Perfect for a busy night, this Salsa Verde Chicken gives chicken some spice before it is baked in salsa verde and then topped with a melty slice of cheese. Dinner can be on the table in 30 minutes!
Love one skillet recipes? Try this Skillet Lasagna or these Shrimp Fajitas.
Transitioning from summer to fall is sometimes kind of rough.
We go from carefree nights, with dinner around 7pm, and even 8pm sometimes. And then all of a sudden, school starts and we have to switch back to that 5:30 dinnertime.
But it always helps to keep things simple. Simple and delicious.
And it doesn’t get more simple than this easy Salsa Verde Chicken. Only a few ingredients, and less than 30 minutes. Boom. Dinner is served.
Ingredients
- Chicken: I like to use boneless, skinless chicken breasts.
- Spices: The mixture of salt, smoked paprika, cumin, garlic pepper, and black pepper make the perfect spice mix. And bonus is that these spices are ones that I always have on hand.
- Salsa Verde: If I have time, I prefer homemade tomatillo salsa verde. But if you are trying to get dinner on the table as quickly as possible, you can definitely use a store bought salsa.
- Cheese: You’ve gotta have cheese! We are provolone lovers at my house, so that is what I use, but you could also use mozzarella or monterey jack if you prefer.
- Cilantro: The cilantro brings a bit of freshness at the end. I always love adding something to bring in a fresh element, and the cilantro compliments the meal perfectly.
How to make this Salsa Verde Chicken
- To make the Salsa Verde Chicken, you take your chicken and season it with the spices.
- Then you sear the outsides quickly in a hot, hot skillet.
- Pour the salsa verde over the top, then bake it until the chicken is cooked all the way through.
- Add the cheese right at the end so that the cheese will melt perfectly.
- Then just sprinkle on the cilantro when you are ready to serve!
See how to make this Salsa Verde Chicken here:
If you love a visual, watch the video above toes how easy this recipe is.
Butterflying the Chicken
If you are a regular follower here, you will know that I love to butterfly my chicken breasts open, making 2 thinner pieces of chicken out of each breasts.
There are 2 reasons I love to do this:
First, because you reduce the chance of drying out the chicken when you are cooking it. The chicken cooks fast and evenly and comes out a lot juicier.
Second, because a whole chicken breast is usually too big of a portion for my kids. And for me. This smaller 4 ounce piece is a much better serving size.
To see how I butterfly the chicken open, watch the video above.
What to serve with Salsa Verde Chicken
My favorite way to serve this chicken dinner is over rice with sliced avocados. There is enough of the sauce left in the pan to have extra to soak into your rice. And the avocado adds this delicious creaminess. I have eaten with and without the avocado, and it’s great both ways. But if I had to choose, I’d always choose the avocado!
More easy Tex-Mex chicken dinner recipes
Cream Cheese Chicken Enchiladas
Chicken and White Bean Chili
Stuffed Poblano Peppers
Cream Cheese Chicken Enchiladas
Chicken Quesadilla with Refried Beans
Southwest Chicken Salad
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
Salsa Verde Chicken
Ingredients
- 2 Boneless Skinless Chicken Breasts, (about 8-9 oz each)
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 1/2 tablespoons extra virgin olive oil
- 16 oz jar Salsa Verde (or use homemade)
- 4 slices Provolone cheese
- 1/2 cup fresh cilantro
- Sliced avocados and rice for serving (optional)
Instructions
- Preheat the oven to 400ºF.
- Place the chicken breasts on a cutting board, and with a sharp knife, butterfly each chicken breast open, then cut to create 4 thinner pieces of chicken.2 Boneless Skinless Chicken Breasts,
- In a small bowl, combine the salt, smoked paprika, cumin, garlic powder, and pepper.1/2 teaspoon salt, 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon pepper
- Sprinkle half of the seasoning mix on the tops of the chicken breasts, then flip over and season the second side with the remaining seasoning.
- Heat the olive oil in a large oven-safe skillet (I like to use cast iron) over high heat. When the oil is shimmering, add the chicken to the skillet. Cook for 1 1/2 minutes, then flip over and cook on the second side for another 1 1/2 minutes. Turn off the heat and pour the salsa verde evenly over the pieces of chicken. Transfer the skillet to the preheated oven, and cook until the chicken is cooked through, 8-10 minutes. During the last minute of cook time, add one slice of cheese to the top of each piece of chicken.1 1/2 tablespoons extra virgin olive oil, 16 oz jar Salsa Verde (or use homemade), 4 slices Provolone cheese
- Sprinkle the fresh cilantro over the finished chicken.1/2 cup fresh cilantro
- Serve over rice with slices of avocado, if desired.Sliced avocados and rice
Leave a Comment...