Easy Salsa Verde Chicken

Easy salsa verde chicken is a zesty, flavorful dish that comes together quickly with minimal ingredients. Juicy chicken is simmered in tangy salsa verde, creating a bright and savory meal that’s perfect for tacos, rice bowls, salads, or even on its own. With only a handful of pantry staples and under 30 minutes of cook time, this recipe is a go-to for busy nights when I want something quick, delicious, and full of fresh flavor.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly simple, yet delivers bold, bright flavor with very little effort. Salsa verde adds a tangy kick that complements the tender, shredded chicken beautifully. It’s also a versatile dish—I can serve it in tacos, burritos, over rice, or with roasted veggies. It’s perfect for meal prep, weeknight dinners, or casual get-togethers. Plus, it uses just a few ingredients, so I can whip it up even when the fridge is nearly empty.

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts or thighs

• 2 cups salsa verde (store-bought or homemade)

• 1 teaspoon garlic powder

• 1 teaspoon cumin

• Salt and pepper to taste

• 1 tablespoon olive oil (optional, for searing)

• Fresh cilantro, chopped (optional, for garnish)

• Lime wedges (optional, for serving)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sear the Chicken (Optional): If I want more flavor, I start by heating the olive oil in a large skillet over medium-high heat. I add the chicken and sear it for 2-3 minutes per side until golden brown. This step is optional but adds great texture.

2. Add the Salsa Verde: Pour the salsa verde over the chicken. Sprinkle in the garlic powder, cumin, salt, and pepper. Stir everything together to coat the chicken evenly in the sauce.

3. Simmer: Reduce the heat to medium-low, cover the pan, and let the chicken simmer for 20-25 minutes, or until it’s cooked through and easy to shred. If using a slow cooker, I cook on low for 4-5 hours or high for 2-3 hours.

4. Shred the Chicken: Once the chicken is cooked, I remove it from the pan and shred it using two forks. Then I return it to the skillet and stir it into the sauce to soak up all the flavor.

5. Serve: I serve the salsa verde chicken hot, garnished with fresh cilantro and lime wedges. It’s perfect over rice, in tortillas, or as a topping for nachos.

Servings and Timing

This recipe serves 4 people and takes about 30 minutes from start to finish, making it perfect for a quick and flavorful weeknight dinner.

Variations

I like to switch things up by adding canned black beans or corn to the pan for extra heartiness. Sometimes I mix in a little sour cream or cream cheese at the end for a creamy version. For a spicier twist, I use a hot salsa verde or add a few diced jalapeños. I’ve also made this with shredded rotisserie chicken and just simmered it in the salsa verde for 10 minutes—great for when I need dinner fast.

Storage/Reheating

Leftovers can be stored in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a skillet over medium heat or in the microwave for 1-2 minutes. It also freezes well for up to 2 months—just thaw and reheat when needed.

FAQs

Can I make this in a slow cooker?

Yes! I often toss everything into a slow cooker and cook on low for 4-5 hours or high for 2-3 hours. Then I shred the chicken and return it to the sauce before serving.

Can I use pre-cooked chicken?

Absolutely. If I have leftover or rotisserie chicken, I shred it and simmer it in salsa verde for about 10 minutes, just enough to heat it through and infuse the flavor.

What kind of salsa verde should I use?

I use store-bought or homemade tomatillo salsa. Milder versions are great for everyday meals, while spicier varieties are perfect for heat lovers.

Can I make this dish creamy?

Yes! For a creamy version, I stir in ¼ cup of sour cream or a few tablespoons of cream cheese at the end. It makes the sauce rich and velvety.

What can I serve with salsa verde chicken?

This chicken is great in tacos, burritos, bowls, over rice or quinoa, or with roasted vegetables. I’ve even used it in enchiladas and quesadillas—it’s super versatile.

Conclusion

Easy salsa verde chicken is a simple, flavorful recipe that I keep coming back to. It’s quick to make, full of bright, zesty flavor, and endlessly versatile. Whether I’m serving it in tacos, over rice, or just with a side of veggies, this dish always hits the spot. It’s perfect for busy nights when I need a fast meal without sacrificing taste!

Print