Salsa Verde Chicken
A flavorful and easy dinner recipe made with zesty salsa verde and simple spices—perfect for a quick meal!
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Servings: 4
Calories: 497kcal
Ingredients
- 2 lbs boneless, skinless chicken breasts (about 4)
- 3 tbsp olive oil
- 1 medium yellow onion, diced
- 1 jar (16 oz) salsa verde
- ½ cup chicken or vegetable broth
- ½ tsp chili powder
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp dried oregano
- ⅛ tsp ground black pepper
- ⅛ tsp kosher salt
- ⅔ cup shredded Mexican cheese
Optional Toppings:
- ¼ cup sliced green onions
- 1 tbsp chopped fresh cilantro
- 4 lime wedges
Instructions
- Prepare the Seasoning:In a small bowl, mix the chili powder, onion powder, garlic powder, oregano, salt, and pepper
- Season the Chicken:Pat the chicken dry and coat all sides with the seasoning mix.
- Sear the Chicken:Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until browned. Remove from the pan and set aside (it won’t be fully cooked yet).
- Cook the Onion:In the same pan, sauté the diced onion for 1-2 minutes until softened.
- Make the Sauce:Pour in the broth and salsa verde, stirring to combine. Scrape up any browned bits from the bottom of the pan for extra flavor.
- Simmer the Chicken:Return the chicken to the skillet, reduce heat to low, and let it simmer for 10-12 minutes, flipping halfway through, until it reaches an internal temperature of 165°F.
- Melt the Cheese:Sprinkle shredded cheese over each chicken breast and spoon some warm sauce on top to help it melt.
- Serve:Remove from heat, garnish with green onions and cilantro, and serve with a lime wedge over rice, in tacos, or with a salad.
Notes
- Swap out the listed spices for a taco or fajita seasoning packet if preferred.
- This dish can be frozen for future meals—just thaw and reheat!
- Enjoy it with rice, in tacos, or shredded over salads.
Nutrition
Calories: 497kcal | Carbohydrates: 14g | Protein: 54g | Fat: 25g | Sodium: 1397mg | Fiber: 1g | Sugar: 10g