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Salsa Verde Chicken (3 Ingredients!)
This Salsa Verde Chicken recipe is healthy, easy, tangy, flavorful with just the right amount of kick.  It can be served on a bed of rice  with veggies or instantly transforms salads, burritos, quesadillas, tacos, etc. into drool worthy meals in minutes.  You will love having this juicy, tender Salsa Verde Chicken on hand for all those busy nights to amp up your dinner routine!   I’ve included stove top and grilling instructions for fabulous indoor chicken or grilling smoking deliciousness as well as tons of ideas of how to use this Salsa Verde Chicken to create a meal in the Notes. Check the post for what to serve with Salsa Verde Chicken.  
Servings Prep Time
4servings 3minutes
Cook Time
12minutes
Servings Prep Time
4servings 3minutes
Cook Time
12minutes
up close of sliced salsa verde chicken on a cutting board
Ingredients
  • 4 chicken filletspounded to an even thickness
  • 1/2cup Homemade Salsa Verdeor store bought, plus more for brushing cooked chicken
  • 3tablespoons olive oldivided
Instructions
MARINADE
  1. Whisk together the salsa verde and 2 tablespoons olive oil in a freezer bag or shallow dish (whatever you are going to marinate your chicken in. Add chicken and toss evenly to coat. Marinate in the refrigerator 2 hours up to overnight (the longer the better).
STOVETOP INSTRUCTIONS
  1. Let chicken sit at room temperature for 15-30 minutes (time permitting).
  2. Heat one tablespoon olive oil in a large skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 3-5 more minutes (depending on thickness of chicken), or until chicken is cooked through.
  3. Remove chicken to a cutting board and let rest 5 minutes before slicing or chopping. Brush cooked chicken with desired amount of salsa verde glaze. Serve with rice/zoodles, in tacos, salads, enchiladas, burritos, burrito bowls, etc.
GRILLING DIRECTIONS
  1. Let chicken sit at room temperature for 15-30 minutes (time permitting). Meanwhile, grease and preheat the grill to medium heat, 375-450°F.
  2. Grill chicken undisturbed for 4-6 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 160 degrees F.)
  3. Remove chicken to a cutting board and let rest 5 minutes before slicing or chopping. Brush cooked chicken with desired amount of salsa verde glaze. Serve with rice/zoodles, in tacos, salads, enchiladas, burritos, burrito bowls, etc.
Recipe Notes

TIPS AND TRICKS 

  • I like to use chicken fillets because you get more bang for your marinade buck.  You can also marinate your chicken for less time and still get great flavor when you use chicken fillets.
  • If you don’t have chicken fillets, you can create them by slicing 2 large chicken breasts in half through the equator, like a hamburger bun.
  • You can also use chicken thighs which are inherently juicer.
  • If you use store bought salsa verde, I recommend medium heat instead of mild because the heat will be diluted when you marinate the chicken. Medium salsa verde ensures plenty of flavor in our salsa verde chicken marinade without being spicy.
  • Depending on your time, you can marinate the chicken for 2 hours or let marinate 8 hours.   The longer the chicken marinates, the more tender and flavorful it will become.  That being said, if you are in a super time crunch, then you can marinate your chicken for as little as 30 minutes at room temperature then just be sure to brush with more salsa verde after cooking.

WAYS TO USE SALSA VERDE CHICKEN

Soooo many possibilities when it comes to how to use this Salsa Verde Chicken!  Here are just a few:

  • Salsa Verde Chicken Skillet:  Add some cherry tomatoes to the skillet once you turn your chicken over to saute alongside your chicken. Add some Monterrey Jack cheese on top of your chicken when it’s almost finished cooking to melt to ooey gooey cheesiliciousness.  You can also remove your chicken from the skillet, then add whatever veggies your heart desires to the same skillet and cook, then return your chicken then top with cheese.  Serve with rice/quinoa, etc.
  • Salsa Verde Chicken Enchiladas:  You can chop the salsa verde chicken and add it to enchiladas OR you can shred your chicken. To shred your chicken, add 1 cup water or chicken broth to the pan after you have flipped your chicken over from browning the other side and cover.  Continue to cook for 15-20 minutes on low or until tender enough to shred.  Add Salsa Verde Chicken, cheese and sour cream to tortillas, roll and place into a lightly greased casserole dish.  Top with additional salsa verde and cheese (or for a creamy version use this enchilada sauce) and bake for 25 minutes at 350 degrees F or until hot and bubbly.
  • Salsa Verde Chicken Tacos:  Pile Salsa Verde Chicken into soft tortillas or hard taco shells along with cheese, lettuce, salsa, guacamole and sour cream.  If using hard tacos, then bake for 15 minutes at 350 degrees F or until cheese is melted then add toppings.
  • Salsa Verde Chicken Fajitas: Slice chicken into thin strips.  Stir fry onions and bell peppers with some salsa verde, salt and pepper.  Serve the chicken and veggies wrapped in a warm tortilla with sour cream, pico de gallo/salsa and fresh lime.
  • Salsa Verde chicken Salad: Toss Salsa Verde Chicken, black beans, fresh corn, bell peppers, avocado, Monterrey Jack cheese and sunflower seeds with some lettuce and drizzle with Cilantro Lime Dressing or  with Tomatillo Avocado Ranch.
  • Salsa Verde Chicken Quesadillas: sandwich the Salsa Verde Chicken and cheese in tortillas and bake, grill or melt cheese on the stove.  You can include any filling ingredients from corn to black beans to zucchini to peppers.  Serve with a healthy dose of sour cream, salsa and guacamole.
  • Salsa Verde Chicken Burritos: Wrap Salsa Verde Chicken, rice, black beans, lettuce, sour cream and guacamole in a large tortilla.  You can also transform them into Wet Burritos.
  • Salsa Verde Chicken Burrito Bowl: Pile the chicken on a bed of rice with black beans, tomatoes, lettuce and tortilla chips with salsa, sour cream and guacamole.
  • Salsa Verde Chicken and Rice:  Stir rice, black beans, chicken, cheese, sour cream and desired amount of salsa verde and bake.  See my awesome Salsa Verde Chicken and Rice recipe here.
  • Salsa Verde Chicken Pasta:  Roast a pint of cherry tomatoes for 10 minutes at 450 degrees.  Add tomatoes, Salsa Verde Chicken and desired amount of salsa verde to cooked pasta.  Stir in some sour cream for a creamy version. You should also try my Salsa Verde Chicken Macaroni and Cheese – so good!

 

 

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