• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Foodcentric Life
  • About
  • Recipes
  • Living Well
  • Subscribe
menu icon
go to homepage
  • About
  • Recipes
  • Living Well
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About
    • Recipes
    • Living Well
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Chicken & Turkey

    20 Minute Salsa Verde Chicken

    Published: Sep 17, 2018 · Last Updated: Jun 18, 2022 · Leave a Comment

    Jump to Recipe

    Get your crew fed fast with this stove top chicken breast recipe with salsa verde. It's ready in 20 minutes. These delicious salsa verde chicken breasts are so easy, you're going to love them. Tender boneless, skinless chicken breasts, cooked in a homemade or jarred tomatillo salsa verde. Finish with a little Jack cheese, cilantro and toasted pumpkin seeds to garnish.

    salsa verde chicken breasts | afoodcentriclife.com
    Salsa verde chicken breasts in a cast iron skillet ready to serve.

    20 Minute Salsa Verde Chicken

    With either a jar of salsa verde or a batch of homemade in the ridge or freezer, getting a tasty and healthy dinner on the table takes no time. This salsa verde chicken recipe is the perfect example. I posted the tomatillo salsa verde recipe recently and froze the batch in containers. All I had to do was thaw some and get a package of boneless, skinless chicken breasts from the store.

    tomatillo salsa verde | afoodcentriclife.com
    Jars of homemade salsa verde

    If you don't have any homemade salsa verde, it takes about 25 minutes. Make it ahead and freeze some. It's a simple recipe. So when you see fresh tomatillos at the store, get 2 ½ - 3 pounds, a mild green chili such as an Anaheim, and a jalapeno pepper, use an onion and a few spices from your pantry.

    A Quick and Healthy Dinner

    Season boneless, skinless chicken breasts with salt, ground black pepper and granulated garlic and cook on one side until golden in a little olive oil. When the chicken breasts are golden (about 3-4 minutes), flip them over, pour on the sauce, cover with a lid.

    Turn the heat down and simmer for about 12 minutes or until chicken breasts reach 160° internally. 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.

    salsa verde chicken breasts | afoodcentriclife.com
    Golden chicken breasts in a black cast iron pan.

    What to Serve with Salsa Verde Chicken

    To serve, sprinkle with grated Jack cheese and chopped fresh cilantro. Add a side green salad and maybe some brown rice on the side. 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
    • Use parsley instead of cilantro

    Toasted Pumpkin Seeds Garnish

    For extra crunch, flavor, and nutrition sprinkle with toasted pumpkin seeds. They add eye appeal, plus they are high in protein and important minerals. Bake some ahead of time. Find the recipe here. Toasted pumpkin seeds are a great addition to salads, soups, and snacking, Bake a batch and keep them in the refrigerator for quick use.

    salsa verde chicken breasts | afoodcentriclife.com

    Chicken Breasts Cooking Tips

    • If you can, get your chicken breasts out of the refrigerator 30-45 minutes ahead of time to get the chill off and more even cooking.
    • A digital thermometer is an inexpensive and "must have" kitchen tool for testing when things are done.
    salsa verde chicken breasts | afoodcentriclife.com
    Gray platter of salsa verde chicken with cheese, herbs, and pumpkin seeds.

    For another easy bonesless, skinless chicken recipe you can make ahead, try these chicken parchment packets with vegetables.

    salsa verde chicken

    20 Minute Salsa Verde Chicken

    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.
    Print Recipe Rate Recipe
    No ratings yet
    Prep Time: 3 minutes
    Cook Time: 15 minutes
    Total Time: 18 minutes
    Course: Main Course
    Cuisine: Mexican, Southwestern
    Keyword: chicken, Salsa Verde, tomatillo
    Servings: 4
    Calories: 319kcal

    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

    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. 
     

    Nutrition

    Calories: 319kcal | Carbohydrates: 6g | Protein: 40g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1037mg | Potassium: 837mg | Fiber: 1g | Sugar: 5g | Vitamin A: 694IU | Vitamin C: 5mg | Calcium: 116mg | Iron: 1mg
    Tried this recipe?Let us know how it was!
    « Homemade Tzatziki Sauce Recipe
    Ribollita Tuscan Vegetable Bean Soup »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    chef sally cameron | afoodcentriclifecom.bigscoots-staging.com

    Hi!, I'm Sally, a professionally trained chef and health coach. Join me in living and cooking gluten-free for your best life ever!

    More about me →

    Popular Recipes

    • Spiced Apple Pecan Coffee Cake
    • Easy Gazpacho Andaluz | Sub-Zero Wolf
    • Roasted Tomato Marinara Sauce
    • Grilled Scallops with Prosciutto
    • 10 Tips for Using Dried Herbs and Spices
    • Grain and Gluten Free Almond Flour Tart Crust

    Gluten Free

    • Green Goddess Dressing and Dip (Dairy Free)
    • Fresh Strawberry Muffins (Gluten-free)
    • Creamy Spiced Pumpkin Smoothie
    • 12 Ways to Dress Up Green Beans
    • Colorful Hearty Vegan Chili
    • Easy Instant Pot Chicken Broth

    Footer

    as seen on

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Menu

    • Home
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest

    As an Amazon Associate I earn from qualifying purchases.