Tangy Salsa Verde Chicken (Printable version)
Tender chicken simmered in zesty salsa verde, ready in 40 minutes. Perfect with warm tortillas and fresh toppings.
# What You’ll Need:
→ Chicken
01 - 1½ lbs boneless, skinless chicken breasts or thighs
02 - ½ tsp salt
03 - ¼ tsp freshly ground black pepper
04 - 1 tbsp olive oil
→ Sauce
05 - 1½ cups salsa verde
06 - 1 small white onion, finely diced
07 - 2 cloves garlic, minced
08 - 1 jalapeño, seeded and minced
09 - ½ tsp ground cumin
10 - ½ tsp dried oregano
11 - Juice of 1 lime
→ To Serve
12 - 8 small corn tortillas, warmed
13 - ½ cup fresh cilantro, chopped
14 - ½ cup red onion, finely diced
15 - 1 avocado, sliced
16 - Lime wedges
# How to Make It:
01 - Season chicken breasts or thighs generously with salt and freshly ground black pepper on both sides.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 2-3 minutes per side until golden brown. Remove from skillet and set aside.
03 - In the same skillet, add diced white onion and minced jalapeño. Sauté for 2 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
04 - Stir in salsa verde, ground cumin, dried oregano, and fresh lime juice. Bring mixture to a gentle simmer, stirring to combine flavors.
05 - Return seared chicken to the skillet. Reduce heat to low, cover, and simmer for 15-18 minutes until chicken is cooked through and tender.
06 - Remove cooked chicken from skillet and shred using two forks. Return shredded chicken to the sauce, stir well to coat, and simmer for 2 additional minutes.
07 - Serve chicken in warm corn tortillas. Top generously with fresh cilantro, diced red onion, sliced avocado, and a squeeze of fresh lime.
# Expert tips:
01 -
- Everything cooks in one pan, which means less cleanup and more time to actually enjoy your evening
- The chicken stays incredibly tender and absorbs all those bright tangy flavors from the Verde sauce
02 -
- The first time I made this, I shredded the chicken directly in the pan and ended up with a messy situation and uneven coating
- Letting the chicken rest for a few minutes after searing makes a huge difference in how juicy it stays through simmering
03 -
- If you want extra depth, try grilling the chicken first instead of searing it in a pan
- Let the shredded chicken sit in the sauce off the heat for at least 10 minutes before serving for maximum flavor absorption