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
- 1–2 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
- 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.
- 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.
- 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.
- 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