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Preheat your oven to 400 degrees f. Sprinkle the chicken breasts with garlic powder, chili powder, sea salt, and pepper, then rub it into the chicken, on all sides. Heat oil in an oven-proof skillet over medium heat.
Carefully spoon your hot bubbling sauce on top of the chicken several times during cooking.
â¤Rachel
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Salsa Verde Chicken Skillet
This Salsa Verde Chicken is an EASY one-pan dinner idea to help you feed your people tonight!
SUPER satisfying and PACKED with FLAVOR!
I’m thinking a side of brown rice + a big scoop of guacamole sounds PERFECT!
Salsa verde is available in glass jars at most grocery stores or online. Just look for simple, real food ingredients such as tomatillos, jalapeno, onions, garlic, cilantro etc.
If you Google “salsa verde” there are lots of great recipes that will pop up for you to make at home.
In the Summertime try making my Roasted Green Tomato Salsa Verde recipe using green tomatoes:
Makes 4 servings
Ingredients:
- 4 medium chicken breasts
- 1 (15 ounces) jar salsa verde, or 2 cups homemade salsa verde
- 1/2 cup shredded Tex-Mex cheese blend
- 1/2 cup chicken bone broth
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1 Tbsp olive or avocado oil
- sea salt and freshly ground black pepper, to taste
- fresh cilantro, chopped to taste
- fresh lime slices, to garnish
Optional:
- Thinly sliced scallions, to garnish
Instructions:
Preheat your oven to 400 degrees f. Sprinkle the chicken breasts with garlic powder, chili powder, sea salt, and pepper, then rub it into the chicken, on all sides. Heat oil in an oven-proof skillet over medium heat.
Carefully place your seasoned chicken cutlets into the hot oil and sear each side until golden brown, about 3 minutes on each side.
Once the chicken is nicely browned, transfer to a plate. Next, pour the broth into your skillet.
Add salsa and cook on medium, while scraping any browned bits on the bottom of the pan. Bring to a low simmer.
Nestle your chicken back into the bubbling sauce and let it simmer until cooked through and liquid is reduced by at least half.
Carefully spoon your hot bubbling sauce on top of the chicken several times during cooking.
Once the sauce is thickened remove from the heat and sprinkle cheese on top. Transfer the skillet into your preheated oven and bake for 3-4 minutes or just until cheese is nice and melty.
Remove from the oven, add garnishes and serve warm. Enjoy!
â¤Rachel
Ingredients
- 4 medium chicken breasts
- 1 (15 ounce) jar salsa verde, or 2 cups homemade salsa verde
- 1/2 cup shredded Tex-Mex cheese blend
- 1/2 cup chicken bone broth
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1 Tbsp olive or avocado oil
- sea salt and freshly ground black pepper, to taste
- fresh cilantro, chopped to taste
- fresh lime slices, to garnish
- optional: thinly sliced scallions, to garnish
Instructions
- Sprinkle the chicken breasts with garlic powder, chili powder, sea salt and pepper, then rub it into the chicken, on all sides.
- Heat oil in an oven-proof skillet over medium heat.
- Carefully place your seasoned chicken cutlets into the hot oil and sear each side until golden brown, about 3 minutes on each side.
- Once the chicken is nicely browned, transfer to a plate.
- Next, pour the broth into your skillet.
- Add salsa and cook on medium, while scraping any browned bits on the bottom of the pan. Bring to a low simmer.
- Nestle your chicken back into the bubbling sauce and let it simmer until cooked through and liquid is reduced by at least half.
- Carefully spoon your hot bubbling sauce on top of the chicken several times during cooking.
- Once the sauce is thickened remove from the heat and sprinkle cheese on top.
- Transfer the skillet into your preheated oven and bake for 3-4 minutes or just until cheese is nice and melty.
- Remove from the oven, add garnishes and serve warm. Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 4 medium chicken breasts
- 1 (15 ounce) jar salsa verde, or 2 cups homemade salsa verde
- 1/2 cup shredded Tex-Mex cheese blend
- 1/2 cup chicken bone broth
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1 Tbsp olive or avocado oil
- sea salt and freshly ground black pepper, to taste
- fresh cilantro, chopped to taste
- fresh lime slices, to garnish
- optional: thinly sliced scallions, to garnish
Instructions
- Sprinkle the chicken breasts with garlic powder, chili powder, sea salt and pepper, then rub it into the chicken, on all sides.
- Heat oil in an oven-proof skillet over medium heat.
- Carefully place your seasoned chicken cutlets into the hot oil and sear each side until golden brown, about 3 minutes on each side.
- Once the chicken is nicely browned, transfer to a plate.
- Next, pour the broth into your skillet.
- Add salsa and cook on medium, while scraping any browned bits on the bottom of the pan. Bring to a low simmer.
- Nestle your chicken back into the bubbling sauce and let it simmer until cooked through and liquid is reduced by at least half.
- Carefully spoon your hot bubbling sauce on top of the chicken several times during cooking.
- Once the sauce is thickened remove from the heat and sprinkle cheese on top.
- Transfer the skillet into your preheated oven and bake for 3-4 minutes or just until cheese is nice and melty.
- Remove from the oven, add garnishes and serve warm. Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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