Description
A flavorful and easy-to-make Salsa Verde Chicken Skillet featuring tender chicken breasts simmered in tangy salsa verde and topped with melty Tex-Mex cheese. This one-pan dish is perfect for a quick dinner and garnished with fresh cilantro, lime slices, and optional scallions for a zesty finish.
Ingredients
Units
Scale
Chicken
- 4 medium chicken breasts
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- Sea salt and freshly ground black pepper, to taste
- 1 Tbsp olive or avocado oil
Sauce & Toppings
- 1 (15 ounce) jar salsa verde, or 2 cups homemade salsa verde
- 1/2 cup chicken bone broth
- 1/2 cup shredded Tex-Mex cheese blend
- Fresh cilantro, chopped, to taste
- Fresh lime slices, to garnish
- Optional: thinly sliced scallions, to garnish
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F to prepare for finishing the chicken with melted cheese.
- Season Chicken: Sprinkle the chicken breasts evenly with garlic powder, chili powder, sea salt, and freshly ground black pepper. Rub the seasonings thoroughly into the chicken on all sides to ensure full flavor.
- Heat Oil and Sear Chicken: Heat the olive or avocado oil in an oven-proof skillet over medium heat. Once hot, carefully place the seasoned chicken breasts into the skillet. Sear each side until golden brown, about 3 minutes per side, developing a flavorful crust.
- Remove Chicken and Deglaze: Once nicely browned, transfer the chicken to a plate temporarily. Pour the chicken bone broth into the same skillet while still warm. Add the salsa verde and cook on medium heat, scraping any browned bits from the bottom of the pan to enhance the sauce’s flavor. Bring the mixture to a low simmer.
- Simmer Chicken in Sauce: Nestle the browned chicken back into the skillet, placing it into the bubbling salsa verde sauce. Let it simmer gently until the chicken is fully cooked through and the liquid sauce has reduced by at least half. During simmering, spoon the hot sauce over the chicken several times to keep it moist and flavorful.
- Add Cheese and Bake: Once the sauce has thickened and the chicken is cooked, remove the skillet from heat. Sprinkle the shredded Tex-Mex cheese blend evenly over the chicken breasts. Transfer the skillet to your preheated oven and bake for 3-4 minutes, just until the cheese is melted and bubbly.
- Garnish and Serve: Carefully remove the skillet from the oven. Garnish the chicken with fresh chopped cilantro, lime slices, and optional thinly sliced scallions. Serve warm and enjoy the vibrant, cheesy salsa verde chicken.
Notes
- Use an oven-proof skillet such as cast iron for stovetop-to-oven cooking.
- Homemade salsa verde can be used for a fresher flavor.
- Adjust seasoning to taste, especially salt and chili powder depending on salsa heat strength.
- The chicken should reach an internal temperature of 165°F (74°C) to ensure proper cooking.
- Bone broth adds richness; substitute with chicken stock if needed.
- Optional garnishes like scallions add a mild onion flavor and extra texture.
Nutrition
- Serving Size: 1 chicken breast with sauce and cheese
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 95 mg
