If you’re craving a dish that’s bursting with vibrant flavors and effortless comfort, this Salsa Verde Chicken Recipe is exactly what you need. Tender, juicy chicken breasts bathed in tangy, herbaceous salsa verde create a perfect harmony of tastes that brighten up your dinner plate. Whether you’re busy weeknight warriors or casual weekend chefs, this recipe delivers a delightful meal without any fuss, guaranteed to become one of your favorite go-to dishes.
Ingredients You’ll Need
The beauty of this Salsa Verde Chicken Recipe lies in its simplicity. Each ingredient plays a vital role in building layers of flavor and creating a delightful texture and color contrast that makes the dish visually inviting and mouthwatering.
- 1 ½ pounds boneless, skinless chicken breasts: The star protein that soaks up all the vibrant salsa verde goodness.
- 2 cups salsa verde (store-bought or homemade): Adds fresh, tangy, and slightly spicy notes that tie the dish together perfectly.
- 1 teaspoon ground cumin: Brings warm earthiness that complements the chicken and salsa beautifully.
- ½ teaspoon garlic powder: Infuses subtle garlicky depth without overpowering the other flavors.
- ½ teaspoon onion powder: Enhances the savory profile and balances the tang of the salsa verde.
- ½ teaspoon salt: Essential seasoning that elevates all the ingredients alike.
- ¼ teaspoon black pepper: Provides a gentle kick and rounds out the seasoning mix.
- 1 tablespoon olive oil: Used for greasing the baking dish and adding a touch of richness.
- Chopped fresh cilantro and lime wedges for serving: Fresh herbs and bright citrus that brighten every bite.
How to Make Salsa Verde Chicken Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C). Lightly grease your baking dish with olive oil so that the chicken doesn’t stick and picks up a subtle richness as it cooks.
Step 2: Season the Chicken
Place the chicken breasts in the greased baking dish. Generously season both sides with cumin, garlic powder, onion powder, salt, and black pepper. This spice blend is essential—it layers flavor and makes every bite sing.
Step 3: Add the Salsa Verde
Pour the salsa verde evenly over the chicken, ensuring each piece is well coated. The salsa verde not only keeps the chicken moist but infuses it with its trademark tangy and herbal goodness.
Step 4: Bake Covered
Cover the baking dish tightly with foil to lock in moisture. Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through but still juicy.
Step 5: Finish Baking Uncovered
Remove the foil, then bake for an additional 5 to 10 minutes. This step helps thicken the salsa verde sauce slightly, concentrating its flavors and adding a lovely glaze to the chicken.
Step 6: Rest and Serve
Let the chicken rest for about 5 minutes before slicing or shredding. Spoon extra salsa from the pan on top and garnish generously with chopped fresh cilantro and a squeeze of lime for that unbeatable freshness.
How to Serve Salsa Verde Chicken Recipe
Garnishes
Fresh chopped cilantro and lime wedges are the dynamic duo here. Cilantro adds a burst of vibrant herbal freshness, while lime provides an exciting zesty kick that elevates the entire dish.
Side Dishes
This Salsa Verde Chicken Recipe pairs beautifully with fluffy white rice, creamy mashed potatoes, or even warm corn tortillas that allow you to turn the chicken into delicious tacos. Roasted vegetables or a simple salad also make fantastic accompaniments.
Creative Ways to Present
For a fun twist, shred the cooked chicken and serve it as filling for enchiladas topped with melted cheese, or pile it on tostadas with avocado slices and a dollop of sour cream. You can even use leftovers to build hearty burrito bowls loaded with black beans, corn, and your favorite toppings.
Make Ahead and Storage
Storing Leftovers
Leftover Salsa Verde Chicken Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it just as tempting the next day.
Freezing
If you want to save it for longer, freeze the cooked chicken in a sealed container or freezer bag for up to 2 months. Just make sure to label it so you remember this gem is waiting for you on a busy night.
Reheating
For best results, reheat gently in the oven at 325°F (160°C) covered to retain moisture, or microwave in short intervals, stirring the sauce occasionally. Fresh cilantro and lime wedges added just before serving will brighten the reheated dish.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs remain juicy and flavorful, soaking up the salsa verde wonderfully. Just adjust the cooking time slightly as thighs may need a bit longer to reach the proper internal temperature.
Is it better to use store-bought or homemade salsa verde?
Both work great! Store-bought salsa verde offers convenience and consistent flavor, while homemade allows you to customize the heat level and freshness. Either way, it’ll infuse the chicken with that signature tangy punch.
Can I make this recipe in a slow cooker?
Yes, you can! Place the seasoned chicken and salsa verde in a slow cooker and cook on low for 4 to 5 hours or high for 2 to 3 hours. It’s a wonderful hands-off option that still delivers moist, flavorful chicken.
How spicy is this Salsa Verde Chicken Recipe?
The spice level depends on the salsa verde you choose. Mild versions keep it approachable for everyone, but if you love heat, pick a spicy salsa verde or add chopped jalapeños to kick it up a notch.
What are some other serving suggestions?
This chicken is incredibly versatile! Try it over quinoa for a healthy grain bowl, toss it into a salad for added protein, or use it as a pizza topping with melted cheese and fresh veggies for a Mexican-inspired twist.
Final Thoughts
There’s something so satisfying about a dish that’s as easy to make as it is delicious, and this Salsa Verde Chicken Recipe fits the bill perfectly. It’s packed with fresh, bold flavors and comforting textures that’ll make you reach for seconds. I really hope you give this recipe a try and add it to your regular rotation — it’s truly a winner that brings joy to every meal!
Print
Salsa Verde Chicken Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Salsa Verde Chicken is a flavorful, easy-to-make baked chicken recipe featuring tender boneless, skinless chicken breasts smothered in tangy and mildly spiced green salsa. Perfect for a quick weeknight dinner, it’s complemented with fresh cilantro and lime wedges for a bright finish. This gluten-free, low-carb dish pairs wonderfully with rice, tortillas, or tacos.
Ingredients
Chicken and Seasonings
- 1 ½ pounds boneless, skinless chicken breasts
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil (plus more for greasing)
Salsa and Garnishes
- 2 cups salsa verde (store-bought or homemade)
- Chopped fresh cilantro, for serving
- Lime wedges, for serving
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil to prevent sticking.
- Season the Chicken: Place the chicken breasts in the prepared dish. Season both sides evenly with ground cumin, garlic powder, onion powder, salt, and black pepper to build robust flavor.
- Add Salsa Verde: Pour the salsa verde evenly over the seasoned chicken, ensuring each piece is well coated for maximum taste infusion.
- Bake Covered: Cover the dish tightly with foil and bake for 25 to 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Uncover and Thicken Sauce: Remove the foil and bake for an additional 5 to 10 minutes to allow the sauce to thicken slightly and concentrate flavors.
- Rest and Serve: Let the chicken rest for 5 minutes to redistribute juices. Slice or shred as desired, spoon extra salsa over the top, and garnish with chopped fresh cilantro and lime wedges before serving.
Notes
- This dish pairs excellently with rice, in tacos, or wrapped in warm tortillas.
- For slow cooker preparation, cook on low for 4–5 hours or high for 2–3 hours for tender, shreddable chicken.
- To add heat, use a hot salsa verde or mix in chopped jalapeños to suit your spice preference.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
