Salsa Verde Chicken (One Pot)
- By Amy Dong
- Updated Mar. 6, 2025
This Salsa Verde Chicken recipe is perfect for busy weeknights: it’s healthy, tasty, super easy, and ready in 30 minutes! It’s a one-pan recipe that makes cleanup a cinch.
In This Article
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Why This Recipe Stands Out
We love a good one-pot meal, especially when it’s this Salsa Verde Chicken. Here’s why you’ll love it:
- Less Work, More Flavor: This Salsa Verde Chicken requires only a few basic ingredients but the combination of ingredients brings HUGE flavors.
- One-Pot: We love easy one pot or pan recipes! Fewer dishes to clean up means fewer dishes to clean up, which is always a win in our book.
- Super Quick: This takes just 15 minutes of cook time. Done, just like our 15-minute Lemon Pepper Shrimp Scampi.
- Serve it With Everything: This dish is incredibly versatile. You can serve it over rice, in tortillas, or with chips and it’ll taste amazing every single time!
- Great for Entertaining: This recipe is easy to scale up or down, making it perfect for a family dinner or a party.
Key Recipe Ingredients
- Chicken Thighs – We use skinless, boneless chicken thighs for this recipe. They are flavorful and stay juicy and tender after cooking.
- Garlic and Onion – These aromatics are key for building flavor. We chop them finely so they blend into the sauce and infuse the chicken with their savory goodness.
- Red Bell Pepper – This adds a pop of color and a sweet, slightly fruity flavor that complements the tangy salsa verde.
- Ground Cumin and Dried Oregano – These spices bring warm, earthy notes that pair beautifully with the other flavors in the dish.
- Salsa Verde – This is the star of the show. It’s a tangy, slightly spicy green salsa made from tomatillos and green chilies. We use store-bought to save time, but you can absolutely make your own if you prefer.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Protein: The recipe calls for skinless, boneless chicken thighs, but you can use chicken breasts instead. However, keep in mind that the chicken thighs will yield a noticeably more tender dish.
- Homemade Salsa: We love using store-bought salsa verde for its convenience, but a homemade version would be just as delicious.
- Spices: Feel free to play around with the spices. You can add smoked paprika for a smoky flavor or red pepper flakes for some heat.
- Veggies: This dish is quite forgiving when it comes to vegetables. Try adding sweet corn, black beans, or even potatoes for a heartier meal.
Step-By-Step Recipe Instructions
- Add all ingredients to a large, deep skillet and bring to a low boil.
- Cover the skillet tightly and cook for 12-15 minutes.
- Shred the chicken and season with kosher salt and freshly ground pepper to taste.
- Garnish with cilantro and lime before serving over rice, tortillas, or chips.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at some of our favorite prep-ahead tips for Salsa Verde Chicken:
- Prep the Ingredients: Take some time to towel dry and cut the chicken into 2-inch pieces, mince the garlic, chop the onion and red bell pepper. You can store these prepped ingredients in the fridge for up to 2 days before cooking.
- Make It a Freezer Meal: This recipe can also be turned into a freezer meal. Simply combine all the ingredients in a freezer-safe bag or container, except for the garnishes, and freeze it for up to 3 months. When you’re ready to cook, just thaw and cook.
What To Serve With Salsa Verde Chicken
Rice or Chips
- Rice is an excellent side dish for Salsa Verde Chicken. The chicken and sauce can be served over fluffy white rice, brown rice, or even cauliflower rice.
- Try this Best Easy Mexican Rice – it’s packed with flavor.
- It’s also incredibly delicious when served over tortillas or chips.
Sides
- We love a good Mexican themed meal. Our favorite sides include Mango Salsa Recipe with chips, or this Cheesy Mexican Bean Dip.
Vegetables
- This delicious dish is loaded with green flavors, so it pairs perfectly with a wide variety of vegetables. Try it with some grilled asparagus or Mexican Street Corn Salad (Esquites).
- If you’re looking for a lighter option, a fresh salad like this Mexican Taco Salad can be a great side for Salsa Verde Chicken.
Commonly Asked Questions
What type of chicken is best for this salsa verde chicken recipe?
We recommend using skinless, boneless chicken thighs for this recipe. They are flavorful and stay juicy when cooked in the salsa verde. You can also use chicken breasts if you prefer, but thighs are more forgiving and less likely to dry out.
How do I know when the chicken is cooked?
The chicken is cooked when it is no longer pink in the center. For this recipe, it usually takes about 12-15 minutes to reach this stage.
How long does salsa verde chicken keep?
This salsa verde chicken can be kept in the refrigerator for up to 3 days. Make sure to store it in an airtight container to maintain its freshness.
Can I make this in a slow cooker?
Yes. Place all ingredients in your slow cooker and set it on low for 6-8 hours, or just until the chicken is fully cooked through and flavors have melded.
Did you make this?
Please give us a rating and comment below. We love hearing from you!
Salsa Verde Chicken (One Pot)
This 30-Minute One-Pot Salsa Verde Chicken is perfect for all those busy weeknights. It’s healthy, tasty, and super easy. Get ready to add this to your regular dinner routine.
Ingredients
- 2 lbs skinless boneless chicken thighs, towel dried and cut into 2-inch pieces
- 6 cloves garlic , minced
- 1 medium onion, chopped
- 1 small red bell pepper, seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 32 oz salsa verde, your favorite brand
- kosher salt , to taste
- freshly ground black pepper, to taste
Garnishes
- fresh cilantro leaves
- lime wedges
- freshly diced avodao
- extra salsa verde for serving on the side
Instructions
- In a large, deep skillet over medium high heat, add all ingredients. Try to submerge all pieces of chicken in the liquid of pan.
- Cover tightly and bring to a low boil, cooking for 12-15 minutes or just until chicken is no longer pink in center. Do not overcook.
- Gently shred the chicken. Add kosher salt and freshly ground pepper to taste. Garnish with cilantro, lime, or extra sauce. Serve over rice, tortillas, or chips.
Notes
- Slow Cooker Option: Place all ingredients in slow cooker and set on low for 6-8 hours, or until chicken is cooked through and flavors have melded. You can shred the cooked chicken directly in the slow cooker with tongs or forks.
- Be careful not to overcook the chicken. Once it is no longer pink in the center, it is done. Overcooked chicken can become dry.
- Feel free to adjust the salt and pepper at the end of cooking. This can really help to bring out all the flavors in the dish.
- You may use chicken breasts in lieu of the thighs, but chicken thighs will yield a noticeably more tender dish.
- Salsa Verde Chicken is perfect over fluffy white rice, quickly cooked brown rice, tortillas, or corn chips.
Nutrition (per serving)
Calories: 296kcal | Carbohydrates: 6g | Protein: 45g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 207mg | Potassium: 669mg | Fiber: 1g | Sugar: 2g | Vitamin A: 651IU | Vitamin C: 27mg | Calcium: 49mg | Iron: 3mg
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