Chicken Breasts in Green Salsa
Infuse your dinner table with bold, zesty flavors by making Chicken Breasts in Green Salsa, a vibrant and satisfying dish inspired by the heart of Mexican cuisine. This recipe features tender, golden-seared chicken breasts nestled in a homemade salsa verde made from tangy tomatillos, zippy jalapeños, aromatic garlic, fresh cilantro, and a burst of lime juice. The green salsa is simmered to perfection with a splash of chicken broth, creating a rich, savory sauce that beautifully complements the juicy chicken. Ready in just 40 minutes, this one-skillet wonder is perfect for busy weeknights yet impressive enough for entertaining. Serve it over fluffy rice, hearty beans, or warm tortillas for a full-flavored meal that will have your family coming back for seconds. Keywords: chicken breasts in green salsa, homemade salsa verde, Mexican chicken recipe, skillet dinner, quick and easy chicken recipe.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 pound Tomatillos
- 2 pieces Jalapeño peppers
- 3 pieces Garlic cloves
- 1 medium White onion
- 1 cup Fresh cilantro
- 1 cup Chicken broth
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 piece Lime
Instructions
Peel and rinse the tomatillos, then cut them into halves. Set aside.
Slice the jalapeño peppers lengthwise and remove seeds for a milder salsa (optional). Roughly chop the white onion.
In a medium saucepan, combine the tomatillos, jalapeños, garlic cloves, and onion. Cover with water and bring to a boil over medium-high heat. Simmer for 8-10 minutes until the tomatillos are soft and pale green.
Remove the saucepan from heat and carefully drain the ingredients. Transfer them to a blender along with fresh cilantro, salt, and lime juice. Blend until smooth, adjusting seasoning to taste.
Season the chicken breasts with salt and ground black pepper on both sides.
In a large skillet, heat olive oil over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown but not fully cooked. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and pour the blended green salsa into the skillet. Stir in the chicken broth and bring to a gentle simmer.
Return the seared chicken breasts to the skillet, nestling them into the green salsa. Cover the skillet and cook for 10-12 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Serve the chicken breasts warm, generously topped with green salsa. Garnish with extra cilantro and lime wedges if desired. Pair with rice, beans, or warm tortillas for a complete meal.
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 757 mg | 33% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 6.9 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 929 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
