Salsa Verde Chicken

Name: Salsa Verde Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 55 min
Yield: 4 chicken breasts
Ingredients: 4 kinless boneless chicken breasts; 3 tablespoons extra virgin olive oil; 2 tablespoons lime juice; 1 teaspoon paprika; ½ teaspoon garlic powder; ½ teaspoon kosher salt; ½ teaspoon black pepper; ½ cup (120 g) chicken broth; 2 cups (480 g) salsa verde; ½ cup (59.5 g) Monterey Jack cheese; fresh lime wedges; fresh cilantro

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Marinating Time
20 mins
Total Time
55 mins
Servings
4 chicken breasts
Calories
443 kcal
Course
Main Course, Dinner

Salsa Verde Chicken

Iris Hanson

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Salsa Verde Chicken is chicken breasts marinated in zesty lime and spices, cooked to perfection, then nestled in salsa verde, topped with cheese, and baked until the cheese has melted. Serve the chicken over cilantro rice for a super flavorful and satisfying meal!

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Ingredients

Servings

4 kinless boneless chicken breasts, pounded to an even thickness
3 tablespoons extra virgin olive oil, divided
2 tablespoons lime juice
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon black pepper
½ cup (120 g) chicken broth
2 cups (480 g) salsa verde, homemade or store-bought
½ cup (59.5 g) Monterey Jack cheese, shredded
fresh lime wedges, for garnish
fresh cilantro, chopped for garnish

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Instructions

Add chicken to a large resealable plastic bag. To the bag with the chicken, add 1 tablespoon olive oil, lime juice, paprika, garlic powder, salt, and pepper. Using your hands, massage the mixture into the chicken. Seal the bag and transfer it to the refrigerator to marinate for 20-30 minutes.
When ready, preheat the oven to 375°F.
To a large oven-safe skillet over medium-high heat, add the remaining oil. Once hot, add the chicken breasts and sear for 6-7 minutes per side, or until browned and cooked through to an internal temperature of 165°F. Transfer the chicken to a plate and tent with aluminum foil to keep warm.
To the skillet, add the chicken broth. Stir, scraping up the browned bits in the skillet as you go.
Add the salsa verde, stirring to combine. Bring to a boil. Once boiling, reduce the heat to medium-low. Continue to cook until the sauce is reduced by about half.
Nestle the chicken back into the skillet with the sauce.
Top the mixture with cheese. Transfer the pan to the oven for 5 minutes, or until the cheese is melted.
Serve over rice with fresh lime wedges, garnished with cilantro.