This easy stovetop Salsa Verde Chicken pairs tender boneless, skinless chicken breasts with a bright, tangy tomatillo sauce for a flavorful dinner in under 30 minutes. A sprinkle of Jack cheese, fresh cilantro, and toasted pumpkin seeds adds the perfect finishing touch. It's great for meal prep, too-serve the chicken as-is for dinner, then shred the leftovers for terrific salsa verde chicken tacos.
With a jar of salsa verde in the pantry or a batch of homemade salsa verde in the freezer, this is one of those dinners that comes together almost effortlessly. I keep my tomatillo salsa verde in the freezer, so with a package of boneless, skinless chicken breasts and some cheese, I have everything I need for a fast, flavorful dinner.
Recipe Snapshot
- Fast and easy - Dinner is on the table in under 30 minutes.
- Simple ingredients - Chicken, salsa verde, cheese, and a few flavorful toppings.
- Flexible - Use homemade salsa verde or your favorite store-bought brand.
- Great for leftovers - Shred leftover chicken for tacos, bowls, or salads.
Ingredients You'll Need
- Oil - Use extra virgin olive oil or avocado oil for cooking the chicken.
- Chicken - Boneless, skinless chicken breasts work perfectly for this quick stovetop recipe.
- Salsa verde - Also called tomatillo salsa or green sauce. Make my homemade salsa verde ahead and freeze it, or use a good store-bought brand such as Herdez or Trader Joe's.
- Cheese - Mild, buttery Jack cheese melts beautifully over the chicken. A shredded Mexican cheese blend works too.
- Fresh herbs - Fresh cilantro is my first choice for garnish; Italian parsley works too. Optional.
- Pumpkin seeds - Also called pepitas, they add a nice crunch. Use them raw or toast them for a few minutes for even more flavor. Optional.
For measurements, including salt and pepper, please see the recipe card.
Chef's tip: Toasting pepitas (green pumpkin seeds) takes just a few minutes and brings out their nutty flavor and crunch. They're also surprisingly nutritious, with plant protein and minerals including magnesium, zinc, and iron. Make a batch of toasted pepitas and keep them on hand for salsa verde chicken, salads, soups, and snacking.
Substitutions and Variations
- Sauce options - Swap the salsa verde for a mild red enchilada sauce or ranchero sauce and use cheddar cheese for an easy variation.
- Chicken thighs - Boneless, skinless chicken thighs work well in place of chicken breasts; adjust the cooking time as needed.
- Cheese options - Mozzarella or Manchego can be used in place of Jack cheese.
Chef's Tip: For the most even cooking, take the chicken breasts out of the refrigerator 45-60 minutes before cooking to get the chill off. This helps the chicken cook more evenly from edge to center.
How to Make Chicken Salsa Verde
Step 1: Season the chicken breasts with salt and pepper. Heat the oil in a skillet over medium heat, add the chicken, and cook until golden on the first side, about 3-4 minutes. Turn the chicken over, pour the salsa verde around and over the chicken, then cover the pan with a lid.
Step 2: Reduce the heat and simmer, covered, for 10-12 minutes, or until the chicken reaches 160°F internally when checked with a digital thermometer. Cooking time will vary depending on the thickness of the chicken breasts.
Chef's Tip: Homemade salsa verde takes about 25 minutes to make and freezes beautifully, so make a batch ahead and keep some in the freezer for quick dinners. It's simple-simmer the ingredients, then briefly puree in a blender. Use it for salsa verde chicken, eggs and omelets, grilled shrimp, or baked or grilled fish.
What to Serve with Salsa Verde Chicken
Finish the salsa verde chicken with grated Jack cheese, fresh cilantro, and toasted pepitas. For an easy dinner, serve it with Mexican-style rice with vegetables and a simple green salad. Brown rice or pinto beans are easy alternatives.
Leftover chicken is terrific shredded for tacos, enchiladas, salads, or lunch bowls. For a dairy-free version, simply skip the cheese.
Storage and Reheating
Store leftover salsa verde chicken in an airtight container in the refrigerator for up to 4 days. It's a great make-ahead meal and freezes well, too.
To reheat: Place the chicken and sauce in a covered baking dish and reheat in a 350°F oven until hot and the chicken reaches 165°F internally. Allow about 20-30 minutes, depending on the size and thickness of the chicken pieces. Keep covered while reheating so the chicken stays moist.
To freeze: Cool completely, pack the chicken with plenty of salsa verde in an airtight freezer-safe container, and freeze. Thaw overnight in the refrigerator before reheating.
Recipe FAQs
Yes. Homemade salsa verde is terrific, but a good-quality jarred salsa verde makes this an especially fast dinner. Choose one with a flavor and heat level you enjoy.
Yes. Salsa verde chicken is a good make-ahead dinner because the sauce helps keep the chicken moist. Cook it ahead, refrigerate it in the sauce, then reheat it covered in a 350°F oven until the chicken reaches 165°F internally.
Shred leftover salsa verde chicken and use it for tacos, enchiladas, rice bowls, salads, or a quick lunch. Warm the shredded chicken with some of the salsa verde so it stays moist.
More Chicken Recipes to Try
If You Make Salsa Verde Chicken
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📖 Recipe
Salsa Verde Chicken (green salsa chicken)
Equipment
- Cast iron skillet or similar pan with a lid, 10" - 12"
Ingredients
- 1 tablespoon olive oil
- 1 ½ - 2 pounds boneless, skinless chicken breasts
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 ½ cups tomatillo salsa verde (jarred or homemade) recipe on this site, or bottled
- 3-4 ounces grated Jack cheese sub mozzarella, Mexican blend, or grated Manchego
Optional Garnishes
- 2 teaspoons chopped cilantro or Italian parsley
- 1 tablespoon toasted pumpkin seeds recipe on this site
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Instructions
Sear the chicken
- Heat the oil in a large cast iron skillet or other heavy pan over medium heat. Lay the chicken breasts smooth side up and sprinkle evenly with the salt and pepper. When pan is hot, add the chicken smooth side down and cook until this side is golden, about 3 minutes.
Add the sauce and simmer
- Turn the chicken over, pour the sauce over the top, put a lid on the pan and turn heat to medium low. Simmer chicken for 10-12 minutes or until a digital thermometer reads 160°F when inserted in the thickest part. Cooking time will vary depending on the thickness of the chicken breasts.Sprinkle with cheese, pumpkin seeds and cilantro and serve.
Notes
Nutrition
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