Chicken in Green Sauce
Bring bold, vibrant flavors to your dinner table with this irresistible Chicken in Green Sauce recipe! Tender, juicy chicken thighs are seared to golden perfection and then simmered in a creamy, herbaceous sauce made with fresh cilantro, parsley, spinach, and a touch of jalapeño for a subtle kick. Infused with aromatic garlic, onions, and lime juice, this dish strikes the perfect balance between rich and refreshing. Served over a bed of fluffy white rice or nutty quinoa, it's a complete meal that’s as nutritious as it is delicious. Ready in just 45 minutes, this savory, zesty dish is perfect for weeknight dinners or impressive entertaining, delivering Mexican-inspired flavors with a refined twist.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium white onion, roughly chopped
- 3 cloves garlic cloves, minced
- 1 cup fresh cilantro, chopped
- 0.5 cup fresh parsley, chopped
- 1 cup fresh spinach, chopped
- 1 medium jalapeño, seeded and chopped
- 1.5 cups chicken broth
- 0.5 cup heavy cream
- 1 tablespoon lime juice
- 4 cups cooked white rice or quinoa
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs and sear for 3-4 minutes on each side, until golden brown. Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for 3-4 minutes until softened, then add the minced garlic and cook for another 30 seconds until fragrant.
Transfer the cooked onion and garlic to a blender or food processor. Add the cilantro, parsley, spinach, chopped jalapeño, and chicken broth. Blend until smooth.
Return the skillet to medium heat and pour the green sauce into the pan. Bring to a simmer, then add the seared chicken thighs back into the skillet.
Cover the skillet and simmer for 15 minutes, or until the chicken is fully cooked and tender (internal temperature of 165°F/74°C).
Stir in the heavy cream and lime juice, and let cook for another 2 minutes to warm through. Taste and adjust seasoning as needed.
Serve the chicken and green sauce over cooked white rice or quinoa. Garnish with additional chopped parsley or cilantro if desired.
Nutrition Facts
Calories |
3167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.4 g | 180% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 870 mg | 290% | |
| Sodium | 3943 mg | 171% | |
| Total Carbohydrate | 268.1 g | 97% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 13.6 g | ||
| Protein | 195.9 g | 392% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 684 mg | 53% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 4308 mg | 92% | |
*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.
