Salsa Verde Chicken is chicken breasts marinated in zesty lime and spices, cooked to perfection, then nestled in salsa verde, topped with cheese, and baked until the cheese has melted. Serve the chicken over cilantro rice for a super flavorful and satisfying meal! For another delicious way to serve chicken, check out my Chili Lime Chicken, too!

Salsa Verde Chicken in a skillet on a wooden table from overhead.

Ingredients & Substitutions

Chicken: Although I prefer chicken breasts, you can certainly use chicken thighs. Ensure the chicken is cooked to an internal temperature of 165°F. For even cooking, pound each chicken breast to an even thickness.

Marinade: The chicken will marinate in a mixture of extra virgin olive oil, lime juice, paprika, garlic powder, salt, and pepper. Do not marinate it too long (20-30 minutes is fine) or the chicken can start to break down from the acidity in the lime juice (get mushy).

Salsa Verde: Salsa Verde is a vibrant, fresh dip or condiment. For the most flavor, make your own! Store-bought varieties will also work, and you can choose how hot or mild you prefer.

Cheese: I like Monterey Jack cheese for its mild, creamy flavor. And, it melts well. But, you could use other varieties of cheese like cheddar, mozzarella, or a Mexican cheese blend. Or, leave off the cheese altogether.

Rice: Serving the chicken over cilantro lime rice adds even more flavor to the dish. But, white or brown rice would be great, too!

Plate of Salsa Verde Chicken on a bed of rice.

What To Serve With Salsa Verde Chicken

Salsa Verde pairs well with a variety of dishes. Here are a few options to try:

Stovetop Salsa Verde Chicken {Without Oven}

If you don’t want to turn on your oven for the final few minutes of the recipe, you can make salsa verde chicken all on the stovetop. After the chicken has been added back to the skillet and nestled in the sauce, sprinkle it with cheese. Cover the skillet with a lid and cook for a few minutes until the cheese is melted and bubbly. You can also leave off the cheese; the chicken will still be delicious! Serve over rice with a lime wedge and cilantro.

A piece of Salsa Verde Chicken on a plate cut into showing juicy chicken.

How To Store Salsa Verde Chicken

To store salsa verde chicken, first, let it cool to room temperature. Next, store it in an airtight container in the refrigerator with the rice stored separately. It will last up to 3-4 days. Reheat the chicken in the microwave, oven, or in a skillet on the stovetop. You may need to add a little bit of water or chicken broth to keep it from getting too dry.

Salsa Verde Chicken in a skillet close up.
5 from 1 vote

Salsa Verde Chicken

Prep Time 10 minutes
Cook Time 25 minutes
Marinating Time 20 minutes
Total Time 55 minutes
Salsa Verde Chicken is chicken breasts marinated in zesty lime and spices, cooked to perfection, then nestled in salsa verde, topped with cheese, and baked until the cheese has melted. Serve the chicken over cilantro rice for a super flavorful and satisfying meal!

Ingredients

  • 4 skinless boneless chicken breasts, pounded to an even thickness
  • 3 tablespoons extra virgin olive oil, divided
  • 2 tablespoons lime juice
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ cup (120 g) chicken broth
  • 2 cups (480 g) salsa verde, homemade or store-bought
  • ½ cup (59.5 g) Monterey Jack cheese, shredded
  • fresh lime wedges, for garnish
  • fresh cilantro, chopped for garnish

Instructions

  • Add chicken to a large resealable plastic bag. To the bag with the chicken, add 1 tablespoon olive oil, lime juice, paprika, garlic powder, salt, and pepper. Using your hands, massage the mixture into the chicken. Seal the bag and transfer it to the refrigerator to marinate for 20-30 minutes.
  • When ready, preheat the oven to 375°F.
  • To a large oven-safe skillet over medium-high heat, add the remaining oil. Once hot, add the chicken breasts and sear for 6-7 minutes per side, or until browned and cooked through to an internal temperature of 165°F. Transfer the chicken to a plate and tent with aluminum foil to keep warm.
  • To the skillet, add the chicken broth. Stir, scraping up the browned bits in the skillet as you go.
  • Add the salsa verde, stirring to combine. Bring to a boil. Once boiling, reduce the heat to medium-low. Continue to cook until the sauce is reduced by about half.
  • Nestle the chicken back into the skillet with the sauce.
  • Top the mixture with cheese. Transfer the pan to the oven for 5 minutes, or until the cheese is melted.
  • Serve over rice with fresh lime wedges, garnished with cilantro.

Video

Did you make this recipe?

You can tag me at @iamhomesteader.

What the Test Kitchen had to say about this recipe:

Autumn

Wow, this is good! I loved the tender and juicy chicken. The whole dish is packed with flavor! Another great weeknight meal!

Elizabeth

The flavors in this chicken recipe really worked. I would go for a spicier salsa verde, but I enjoyed every bite, especially with the melted cheese on top.

Rachael

This has such a depth of flavor! I loved it on the cilantro rice, it was fantastic!

Bella

This is so juicy and delicious! I like the burst of flavor from the lime. This would also pair nicely with rice to make it a complete meal!

Selena

An easy and lovely presentation of chicken! I liked that there was a lot of sauce with it!

Share with your friends!

Categorized in: ,

Related Recipes

Meet Amanda Rettke

Reader Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating