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