Name: Salsa Verde Chicken Recipe
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 35 min
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken breasts; 2 cups salsa verde; 1 (7.5 ounce) can green chiles; 2 tablespoons minced garlic; 1 jalapeño, seeded and diced; 1 teaspoon ground cumin; 1 teaspoon Mexican oregano; 2 tablespoons fresh lime juice; ¼ cup cilantro, chopped; Salt and pepper, to taste; Tortillas; Rice; Shredded lettuce; Avocado; Pickled red onion; Sliced jalapeños; Lime wedges

Jump to Recipe· 4.3 from 62 reviews

If you are searching for a vibrant, zesty, and utterly comforting meal, you’ve found a winner with this Salsa Verde Chicken Recipe. This dish combines the brightness of fresh lime and cilantro with the bold flavors of Mexican oregano, cumin, and a hint of jalapeño heat. The chicken is bathed in a luscious salsa verde sauce that seeps into every bite, making it juicy and packed with flavor. Whether you’re serving it over rice or wrapping it in tortillas for tacos, this Salsa Verde Chicken Recipe is guaranteed to become a staple in your dinner rotation and quickly a crowd favorite at your table.

Ingredients You’ll Need

The image shows a collection of ingredients arranged neatly on a white marbled surface. There are four large pieces of raw chicken placed on a white plate at the bottom right. Above and around the chicken, there are several small white bowls each containing different items: a large bowl with a green sauce or salsa at the top left, a bowl with chopped green jalapeños directly above the chicken, a bowl of yellow chopped pickles to the top right, a bowl with a brown spice below the chicken to the left, a small bowl with peeled garlic next to it, and a small bowl with a clear yellow liquid slightly above. There is also a bowl filled with chopped green herbs near the bottom left and two white salt and pepper shakers at the bottom. The layout is clean and organized, showing a variety of textures and colors from green to yellow and brown. photo taken with an iphone --ar 4:5 --v 7

This Salsa Verde Chicken Recipe uses a straightforward list of ingredients that come together beautifully to create bold flavors and appealing textures. Each component plays an essential role, whether it’s the fresh herbs lending brightness, the spices adding warmth, or the salsa verde bringing that signature tangy punch.

4 boneless, skinless chicken breasts: The perfect lean protein that soaks up the flavorful sauce.
2 cups salsa verde: This vibrant green sauce is the star of the dish, delivering tang and a little kick.
1 7.5 ounce can green chiles: Adds a mild heat and depth of flavor to the sauce.
2 tablespoons minced garlic: For aromatic sharpness that balances the salsa’s acidity.
1 jalapeño, seeded and diced: A subtle spicy note; remove seeds if you prefer less heat.
1 teaspoon ground cumin: Brings a warm, earthy undertone that’s essential in Mexican dishes.
1 teaspoon Mexican oregano: Offers a slightly citrusy, herbal lift to elevate the flavor profile.
2 tablespoons fresh lime juice: Injects bright acidity to keep the dish refreshing.
¼ cup cilantro, chopped: Added at the end for a fresh, herby finish that brightens every bite.
Salt and pepper, to taste: Basic but crucial seasonings for enhancing all the other flavors.

How to Make Salsa Verde Chicken Recipe

Step 1: Prepare and Season the Chicken

Start by preheating your oven to 400°F. Lightly spray an oven-safe baking dish with non-stick spray to keep the chicken from sticking. Place your boneless, skinless chicken breasts into the dish, laying them out evenly so each piece cooks perfectly. This sets the stage for an even bake that locks in the moisture and flavor.

Step 2: Mix the Salsa Verde Sauce

In a bowl, whisk together your salsa verde, green chiles, minced garlic, diced jalapeño, ground cumin, Mexican oregano, and fresh lime juice. This marinade is where the magic happens — the combination of tangy, spicy, and earthy flavors infuses the chicken throughout. Pour this vibrant sauce generously over the chicken breasts, making sure they’re well coated for maximum flavor.

Step 3: Bake Covered and Uncover for Crispy Finish

Cover your baking dish tightly with aluminum foil and place it in the oven. The covered bake steams the chicken gently, allowing it to cook through and absorb the salsa verde sauce deeply. After 25 minutes, remove the foil and bake for another 10 minutes to let the sauce thicken slightly and the edges of the chicken develop a pleasant texture. This step ensures your chicken is juicy yet has just the right finish.

