Salsa Verde Chicken

This salsa verde chicken recipe features tender pan-fried chicken smothered in green salsa and melted cheese. It’s incredibly easy to make, requiring just a few ingredients and one pan. Perfect for busy weeknights, this recipe will quickly become your new favorite way to jazz up chicken!

Love easy chicken dishes? I think you’ll may like my Sticky bourbon chicken, Creamy sun-dried tomato chicken or Chicken piccata.

Salsa verde chicken skillet

Chicken with salsa and gooey cheese makes for an irresistible weeknight dinner that’s ready in just 30 minutes. It’s a fresh and creative way to enjoy chicken. Your favorite salsa verde blends perfectly with the bubbly cheese topping.

Serve this easy chicken dish over cooked white rice or tortillas, along with a side salad.
Let me guide you through the recipe with this step-by-step VIDEO or follow along on YouTube.

Why you’ll love this chicken recipe

When it comes to chicken recipes, it doesn’t get much easier than this one!

• It’s incredibly easy to make.
• Fast preparation with just a handful of ingredients.
• You’ll only need one skillet, which means minimal clean-up.
• It’s budget-friendly.
• Super delicious and versatile.

What’s the difference between salsa and salsa verde?

Salsa verde, or green salsa, uses tomatillos and green peppers instead of the red tomatoes found in the more common red salsa. Tomatillos are closely related to tomatoes, but it’s important to note that they are not the same as unripe or baby tomatoes.

With salsa verde, you can get the fiesta started! With its tangy taste and a kick of heat, you’re going to love it. Whether you’re using it as a topping for burritos, a quick and easy dip for corn chips, or as a sauce like in this recipe, it will be like musica for your mouth!

Salsa verde chicken ingredients and substitutions

• Chicken Fillets: You can also use boneless/skinless chicken thighs or chicken tenders. Cut larger chicken fillets in half lengthwise into thinner, even pieces. This way, the meat cooks faster and more evenly.
• Salsa Verde: Use homemade salsa verde or a jar of your favorite brand. Can’t find green salsa? A jar of the common red salsa works too!
• Seasoning: A simple blend of salt, black pepper, sweet paprika and garlic powder to season the chicken.
• Unsalted Butter and Olive Oil: To sear the chicken and to create a flavorful base for the pan sauce.
• Grated Cheese: Use a mix of Monterey Jack, mild or sharp Cheddar, and/or mozzarella.
• Cilantro: To add extra freshness. If you don’t like the taste of cilantro, you can use scallions to top off the dish.

Helpful tips

The spice level depends on your salsa verde, as some are hotter than others. To scale down the heat, add 1/4 to 1/2 cup of chicken broth to dilute the sauce.

What to serve with salsa verde chicken

• This recipe makes plenty of sauce, so it’s perfect for serving over steamed white or brown rice. You could also use cauliflower rice.
• You can also enjoy it with tortillas or some crusty bread.
• Crispy potato wedges make for great sides as well.
• If you’re looking for a salad pairing, try it with corn salad, crispy cucumber salad or fresh tomato salad.

Storage

• Fridge: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat over medium heat on the stove until heated through, or cover with aluminum foil and warm in the oven at 320°F/160°C until warmed through.
• To freeze: Make sure the chicken and sauce are completely cooled before transferring to a freezer-safe container. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator.