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Salsa Verde Chicken

Salsa Verde Chicken


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  • Author: Lina
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This Salsa Verde Chicken recipe features tender boneless chicken simmered in a bright and tangy tomatillo-based green sauce. Ready in under 30 minutes, it offers a perfect balance of mildly spicy, savory, and fresh flavors that make for a quick and versatile weeknight meal. Ideal for tacos, rice bowls, or served on its own, this dish is family-friendly and sure to become a favorite.


Ingredients

Scale

Chicken

  • 1.5 lbs boneless, skinless chicken breasts or thighs

Salsa Verde Sauce

  • 8 oz fresh tomatillos, husked and rinsed
  • 12 jalapeño peppers (adjust based on heat preference)
  • 1/2 medium onion, peeled and quartered
  • 3 garlic cloves, peeled
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup chicken broth or water
  • 2 tbsp lime juice (freshly squeezed)
  • Salt and pepper, to taste

For Cooking and Finishing

  • 2 tbsp olive oil
  • Additional salt and pepper for seasoning
  • Optional garnishes: fresh cilantro leaves, thinly sliced radishes, cotija cheese, sour cream, lime wedges

Instructions

  1. Prepare the Salsa Verde Sauce: Husk and rinse the tomatillos thoroughly. In a saucepan, bring to a boil the tomatillos, jalapeños, quartered onion, and garlic cloves. Boil for about 10 minutes or until softened. Transfer to a blender and add fresh cilantro, lime juice, chicken broth, salt, and pepper. Blend until smooth to create the vibrant green sauce.
  2. Sear the Chicken: While the sauce is boiling, heat olive oil in a skillet over medium-high heat. Season the chicken lightly with salt and pepper. Sear the chicken for 3 to 4 minutes on each side until golden brown but not fully cooked through.
  3. Simmer the Chicken in Salsa Verde: Pour the prepared salsa verde sauce over the seared chicken in the skillet. Reduce the heat to medium-low and cover the pan. Let the chicken simmer in the sauce for 10 to 12 minutes, or until cooked through and tender.
  4. Final Touches: Taste the sauce and adjust seasoning with salt, pepper, or an extra squeeze of lime juice as desired. Garnish with fresh cilantro and any optional toppings before serving.

Notes

  • Use fresh tomatillos for the brightest and most tangy salsa verde; canned will lose vibrancy.
  • Don’t skip searing the chicken to lock in flavor and add texture contrast.
  • Adjust the heat gradually by starting with one jalapeño, adding more if desired.
  • Bone-in thighs can be used for juicier results if you have extra cooking time.
  • Reserve some salsa verde sauce to drizzle over the finished chicken for extra flavor.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Searing and Simmering
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 4 g
  • Sodium: 420 mg
  • Fat: 14 g
  • Saturated Fat: 2.5 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 8 g
  • Fiber: 3 g
  • Protein: 38 g
  • Cholesterol: 100 mg