Some dinners stick with you long after the plates are cleared. Salsa Verde Chicken is one of those meals that fills the room with a bright, tangy aroma the moment it hits the skillet. The sizzle of chicken browning in olive oil, the crackle of tomatillo salsa bubbling in a pan, and the fresh zing of lime squeezing over all of it—these sensory moments turn an ordinary evening into something memorable.

The first time I made this dish, the kitchen felt alive. The warmth from the stove mixed with the lively scent of cilantro and the subtle heat of black pepper. Each bite was a balance of tender chicken and vibrant salsa that danced on my tongue. It was simple yet satisfying, and the kind of flavor that makes you want to linger at the table a little longer. This recipe quickly became my go-to for nights when I needed something both easy and full of character.

Ready in just over half an hour, perfect for busy weeknights.
The zesty tomatillo salsa brings a fresh, tangy punch that elevates simple chicken.
Minimal ingredients mean less time shopping and more time enjoying.
Versatile enough to pair with rice, tortillas, or a crisp salad.
Fresh cilantro and lime add bright finishing touches that brighten the entire dish.

If you’re hesitant about cooking with salsa verde, don’t be. This recipe gently simmers the flavors together, making it approachable even if you’re new to Mexican-inspired dishes. It’s a welcoming way to add something new to your dinner rotation without fuss.

Salsa Verde Chicken

Total Time: 35 minutes
Yield: 4

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Description

A flavorful and easy-to-make Salsa Verde Chicken recipe featuring tender chicken breasts simmered in a tangy and vibrant green tomatillo salsa.

Ingredients

4 boneless, skinless chicken breasts (about 6 ounces each)
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 cup salsa verde (store-bought or homemade)
1/2 cup chicken broth
1/4 cup chopped fresh cilantro
1 lime, cut into wedges (for serving)

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Instructions

Season both sides of the chicken breasts with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F).
Remove the chicken from the skillet and set aside on a plate.
Reduce heat to medium and pour the salsa verde and chicken broth into the skillet.
Stir to combine and bring the sauce to a simmer.
Return the chicken breasts to the skillet, spoon some sauce over the top, and simmer for 5 minutes to allow the flavors to meld.
Sprinkle chopped cilantro over the chicken.
Serve the Salsa Verde Chicken hot with lime wedges on the side.

Prep Time: 10 minutes
Cook Time: 25 minutes

Frequently Asked Questions

Can I use frozen chicken breasts instead of fresh? Yes, just make sure to thaw them completely before cooking to ensure even cooking and a juicy result.

Is store-bought salsa verde good enough? Absolutely. Store-bought salsa verde works wonderfully and saves time. Homemade salsa can be used if you prefer a fresher, more customized flavor.

What sides go best with Salsa Verde Chicken? Rice, roasted vegetables, or warm tortillas complement this dish beautifully, soaking up the vibrant sauce.

Can I make this recipe gluten-free? Yes, it naturally contains no gluten, making it suitable for gluten-free diets.

How do I store leftovers? Store in an airtight container in the refrigerator for up to three days and reheat gently to preserve moisture and flavor.

Try this Salsa Verde Chicken tonight and let the vibrant flavors change the way you think about weeknight meals.