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Easy Salsa Verde Chicken Recipe

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4.3 from 43 reviews

This Easy Salsa Verde Chicken recipe combines tender boneless skinless chicken breasts and thighs with vibrant homemade or jarred salsa verde. Infused with garlic, jalapeno, cumin, and Mexican oregano, this flavorful dish is simple to prepare and perfect for a quick weeknight dinner. Serve with rice or tortillas and garnish with fresh cilantro, scallions, and optional toppings like Greek yogurt, diced avocado, and lime wedges for a delicious Mexican-inspired meal.

Ingredients

Chicken and Seasoning

  • 2 pounds boneless skinless chicken breasts and/or thighs (preferably a combination)
  • Kosher salt, to taste
  • Black pepper, to taste

Salsa Verde Mixture

  • 1¾ cups homemade or jarred salsa verde (approximately one 16-ounce jar)
  • 4 cloves garlic, chopped (about 2 tablespoons)
  • 1 jalapeno, stemmed, seeded, and chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons dried Mexican oregano
  • 1 teaspoon onion powder

Garnishes and Serving Suggestions

  • 4 scallions, sliced (about ¾ cup)
  • 1 small bunch cilantro leaves and tender stems, finely chopped (about 1 cup)
  • 1 tablespoon honey (optional)
  • Rice or tortillas, for serving
  • Greek yogurt, sour cream or queso fresco, for serving
  • Diced avocado, for serving
  • Pepitas, for serving
  • Lime wedges, for serving

Instructions

  1. Prepare the chicken: Season the chicken breasts and/or thighs generously with kosher salt and black pepper on both sides to enhance flavor.
  2. Mix salsa verde sauce: In a bowl, combine the salsa verde, chopped garlic, chopped jalapeno, ground cumin, dried Mexican oregano, and onion powder. Stir well to blend all the ingredients evenly.
  3. Cook the chicken: Place the seasoned chicken into a baking dish or skillet. Pour the salsa verde mixture over the chicken, ensuring it is well coated. Optionally drizzle with honey to balance the heat and acidity if desired.
  4. Bake or simmer the chicken: Bake in a preheated oven at 375°F (190°C) for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C). Alternatively, if cooking on stovetop, cover the pan and let it simmer on medium heat for 25-30 minutes until cooked through and tender.
  5. Add garnishes: Once cooked, sprinkle sliced scallions and finely chopped cilantro over the chicken for a fresh herbal aroma and flavor.
  6. Serve: Serve the salsa verde chicken hot with your choice of rice or warm tortillas. Accompany with Greek yogurt, sour cream or queso fresco, diced avocado, pepitas, and lime wedges for added creaminess, crunch, and tang.

Notes

  • Using a combination of chicken breasts and thighs provides a balance of lean and juicy textures.
  • For a milder dish, omit the jalapeno seeds or reduce the amount.
  • Dried Mexican oregano is preferred over regular oregano for authentic flavor.
  • Honey is optional but adds a nice touch to offset the acidity of the salsa verde.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.

Find it online: https://justsosavory.com/easy-salsa-verde-chicken-recipe/