Description
This Salsa Verde Chicken Skillet recipe features tender chicken breasts simmered in a tangy and flavorful salsa verde sauce, topped with melted Tex-Mex cheese and fresh garnishes. Prepared first by searing the chicken on the stovetop and finished in the oven, this dish offers a deliciously balanced combination of zesty, cheesy, and fresh flavors perfect for an easy weeknight meal.
Ingredients
Units
Scale
Chicken
- 4 medium chicken breasts
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- Sea salt and freshly ground black pepper, to taste
- 1 Tbsp olive or avocado oil
Sauce and Toppings
- 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
- 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 Fahrenheit to prepare for finishing the dish by melting cheese on top of the chicken.
- Season Chicken: Sprinkle the chicken breasts evenly with garlic powder, chili powder, sea salt, and freshly ground black pepper. Rub the spices thoroughly into all sides of each chicken breast to ensure full flavor coverage.
- 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 and sear each side for about 3 minutes until they develop a golden brown crust.
- Remove Chicken: When the chicken is browned on both sides, transfer it to a plate temporarily to prepare the sauce in the same skillet.
- Prepare Sauce: Pour the chicken bone broth into the skillet and add the salsa verde. Cook on medium heat while scraping the bottom of the pan to release any browned bits, which will add depth to the sauce. Bring the mixture to a low simmer.
- Simmer Chicken in Sauce: Nestle the browned chicken breasts back into the simmering sauce. Let it cook uncovered until the chicken is fully cooked through and the sauce has reduced by at least half, thickening nicely. Occasionally spoon the sauce over the chicken during this time 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 evenly on top of the chicken. Transfer the skillet to the preheated oven and bake for 3-4 minutes or until the cheese is melted and bubbly.
- Garnish and Serve: Remove the skillet from the oven. Garnish with chopped fresh cilantro, fresh lime slices, and optional thinly sliced scallions. Serve warm and enjoy your vibrant salsa verde chicken skillet meal.
Notes
- Use an oven-proof skillet such as cast iron to seamlessly transition from stovetop to oven.
- Homemade salsa verde works great for extra freshness and control of spice level.
- Bone broth adds richness but can be substituted with chicken broth if needed.
- Check chicken internal temperature reaches 165°F for safe consumption.
- Adjust seasoning according to taste before baking with cheese.
- Leftovers can be refrigerated and reheated gently for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast with sauce and cheese
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
