Description
Salsa Verde Chicken is a flavorful and easy-to-make Mexican-inspired baked chicken dish featuring tender boneless, skinless chicken breasts smothered in a zesty salsa verde sauce seasoned with cumin, garlic, and onion powders. This gluten-free entrée is perfect for a quick weeknight dinner or casual meal, garnished with fresh cilantro and lime wedges for added brightness.
Ingredients
Scale
Chicken
- 1 ½ pounds boneless, skinless chicken breasts
Salsa Verde Mixture
- 1 cup salsa verde
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cooking
- 1 tablespoon olive oil
To Garnish
- Chopped fresh cilantro
- Lime wedges (optional)
Instructions
- Prepare the Salsa Verde Mixture: In a small bowl, combine the salsa verde, ground cumin, garlic powder, onion powder, salt, and black pepper. Mix well to blend all the spices thoroughly with the salsa.
- Preheat the Oven: Set your oven to 375°F (190°C) to ensure it’s ready for baking the chicken later.
- Sear the Chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Add the chicken breasts and sear each side for 2-3 minutes until they develop a light golden-brown crust. This step locks in juices and flavor.
- Add the Salsa Mixture: Pour the prepared salsa verde mixture over the seared chicken breasts in the skillet, spreading it evenly to coat each piece well.
- Bake the Chicken: Transfer the skillet with chicken and salsa into the preheated oven. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
- Rest and Garnish: Remove the skillet from the oven and let the chicken rest for 5 minutes to retain its juices. Garnish with chopped fresh cilantro and serve with lime wedges if desired for added zest.
Notes
- You can substitute boneless chicken thighs for the breasts if you prefer a juicier texture.
- This dish pairs beautifully with rice, tortillas, or roasted vegetables for a complete meal.
- For an extra spicy kick, use hot salsa verde instead of mild salsa verde.