Description
Juicy chicken breasts simmered in a vibrant homemade salsa verde and topped with melted pepper jack cheese. A quick, easy, and flavorful weeknight meal!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- 1 pound tomatillos, husked and washed
- 2–3 serrano peppers, stemmed (adjust to your spice preference)
- 1/2 white onion, roughly chopped
- 2 cloves garlic, peeled
- 1/2 cup cilantro, roughly chopped
- 1/4 cup water
- 1 tablespoon lime juice
- Salt to taste
- 4 ounces Pepper Jack cheese, shredded (about 1 cup)
- Fresh cilantro sprigs
- Lime wedges
- Sour cream or Greek yogurt
- Diced avocado
Instructions
- Prepare the Salsa Verde: Preheat your oven’s broiler. Place the tomatillos and serrano peppers on a baking sheet lined with foil. Broil for about 5-7 minutes, or until the tomatillos are softened and slightly charred, flipping halfway through. Remove from oven and let cool slightly.
- In a blender or food processor, combine the roasted tomatillos, serrano peppers, white onion, garlic, cilantro, water, and lime juice. Blend until smooth.
- Taste the salsa and season with salt to your liking. Set aside.
- Prepare the Chicken: If your chicken breasts are very thick, you can pound them to an even thickness (about 1/2 inch) using a meat mallet.
- In a small bowl, combine the chili powder, cumin, garlic powder, and onion powder. Season the chicken breasts generously with salt and pepper on both sides. Then, sprinkle the spice mixture evenly over both sides of the chicken, pressing it lightly to help it adhere.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the chicken breasts to the skillet, making sure not to overcrowd the pan. Sear the chicken for about 3-4 minutes per side, or until it’s nicely browned.
- Cook the Chicken with Salsa Verde and Pepper Jack: Pour the prepared salsa verde over the seared chicken breasts in the skillet. Bring the salsa to a simmer, then reduce the heat to low, cover the skillet, and let the chicken simmer for about 15-20 minutes, or until it’s cooked through and the internal temperature reaches 165°F (74°C).
- Once the chicken is cooked through, remove the lid from the skillet and sprinkle the shredded Pepper Jack cheese evenly over the chicken breasts.
- Cover the skillet again and let the cheese melt for about 1-2 minutes, or until it’s melted and bubbly. You can also place the skillet under the broiler for a minute or two to melt the cheese, but watch it carefully to prevent burning.
- Serve: Serve immediately. Garnish with fresh cilantro sprigs, lime wedges, sour cream or Greek yogurt, and diced avocado, if desired. Serve with rice, quinoa, or roasted vegetables.
Notes
- Adjust the amount of serrano peppers in the salsa verde to your spice preference.
- Be careful when blending hot ingredients, as the steam can cause pressure to build up in the blender. You might want to vent the lid slightly.
- The salsa verde can be made a day or two in advance, which actually allows the flavors to meld together even more beautifully.
- Pounding the chicken breasts to an even thickness will help them cook more evenly and quickly.
- Use a meat thermometer to ensure the chicken is cooked safely to an internal temperature of 165°F (74°C).
- Leftover Salsa Verde Pepper Jack Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes