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