Oh man, weeknights can be such a scramble, right? You’re rushing home, starving, and the last thing you want is some complicated recipe that takes forever. That’s exactly how I discovered my absolute go-to for those crazy evenings: Salsa Verde Chicken! Seriously, this dish is a lifesaver. It’s ridiculously easy to throw together, bursting with bright, zesty flavors, and tastes like you spent way more time on it than you actually did. I remember making it for the first time after a super long day, and my family seriously thought I’d pulled out all the stops. It’s become my secret weapon for delicious dinners without the fuss!
Why You’ll Love This Salsa Verde Chicken
Seriously, what’s not to love about this recipe? It’s honestly a lifesaver on those nights when you just can’t with the kitchen.
- It’s unbelievably easy: You can practically assemble this with your eyes closed!
- Lightning fast: We’re talking minimal prep and then the oven does the rest. Dinner in a flash!
- Bursting with flavor: That zesty salsa verde gives the chicken such a bright, yummy kick.
- So adaptable: Serve it with rice, tacos, salads – it just works with everything!
- Guilt-free Yums: It’s naturally gluten-free and packed with protein to keep you feeling good.
Gather Your Ingredients for Salsa Verde Chicken
Okay, let’s get our ducks in a row! This recipe is so simple, you probably have most of this stuff lurking in your pantry already. All you really need is:
- Two boneless, skinless chicken breasts – I like mine on the thicker side for juiciness.
- One big jar of salsa verde, about 16 ounces. Use your favorite kind; some are spicier than others!
- A tablespoon of yummy olive oil for that lovely sear.
- And of course, salt and pepper to make everything taste its best!
Step-by-Step Guide to Making Salsa Verde Chicken
Alright, let’s get this deliciousness cooking! It really is as simple as it sounds, and I promise you’ll be amazed at how easy it is to create such a flavorful meal.
Preheat and Season for Perfect Salsa Verde Chicken
First things first, let’s get that oven nice and toasty. Pop it in at 375°F (190°C). While it’s heating up, grab your chicken breasts and give them a good sprinkle of salt and pepper all over. Don’t be shy with it – this is where a lot of that yummy flavor starts!
Sear the Chicken for Flavorful Salsa Verde Chicken
Now, for a little magic! Get an oven-safe skillet nice and hot over medium-high heat with that tablespoon of olive oil. Carefully place your seasoned chicken breasts in the skillet – listen for that satisfying sizzle! Let them sear for about 2 to 3 minutes per side. You want to see a beautiful golden-brown crust forming. This step locks in the juices and adds a fantastic depth of flavor. It totally reminds me of how I sear chicken for my garlic herb chicken!
Baking and Resting Your Salsa Verde Chicken
Once your chicken has that gorgeous golden sear, it’s time for the green goodness! Pour that jar of salsa verde right over the chicken in the skillet. Then, carefully transfer that whole skillet into your preheated oven. Let it bake for about 20 to 25 minutes. You’ll know it’s ready when the chicken is cooked all the way through – the easiest way is to check with a thermometer; it should read 165°F (74°C). Once it’s done, let it rest in the pan for a few minutes. Trust me, this resting part is key – it lets all those juices redistribute, making the chicken extra tender and moist.
Tips for the Best Salsa Verde Chicken
Okay, so this recipe is pretty foolproof, but I’ve picked up a few little tricks over the years that make it even *better*. One thing I always check is the chicken itself. If you’ve got super thick breasts, they might need a few extra minutes in the oven, so be sure to check that internal temp! And don’t be afraid to try different brands of salsa verde – some are milder, some have a good kick, so find your favorite. My personal tip? If I have a bit of extra time, I sometimes slice in some onions or bell peppers with the salsa. Oh, and a common mistake I see? People sometimes skip the searing step! Big mistake! That sear is where so much flavor comes from, just like in my coconut lime chicken, and it really makes a difference, honestly! It’s a bit like how searing is crucial for my marry me chicken too – get that nice crust!
