A flavorful and easy dinner recipe made with zesty salsa verde and simple spices—perfect for a quick meal!
- 2 lbs boneless, skinless chicken breasts (about 4)
- 3 tbsp olive oil
- 1 medium yellow onion, diced
- 1 jar (16 oz) salsa verde
- ½ cup chicken or vegetable broth
- ½ tsp chili powder
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp dried oregano
- ⅛ tsp ground black pepper
- ⅛ tsp kosher salt
- ⅔ cup shredded Mexican cheese
Optional Toppings:
- ¼ cup sliced green onions
- 1 tbsp chopped fresh cilantro
- 4 lime wedges
Prepare the Seasoning:In a small bowl, mix the chili powder, onion powder, garlic powder, oregano, salt, and pepper Season the Chicken:Pat the chicken dry and coat all sides with the seasoning mix. Sear the Chicken:Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until browned. Remove from the pan and set aside (it won’t be fully cooked yet). Cook the Onion:In the same pan, sauté the diced onion for 1-2 minutes until softened. Make the Sauce:Pour in the broth and salsa verde, stirring to combine. Scrape up any browned bits from the bottom of the pan for extra flavor. Simmer the Chicken:Return the chicken to the skillet, reduce heat to low, and let it simmer for 10-12 minutes, flipping halfway through, until it reaches an internal temperature of 165°F. Melt the Cheese:Sprinkle shredded cheese over each chicken breast and spoon some warm sauce on top to help it melt. Serve:Remove from heat, garnish with green onions and cilantro, and serve with a lime wedge over rice, in tacos, or with a salad.
- Swap out the listed spices for a taco or fajita seasoning packet if preferred.
- This dish can be frozen for future meals—just thaw and reheat!
- Enjoy it with rice, in tacos, or shredded over salads.