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Salsa Verde Chicken Skillet

Juicy Salsa Verde Chicken Skillet for Quick Weeknight Wins

This Salsa Verde Chicken Skillet is a quick, gluten-free meal featuring juicy chicken breasts smothered in zesty salsa verde.
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Course: Main Dishes
Cuisine: Mexican
Keyword: easy recipe, gluten-free, one-pan meal, quick dinner, Salsa Verde Chicken Skillet, weeknight dinner
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 420kcal

Equipment

  • Oven-proof skillet

Ingredients

For the Chicken

  • 4 pieces Chicken Breasts Boneless, skinless thighs can substitute for added moisture.
  • 1 teaspoon Garlic Powder Fresh minced garlic can replace for a stronger taste.
  • 1 teaspoon Chili Powder Use smoked paprika for a milder, smoky option.
  • Salt & Pepper Essential for seasoning; adjust to suit personal preferences.

For Cooking

  • 2 tablespoons Olive or Avocado Oil Can be swapped with any neutral oil.
  • 1 cup Chicken Bone Broth Substitute with vegetable broth for a vegetarian alternative.

For The Flavors

  • 1 cup Salsa Verde Store-bought is quick, but homemade is fresher and tastier.
  • 1 cup Tex-Mex Cheese Blend Monterey Jack can be used as a substitute.

For Garnishing

  • ¼ cup Fresh Cilantro Can be omitted if you have a cilantro aversion.
  • 2 slices Lime Any citrus slice works as a suitable alternative.

Instructions

Step‑by‑Step Instructions

  • Preheat your oven to 400°F (200°C).
  • Season the chicken breasts with garlic powder, chili powder, salt, and pepper.
  • In a skillet, heat olive or avocado oil and sear the chicken for about 3 minutes on each side.
  • Deglaze the skillet with chicken bone broth, then stir in salsa verde until combined.
  • Nestle the seared chicken back into the skillet and let it simmer for about 10-15 minutes.
  • Sprinkle the Tex-Mex cheese blend over the chicken and let it melt for 3-4 minutes.
  • Garnish with fresh cilantro and lime slices before serving.

Notes

For best results, use a meat thermometer to ensure chicken is cooked to 165°F.

Nutrition

Serving: 1serving | Calories: 420kcal | Carbohydrates: 8g | Protein: 34g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Cholesterol: 120mg | Sodium: 800mg | Potassium: 600mg | Fiber: 2g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 10mg | Calcium: 200mg | Iron: 2mg