Description
Easy Salsa Verde Chicken is a quick and flavorful dish that combines tender chicken with the tangy, zesty goodness of salsa verde. Ready in just 30 minutes, it’s perfect for busy weeknights or meal prep. This versatile recipe is great for tacos, burritos, rice bowls, or salads, offering a healthy and delicious meal with minimal effort.
Ingredients
Chicken Breasts or Thighs
4 boneless, skinless chicken breasts or thighs (about 1.5 lbs total)
Salsa Verde
1 cup salsa verde (store-bought or homemade)
Olive Oil
1 tablespoon olive oil (for cooking the chicken)
Garlic (minced)
3 cloves garlic, minced
Cumin
1 teaspoon ground cumin
Salt and Pepper
1 teaspoon salt (adjust to taste)
1/2 teaspoon freshly ground black pepper (adjust to taste)
Fresh Cilantro (optional, for garnish)
2 tablespoons fresh cilantro, chopped
Lime Wedges (optional, for serving)
2 lime wedges for serving
Instructions
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Prepare the chicken: Season the chicken breasts or thighs with salt, pepper, and cumin on both sides.
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Cook the chicken:
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown on the outside.
- Remove the chicken from the skillet and set aside.
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Add garlic and salsa verde:
- In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
- Pour in the salsa verde and stir to combine.
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Simmer:
- Return the cooked chicken to the skillet and pour the salsa verde mixture over it.
- Reduce the heat to low and let it simmer for 5-7 minutes to allow the flavors to meld together.
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Serve:
- Garnish with fresh cilantro and serve with lime wedges.
- Enjoy the salsa verde chicken over rice, in tacos, or with a side of beans and vegetables.
Notes
- For extra heat, add sliced jalapeños or cayenne pepper to the salsa verde.
- If you prefer chicken thighs, they are juicier and offer more flavor compared to chicken breasts.
- Use a slow cooker for an easy alternative: cook chicken with salsa verde and seasonings on low for 4-6 hours, then shred it for tacos or burritos.
- You can substitute regular red salsa or pico de gallo if you don’t have salsa verde
