Get dinner on the table fast with this easy stovetop Salsa Verde Chicken! Tender boneless, skinless chicken breasts simmer in a bright, tangy tomatillo sauce. A sprinkle of Jack cheese, fresh cilantro or parsley, and toasted pumpkin seeds adds the perfect finishing touch. Ready in under 30 minutes, this dish is great for meal prep—serve it as-is, or shred the leftovers for incredible salsa verde chicken tacos.
With either a jar of purchased salsa verde or a batch of homemade in the fridge or freezer, getting a tasty and healthy dinner on the table takes no time. This salsa verde chicken recipe is the perfect example. With jars of my tomatillo salsa verde recipe in the freezer, all you need is a package of boneless, skinless chicken breasts to get a great dinner on the table fast.
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Why You'll Like This Recipe
- A fast and easy dinner done in under 30 minutes.
- Simple ingredients list.
- Use homemade salsa verde or store bought.
Recipe Ingredients
- Oil: Use extra virgin olive oil or avocado oil as healthy cooking fats.
- Chicken: Boneless, skinless chicken breasts.
- Salsa verde: It's sometimes called tomatillo salsa, tomatillo sauce, or green sauce. It super easy to make and freeze ahead, or buy a store brand.
- Cheese: Jack cheese is mild and buttery, or a packaged, grated Mexican cheese blend.
- Fresh herbs: For garnish, fresh cilantro or Italian parsley (optional).
- Pumpkin seeds: Called pepitas or green pumpkin seeds. Use them raw or toasted. Toasting takes just minutes and adds nice crunch and flavor (optional).
For measurements please see the recipe card, salt, and pepper.
Chef's tip: Toasting pepitas (green pumpkin seeds) is so easy and quick! Make them yourself in minutes. They add great flavor to not just salsa verde chicken, but to salads, soups, and more (like snacking). Plus they are good for you! Here's how to toast pepitas. Bake a batch and keep them around for quick use.
Substitutions and Variations
- Use a mild red enchilada sauce in place of the salsa verde. Makes another nice recipe to change things up, and use cheddar cheese.
- Use boneless, skinless chicken thighs instead of chicken breasts.
Chef's tip: Optimally, get your chicken breasts out of the refrigerator 45-60 minutes ahead of time to get the chill off and for more even cooking.
Recipe Instructions
Get your chicken breasts out of the refrigerator 45-60 minutes ahead of time to get the chill off for the best results.
Step 1: Season boneless, skinless chicken breasts with salt and ground black pepper and cook on one side until golden in a little oil. When the chicken breasts are golden (about 3-4 minutes), flip them over, pour on the sauce, and cover with a lid.
Step 2: Turn the heat down and simmer for 10-12 minutes or until chicken breasts are 160°F internally when measured with a digital thermometer. Timing might be a minute or two longer depending on the size of your chicken breasts and how cold they are out of the fridge.
Chef's tip: Homemade salsa verde takes about 25 minutes to make. Make it ahead and freeze some. It's a simple recipe. Just simmer and puree briefly in a blender. Have it ready for a quick dinner or to serve with eggs, omelets, grilled shrimp, or baked or grilled fish.
What to Serve with Salsa Verde Chicken
To serve salsa verde, sprinkle with grated Jack cheese and chopped fresh cilantro. Add a side green salad and some brown rice on the side. Another good side dish is pinto beans, or try this Mexican-style rice with vegetables.
Leftovers make a great lunch or shred extra chicken and use for salsa verde enchiladas or tacos. For dairy-free and paleo skip the cheese.
For another easy boneless, skinless chicken recipe you can make ahead, try these chicken parchment packets with vegetables.
Recipe FAQs
Instead of chicken, use a thick white fish filet. Cook the fish until it reaches 145°F when measured with a digital thermometer. It's delicious with salsa verde.
Packed in an airtight container, leftover salsa verde chicken lasts up to 4 days in the refrigerator. It's a great make-ahead dinner to save for during a busy week and freezes well.
To re-heat, get it out of the refrigerator about an hour ahead of time, then heat in a 350°F oven covered wtih aluminum foil until the chicken reaches 165°F. How long depends on how cold it was to start. Plan on at least 30 minutes or longer. Once it's hot, it's easy to keep warm until serving.
Yes! Shred leftover chicken and use in tacos or burritos for a terrific second meal or lunch. It's so good you might want to make extra.
More Chicken Recipes to Try
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📖 Recipe
Salsa Verde Chicken (green salsa chicken)
Equipment
- Cast iron skillet or similar pan
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds boneless, skinless chicken breasts
- ¼ teaspoon sea salt
- ¼ teaspoons ground black pepper
- ¼ teaspoons granulated garlic
- 1 ½ cups tomatillo salsa verde (jarred or homemade) recipe on this site
- 2-3 ounces grated Jack cheese
Optional Garnishes
- 2 teaspoons chopped cilantro or Italian parsley
- 1 tablespoon toasted pumpkin seeds recipe on this site
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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
Nutrition
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