Step 4: Rest and Garnish

Once out of the oven, give your chicken about five minutes to rest inside the baking dish. This helps lock in juices so each bite is tender and flavorful. Just before serving, sprinkle the chopped cilantro over the chicken to add a burst of fresh herbal aroma that perfectly balances the dish’s richness.

How to Serve Salsa Verde Chicken Recipe

A round pot with gray handles holds six chicken pieces covered in green sauce and topped with chopped cilantro and three slices of green jalapeño in the center. The sauce is thick and textured with visible bits of spices, surrounding the chicken pieces which are light brown and tender. Around the pot, a white marbled surface is set with a bowl of white rice on top of stacked white plates in the upper left corner, two folded tortillas wrapped in a white cloth in the upper right, a sliced green jalapeño and a knife on the right side, a bunch of fresh cilantro in the lower left corner, and three silver forks stacked near the bottom right. The overall look is fresh and colorful with a clear focus on the green sauce dish photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing takes this Salsa Verde Chicken Recipe from fantastic to sensational. Think shredded lettuce for crunch, creamy slices of avocado for richness, pickled red onions for tang, and extra sliced jalapeños if you love a punch of heat. A wedge of lime on the side invites everyone to add a fresh citrus splash just before biting in.

Side Dishes

This chicken shines atop fluffy rice that soaks up all that luscious salsa verde sauce, making every forkful better than the last. Alternatively, use in soft tortillas for tacos, pairing perfectly with black beans or a corn salad. These options provide varied textures and flavors to complement the boldness of the chicken without overpowering it.

Creative Ways to Present

If you want to mix things up, shred the cooked chicken to stuff inside warm tortillas for tacos with your favorite toppings or serve it layered in a taco salad bowl with crispy tortilla chips and creamy dressing. You might even try it over roasted sweet potatoes or as a filling for stuffed peppers to make the meal a colorful, eye-catching feast.

Make Ahead and Storage

Storing Leftovers

Any leftover Salsa Verde Chicken Recipe can be stored in an airtight container in the refrigerator for up to five days. Make sure to keep it covered in the sauce to maintain moisture and flavor. This makes it a great option for next-day lunches or easy dinners when time is tight.

Freezing

For longer storage, you can freeze the cooked chicken and its sauce in a freezer-safe container or bag for up to three months. Just thaw it overnight in the fridge before reheating. It is an excellent way to have a quick, flavorful meal ready to go on busy days.

Reheating

When reheating, cover the chicken with leftover sauce to keep it from drying out. Heat gently in a pan over medium heat for a few minutes on each side or pop it in the microwave for about two minutes until warmed through. This ensures the chicken remains tender and tasty with that wonderful salsa verde flavor intact.

FAQs

Can I use chicken thighs instead of breasts for this Salsa Verde Chicken Recipe?

Absolutely! Chicken thighs will add extra juiciness and richness to the dish. Just keep in mind that cooking times may be slightly longer depending on the thickness, so check for doneness accordingly.

Is it possible to make this recipe spicy or mild?

Yes! You can easily adjust the heat by keeping or removing the seeds from the jalapeño, or adding extra sliced jalapeños as a garnish. For less spice, omit the jalapeño altogether and rely on the salsa verde’s natural tang instead.

Can I prepare this dish in a slow cooker?

You can! Place all ingredients in the slow cooker, cover, and cook on low for about 4-6 hours. The chicken will become very tender and soak up all those delicious flavors well, though it won’t have the same roasted finish as baking.

What are some good substitutes if I can’t find salsa verde?

If fresh salsa verde is not available, you can try making a quick version with tomatillos, jalapeños, onions, cilantro, and lime juice blended together. Alternatively, a mild green enchilada sauce can work in a pinch to provide a similar flavor profile.

Is this Salsa Verde Chicken Recipe gluten-free?

Yes, it’s naturally gluten-free as long as you use salsa verde and canned green chiles without gluten additives. It’s a perfect flavorful meal for those avoiding gluten in their diet.

Final Thoughts

There is something incredibly satisfying about a dish that is both simple to make and packed with so much flavor. This Salsa Verde Chicken Recipe is exactly that—a perfect balance of tang, heat, and herby freshness that will keep you coming back for more. Share it at your next dinner or taco night and watch it quickly become a family favorite. Go ahead, give it a try and savor every delicious bite!

Salsa Verde Chicken Recipe

Ingredients You’ll Need