Description
This vibrant Salsa Verde Chicken Skillet recipe features tender chicken breasts seared to perfection, simmered in a flavorful salsa verde sauce, and topped with melted Tex-Mex cheese. Finished in the oven and garnished with fresh cilantro, lime slices, and scallions, this dish is a quick and delicious meal perfect for weeknights.
Ingredients
Scale
Chicken and Seasoning
- 4 medium chicken breasts
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- Sea salt, to taste
- Freshly ground black pepper, to taste
Cooking and Sauce
- 1 Tbsp olive or avocado oil
- 1 (15 ounce) jar salsa verde or 2 cups homemade salsa verde
- 1/2 cup chicken bone broth
Toppings and Garnishes
- 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°F (200°C) to prepare for finishing the chicken with melted cheese.
- Season Chicken: Evenly sprinkle the chicken breasts 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: Transfer the browned chicken to a plate temporarily. Pour the chicken bone broth into the warm skillet, add the salsa verde, and cook on medium heat while scraping any browned bits from the bottom of the pan. Bring the mixture to a low simmer.
- Simmer Chicken in Sauce: Nestle the browned chicken back into the skillet, placing it into the simmering salsa verde sauce. Let it simmer gently until the chicken is fully cooked through and the sauce is reduced by about half, spooning the sauce over the chicken occasionally to keep it moist.
- Add Cheese and Bake: Once the sauce has thickened and chicken is cooked, remove the skillet from heat. Sprinkle shredded Tex-Mex cheese evenly over the chicken breasts. Transfer the skillet to the preheated oven and bake for 3-4 minutes, 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 to easily transfer from stovetop to oven.
- For a spicier dish, add a pinch of cayenne pepper or use a spicy salsa verde.
- Bone broth adds depth of flavor, but chicken broth can be substituted.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with rice, quinoa, or warm tortillas for a complete meal.
