening, after a long day, I remember the sizzling sound as the chicken hit the hot skillet, the aroma of tomatillo salsa mingling with hints of cilantro filling the air. The first bite was juicy and bright, a perfect balance of tangy and savory that made me pause and just savor the moment. It wasn’t just food; it was a simple, satisfying experience that made the whole day feel a little lighter.
- Ready in just about 35 minutes, making it ideal for busy weeknights.
- The tangy salsa verde sauce adds a fresh twist that elevates tender chicken breasts.
- Minimal ingredients, yet full of bold flavor—no fuss, no stress.
- Perfect for meal prep, keeping lunches and dinners exciting throughout the week.
- A splash of lime and fresh cilantro bring brightness that feels like a little celebration on your plate.
If you’re worried about keeping flavors vibrant when reheating, don’t sweat it. This dish holds up beautifully, whether warmed on the stove or in the microwave, maintaining its juicy, saucy appeal.
Print
Salsa Verde Chicken
- Total Time: 35 minutes
- Yield: 4 1x
Description
A flavorful and easy-to-make Salsa Verde Chicken recipe featuring tender chicken breasts simmered in a tangy tomatillo salsa verde sauce. Perfect for a quick weeknight dinner or meal prep.
Ingredients
4 boneless, skinless chicken breasts (about 6 ounces each)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 cup salsa verde (store-bought or homemade)
1/2 cup low-sodium chicken broth
1/4 cup chopped fresh cilantro
1 lime, cut into wedges (for serving)
Instructions
Season both sides of the chicken breasts with kosher salt and black pepper.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F).
Remove the chicken from the skillet and set aside on a plate.
Reduce heat to medium and pour the salsa verde and chicken broth into the skillet, stirring to combine and scraping up any browned bits from the bottom.
Simmer the sauce for 3-4 minutes until slightly thickened.
Return the chicken breasts to the skillet and spoon the salsa verde sauce over them.
Cook for an additional 2 minutes to heat through and allow the flavors to meld.
Sprinkle chopped cilantro over the chicken and sauce.
Serve the Salsa Verde Chicken hot with lime wedges on the side.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, just be sure to thaw them completely before cooking to ensure even cooking and the best texture.
Is homemade salsa verde better than store-bought?
Both work well here. Homemade salsa verde lends a bright, fresh flavor, but good quality store-bought salsa saves time without sacrificing much.
What sides go well with this dish?
Rice, quinoa, or a simple salad complement the salsa verde chicken nicely, soaking up the tangy sauce and rounding out the meal.
Can I make this recipe gluten-free?
Absolutely, this recipe is naturally gluten-free as long as your salsa verde and chicken broth don’t contain gluten additives.
There’s something about this Salsa Verde Chicken that feels like a little reward after a busy day. Give it a try and see how a simple, bright sauce can transform your dinner routine.