Salsa Verde Chicken (green salsa chicken)

A gray platter of sals verde chicken breasts with tomatillo sauce, grated cheese and chopped cilantro.

5 from 1 vote

Salsa Verde Chicken (green salsa chicken)

This easy Salsa Verde Chicken is a flavorful 30-minute dinner made with tender boneless, skinless chicken breasts simmered in tangy tomatillo salsa and finished with melted Jack cheese. Use homemade or store-bought salsa verde, then top with fresh cilantro and toasted pepitas for an easy stovetop dinner.

Prep Time3

Cook Time20

Total Time23

Course: Main Course

Cuisine: Mexican, Southwestern

Servings:

Calories: 319kcal

Author: Sally Cameron

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

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

Short on time? Use your favorite jarred salsa verde. Or make my homemade salsa verde ahead—it freezes well, so it’s easy to keep on hand for quick dinners.

Nutrition