Salsa Verde Chicken
A flavorful and easy-to-make Salsa Verde Chicken recipe featuring tender chicken breasts simmered in a tangy and vibrant green salsa made from tomatillos, jalapeños, and fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
4 boneless, skinless chicken breasts (about 6 ounces each)
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound tomatillos, husked and rinsed
2 medium jalapeño peppers, stemmed and seeded
1/2 cup chopped white onion
2 cloves garlic, peeled
1/2 cup fresh cilantro leaves, packed
1 tablespoon fresh lime juice
1/2 cup low sodium chicken broth
Instructions
Preheat the oven to 375°F (190°C).
In a small bowl, combine ground cumin, garlic powder, salt, and black pepper.
Rub the spice mixture evenly over both sides of the chicken breasts.
Heat olive oil in a large oven-safe skillet over medium-high heat.
Add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove chicken from skillet and set aside.
Place the tomatillos, jalapeños, chopped onion, and garlic cloves on a baking sheet.
Roast in the preheated oven for 10 minutes until the tomatillos are soft and slightly charred.
Transfer the roasted vegetables to a blender.
Add fresh cilantro leaves, lime juice, and chicken broth to the blender.
Blend until smooth to make the salsa verde.
Return the chicken breasts to the skillet and pour the salsa verde sauce over them.
Cover the skillet with a lid or aluminum foil and bake in the oven for 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove from oven and let rest for 5 minutes before serving.
Serve the Salsa Verde Chicken with the sauce spooned over the top.