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An easy and welcome addition to taco night, this Salsa Verde Chicken uses one pot and less than 10 ingredients to make a flavorful pulled chicken. Boneless skinless chicken thighs are seared with spices and then braised in salsa verde until tender.
For more Mexican chicken recipes, try my Chicken Tacos or Crispy Chicken Flautas!
Why We Love This Recipe
- Versatile – You can serve it simply over rice or use it as an ingredient in recipes that call for shredded chicken!
- Simple Ingredients – It only takes less than 10 ingredients to make!
- One Pot – Brown the chicken in the same pot that you’ll then simmer in the salsa verde.
RECIPE WALK-THROUGH
Main Ingredients
- Jarred Salsa Verde – I use a 15-ounce jar of Herdez salsa verde. You can use another brand, or try my homemade tomatillo salsa.
- Chicken Thighs – Use boneless, skinless chicken thighs. Trim off any extra skin.
- Taco Seasoning – Use a packet of taco seasoning, or try my homemade version.
How To Make Salsa Verde Chicken
See the recipe card below for full, detailed instructions
Prep – Season the chicken thighs with the taco seasoning and heat a large Dutch oven over medium-high heat.
Cook Chicken – Add the oil to the hot dutch oven and add half of the chicken, so you’re not crowding the pan. Sear the chicken for a couple of minutes per side then transfer to a plate and repeat with the rest of the chicken.
Add sauce – Add all of the chicken and the salsa verde to the pot.
Simmer – Simmer over low heat for 30-45 minutes, stirring and scraping the bottom of the pan every so often minutes to prevent sticking.
Serve – Remove from heat and shred the chicken. Serve as desired.
Serving Suggestions
In addition to serving it on its own with rice and other toppings (like pico de gallo and guacamole), it’s also great used as an ingredient in other Tex-Mex inspired recipes! Such as:
- A filling for tacos.
- A filling for chicken enchiladas.
- In a burrito bowl.
- Piled on top of sheet pan nachos or Totchos.
Storage Tips
The Best Way to Store Leftovers
Leftovers can be stored in an airtight container in the fridge for up to 5 days. Shredded chicken can also be frozen in an airtight container for up to 3 months. Thaw overnight in the fridge before heating.
Recipe Tips
- Swap in Chicken Breasts – You can use boneless skinless chicken breast, but only simmer it for 20-25 minutes, or until just cooked through and easy to shred. The overall texture will be a bit drier as there is less fat to keep the chicken moist.
- Salsa Verde – You can use 2 cups of any store bought or homemade salsa verde. You can also use a regular salsa like this homemade restaurant style salsa.
- Make It Spicy – If you want the chicken to be spicier, you can add more heat with jalapenos or cayenne pepper.
More Chicken Thigh Recipes
- Crispy Baked Chicken Thighs
- BBQ Baked Chicken Thighs
- Fried Chicken Thighs
- Chicken Thigh Marinade
- Bacon Wrapped Chicken Thighs
- Greek Yogurt Marinated Chicken Thighs
Salsa Verde Chicken
Ingredients
- 2 pounds Boneless skinless chicken thighs
- 2 tablespoons Olive oil
- 1 ½ tablespoons Taco seasoning or 1 store bought packet taco seasoning
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 12 ounces Jar of Herdez salsa verde
- White rice of Mexican rice for serving
- Optional toppings: Pico de Gallo, avocado or guacamole, limes, and cilantro for serving
Instructions
- Season the chicken thighs on both sides with taco seasoning, salt and pepper.
- Heat a large Dutch oven over medium-high heat. Add olive oil.
- Once the oil shimmers and is hot add in half of the chicken, making sure not to crowd the pan. Cook chicken for 2-3 minutes per side, just until browned. Transfer to a plate and finish sauteing the rest of the chicken.
- Once all of the chicken is cooked add in the onion and cook for 3-4 minutes. Add in the garlic and cook for 30 seconds more. Mix in the jar of salsa. Add the chicken back to the pot and simmer over low heat for 35-45 minutes, stirring and scraping the bottom of the pan a few times to prevent sticking.
- Remove from heat and shred chicken. Serve over rice with toppings or use in your favorite Tex-Mex recipes, like tacos, burritos or enchiladas.
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 5 days. Shredded chicken can also be frozen in an airtight container for up to 3 months. Thaw overnight in the fridge before heating.
- For boneless skinless chicken breast, only simmer for 20 minutes, or until just cooked through and easy to shred. The overall texture will be a bit drier as there is less fat to keep the chicken moist.
- You can use 2 cups of any store-bought or homemade salsa Verde.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