Serving Suggestions for Salsa Verde Chicken
This Salsa Verde Chicken is so versatile, you can honestly serve it with just about anything! It’s fantastic spooned over fluffy white rice, or even better, my Greek lemon rice if you want a little extra zing. You could also tuck it into warm tortillas for a super quick taco night, or just serve it alongside a big, fresh salad. And don’t forget about roasted veggies! A side of my roasted veggies with that creamy tahini sauce is just divine with it.
Storage and Reheating Your Salsa Verde Chicken
Got leftovers? Lucky you! Store any extra Salsa Verde Chicken in an airtight container in the fridge for up to 3 days. It stays pretty moist thanks to all that yummy salsa. When you’re ready to reheat, I find the best way to keep it from drying out is to gently warm it in a skillet over low heat, maybe adding a tiny splash more salsa if needed. You can also pop it in the microwave, but just keep an eye on it so it doesn’t get tough!
Frequently Asked Questions about Salsa Verde Chicken
Got questions about whip-up this easy Salsa Verde Chicken? I’ve got you covered!
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are actually super forgiving and stay really juicy. If you use boneless, skinless thighs, they’ll probably need about the same amount of time in the oven as the breasts to cook through. You might even get away with a few less minutes, so just check one to be sure. It’s like when I make my creamy chicken ramen – thighs just make everything extra tender!
What if I don’t have an oven-safe skillet?
No worries at all! The whole point of the skillet is just to sear the chicken first and then bake it all in one pan. If your favorite skillet isn’t oven-safe, just sear your chicken in it as usual (step 3). Then, transfer the seared chicken and the salsa verde into a regular oven-safe baking dish or casserole dish (step 4 and 5). It just means one extra dish to wash, but the flavor will be just as amazing!
How spicy is salsa verde typically?
That really depends on the brand you use! Most common grocery store salsa verdes are pretty mild, with a nice tangy flavor from the tomatillos. Some brands can have a little kick from jalapeños or serranos, though. If you’re sensitive to heat, start with a milder brand, or you can even mix a little bit of regular tomato salsa into your salsa verde to mellow it out a bit. You can always add a pinch of red pepper flakes if you want more heat!
Can I make this ahead of time?
You sure can! You can totally sear the chicken and pour the salsa verde over it earlier in the day, cover it, and keep it in the fridge. Then, just pop it into the oven when you’re ready to eat. It might need an extra minute or two of baking time since it’ll be going in cold straight from the fridge, but it’s a great way to get ahead.
Nutritional Information for Salsa Verde Chicken
Okay, so I always like to give you guys a heads-up about the nutrition, but remember these are just estimates, you know? Depending on the brand of salsa verde you use and the exact size of your chicken breasts, these numbers can totally shift a bit. But generally, one serving of this delicious Salsa Verde Chicken has about 350 calories, a whopping 45g of protein, 8g of carbs, and around 15g of fat. It’s a pretty great choice for a healthy dinner!
Share Your Salsa Verde Chicken Creations!
I just love hearing about your cooking adventures! Did you try this Salsa Verde Chicken? I’d be thrilled if you dropped a comment below to tell me how it turned out for you, or maybe even gave it a star rating! And if you snapped a picture, definitely tag me on social media. Seeing your creations is the best part of sharing these recipes with you all, like you can see on my about me page!
Print
Salsa Verde Chicken
- Total Time: 40 min
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
A simple recipe for chicken cooked with salsa verde.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 (16 ounce) jar salsa verde
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt and pepper.
- Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown.
- Pour the salsa verde over the chicken in the skillet.
- Transfer the skillet to the preheated oven.
- Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Let the chicken rest for a few minutes before serving.
Notes
- Serve with rice or your favorite side dish.
- You can add chopped onions or peppers to the salsa verde for extra flavor.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 120mg
Keywords: Salsa Verde Chicken, easy chicken recipe, baked chicken, Mexican chicken, quick dinner