If you’re looking for that quick, comforting dinner that bursts with flavor without any fuss, this Salsa Verde Chicken Skillet Recipe is absolutely for you. I love how everything comes together in one pan – the chicken simmers in that bright, tangy salsa verde that’s just bursting with fresh, zesty goodness. Whether it s a busy weeknight or a casual weekend meal, you ll find this recipe delivers on taste and ease every single time.
When I first tried this recipe, I was amazed at how the simple ingredients melded perfectly – the tender chicken soaking up the vibrant salsa verde sauce, topped with melty Tex-Mex cheese. It s like a warm hug on a plate that s ready in under 30 minutes. Plus, this Salsa Verde Chicken Skillet Recipe is super adaptable, making it a fantastic go-to in my kitchen whenever I crave something flavorful and fuss-free.
Why You’ll Love This Recipe
- One-Pan Wonder: Everything cooks in one skillet, cutting down on cleanup and keeping things simple.
- Bold, Bright Flavors: The salsa verde sauce is tangy and fresh, giving the chicken a delicious Mexican-inspired kick.
- Quick & Easy: From start to finish, this recipe takes about 30 minutes, perfect for weeknights or last-minute dinners.
Ingredients You’ll Need
These ingredients complement each other beautifully, creating a balance of savory, tangy, and creamy textures. I always recommend using a good quality salsa verde-homemade or store-bought-for that authentic punch.
- Chicken breasts: Opt for medium-sized breasts so they cook evenly and stay juicy.
- Salsa verde: You can use a jarred salsa verde or whip up your own if you want fresh herbs and tang.
- Tex-Mex cheese blend: The combination of cheddar, Monterey Jack, and other cheeses melts beautifully and adds richness.
- Chicken bone broth: Adds depth and keeps the sauce flavorful and silky.
- Garlic powder: An easy way to add savory garlic flavor without the fuss of peeling and chopping.
- Chili powder: Adds a gentle warmth and smoky note to balance the salsa s brightness.
- Olive or avocado oil: Good-quality oil for searing the chicken perfectly.
- Sea salt and black pepper: Essential for seasoning and bringing out the flavors.
- Fresh cilantro: A classic topping that adds a herbal brightness to finish.
- Fresh lime slices: Great for squeezing on top right before you dig in.
- Optional – scallions: Thinly sliced adds a mild oniony crunch and color.
Variations
I love customizing this Salsa Verde Chicken Skillet Recipe depending on what s in the fridge or my mood. It s super forgiving and makes a great base to add your personal twist.
- Make it spicy: When my family craves heat, I add some diced jalapeños or a pinch of cayenne before simmering the sauce-it gives a nice kick without overpowering the dish.
- Swap the cheese: I’ve tried pepper jack or even queso fresco instead of the blend for a different cheesy vibe.
- Make it dairy-free: Simply skip the cheese and finish with extra fresh herbs and avocado slices for creaminess instead.
- Use chicken thighs: When I want more tender, juicy meat, boneless skinless thighs work beautifully here and hold up well in the sauce.
How to Make Salsa Verde Chicken Skillet Recipe
Step 1: Season and Sear Your Chicken
Start by patting your chicken breasts dry to get a nice sear. Then sprinkle garlic powder, chili powder, salt, and pepper evenly over the chicken and rub the spices in well. I ve found that seasoning every side helps build layers of flavor. Heat your oil in an oven-safe skillet over medium heat – once hot, carefully add the chicken. Sear it about 3 minutes per side until golden brown but not fully cooked. This step locks in the juices and flavor, so don t rush it!
Step 2: Build Your Sauce
Remove the chicken and pour the bone broth into the skillet to deglaze, scraping up all those yummy brown bits stuck to the pan-that s where the magic happens! Next, add the salsa verde and stir to combine. Let it simmer on medium until it s gently bubbling. This brings all the flavors together and cooks off excess liquid, concentrating the sauce beautifully.
Step 3: Simmer Chicken and Sauce
Nestle the chicken breasts back into the sauce, spooning some sauce over the top to keep them saucy and juicy. Let this simmer until the chicken is completely cooked through and the sauce has reduced by about half-usually around 10-12 minutes depending on thickness. This slow simmer in the salsa verde infuses the chicken with tangy, zesty flavor that s just irresistible.
Step 4: Melt the Cheese and Finish in the Oven
Once the sauce is thick and the chicken is tender, sprinkle that Tex-Mex cheese blend generously over the top. Pop your skillet into the preheated 400°F oven for 3-4 minutes, just until the cheese melts into gooey, bubbly perfection. I always watch closely here because you want melty cheese, not burnt!
