Description
A flavorful and juicy green salsa chicken recipe marinated in salsa verde and olive oil, cooked to perfection on the stovetop or grill. Perfect for serving with rice, zoodles, tacos, salads, enchiladas, burritos, or burrito bowls.
Ingredients
Units
Scale
Chicken
- 4 chicken breasts pounded to an even thickness
Marinade
- 1/2 cup Homemade Salsa Verde or store bought (preferably medium heat)
- 3 tablespoons olive oil, divided
Instructions
- Make the Marinade: Whisk together the salsa verde and 2 tablespoons of olive oil in a freezer bag or shallow dish. Add the chicken breasts and toss them evenly to coat. Marinate in the refrigerator for 2 hours up to overnight for the best flavor and tenderness.
- Prepare the Chicken for Cooking: Remove the chicken from the refrigerator and let it sit at room temperature for 15-30 minutes before cooking. This helps ensure even cooking.
- Cook on the Stovetop: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once very hot, place the chicken breasts in the skillet and cook undisturbed for 3-5 minutes until nicely browned on one side. Flip the chicken, cover the skillet, reduce heat to medium, and cook for 5-7 more minutes, or until the chicken is cooked through.
- Rest and Glaze: Remove the chicken from the skillet to a cutting board and let it rest for 5 minutes. Brush the cooked chicken with additional salsa verde glaze before slicing or chopping.
- Alternative Grilling Method: Preheat and grease a grill to medium heat (375-450°F). Grill the chicken undisturbed for 4-6 minutes per side or until an internal thermometer reads 160°F. Remove and let rest for 5 minutes, then brush with salsa verde glaze before serving.
- Serve: Serve the green salsa chicken with rice, zoodles, tacos, salads, enchiladas, burritos, or burrito bowls as desired.
Notes
- Using chicken fillets maximizes marinade flavor absorption and tenderness.
- Slice large chicken breasts in half horizontally to make fillets if not available.
- Chicken thighs can be used for a juicier option.
- Medium heat salsa verde is recommended over mild to keep good flavor after marinating.
- Marinate the chicken at least 2 hours, up to 8 hours for the best taste, but you can marinate for as little as 30 minutes at room temperature if in a hurry, brushing with extra salsa verde after cooking.
Nutrition
- Serving Size: 1 chicken breast (approx. 6 oz)
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 85 mg
