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Why This Recipe Stands Out
We love a good one-pot meal, especially when it’s this Salsa Verde Chicken. Here’s why you’ll love it:- Less work, more flavor: This Salsa Verde Chicken requires only a few basic ingredients but the combination of ingredients brings HUGE flavors.
- One-pot: We love easy one pot or pan recipes! Fewer dishes to clean up means fewer dishes to clean up, which is always a win in our book.
- Super quick: This takes just 15 minutes of cook time. Done, just like our 15-minute Lemon Pepper Shrimp Scampi.
- Serve it with everything: This dish is incredibly versatile. You can serve it over rice, in tortillas, or with chips and it’ll taste amazing every single time!
- Great for entertaining: This recipe is easy to scale up or down, making it perfect for a family dinner or a party.
Key Recipe Ingredients
Amy Dong
- Chicken thighs—We use skinless, boneless chicken thighs for this recipe. They are flavorful and stay juicy and tender after cooking.
- Garlic and onion—These aromatics are key for building flavor. We chop them finely so they blend into the sauce and infuse the chicken with their savory goodness.
- Red bell pepper—This adds a pop of color and a sweet, slightly fruity flavor that complements the tangy salsa verde.
- Ground cumin and dried oregano—These spices bring warm, earthy notes that pair beautifully with the other flavors in the dish.
- Salsa verde—This is the star of the show. It’s a tangy, slightly spicy green salsa made from tomatillos and green chilies. We use store-bought to save time, but you can absolutely make your own if you prefer.
Substitutions and Variations
Here are some of our favorite substitutions and variations:- Protein: The recipe calls for skinless, boneless chicken thighs, but you can use chicken breasts instead. However, keep in mind that the chicken thighs will yield a noticeably more tender dish.
- Homemade salsa: We love using store-bought salsa verde for its convenience, but a homemade version would be just as delicious.
- Spices: Feel free to play around with the spices. You can add smoked paprika for a smoky flavor or red pepper flakes for some heat.
- Veggies: This dish is quite forgiving when it comes to vegetables. Try adding sweet corn, black beans, or even potatoes for a heartier meal.
Amy Dong
Step-By-Step Recipe Instructions
- Add all ingredients to a large, deep skillet and bring to a low boil.
- Cover the skillet tightly and cook for 12-15 minutes.
- Shred the chicken and season with kosher salt and freshly ground pepper to taste.
- Garnish with cilantro and lime before serving over rice, tortillas, or chips.
How To Prep Ahead
Take a look at some of our favorite prep-ahead tips for Salsa Verde Chicken:- Prep the Ingredients: Take some time to towel dry and cut the chicken into 2-inch pieces, mince the garlic, chop the onion and red bell pepper. You can store these prepped ingredients in the fridge for up to 2 days before cooking.
- Make It a Freezer Meal: This recipe can also be turned into a freezer meal. Simply combine all the ingredients in a freezer-safe bag or container, except for the garnishes, and freeze it for up to 3 months. When you’re ready to cook, just thaw and cook.
What To Serve With Salsa Verde Chicken
Rice or Chips- Rice is an excellent side dish for Salsa Verde Chicken. The chicken and sauce can be served over fluffy white rice, brown rice, or even cauliflower rice.
- Try this Best Easy Mexican Rice—it’s packed with flavor.
- It’s also incredibly delicious when served over tortillas or chips.
- We love a good Mexican themed meal. Our favorite sides include Mango Salsa Recipe with chips, or this Cheesy Mexican Bean Dip.
- This delicious dish is loaded with green flavors, so it pairs perfectly with a wide variety of vegetables. Try it with some grilled asparagus or Mexican Street Corn Salad (Esquites).
- If you’re looking for a lighter option, a fresh salad like this Mexican Taco Salad can be a great side for Salsa Verde Chicken.
Salsa Verde Chicken (One Pot)
Prep Time: 10 minutes mins Cook Time: 15 minutes mins Total Time: 25 minutes minsServe 4
- 2 pounds skinless boneless chicken thighs, towel dried and cut into 2-inch pieces
- 6 cloves garlic, minced
- 1 medium onion, chopped
- 1 small red bell pepper, seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 jar salsa verde, 16 ounces
- kosher salt, to taste
- freshly ground black pepper, to taste
- fresh cilantro leaves, for garnishing
- lime wedges, for garnishing
Cover tightly and bring to a low boil, cooking for 12-15 minutes or just until chicken is no longer pink in center. Do not overcook.
Gently shred the chicken. Add kosher salt and freshly ground pepper to taste. Garnish with cilantro and lime. Serve over rice, tortillas, or chips.
Notes
- Slow cooker option: Place all ingredients in slow cooker and set on low for 6-8 hours, or until chicken is cooked through and flavors have melded. You can shred the cooked chicken directly in the slow cooker with tongs or forks.
- Be careful not to overcook the chicken. Once it is no longer pink in the center, it is done. Overcooked chicken can become dry.
- Feel free to adjust the salt and pepper at the end of cooking. This can really help to bring out all the flavors in the dish.
- You may use chicken breasts in lieu of the thighs, but chicken thighs will yield a noticeably more tender dish.
- Salsa verde chicken is perfect over fluffy white rice, quickly cooked brown rice, tortillas, or corn chips.
Nutrition (per serving)
Calories: 296kcal | Carbohydrates: 6g | Protein: 45g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 207mg | Potassium: 669mg | Fiber: 1g | Sugar: 2g | Vitamin A: 651IU | Vitamin C: 27mg | Calcium: 49mg | Iron: 3mgThis article was originally published on chewoutloud.com. Follow on Instagram
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