A quick and easy Salsa Verde Chicken with Vegetables to dazzle all the senses for your next weeknight meal!
It’s chicken madness!!! America’s most popular meat is a real favorite at my household. This Salsa Verde Chicken with Vegetables, prepared with store-bought Mexican salsa verde (green sauce), is one of many chicken dishes that has become a hit due to its amazing flavor and easy preparation. A must-make for your next weeknight meal — and a festive way to celebrate Fiesta in my home city of San Antonio, Texas!
This quick version uses seasoned, whole skinless chicken thighs browned in oil and mixed with a store-bought medium-spicy green sauce made from tomatillos and chili pepper. The dish is then topped with a vegetable salsa (canned corn, black beans, cilantro, black olives, and tomato) to give a colorful, party-time look. Green sauce or salsa verde is used to prepare traditional Mexican dishes such as enchiladas, tacos, and quesadillas. 
It takes less than 30 minutes to prepare our Salsa Verde Chicken, which can be served with tortillas, or over rice or noodles. Sour cream makes an excellent garnish to top the dish.
Our Salsa Verde Chicken is one of those dishes that makes both the cook and the diner happy– the first because of its hassle-free prep, and the second due to its appetizing look and delicious flavor.
I live in San Antonio, Texas. Every April the city holds a very important festival, Fiesta, which has been celebrated since the late 19th century. The festival honors the memory of the battles of the Alamo and San Jacinto.
Fiesta is known for its parades with extravagantly decorated floats, music (mariachi, jazz, country among others), amazing street food, marching bands, colorful decorations, and cascarones (colorful eggshells filled with confetti), among other things. It is a 11-day citywide party to excite the eyes, spirit, and palate!
Whether you can get here to enjoy Fiesta or not, have a taste of it by trying our easy Salsa Verde Chicken. It will evoke the spirit of this traditional cultural event… without making you sweat in the kitchen!
Print
Quick and Easy Salsa Verde Chicken
- Total Time: 33 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Quick weeknight dinner!
Tender chicken thighs simmered in a vibrant salsa verde.
Ingredients
- 2-3 tbsp vegetable oil
- 2 lbs (907 g) skinless boneless chicken thighs
- 0.5 tbsp salt
- 0.5 tbsp ground black pepper
- 0.5 tbsp garlic powder
- 0.5 cups (118 ml) small white onion
- 1 cup (237 ml) large lime juice
- 1.5 cups (355 ml) store-bought medium salsa verde
- 6 grape tomatoes
- 6 black olives
- 0.25 cups (60 ml) canned corn kernels
- 0.25 cups (60 ml) canned black beans
- Chopped cilantro
- ⅓ cups (ml) queso fresco
Instructions
- Heat oil in a large non-stick pan or skillet over medium-high heat (approximately 375°F/190°C).
- Season chicken thighs with salt, pepper, and garlic powder.
- Add seasoned chicken thighs to the pan and brown for about 5 minutes.
- Transfer chicken to a plate.
- Reduce heat to medium, add onions, and sauté for about 3 minutes, stirring occasionally. Do not brown.
- Return chicken to the pan.
- Add lemon juice and wait 30 seconds before adding the salsa verde.
- Partially cover the pan and cook for about 15 minutes.
- Remove pan from heat.
- Add tomatoes, olives, corn, beans, and cilantro.
- Sprinkle with queso fresco and serve with flour tortillas or over white rice.
Notes
- For a richer flavor, use bone-in, skin-on chicken thighs and increase cooking time as needed.
- If your salsa verde is particularly chunky, you may want to blend it slightly for a smoother sauce.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 30
- Fiber: 5
- Protein: 40
- Cholesterol: 150
Frequently Asked Questions
Can I use chicken breasts instead of chicken thighs for this Salsa Verde Chicken?
Yes, you can substitute chicken breasts for the thighs, but be sure to adjust the cooking time as breasts may cook faster.
What type of store-bought salsa verde should I use for this recipe?
Look for a medium-spicy salsa verde made from tomatillos and chili peppers for the best flavor in this dish.
Can I add more vegetables to the salsa topping?
Absolutely! Feel free to include additional vegetables like diced bell peppers or jalapeños to the canned corn, black beans, and olives for extra flavor and color.
