Salsa Verde Chicken Prep
Master one foundational recipe you can repurpose three different ways: juicy, tangy, perfectly seasoned chicken you can turn into tacos, bowls, salads, wraps, or a family-style bake. Flexible base that reheats beautifully, packs well for meal prep, and with bright, herbaceous salsa verde flavor.
Equipment
- Large skillet or Dutch oven
- 9x13-inch baking dish,
- Instant Pot (optional)
- Slow cooker (optional),
Ingredients
Chicken
- 2 pounds boneless, skinless chicken thighs or breasts thighs for juiciness; breasts for lean protein
Salsa Verde and Seasonings
- 2 cups salsa verde jarred or homemade; mild or medium heat
- 1 small yellow onion thinly sliced, optional but recommended
- 3 cloves garlic minced or 1 tsp garlic powder
- 1 tsp ground cumin
- 1/2 tsp dried oregano Mexican oregano if available
- 1/2 tsp kosher salt plus more to taste
- 1/4 tsp black pepper
- 1-2 tbsp olive oil for searing or roasting
- 1/2 cup low-sodium chicken broth optional; for stovetop/Instant Pot method
- 1 whole lime juice only
- 1/4 cup fresh cilantro chopped, plus extra for garnish
Instructions
- Pat chicken dry, trim excess fat if using thighs. Cut large breasts in half horizontally for even cooking.
- Combine salt, pepper, cumin, and oregano in a small bowl. Season chicken evenly on both sides. Let sit while prepping aromatics.
- Slice onion and mince garlic. Taste salsa verde; if very tangy plan to finish with more lime and salt.
- Stovetop method: Heat skillet over medium-high, add 1 tbsp olive oil. Sear chicken 2-3 mins per side until golden but not cooked through. Reduce heat to medium, add onion and cook 2 mins until softened. Stir in garlic for 30 seconds. Pour in salsa verde and broth, scrape browned bits. Cover and simmer 12-18 mins (breasts) or 18-25 mins (thighs) till 165°F. Remove chicken, rest 5 mins, shred or slice. Return to pan, stir in lime juice & cilantro, simmer uncovered 3-5 mins. Season to taste.
- Oven method: Preheat oven to 375°F. Lightly oil 9x13 baking dish. Scatter onions, nestle chicken on top. Whisk salsa verde, garlic, splash of broth; pour over chicken. Bake uncovered 22-28 mins (breasts) or 28-35 mins (thighs) until 165°F. Rest 5 mins. Shred or slice in dish, toss with sauce, lime, and cilantro.
- Instant Pot method: Add onions, chicken, salsa verde, and 1/4 cup broth. Seal pot, cook on High Pressure 8 mins (breasts) or 10 mins (thighs). Natural release 5 mins, then quick release. Shred chicken, return to sauce, stir in lime and cilantro. Sauté 2-4 mins to reduce if needed.
- Slow cooker method: Add onions, seasoned chicken, garlic, and salsa verde (no extra broth). Cook Low 4-6 hours or High 2-3 hours to 165°F, shred chicken in crockpot, stir in lime and cilantro. To thicken sauce, cook uncovered on High 20-30 mins.
- For chunkier texture, slice instead of shred. To thicken sauce, simmer uncovered 5-10 mins or add 1-2 tbsp tomato paste.
- Taste and adjust balance: add salt if flat, lime for brightness, or honey if salsa is too tart.
- Portion into airtight containers (~3/4–1 cup cooked chicken each). Cool to room temp (within 1 hour) before refrigerating or freezing.
- Store toppings separately (cilantro, diced onion, jalapeño, avocado, pico, queso fresco) so each meal stays fresh.
- Deglaze pans with water while warm to loosen delicious browned bits for sauce or discard for easy cleanup.
Notes
Flexible recipe perfect for meal prep with stovetop, oven, Instant Pot, and slow cooker options. Adapt heat level and ingredients easily. Great for families, budget-friendly, and scalable.