If you’re anything like me, you crave meals that bring big flavor without a complicated recipe, and that’s exactly what this Salsa Verde Chicken Skillet Recipe delivers. I absolutely love how the tangy, zesty salsa verde perfectly complements the tender chicken, creating a dish that’s vibrant and comforting all at once. Whether you’re whipping it up for a weeknight dinner or serving it to friends on a weekend, this recipe is always a hit.
What makes this Salsa Verde Chicken Skillet Recipe so special is how seamlessly it comes together in one pan, saving you time and cleanup—which, let’s be honest, is a game-changer. I discovered this trick when I wanted something fresh but easy, and now it’s on repeat in my house. You’ll find that with a few simple ingredients and a quick trip to the oven, you can have a delicious, wholesome meal that everyone will love.
Why You’ll Love This Recipe
- One-Pan Simplicity: You cook the chicken and sauce in the same skillet, cutting down on dishes and effort.
- Bright, Bold Flavors: That salsa verde packs a punch, infusing the chicken with tangy, fresh taste.
- Family Friendly: I’ve found even picky eaters enjoy the gentle spice and cheesy finish.
- Versatile Meal: Great for casual dinners, meal prep, or impressing guests without hours in the kitchen.
Ingredients You’ll Need
Gathering fresh, flavorful ingredients is key to nailing this Salsa Verde Chicken Skillet Recipe. Each component works in harmony to make your chicken juicy, the sauce rich, and the final dish vibrant. I always recommend using a good-quality salsa verde or making your own for that extra fresh taste.
- Chicken breasts: Boneless, skinless work best for quick cooking and easy slicing.
- Garlic powder: Provides a subtle, savory depth without overpowering the salsa verde.
- Chili powder: Adds a mild smoky heat that balances the tangy sauce.
- Sea salt and freshly ground black pepper: Essential to season and enhance every flavor.
- Olive or avocado oil: Great for searing chicken and creating a nice crust.
- Salsa verde: The star of the dish! A jarred version works, but homemade brings freshness and customization.
- Chicken bone broth: Adds richness to the sauce; chicken broth works in a pinch.
- Tex-Mex cheese blend: Melts beautifully to top the chicken for that cheesy, comforting finish.
- Fresh cilantro: Brightens the dish with a fresh herbal note.
- Fresh lime slices: Adds a tangy pop when served.
- Optional scallions: Thinly sliced for a mild onion crunch and color contrast.
Variations
I love making recipes my own, and this Salsa Verde Chicken Skillet Recipe is no exception. I’ve played around with toppings and sides to keep it fresh and fit different tastes or dietary needs—you should absolutely do the same!
- Use chicken thighs: I tried juicy thighs once for a richer flavor and it was fantastic; they stay super moist.
- Add corn and black beans: For a heartier version, I toss these in the skillet near the end for extra texture and color.
- Make it dairy-free: Skip the cheese or swap for a plant-based alternative to keep it allergy-friendly.
- Spice it up: Add a diced jalapeño or red pepper flakes if you want more heat—just watch those kiddos!
How to Make Salsa Verde Chicken Skillet Recipe
Step 1: Season and Sear the Chicken
Start by preheating your oven to 400°F—our final cheese melt will happen there. Meanwhile, sprinkle the chicken breasts evenly with garlic powder, chili powder, salt, and pepper. I like to rub the seasoning in so every bite is flavorful. Heat your oil in an ovenproof skillet over medium. When the oil’s hot, place the chicken breasts in, and sear each side for about 3 minutes until they’re golden brown and looking delicious. This step locks in the juices and creates that beautiful crust I can’t get enough of.
Step 2: Build Your Sauce and Simmer
Once your chicken is browned, set it aside on a plate while you prepare the sauce directly in the skillet. Pour in the chicken bone broth, followed by the salsa verde. Use a wooden spoon to scrape up any brown bits stuck to the pan—these add incredible depth of flavor. Bring this mixture to a gentle simmer. Then tuck the chicken back into the sauce and let it cook uncovered. I usually give it 15-20 minutes, keeping an eye on the sauce to make sure it thickens nicely and the chicken reaches that perfect 165°F inside.
