Make dinner in 20 minutes with these easy salsa chicken breasts. Boneless, skinless chicken breasts, tomatillo salsa (salsa verde), grated cheese. Toasted pumpkin seeds are optional. Make the salsa ahead and refrigerate or freeze or use jarred sauce. For dairy-free, skip the cheese. For best results allow your chicken to stand at room temperature, unwrapped, for about 30 minute to get the chill off. This recipe halves easily for two servings and freezes well too.
1 ½cups tomatillo salsa verde (jarred or homemade)recipe on this site
2-3ouncesgrated Jack cheese
Optional Garnishes
2teaspoonschopped cilantro or Italian parsley
1tablespoontoasted pumpkin seedsrecipe on this site
Instructions
Heat the oil in a 10" cast iron skillet or other heavy pan over medium heat. Lay the chicken breasts smooth side up and sprinkle evenly with the salt, pepper and garlic. When pan is hot, add the chicken smooth side down and cook until this side is golden, about 3 minutes.
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 approximately 12 minutes or until a digital thermometer reads 160° when inserted in the thickest part. Sprinkle with cheese, pumpkin seeds and cilantro and serve. The cooking time could vary depending on how cold your chicken is when you start.
Notes
If you don't have time to make the sauce, use a jarred sauce like Traders Joes Salsa Verde. Click here for my easy recipe, which freezes well.