Salsa Verde Chicken Skillet
Salsa verde chicken skillet braises chicken in tangy green salsa until fork-tender and spoonable over rice or into tacos. A bright one-pan Mexican-inspired USA dinner — cook chicken to 165°F and simmer until the sauce thickens.
🛒Ingredients
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 1 tablespoon oil
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups salsa verde (jarred or homemade)
- 1 (4-ounce) can diced green chiles
- 1/2 cup chicken broth
- 1 cup shredded Monterey Jack or Mexican blend optional
- Rice or tortillas for serving
- Cilantro, lime, sour cream, avocado
🔧Kitchen Tools Needed
- Large skillet with lid
- Tongs
- Instant-read thermometer
📝Instructions
- 1
Season chicken with cumin, garlic powder, salt, and pepper.
- 2
Heat oil in a large skillet over medium-high. Brown chicken 3 minutes per side.
- 3
Pour in salsa verde, green chiles, and broth. Bring to a simmer; cover and cook 12–18 minutes until chicken reaches 165°F.
- 4
Optional: shred chicken in the sauce or leave whole. Sprinkle cheese; cover 2 minutes to melt.
- 5
Serve over rice or in tortillas with toppings. Refrigerate within 2 hours up to 3 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 320
🏷️Recipe Tags
❓Frequently Asked Questions
Jarred salsa verde OK?
Yes — choose a brand you like; simmering concentrates flavor.
Too tart?
Stir in a pinch of sugar or a spoon of sour cream at the end.
Can I bake it?
Nestle chicken in salsa in a baking dish at 375°F until 165°F, about 25–30 minutes.
Spice level?
Mild to medium depending on the salsa — taste before adding extra chiles.
