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Creamy salsa verde chicken in a bowl

Creamy Salsa Verde Chicken

Tender chicken simmered in a creamy salsa verde sauce with tangy tomatillo flavor, mild chile heat, and melted Monterey Jack for an easy one-pan dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts cut into 4 even portions if needed
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper
  • 0.5 tsp ground cumin
  • 1 tbsp olive oil
Creamy Salsa Verde Sauce
  • 1 cup salsa verde mild or medium
  • 4 oz cream cheese softened and cubed
  • 0.5 cup chicken broth
  • 0.25 cup sour cream room temperature
  • 1 clove garlic finely minced
  • 0.5 cup Monterey Jack cheese shredded
  • 1 tbsp lime juice fresh
  • 2 tbsp fresh cilantro chopped, plus more for garnish
  • 1 lime cut into wedges for serving

Equipment

  • Large skillet
  • Tongs
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Pat the chicken dry. Season both sides with 3/4 teaspoon salt, black pepper, and cumin.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 4–5 minutes per side, until lightly golden. Transfer chicken to a plate; it does not need to be fully cooked yet.
  3. Reduce heat to medium. Add the minced garlic to the skillet and cook for about 30 seconds, stirring constantly.
  4. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Stir in salsa verde and bring the mixture to a gentle simmer.
  5. Add the softened cream cheese and whisk or stir until mostly smooth and fully incorporated into the salsa verde sauce.
  6. Return the chicken and any accumulated juices to the skillet. Cover and simmer gently for 8–10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  7. Reduce the heat to low. Stir in sour cream, Monterey Jack cheese, and the remaining 1/4 teaspoon salt. Cook just until the cheese melts and the sauce becomes creamy; do not boil after adding the sour cream.
  8. Stir in fresh lime juice and chopped cilantro. Spoon the creamy salsa verde sauce over the chicken and serve with lime wedges and extra cilantro.

Nutrition

Calories: 430kcalCarbohydrates: 8gProtein: 43gFat: 25gSaturated Fat: 11gCholesterol: 145mgSodium: 980mgFiber: 1gSugar: 4gVitamin A: 12IUVitamin C: 10mgCalcium: 16mgIron: 8mg

Notes

For the smoothest sauce, soften the cream cheese before cooking and let the sour cream come close to room temperature. After adding sour cream, keep the sauce below a boil to prevent separation. Chicken thighs may be substituted for chicken breasts; adjust cooking time as needed and always cook poultry to 165°F (74°C).

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