Step 3: Add Cheese and Bake to Finish
When the sauce has reduced and the chicken is cooked through, remove the skillet from heat. Sprinkle the shredded Tex-Mex cheese blend generously on top. Pop the skillet into your preheated oven for 3-4 minutes until the cheese bubbles and browns just a bit. I always peek through the oven window because watching that cheese melt is exciting—it’s when the dish really comes together.
Step 4: Garnish and Serve
Carefully take the skillet out and add fresh chopped cilantro along with lime slices and scallions if you like. These garnishes bring a refreshing lift and gorgeous color contrast against the rich sauce and melty cheese. Serve it up warm, spooning extra sauce over each plate. Trust me, this is when your kitchen will really start smelling irresistible.
Pro Tips for Making Salsa Verde Chicken Skillet Recipe
- Use an Ovenproof Skillet: I’ve found cast iron works like a charm for searing and going straight into the oven without fuss.
- Don’t Skip the Simmer: Letting the chicken cook gently in the sauce means juicy meat and flavorful sauce that’s worth every minute.
- Fresh Garnishes Matter: Adding cilantro and lime at the end elevates the dish, so always have fresh herbs on hand.
- Check Internal Temperature: I never rely solely on timing—use a meat thermometer for safe, perfectly cooked chicken every time.
How to Serve Salsa Verde Chicken Skillet Recipe
Garnishes
I almost always top this chicken with a generous sprinkle of fresh cilantro and thin slices of lime. The lime adds that bright, tangy pop that cuts through the richness of the cheese and sauce. Sometimes I add scallions for a mild crunch and a little color contrast—it’s those finishing touches that make this feel like a restaurant-quality dish at home.
Side Dishes
For sides, I love pairing this Salsa Verde Chicken Skillet Recipe with fluffy cilantro lime rice or warm corn tortillas to soak up all the delicious sauce. A simple mixed green salad or roasted veggies brighten the plate and keep the meal balanced. When guests come over, I sometimes whip up some Mexican street corn salad for a festive touch.
Creative Ways to Present
For special occasions, I like serving the chicken in individual skillets or cast iron pans—everyone feels like they’re getting a personal, rustic meal. Adding extra lime wedges and a sprinkle of queso fresco can make it feel extra special. I even stack the chicken over a bed of greens for a slightly lighter presentation that’s still satisfying.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I transfer the chicken and sauce into an airtight container and refrigerate it. It keeps well for up to three days, making a great next-day lunch or quick dinner. The flavors actually deepen a bit after sitting, so leftovers taste fantastic.
Freezing
I’ve frozen this recipe a couple of times and it freezes beautifully. Just let the chicken cool completely, portion it into freezer-safe containers, and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge for the best texture.
Reheating
To reheat, I gently warm the chicken and sauce in a skillet over low heat to keep the chicken tender and prevent drying out. If the sauce thickened too much in the fridge, I add a splash of chicken broth or water to loosen it back up. You can also microwave leftovers covered on medium power, stirring halfway through for even heat.
FAQs
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Can I use frozen chicken breasts for the Salsa Verde Chicken Skillet Recipe?
Yes, you can use frozen chicken breasts but you’ll want to thaw them completely before starting to ensure even cooking. I find thawing in the fridge overnight works best to maintain texture and cook through properly without overcooking the outside.
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What can I substitute for salsa verde if I don’t have any?
If you don’t have salsa verde on hand, you can make a quick substitute by blending tomatillos, jalapeños, cilantro, garlic, lime juice, salt, and a little onion. If that’s not doable, a mild green salsa or even a mix of green chili sauce with lime juice can work in a pinch, though the flavor won’t be quite the same.
