Description
This Salsa Verde Chicken Skillet is a flavorful and easy one-pan meal featuring tender chicken breasts simmered in vibrant salsa verde sauce, topped with melted Tex-Mex cheese and garnished with fresh cilantro and lime. Ready in just 35 minutes, it’s a perfect weeknight dinner that combines bold Mexican-inspired flavors with a comforting cheesy finish.
Ingredients
Scale
Chicken and Seasonings
- 4 medium chicken breasts
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- Sea salt and freshly ground black pepper, to taste
For Cooking
- 1 Tbsp olive or avocado oil
- 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
For Garnish
- 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) to easily transfer the dish from stovetop to oven.
- Adjust seasoning with salt and pepper according to your taste preference.
- For a spicier kick, add jalapeño slices or chili flakes to the salsa verde.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with rice, tortillas, or a fresh salad for a complete meal.
