Green Salsa Chicken Recipe

Name: Green Salsa Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 skinless chicken breast fillets; all-purpose flour, for dusting; 2 -3 tablespoons butter or 2 -3 tablespoons a mixture of butter and vegetable oil; 1 (16 ounce) jar salsa verde (Mild or Med); 4 cups chicken stock; 1 -2 garlic clove, finely chopped; 3 -5 tablespoons chopped fresh cilantro; ½ teaspoon ground cumin; salt and pepper; 1 cup sour cream; 3 leaves romaine lettuce, shredded; 3 -5 scallions, thinly sliced; coarsely chopped fresh cilantro

Servings: persons

4 skinless chicken breast fillets
all-purpose flour, for dusting
2 -3 tablespoons butter or 2 -3 tablespoons a mixture of butter and vegetable oil
1 (16 ounce) jar salsa verde (Mild or Med)
4 cups chicken stock
1 -2 garlic clove, finely chopped
3 -5 tablespoons chopped fresh cilantro
½ teaspoon ground cumin
salt and pepper
1 cup sour cream
3 leaves romaine lettuce, shredded
3 -5 scallions, thinly sliced
coarsely chopped fresh cilantro

1
Sprinkle the chicken with salt and pepper, and then dredge in flour.
2
Shake off the excess.
3
Melt the butter or heat the butter and oil mixture in a large, heavy skillet.
4
Add the chicken and cook over medium-high heat, turning once, until the fillets are golden all over, but not quite cooked through-they will continue to cook in the sauce.
5
Remove from the skillet and set aside.
6
Place the salsa, stock, garlic, cilantro, and cumin in the pan and bring to a boil.
7
Reduce the heat to low, add the chicken, spooning the sauce over it and cover pan with lid.
8
Continue to cook until the chicken is tender, about another 30 minutes.
9
Remove the chicken from the pan and season with salt and pepper to taste.
10
Serve immediately with the sour cream, shredded lettuce, sliced scallions, and chopped fresh cilantro leaves.

1187

kcal

Calories

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 skinless chicken breast fillets, all-purpose flour, for dusting, 2 -3 tablespoons butter or 2 -3 tablespoons a mixture of butter and vegetable oil, 1 (16 ounce) jar salsa verde (Mild or Med), and more.

Yes, Green Salsa Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Green Salsa Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions