When the day runs long and your energy dips, reaching for something that’s both nourishing and exciting feels like a small victory. Salsa Verde Chicken fits that space perfectly, bringing a fresh brightness that wakes up your taste buds and makes the kitchen feel alive.

I remember the first time I made this dish. The moment I poured the green salsa into the skillet, the aroma of tomatillos mingled with jalapeño and cilantro filled the air, instantly lifting my spirits. As the chicken simmered, tender and infused with flavors, the anticipation built. Sitting down to eat, each bite was a balance of tangy, spicy, and herbaceous notes that made me pause and savor. It wasn’t just dinner; it was a reminder that simple ingredients can create something memorable, something worth repeating.

Bright, tangy salsa made from fresh tomatillos and cilantro brings a lively punch.
Quick cooking time makes it ideal for busy weeknights or casual dinners.
Versatile enough to serve with rice, tortillas, or even a fresh salad.
Comforting and fresh all at once, satisfying without heaviness.
Minimal ingredients, maximum flavor, easy to prepare.

Even if you’re not usually a fan of spicy dishes, the heat here is gentle and balanced, making it approachable for everyone at the table. The salsa coats the chicken just right, ensuring every bite is juicy and bursting with flavor without overwhelming your palate.

Salsa Verde Chicken

Print Recipe

A flavorful and easy-to-make Salsa Verde Chicken recipe featuring tender chicken breasts cooked in a tangy and vibrant green salsa made from tomatillos, jalapeños, and fresh cilantro. Perfect for a quick weeknight dinner served with rice or tortillas.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4

Ingredients

Scale

4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 cup tomatillos, husked and rinsed
1/2 cup chopped white onion
2 cloves garlic, peeled
1 jalapeño pepper, stemmed and seeded
1/2 cup fresh cilantro leaves
1 tablespoon fresh lime juice
1/2 cup chicken broth

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Instructions

Season both sides of the chicken breasts with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side or until golden brown and cooked through. Remove chicken from skillet and set aside.
In a blender, combine tomatillos, chopped onion, garlic cloves, jalapeño pepper, cilantro leaves, lime juice, and chicken broth. Blend until smooth to make the salsa verde.
Pour the salsa verde into the same skillet and bring to a simmer over medium heat.
Return the cooked chicken breasts to the skillet, spoon some salsa over them, and simmer for an additional 5-7 minutes to allow flavors to meld and chicken to heat through.
Serve the Salsa Verde Chicken hot with extra salsa spooned on top.

FAQ

Can I make this recipe ahead of time? Yes, you can prepare the salsa verde in advance and store it in the fridge. Cook the chicken just before serving to keep it tender.

What can I serve with Salsa Verde Chicken? It pairs wonderfully with warm tortillas, fluffy rice, or even roasted vegetables to round out the meal.

Is this dish very spicy? The jalapeño adds a mild kick, but you can adjust the amount or remove seeds to control the heat level.

How long does leftovers keep? Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat gently to maintain moisture.

When you want a dinner that’s fresh, flavorful, and fuss-free, this Salsa Verde Chicken has your back. Give it a try, save the recipe, and watch how it quickly becomes a dinner-time favorite.