Salsa Verde Chicken (Printable)

Tender chicken in tangy green salsa with cumin and oregano, ready in 35 minutes.

# What You'll Need:

→ Proteins

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Sauce & Vegetables

02 - 2 cups salsa verde (store-bought or homemade)
03 - 1 small yellow onion, thinly sliced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, sliced
06 - 1 tablespoon lime juice
07 - 1 tablespoon olive oil

→ Seasonings

08 - 1 teaspoon ground cumin
09 - 1 teaspoon dried oregano
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper

→ Garnishes

12 - ¼ cup fresh cilantro, chopped
13 - ½ cup crumbled queso fresco or feta
14 - Lime wedges

# How to Make It:

01 - Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, cumin, and oregano, pressing the spices into the meat.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 2-3 minutes per side until golden brown. Remove chicken from skillet and set aside on a plate.
03 - In the same skillet, add sliced onion and cook for 2-3 minutes until softened and translucent. Add minced garlic and sliced jalapeño, sautéing for 1 minute until fragrant.
04 - Pour salsa verde and lime juice into the skillet, stirring to combine with the aromatics. Bring the mixture to a gentle simmer.
05 - Return chicken breasts to the skillet, nestling them into the sauce. Reduce heat to medium-low, cover, and simmer for 15-18 minutes until chicken reaches internal temperature of 165°F.
06 - Remove skillet from heat and let chicken rest in sauce for 2-3 minutes. Serve topped with sauce and garnished with fresh cilantro, crumbled cheese, and lime wedges.

# Expert Advice:

01 -
  • The sauce creates its own rich flavor base while cooking, meaning less prep work for you
  • Leftovers taste even better the next day, making it perfect for meal prep
02 -
  • Marinating the chicken in half a cup of salsa verde for an hour beforehand infuses every bite with flavor
  • The sauce should bubble gently, not aggressively boil, to keep the chicken tender
03 -
  • Use an instant-read thermometer to avoid overcooking the chicken breasts
  • Let the chicken rest before serving to keep it juicy and tender

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