Skillet Salsa Verde Chicken (One-Pan Dinner)

This salsa verde chicken is the kind of easy weeknight dinner that delivers big flavor with very little effort. Ready in just 30 minutes, the chicken gets a quick sear on the stovetop before finishing in the oven covered in salsa verde and melty cheese for a simple one-pan meal everyone will love. The tangy, herby flavor of the salsa verde paired with a bold spice blend and gooey cheese makes this an easy dinner recipe worth keeping on repeat.

If you love Mexican-inspired flavors try this Sheet Pan Chicken Fajitas recipe or my Cheesy Beef Taco Pasta.

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Why You'll Love This Skillet Salsa Verde Chicken Recipe!

This quick and easy salsa verde chicken skillet feels a bit fancy, yet it only takes minimal effort to make. The sear gives the chicken a beautiful golden crust, the salsa verde keeps everything juicy and flavorful, and that bubbling layer of melted cheese on top makes it irresistibly good. It's one of those recipes where the payoff is so much bigger than the work itself.

Here are more reasons to love this salsa verde chicken skillet:

• One pan means less mess. Everything goes from stovetop to oven in the same skillet.
• Ready in half an hour! Minimal prep and a quick cook time make this perfect for busy nights.
• Pantry-friendly ingredients needed. You likely already have most of what is needed.
• You can serve this dish over rice, in tacos, or on top of a salad; it's versatile!
• The salsa verde and spice blend do all the work that gives this dish big flavor, yet require minimal effort.
• It's great for meal prep; it reheats beautifully.

Equipment Needed

• Cast iron skillet or oven-safe skillet
• Mixing bowl
• Meat thermometer
• Measuring spoons and cups

Key Ingredients

Boneless, skinless chicken breasts: The base of the dish, searing and baking help them retain their juiciness and tenderness.

Chili powder: Adds warm, earthy depth and a little spice to the seasoning blend.

Ground cumin: It brings a classic savory, and slightly smoky note you want in every Mexican-inspired dish.

Garlic powder: It's one of the easiest ways to add savory, garlicky flavor without extra steps.

Olive oil: To achieve the golden finish when searing the chicken.

Salsa verde: The star of the show. This tangy green sauce made from green chiles and tomatillos is what gives the dish its bold and bright flavor. Using a store-bought salsa verde works perfectly for this recipe.

Oaxaca cheese: Melts into a bubbly golden layer on top. Oaxaca is a white Mexican cheese that melts wonderfully. I found it in my local grocery store but if you can not find it just substitute Monterey Jack or Mozzarella.

Fresh cilantro: This is optional, but it adds color and a nice fresh finish.

Step-by-Step Instructions

Start by preheating the oven to 350°F.

Add the chicken breasts to a bowl and season with chili powder, cumin, and garlic powder. Use your hands to rub the seasoning all over each side.

Heat your cast iron over medium heat. Once hot, add the olive oil. Add the seasoned chicken and sear for 3 minutes without moving it. Flip and sear for another 2 minutes. The chicken won't be cooked through yet, but it's okay since it will still be baked.

Pour the salsa verde over the chicken, then pile the shredded cheese on top.

Transfer the skillet to the oven and bake for 18 to 20 minutes or until the chicken reaches 165°F on a meat thermometer. The cheese should be melted and bubbly.

Garnish with fresh cilantro if you'd like, and serve immediately.

Serving Recommendations

• Serve over steamed white rice or cilantro lime rice.
• Use warm tortillas to make easy chicken tacos.
• Slice and serve over a simple green salad.
• Pair with Mexican street corn or refried beans.
• You can also try adding sour cream and a squeeze of lime right before serving.

Make Ahead

If you'd like to prepare ahead, you can season the chicken up to 24 hours in advance, cover it, and refrigerate it. When you're ready to cook, pull it out and start from the searing step.

Expert Tips

• Choose chicken breast that are around the same size. I had 3 very large pieces, but you could make the same recipe with 4 smaller sized chicken breasts.
• Don't skip the sear. A few minutes on the stovetop makes a big difference in flavor and texture.
• Using a heat thermometer helps. Chicken breasts vary in thickness, so always check the internal temperature at 165°F rather than relying on time alone.
• Shred your own cheese. Pre-shredded cheese has a coating that prevents it from melting as smoothly.
• Cast iron is ideal. It holds heat evenly for a great sear and goes straight into the oven.
• Let it rest. Give the chicken 5 minutes before slicing so the juices stay locked in.

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!