Step 5: Garnish and Serve
Pull the skillet from the oven and garnish with chopped fresh cilantro, lime slices, and if you like, a sprinkle of thinly sliced scallions. The fresh herbs and lime really brighten the rich savory chicken and sauce. Serve right from the skillet for that cozy, homemade vibe-your whole crew will go crazy for this one.
Pro Tips for Making Salsa Verde Chicken Skillet Recipe
- Pat Dry Chicken: Dry chicken sears better and gets that gorgeous golden crust that makes all the difference in flavor.
- Don t Skip Deglazing: Scraping the pan brown bits into the broth and salsa creates that deep, luscious sauce you ll love.
- Use an Oven-Safe Skillet: This is key to easily finishing the dish with melty cheese right in the same pan.
- Watch Cheese Closely: Keep an eye when baking to avoid overcooking; you want melted cheese that s bubbly and smooth, not browned too much.
How to Serve Salsa Verde Chicken Skillet Recipe
Garnishes
I almost always top this dish with fresh cilantro and lime slices because that brightness cuts through the richness perfectly. Sometimes I sprinkle on thin slices of scallions for a bit of crunch and subtle onion flavor. For a creamier touch, avocado slices or a dollop of sour cream never hurt!
Side Dishes
This Salsa Verde Chicken Skillet pairs wonderfully with fluffy cilantro lime rice or warm tortillas to scoop up all that saucy goodness. Roasted vegetables or a simple green salad also complement the flavors and keep the meal balanced. If I m feeling indulgent, cheesy Mexican street corn alongside makes a fun, festive touch.
Creative Ways to Present
For special occasions, I like to serve this in mini cast iron skillets right at the table, garnished with edible flowers and extra lime wedges. It s fun and elevates the whole experience. Another idea is to shred the cooked chicken and serve it over tostadas with avocado, radishes, and crema for a flavorful twist your guests will rave about.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. The chicken absorbs even more of the salsa verde flavor overnight, making it taste even better the next day. Just make sure to keep the sauce with the chicken so it stays juicy and flavorful.
Freezing
This recipe freezes really well if you want to make it ahead. I recommend portioning the chicken and sauce separately in freezer bags or containers to keep the texture fresh. When you thaw and reheat, the sauce might separate slightly, but a quick stir fixes it right up.
Reheating
To reheat, gently warm leftovers on the stove over low heat, stirring occasionally until warmed through. I avoid microwaving because it can dry out the chicken; the stove method keeps the sauce silky and the chicken tender. You can add a splash of broth if the sauce has thickened too much during storage.
FAQs
-
Can I use chicken thighs instead of chicken breasts in this Salsa Verde Chicken Skillet Recipe?
Absolutely! Boneless, skinless chicken thighs work great because they tend to be juicier and more forgiving if slightly overcooked. Just expect a bit more rich flavor and a slightly different texture, which many people love. Cook similarly, but you might want to check for doneness a bit earlier as thighs can cook faster.
-
Is it possible to make the salsa verde from scratch for this recipe?
Yes! Homemade salsa verde made from tomatillos, jalapeños, cilantro, lime, and garlic adds fantastic freshness and depth to the dish. I often make a batch in my blender and store extras in the fridge. It brings a vibrant, homemade feel that really elevates the recipe.
-
What type of cheese is best for this Salsa Verde Chicken Skillet Recipe?
I prefer a Tex-Mex cheese blend because it melts smoothly and has a nice balance of mild cheddar and Monterey Jack. However, pepper jack cheese adds a nice spicy kick if you like heat, and queso fresco works great if you want something crumbly and fresh on top after baking.
-
Can I make this recipe in advance and bake it later?
You can prepare up to the simmering step, then refrigerate the skillet overnight. When ready to serve, sprinkle the cheese on top and bake as instructed. This saves time on busy days and the flavors have even more time to marry!
Final Thoughts
This Salsa Verde Chicken Skillet Recipe has become one of my absolute favorites because it hits all the right notes: quick, full of flavor, and super cozy. It feels special but is actually so easy to pull together – the kind of recipe that makes you feel like a kitchen rockstar without the stress. I can t wait for you to try it and share your own twists. Trust me, once you have this in your weekly rotation, you ll be reaching for it again and again!
Print
Salsa Verde Chicken Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
A flavorful and easy one-pan meal featuring juicy chicken breasts cooked in a tangy salsa verde sauce, topped with melted Tex-Mex cheese, and garnished with fresh cilantro and lime for a vibrant, Mexican-inspired dinner.
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
