If you’re searching for a crowd-pleasing weeknight dinner that’s loaded with zesty flavor, look no further than this Salsa Verde Chicken Recipe. Tender, juicy chicken simmers in a tangy green salsa with just the right blend of spices, then gets shredded to perfection for tacos, burrito bowls, or simply served over fluffy rice. It’s effortlessly easy to pull together, yet the vibrant punch of fresh cilantro, lime, and salsa verde makes this dish feel instantly special every single time.
Ingredients You’ll Need
This recipe keeps things refreshingly simple, relying on a handful of flavorful pantry staples and fresh garnishes. Each ingredient has a starring role—creating a colorful, saucy, and comforting dish that’s impossible to resist.
- Chicken breasts or thighs (1 1/2 pounds): Choose boneless, skinless for quick cooking and tender meat—you can use either for your preferred texture.
- Salsa verde (2 cups): The heart of this dish, providing tartness, heat, and bold green color; both store-bought and homemade work beautifully.
- Ground cumin (1/2 teaspoon): Adds earthy warmth that deepens the savory notes of the chicken and sauce.
- Garlic powder (1/2 teaspoon): Offers a subtle kick while enhancing every bite with aromatic undertones.
- Onion powder (1/4 teaspoon): For mild sweetness and irresistible depth that beautifully complements the salsa verde.
- Salt and black pepper: Don’t skimp here—seasoning brings out all the other flavors in this recipe.
- Olive oil (1 tablespoon): Optional for a quick sear, but it delivers extra richness and golden color to the chicken.
- Fresh cilantro (chopped): The perfect, fragrant finishing touch that makes flavors pop and presentation shine.
- Lime wedges: For squeezing over right before eating, adding brightness and zing you won’t want to miss.
How to Make Salsa Verde Chicken Recipe
Step 1: Season the Chicken
Start by patting your chicken dry, then generously season both sides with the ground cumin, garlic powder, onion powder, salt, and pepper. This quick step infuses the meat with savory, aromatic flavors that deepen as the chicken cooks in the salsa later on.
Step 2: Sear the Chicken (Optional but Recommended)
If you have a couple extra minutes, heat the olive oil in a large skillet or saucepan over medium-high heat. Sear the chicken for 2–3 minutes per side until it’s lightly golden. Browning the meat isn’t required, but it’s a game-changer for flavor and helps lock in those savory juices.
Step 3: Simmer with Salsa Verde
Pour that gorgeous salsa verde right over the seasoned chicken in the pan. Bring the sauce to a gentle simmer, cover, and reduce the heat to low. Now, let it all bubble away together for 15–20 minutes, until the chicken is super tender and cooked all the way through—the kitchen will start to smell amazing right about now.
Step 4: Shred the Chicken
Once the chicken is cooked, remove it from the pan and place it on a cutting board or plate. Use two forks to shred the chicken into juicy strands—this is your moment to get that satisfying pulled chicken texture that soaks up every bit of salsa goodness.
Step 5: Finish in the Sauce
Return every bit of shredded chicken to the skillet and stir well to coat it completely in the salsa verde. Let it simmer uncovered for about 5 minutes, so the flavors really meld and the sauce thickens ever-so-slightly. Serve it up hot, garnished with fresh cilantro and a squeeze of lime to make those flavors sing.
How to Serve Salsa Verde Chicken Recipe
Garnishes
The vibrant finish on this dish is all about the details: sprinkle plenty of fresh, chopped cilantro over the top and serve with juicy lime wedges for squeezing. Both bring brightness and a fresh aroma that elevate every bite of your Salsa Verde Chicken Recipe.
Side Dishes
This chicken pairs beautifully with so many sides. Try it atop steamed white or brown rice to soak up all that saucy goodness, or tuck it inside warm tortillas for effortless tacos. It’s also fantastic over cauliflower rice for a low-carb option, or alongside black beans, corn salad, or avocado slices for a well-rounded meal.
