Dinner in under 20 minutes? Yep. These delicious salsa verde chicken breasts are so quick and easy, you’re going to love them. Tender boneless, skinless chicken breasts, tangy tomatillo salsa verde (the recipe from a few weeks ago), and a little Jack cheese with cilantro and toasted pumpkin seeds to garnish.
Salsa Verde Chicken Breasts
With homemade sauce in the freezer, getting a tasty, healthy dinner on the table takes no time. My new salsa verde chicken breasts recipe is the perfect example. I posted the tomatillo salsa verde recipe recently and froze the batch in small containers. All I had to do was thaw some and get a package of boneless, skinless chicken breasts from the store.
If you don’t have any made, it takes about 25-30 minutes to make the sauce. Make it ahead and freeze some. It’s a simple recipe. So when you see fresh tomatillos at the store, get 2 1/2 – 3 pounds and a small 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. I use my trusty cast iron skillet with a glass lid so I can see inside. When 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.
Serving Salsa Verde Chicken Breasts
To serve, sprinkle with grated Jack cheese (or skip for dairy-free) and chopped fresh cilantro (or Italian parsley). To take it over the top in terms of crunch and flavor, sprinkle with toasted pumpkin seeds, which can be done ahead of time. Find the recipe here.
Toasted pumpkin seeds are a great addition to salads, oatmeal, soups, plus they are good for you! Bake a batch and keep them in the refrigerator for quick use. Serve chicken with baby green beans or steamed broccolini, a little brown rice or quinoa, and a big green salad.
A Few Last Tips and Substitions
- If you hate cilantro, substitute Italian parsley instead or just skip it.
- For dairy-free skip the cheese.
- You can use jarred salsa verde such as from Traders Joe’s, but making homemade is always better (and easy!).
- 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 knowing when things are done.
- To chop cilantro or parsley, wash and dry well on paper towels. Dry herbs chop easier.
Easy Salsa Verde Chicken Breasts
- 2 teaspoons olive oil
- 1 1/2 pounds boneless, skinless chicken breasts
- 1/4 teaspoon sea salt
- 1/4 teaspoons ground black pepper
- 1/4 teaspoons granulated garlic
- 1 1/2 cups tomatillo salsa verde recipe on this site
- 2 ounces grated Jack cheese
- 2 teaspoons chopped cilantro or Italian parsley optional
- 1 tablespoon toasted pumpkin seeds recipe on this site, optional
- 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.