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