There’s something about a dish that feels both effortless and comforting, like a quiet evening spent with close friends or family. Salsa Verde Chicken hits that balance just right, with tender chicken breasts bathed in a lively tomatillo sauce that awakens your taste buds without overwhelming them.
One evening last week, I remember the way the kitchen filled with the fresh, tangy aroma of salsa verde—the kind that makes you pause and take a deep breath. The sizzle of chicken hitting the hot pan was the soundtrack to a moment of calm after a busy day. When I finally spooned the sauce over the perfectly cooked chicken, the flavors mingled in a way that made me feel both nourished and comforted, like a warm hug from the inside. The brightness of fresh cilantro and a squeeze of lime brought everything together in a simple, satisfying way that made me want to linger at the table a little longer.
- Ready in just 30 minutes, making it ideal for weeknight meals or quick meal prep.
- The salsa verde sauce adds a fresh, tangy twist that elevates simple chicken breasts.
- Minimal ingredients and straightforward steps keep the process stress-free.
- Versatile enough to serve with rice, tortillas, or a crisp salad for an easy, balanced dinner.
- Leftovers store well, so you can enjoy the flavors throughout the week.
If you’re wondering about spice levels or substitutions, don’t worry—this recipe is forgiving and adaptable. It’s easy to adjust the salsa verde or add a bit more lime to suit your taste, making it a friendly choice whether you’re cooking for yourself or a crowd.
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Salsa Verde Chicken
- Total Time: 30 minutes
- Yield: 4
Description
A flavorful and easy-to-make Salsa Verde Chicken recipe featuring tender chicken breasts simmered in a tangy tomatillo salsa verde sauce. Perfect for a quick weeknight dinner or meal prep.
Ingredients
4 boneless, skinless chicken breasts (about 6 ounces each)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 cup salsa verde (store-bought or homemade)
1/2 cup low-sodium chicken broth
1/4 cup chopped fresh cilantro
1 lime, cut into wedges (for serving)
Instructions
Season both sides of the chicken breasts with kosher salt and black pepper.
Heat olive oil in a large skillet over medium-high heat until shimmering.
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 of 165°F). Remove chicken from the skillet and set aside.
Reduce heat to medium and pour salsa verde and chicken broth into the same skillet. Stir to combine and bring to a simmer.
Return the chicken breasts to the skillet, spoon some salsa verde sauce over the top, and simmer for 5 minutes to allow flavors to meld and chicken to heat through.
Remove skillet from heat and sprinkle chopped cilantro over the chicken.
Serve the Salsa Verde Chicken with lime wedges on the side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
FAQ
Can I use frozen chicken breasts for this recipe? Yes, just thaw them completely before cooking to ensure even cooking and the best texture.
Is store-bought salsa verde okay to use? Absolutely. Using a good-quality store-bought salsa verde saves time and still delivers great flavor.
What sides pair well with Salsa Verde Chicken? It’s delicious with cilantro-lime rice, roasted vegetables, or wrapped in tortillas for an easy taco night.
How do I store leftovers? Keep them in an airtight container in the refrigerator for up to three days, reheating gently to preserve moisture.
Give this vibrant, comforting Salsa Verde Chicken a try tonight—you might find it quickly becomes a go-to for those moments when you want something simple yet full of flavor.