Salsa Verde Chicken
This one-skillet Salsa Verde Chicken is packed with flavor and perfect for a weeknight meal. Simmering chicken breasts are cooked in a salsa verde sauce, then topped with Monterey jack cheese.
Servings: 4 people
Ingredients
- 3 chicken breasts cut into large chunks
- 14 oz salsa verde or 1.5 cups homemade
- 1-2 poblano peppers sliced
- ½ large white onion sliced
- 4 garlic cloves minced
- 6 oz Monterey jack cheese shredded yourself
- 1 teaspoon chicken bouillon powder
- 1 tsp kosher salt
- 1 teaspoon paprika
- 1 tsp chili powder
- 1 teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon paprika
- .5-1.5 cups chicken stock adjust per how thin you want the sauce
Instructions
- Combine all of the spices in the bowl. Sprinkle ⅔ of the mixture over the chicken (we'll use the rest later). Massage the chicken to make sure it's covered. Let sit at room temp ~20 minutes while you prep everything else.
- Preheat oven to 420 degrees F. Add olive oil to an oven-safe skillet over medium-high heat and brown the chicken in batches. Set aside.
- Lower the flame a touch, then add the peppers, onions, and the rest of the spice mixture to the pain. Cook until the peppers and onions begin to soften (about 5 minutes). Add the garlic and cook ~1 minute.
- Add the salsa verde and then enough chicken stock to get to your preferred consistency. Stir, then add the chicken back in and spoon some of the sauce oven it. Add to the oven and let bake for ~20-25 minutes.
- When done, shut off the oven and remove the skillet. Sprinkle the cheese over the chicken, then add back to the OFF oven for ~10 minutes, so we can use the residual heat the melt the cheese without overcooking the chicken.