Salsa Verde Chicken

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts smothered in a vibrant green tomatillo sauce. This mexican-inspired chicken ready in about 40 minutes blends chicken breasts, olive oil, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (14 ratings) Prep: 15 min Cook: 25 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Place 4 boneless, skinless chicken breasts on a baking sheet, brush with 2 tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Bake for 20-25 minutes until internal temperature reaches 165°F; let rest for 5 minutes.
  3. Step 3: While chicken bakes, combine 1 cup chopped tomatillos, 1/2 cup chopped cilantro, 1/2 cup chopped parsley, 1/2 cup chopped jalapeño, 2 minced garlic cloves, 1/4 cup lime juice, and 1/4 cup olive oil in a blender. Blend until smooth.
  4. Step 4: Slice rested chicken and serve with the salsa verde sauce spooned over the top.

Frequently asked questions

How long does Salsa Verde Chicken take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Salsa Verde Chicken?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Salsa Verde Chicken?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Salsa Verde Chicken for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Salsa Verde Chicken?

Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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