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How do I know when the chicken is cooked through?
The most reliable way is to use a meat thermometer to check that the internal temperature has reached 165°F. The chicken should also feel firm to the touch, and the juices should run clear. Since it simmers in the sauce, it’s usually nicely cooked when the sauce has thickened.
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Can I make this recipe spicy?
Absolutely! I like adding diced jalapeños or a few pinches of crushed red pepper flakes to the salsa or while simmering to turn up the heat. Just remember to adjust to your heat tolerance and keep mild on for kids or sensitive guests.
Final Thoughts
This Salsa Verde Chicken Skillet Recipe has become one of my go-to dishes whenever I want a quick, tasty meal that impresses without stress. It’s proof you don’t have to spend hours in the kitchen to eat well or enjoy something flavorful. If you try it, I’m confident you’ll love the juicy chicken coated in that tangy sauce topped with melted cheese as much as my family and I do. Give it a shot—you might just find your new favorite weeknight dinner!
Print
Salsa Verde Chicken Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
This vibrant Salsa Verde Chicken Skillet recipe features tender, seared chicken breasts simmered in a tangy salsa verde sauce, topped with melted Tex-Mex cheese, and garnished with fresh cilantro and lime. A perfect weeknight dinner that combines bold flavors with straightforward cooking techniques.
Ingredients
Chicken
- 4 medium chicken breasts
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- Sea salt and freshly ground black pepper, to taste
- 1 Tbsp olive or avocado oil
Sauce and Toppings
- 1 (15 ounce) jar salsa verde, or 2 cups homemade salsa verde
- 1/2 cup chicken bone broth
- 1/2 cup shredded Tex-Mex cheese blend
- Fresh cilantro, chopped to taste
- Fresh lime slices, to garnish
- Optional: thinly sliced scallions, to garnish
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for finishing the dish by melting cheese on top of the chicken.
- Season Chicken: Sprinkle the chicken breasts evenly with garlic powder, chili powder, sea salt, and freshly ground black pepper. Rub the spices thoroughly into all sides of each chicken breast to ensure full flavor coverage.
- Sear Chicken: Heat the olive or avocado oil in an oven-proof skillet over medium heat. Once hot, carefully place the seasoned chicken breasts into the skillet and sear each side for about 3 minutes until they develop a golden brown crust.
- Remove Chicken: When the chicken is browned on both sides, transfer it to a plate temporarily to prepare the sauce in the same skillet.
- Prepare Sauce: Pour the chicken bone broth into the skillet and add the salsa verde. Cook on medium heat while scraping the bottom of the pan to release any browned bits, which will add depth to the sauce. Bring the mixture to a low simmer.
- Simmer Chicken in Sauce: Nestle the browned chicken breasts back into the simmering sauce. Let it cook uncovered until the chicken is fully cooked through and the sauce has reduced by at least half, thickening nicely. Occasionally spoon the sauce over the chicken during this time to keep it moist and flavorful.
- Add Cheese and Bake: Once the sauce has thickened and the chicken is cooked, remove the skillet from heat. Sprinkle the shredded Tex-Mex cheese evenly on top of the chicken. Transfer the skillet to the preheated oven and bake for 3-4 minutes or until the cheese is melted and bubbly.
- Garnish and Serve: Remove the skillet from the oven. Garnish with chopped fresh cilantro, fresh lime slices, and optional thinly sliced scallions. Serve warm and enjoy your vibrant salsa verde chicken skillet meal.
Notes
- Use an oven-proof skillet such as cast iron to seamlessly transition from stovetop to oven.
- Homemade salsa verde works great for extra freshness and control of spice level.
- Bone broth adds richness but can be substituted with chicken broth if needed.
- Check chicken internal temperature reaches 165°F for safe consumption.
- Adjust seasoning according to taste before baking with cheese.
- Leftovers can be refrigerated and reheated gently for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast with sauce and cheese
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
