Chicken Salsa Verde

A delicious and easy chicken dish with Mexican cheese and tomatillo salsa verde.

Course Chicken and Turkey

Cuisine American, Mexican

Keyword chicken, green salsa, salsa, tomatillos

Prep Time 15

Cook Time 30

Total Time 45

Servings Servings

Calories 389kcal

Author Barb

2 tablespoons olive oil
1 tablespoon butter
2 large chicken breasts boneless, skinless chicken breasts (about 1.5 – 2 lbs. total), cut in half with a diagonal cut
1 teaspoon garlic powder
salt and pepper to taste
9-12 slices Queso de Oaxaca can substitute Mozzarella cheese
8 ounces Salsa Verde (green salsa)
6 ounces cherry tomatoes halved

Heat olive oil and butter in a large skillet over medium-high heat.
Season chicken with garlic powder, salt and pepper on both sides; place in the hot skillet.
Sear chicken on each side until golden brown (about 4 minutes per side). Cover and let simmer on low for 10 minutes.
Remove the skillet lid and top the chicken with the cheese, add the salsa verde and tomatoes to the skillet, reduce the heat to low, cover, and cook for another 10 more minutes or until chicken's internal temperature is 165° F.
Serve chicken over rice; top the chicken and rice with the tomatoes, salsa verde from the pan, and sour cream. Garnish if desired with green onion.

You can find my homemade Tomatillo Green Salsa here.