Salsa Verde Chicken
This one-pan Salsa Verde Chicken features tender, seared chicken breasts smothered in zesty tomatillo salsa and melted Monterey Jack cheese, delivering bold flavor with minimal cleanup.
Equipment
- Oven-safe skillet - 10 to 12 inch cast iron skillet or similar
- Instant-read meat thermometer - Essential for checking doneness
- Baking dish - 9x13 inch, optional alternative to skillet
- Small mixing bowl
- Measuring spoons
- Tongs
- Cutting board
- Sharp knife
- Cheese grater - If shredding block cheese
- Aluminum foil - Optional, for resting
- Meat mallet or rolling pin - For pounding chicken to even thickness
Ingredients
- 4 boneless skinless chicken breasts - about 6 oz or 170g each
- 1 ½ cups salsa verde - 360ml, jarred (such as Herdez) or homemade
- 1 tablespoon olive oil - 15ml, plus extra for searing if needed
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup Monterey Jack cheese - 115g, shredded (or Mexican blend)
- ¼ cup fresh cilantro - 15g, roughly chopped, for garnish
- 1 lime - cut into wedges, for serving
Creamy Variation (Optional)
- 4 oz cream cheese - 115g, softened, stirred into salsa verde
Spicy Variation (Optional)
- ¼ teaspoon cayenne pepper - added to spice rub
- fresh jalapeños - sliced, for topping
Green Chile Variation (Optional)
- 4 oz diced green chiles - 113g can, stirred into salsa verde
Chicken Thigh Variation (Optional)
- 4 boneless skinless chicken thighs - swap for breasts; adjust cook time
Poblano Variation (Optional)
- 1 poblano pepper - diced, sautéed with chicken
Instructions
- Preheat oven to 400°F (200°C) and position rack in center. Combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl.
- Pound chicken breasts to an even ¾-inch thickness and pat completely dry with paper towels.
- Drizzle chicken with olive oil and rub spice mixture evenly over all sides.
- Heat oven-safe skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden brown. Do not cook through.
- Reduce heat to medium. Pour salsa verde over and around chicken, scraping up browned bits from the pan.
- Sprinkle shredded Monterey Jack cheese evenly over each breast. Transfer skillet to oven and bake uncovered for 18-22 minutes until internal temperature reaches 165°F (74°C).
- Rest chicken for 5-10 minutes. Spoon sauce over top, garnish with cilantro and lime wedges. Squeeze lime over before serving.
Notes
- Don't skip the sear: That golden crust locks in juices and adds depth of flavor that baking alone can't replicate.
- Use a thermometer: Always pull chicken when it reads 165°F (74°C) rather than relying solely on a timer for perfect doneness.
- Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Block cheese freshly grated melts much better.
- Buy quality salsa verde: The salsa is the dominant flavor. Look for one made primarily with tomatillos with minimal added water or fillers.
- Rest the chicken: Let it rest at least 5 minutes before cutting to keep the juices inside the meat.
- For creamier sauce: Stir 4 oz softened cream cheese and ½ cup sour cream into the salsa verde before pouring over chicken.
- Storage: Store in an airtight container with the sauce for up to 4 days in the refrigerator or freeze for up to 3 months.
- Reheating: For best results, reheat in a covered baking dish at 325°F for 15-20 minutes. For microwave, add a spoonful of salsa verde and cover with a damp paper towel.
- Make it a meal: Serve over cilantro lime rice, in tacos, over salads, or as a filling for quesadillas and burrito bowls.