Easy Salsa Verde Chicken Recipe

Introduction

This Easy Salsa Verde Chicken is a flavorful and simple dish perfect for weeknight dinners. Combining tender chicken with tangy salsa verde and aromatic spices, it brings vibrant Mexican-inspired flavors to your table with minimal effort.

Ingredients

• 2 pounds boneless skinless chicken breasts and/or thighs (a combination works well)
• Kosher salt and black pepper
• 1¾ cups homemade or jarred salsa verde (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
• 4 scallions, sliced (about ¾ cup)
• 1 small bunch cilantro, leaves and tender stems finely chopped (about 1 cup)
• 1 tablespoon honey (optional)
• Serve with: rice or tortillas, Greek yogurt, sour cream or queso fresco, diced avocado, pepitas, and lime wedges

Instructions

1. Step 1: Season the chicken breasts and/or thighs generously with kosher salt and black pepper on both sides.
2. Step 2: In a large skillet over medium heat, add a bit of oil and sear the chicken until browned on both sides, about 3–4 minutes per side. Remove chicken and set aside.
3. Step 3: In the same skillet, add the chopped garlic, jalapeno, cumin, dried oregano, and onion powder. Sauté for 1–2 minutes until fragrant.
4. Step 4: Return the chicken to the skillet and pour the salsa verde over it. Add honey if using, and stir gently to combine.
5. Step 5: Cover and simmer on low heat for 15–20 minutes, or until the chicken is cooked through and tender.
6. Step 6: Sprinkle the sliced scallions and chopped cilantro over the chicken. Serve immediately with rice or tortillas and your choice of toppings like Greek yogurt, sour cream, queso fresco, diced avocado, pepitas, and lime wedges.

Tips & Variations

• Use a mix of chicken breasts and thighs for juicier, more flavorful meat.
• Adjust the jalapeno amount based on your preferred spice level or substitute with a milder pepper.
• For an extra smoky flavor, try adding a teaspoon of smoked paprika.
• If you don’t have Mexican oregano, regular dried oregano works as a substitute.
• Add beans or corn to the skillet for a heartier one-pan meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. This dish also freezes well—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use thawed chicken to ensure even cooking and proper texture. If using frozen chicken, thaw completely in the refrigerator before starting.

Is salsa verde always spicy?

Salsa verde varies in heat depending on the peppers used. To control spiciness, choose milder tomatillo salsas or remove seeds and membranes from jalapenos before adding.

Easy Salsa Verde Chicken Recipe

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★★★★★

4.9 from 61 reviews

This Easy Salsa Verde Chicken is a flavorful and simple recipe combining tender chicken breasts and thighs simmered in a tangy salsa verde sauce infused with garlic, jalapeño, and aromatic spices like cumin and Mexican oregano. Finished with fresh scallions, cilantro, and a touch of honey for balance, this dish is perfect served over rice or with warm tortillas and classic toppings like avocado and sour cream.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken

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

Salsa Verde Sauce

• 1 ¾ cups homemade or jarred salsa verde (one 16-ounce jar)
• 4 cloves garlic, chopped (about 2 tablespoons)
• 1 jalapeño, stemmed, seeded and chopped
• 2 teaspoons ground cumin
• 2 teaspoons dried Mexican oregano
• 1 teaspoon onion powder

Finishing Touches

• 4 scallions, sliced (about ¾ cup)
• 1 small bunch cilantro leaves and tender stems, finely chopped (about 1 cup)
• 1 tablespoon honey (optional)

Serving Suggestions

• Rice or tortillas
• Greek yogurt, sour cream, or queso fresco
• Diced avocado
• Pepitas (pumpkin seeds)
• Lime wedges

Instructions

1. Season the chicken: Pat the chicken breasts and/or thighs dry with paper towels. Season generously on both sides with kosher salt and black pepper to enhance their natural flavors.
2. Prepare the salsa verde sauce: In a medium bowl, combine the salsa verde, chopped garlic, chopped jalapeño, ground cumin, dried Mexican oregano, and onion powder. Mix well to create a flavorful sauce base.
3. Cook the chicken in sauce: Place the seasoned chicken in a large skillet or saucepan over medium heat. Pour the prepared salsa verde mixture over the chicken, ensuring pieces are coated evenly. Cover and simmer gently, allowing the chicken to cook through and absorb the sauce flavors — approximately 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C).
4. Finish with herbs and honey: Once chicken is cooked, remove the lid and stir in the sliced scallions, chopped cilantro, and honey (if using) to add freshness and a touch of sweetness. Simmer uncovered for an additional 2-3 minutes to blend flavors.
5. Serve: Serve the salsa verde chicken hot over steamed rice or with warm tortillas. Offer optional sides such as Greek yogurt, sour cream, queso fresco, diced avocado, pepitas, and lime wedges to customize each serving.

Notes

• You can use all chicken breasts or all thighs based on your preference. Thighs provide more moisture and flavor, while breasts are leaner.
• If you prefer a mild dish, remove all seeds and membranes from the jalapeño or reduce the amount used.
• Homemade salsa verde can elevate the flavor but store-bought works great for convenience.
• For a slightly thicker sauce, let it simmer uncovered for a few extra minutes after adding herbs and honey.
• This recipe can be adapted for slow cooker by adding all ingredients except fresh herbs and honey and cooking on low for 4 hours, then stirring in herbs and honey before serving.

Keywords: salsa verde chicken, easy chicken recipe, Mexican chicken, chicken in salsa verde, quick chicken dinner