Ingredients

2 pounds boneless, skinless chicken breasts or chicken thighs

2 cups salsa verde

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup low-sodium chicken broth

1 tablespoon lime juice

1/4 cup chopped fresh cilantro

Optional Toppings / Add-Ins

Sliced avocado

Crumbled queso fresco

Sour cream or Greek yogurt

Diced red onion

Jalapeño slices

Shredded Monterey Jack or pepper jack cheese

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Instructions

Season the Chicken

Pat the chicken dry and season both sides with garlic powder, onion powder, cumin, chili powder, smoked paprika, salt, and black pepper.

Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 2–3 minutes per side until lightly golden. It does not need to be fully cooked yet.

Add the Sauce

Pour in the salsa verde and chicken broth. Stir gently around the chicken, then reduce the heat to medium-low.

Simmer Until Tender

Cover and cook for 15–18 minutes, or until the chicken reaches an internal temperature of 165°F and is tender enough to shred.

Shred or Serve Whole

Remove the chicken from the skillet and shred it with two forks, or leave it whole if preferred. Return the chicken to the skillet and stir it into the sauce.

Finish and Serve

Stir in the lime juice and fresh cilantro. Serve warm in tacos, burrito bowls, over rice, in lettuce wraps, or with roasted vegetables.

Notes

Cooking Tips

Use chicken thighs for extra juiciness: They stay especially tender and flavorful.
Choose a salsa verde you love: The flavor of the sauce really matters here, so pick one with good brightness and spice.
Don’t overcook the chicken: Pull it as soon as it reaches 165°F to keep it moist.
For thicker sauce: Simmer uncovered for a few extra minutes after shredding.
For slow cooker prep: Add everything to the slow cooker and cook on low for 5–6 hours or high for 3–4 hours.
Meal prep friendly: This chicken stores well and reheats beautifully for lunches and easy dinners.
Great for freezer meals: Freeze in portioned bags for quick tacos or bowls later.

Variations

1. Creamy Salsa Verde Chicken

Stir in 4 ounces of softened cream cheese or 1/2 cup sour cream at the end for a creamy, rich version.

2. Spicy Salsa Verde Chicken

Add diced jalapeños, crushed red pepper flakes, or a dash of hot sauce for more heat.

3. Cheesy Salsa Verde Chicken

Top with shredded Monterey Jack or pepper jack and broil for a bubbly, cheesy finish.

4. Low-Carb Salsa Verde Chicken

Serve it over cauliflower rice, zucchini noodles, or in lettuce wraps.

5. Salsa Verde Chicken Tacos

Pile the shredded chicken into warm tortillas with avocado, cabbage slaw, and lime crema.

6. Salsa Verde Chicken Bowls

Serve over rice or cilantro lime quinoa with black beans, corn, and pico de gallo.

7. Slow Cooker Salsa Verde Chicken

Place all ingredients in the slow cooker and cook until easy to shred for an ultra hands-off meal.

8. Instant Pot Salsa Verde Chicken

Cook on high pressure for 10–12 minutes with a natural release for a fast weeknight option.

9. Salsa Verde Chicken Enchilada Filling

Use the shredded chicken inside enchiladas, then top with extra salsa verde and cheese before baking.

10. High-Protein Meal Prep Version

Serve with extra roasted veggies and beans for a filling, protein-packed lunch option.

Author: Emma
Prep Time: 10 minutes
Cook Time: 25 minutes

Nutrition

Serving Size: 1 serving
Calories: 285
Sugar: 3g
Sodium: 620mg
Fat: 11g
Carbohydrates: 6g
Fiber: 1g
Protein: 38g