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A close-up of cheesy Baked Pesto Chicken in a white casserole dish, garnished with fresh herbs and ready to serve.

Zesty Salsa Verde Chicken Skillet

A vibrant and flavorful one-pan chicken dish simmered in a rich, homemade salsa verde. This recipe is perfect for a quick, healthy, and satisfying weeknight meal with a bright, tangy kick.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For the Salsa Verde
  • 1.5 lbs Tomatillos husked, rinsed, quartered
  • 0.5 medium White Onion roughly chopped
  • 1-2 Jalapeño Peppers seeded and roughly chopped for less heat, leave seeds for more
  • 3 cloves Garlic peeled
  • 0.5 cup Fresh Cilantro packed, roughly chopped
  • 2 tbsp Lime Juice freshly squeezed
  • 0.5 cup Chicken Broth low sodium
  • 0.5 tsp Dried Oregano Mexican oregano preferred
  • 1 tsp Salt divided, plus more to taste
For the Chicken
  • 1.5 lbs Boneless, Skinless Chicken Thighs about 4-6 pieces
  • 2 tbsp Olive Oil divided
  • 1 tsp Black Pepper freshly ground
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
For Serving (Optional)
  • 0.25 cup Fresh Cilantro chopped, for garnish
  • 0.25 cup Cotija Cheese crumbled
  • 1 Avocado sliced or diced
  • Warm Tortillas or Cooked Rice

Equipment

  • Large Skillet (oven-safe optional)
  • Baking Sheet
  • Blender or Food Processor
  • Cutting Board
  • Sharp Knife
  • Measuring cups and spoons

Method
 

Prepare the Salsa Verde
  1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the quartered tomatillos, roughly chopped white onion, jalapeño peppers, and peeled garlic cloves with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them in a single layer.
  2. Roast in the preheated oven for 15-20 minutes, or until the vegetables are softened and lightly charred in spots. This roasting step deepens the flavor of the salsa.
  3. Carefully transfer the roasted vegetables to a blender or food processor. Add 1/2 cup fresh cilantro, lime juice, chicken broth, dried oregano, and the remaining 1/2 teaspoon of salt. Blend until smooth. Taste and adjust seasoning if needed. Set the salsa verde aside.
Cook the Chicken
  1. Pat the chicken thighs dry with paper towels. This helps ensure a good sear. Season generously all over with 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika.
  2. Heat 1 tablespoon of olive oil in a large skillet (preferably cast iron or another oven-safe skillet if you prefer, but not required) over medium-high heat until shimmering. Add the seasoned chicken thighs to the hot skillet, being careful not to overcrowd the pan (cook in batches if necessary).
  3. Sear the chicken for 3-4 minutes per side, until golden brown and a crust has formed. The chicken does not need to be cooked through at this stage. Remove the seared chicken from the skillet and set aside on a plate.
Simmer and Serve
  1. Reduce the heat to medium-low. Pour the blended salsa verde into the same skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon – these bits add tremendous flavor to the sauce.
  2. Bring the salsa verde to a gentle simmer. Return the seared chicken thighs to the skillet, nestling them into the sauce. Cover the skillet and simmer for 15-20 minutes, or until the chicken is cooked through and tender (internal temperature reaches 165°F / 74°C) and the sauce has slightly thickened.
  3. Remove from heat. Garnish the salsa verde chicken with fresh chopped cilantro and crumbled Cotija cheese, if using. Serve hot with warm tortillas, cooked rice, or sliced avocado on the side.

Notes

This salsa verde chicken is fantastic for meal prep. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also customize the spice level by adjusting the amount of jalapeño or leaving in the seeds. For added nutrition, consider stirring in a can of drained and rinsed black beans or corn during the last 5 minutes of simmering.