Creative Ways to Present
Get playful with presentation! Use the Salsa Verde Chicken Recipe as a filling for burritos or enchiladas, or spoon it over nachos for party-perfect snacking. It makes a stellar topping for loaded grain bowls or even swift quesadillas—just add cheese and toast until bubbly.
Make Ahead and Storage
Storing Leftovers
Leftover Salsa Verde Chicken Recipe is a true meal-prep hero. Let everything cool to room temperature, then store in an airtight container in the fridge for up to 3–4 days. The flavors get even better as they meld—just what you want for quick, delicious lunches.
Freezing
This dish freezes remarkably well! Portion the chicken and sauce into freezer-safe containers or bags, squeezing out any excess air, and freeze for up to three months. Thaw overnight in the fridge when you’re ready for another easy dinner.
Reheating
To reheat, simply warm the chicken gently on the stovetop over medium heat, stirring occasionally and adding a splash of extra salsa or broth if needed. The microwave works too—cover loosely and heat in 1-minute bursts until evenly hot. Don’t forget to freshen up with extra cilantro or a squeeze of lime, just like you did the first time.
FAQs
Can I make this Salsa Verde Chicken Recipe with pre-cooked (rotisserie) chicken?
Absolutely! Just shred the cooked rotisserie chicken, combine with salsa verde and the spices, and simmer for 5–10 minutes—the flavors will blend together, and dinner will be faster than ever.
Is this dish spicy?
That depends on your salsa verde. If you love heat, look for a spicy jarred salsa or add chopped jalapeños. For a milder version, choose a mild green salsa—either way, the dish is fresh and flavorful.
What’s the best way to serve Salsa Verde Chicken Recipe for a party?
Setting up a DIY taco or burrito bowl bar is a hit: offer tortillas, rice, beans, slaw, and all your favorite toppings so everyone can build their own plate. It’s fun, interactive, and makes entertaining stress-free.
Can I make this recipe in the slow cooker?
You can! Just add seasoned chicken, salsa verde, and spices to your slow cooker and cook on low for 3–4 hours or until tender, then shred and return to the sauce before serving.
Is it possible to use pork or tofu instead of chicken?
Definitely—pork tenderloin or shoulder shreds wonderfully, and firm tofu is a great plant-based swap (press and cube it first). You’ll still get all the tangy green goodness from the salsa verde!
Final Thoughts
This Salsa Verde Chicken Recipe is one of those reliable, flavor-packed meals you’ll come back to time after time. Its zesty, saucy character is sure to impress, and the flexibility makes it a must-have dinner in any busy home kitchen. Give it a try and see how quickly it disappears from your table!
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Salsa Verde Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Salsa Verde Chicken recipe is a flavorful and easy dish perfect for a quick weeknight meal. Tender shredded chicken simmered in tangy salsa verde, seasoned with aromatic spices, and garnished with fresh cilantro and lime for a burst of Mexican-inspired flavors.
Ingredients
Ingredients:
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 2 cups salsa verde (store-bought or homemade)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
- 1 tablespoon olive oil (if searing)
- Chopped fresh cilantro for garnish
- Lime wedges for serving
Instructions
- If using raw chicken: Season both sides with cumin, garlic powder, onion powder, salt, and pepper.
- Pour salsa verde over the chicken: Bring to a simmer. Cover, reduce heat to low, and cook for 15–20 minutes (or until chicken is fully cooked and tender).
- Remove chicken and shred: Use two forks. Return shredded chicken to the pan, stir to coat in the sauce, and simmer uncovered for 5 more minutes.
- Serve hot, garnished with fresh cilantro and lime wedges.
In a large skillet or saucepan over medium-high heat, add olive oil and sear the chicken for 2–3 minutes per side until lightly golden (optional, for extra flavor).
Notes
Notes:
- Great for tacos, burrito bowls, enchiladas, or served over rice.
- For a shortcut, use pre-cooked rotisserie chicken and simmer with salsa verde for 5–10 minutes.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 95mg
