Salsa Verde Chicken Recipe
A flavorful Salsa Verde Chicken recipe featuring tender baked chicken breasts simmered in a zesty blend of salsa verde, green chiles, garlic, and spices. Perfect served over rice or shredded in tortillas with your favorite taco toppings, this dish offers a fresh and spicy Mexican-inspired meal that’s easy to prepare and delicious.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings
- Category: Dinner Ideas
- Method: Baking
- Cuisine: Mexican, Tex-Mex
Ingredients
For the Chicken
- 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
Optional Toppings
- Tortillas
- Rice
- Shredded lettuce
- Avocado
- Pickled red onion
- Sliced jalapeños
- Lime wedges
Instructions
- Preheat the oven: Preheat your oven to 400°F (204°C) to ensure it is hot enough to cook the chicken thoroughly and evenly.
- Prepare the baking dish and chicken: Spray an oven-safe baking dish with non-stick cooking spray. Place the boneless, skinless chicken breasts evenly in the dish.
- Mix the salsa verde sauce: In a bowl, whisk together the salsa verde, green chiles, minced garlic, diced jalapeño, ground cumin, Mexican oregano, and fresh lime juice until well combined.
- Pour sauce over chicken: Pour the prepared salsa verde mixture over the chicken breasts, making sure they are well coated.
- Bake covered: Cover the baking dish tightly with aluminum foil to trap moisture and bake in the preheated oven for 25 minutes.
- Continue baking uncovered: Remove the foil and continue baking the chicken for an additional 10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Rest the chicken: Remove the baking dish from the oven and let the chicken rest for 5 minutes to allow juices to redistribute. Then sprinkle chopped cilantro over the chicken.
- Serve: Serve the Salsa Verde Chicken over rice or shred it and place in tortillas with your favorite optional toppings such as shredded lettuce, avocado, pickled red onion, sliced jalapeños, and lime wedges for tacos.
Notes
- Storage: Refrigerate any cooled leftovers in an airtight container for up to 5 days. To reheat, cover the chicken in leftover sauce and microwave for up to 2 minutes or until warm.
- Reheating Tip: Alternatively, reheat in a pan over medium heat for 2-3 minutes on each side, basting with sauce to keep the chicken moist.
Find it online: https://cookingwithsarah.com/salsa-verde-chicken-recipe/
