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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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
Directions
Step 1
Peel and rinse the tomatillos, then cut them into halves. Set aside.
Step 2
Slice the jalapeño peppers lengthwise and remove seeds for a milder salsa (optional). Roughly chop the white onion.
Step 3
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.
Step 4
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.
Step 5
Season the chicken breasts with salt and ground black pepper on both sides.
Step 6
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.
Step 7
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.
Step 8
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).
Step 9
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
| Serving size | (1654.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1655.0 |
| Total Fat 54.0g | 0% |
| Saturated Fat 11.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 591.6mg | 0% |
| Sodium 3450.7mg | 0% |
| Total Carbohydrate 57.1g | 0% |
| Dietary Fiber 14.2g | 0% |
| Total Sugars 15.3g | |
| Protein 226.6g | 0% |
| Vitamin D 7.0IU | 0% |
| Calcium 208.3mg | 0% |
| Iron 11.6mg | 0% |
| Potassium 3630.9mg | 0% |
Source of Calories