Name: Green Salsa Chicken Recipe
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 4 chicken breasts pounded to an even thickness; 1/2 cup Homemade Salsa Verde or store bought; 3 tablespoons olive oil, divided

Jump to Recipe· 4.7 from 4 reviews

If you’re looking for a dinner that’s bursting with flavor but still comes together quickly, this Green Salsa Chicken Recipe is your new best friend. I first stumbled upon this idea on a busy weeknight and was totally hooked — the tangy, bright salsa verde marinates the chicken beautifully, creating a juicy, flavorful bite every time.

What I love most about this Green Salsa Chicken Recipe is how versatile it is. Whether you’re making tacos for a family dinner, prepping a salad topping for lunch, or just craving something simple with your rice, it works like a charm. Plus, it’s one of those recipes that feels fancy but is totally achievable on any night of the week.

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Why This Recipe Works

Simple Ingredients: You only need a few pantry staples and fresh chicken for big flavor impact.
Flexible Technique: You can either grill or pan-sear depending on your mood or kitchen setup.
Flavorful Marinade: The salsa verde brings bright, herbal tanginess that tenderizes and infuses the chicken.
Versatile Serving Options: Use it in tacos, salads, burrito bowls—there’s no wrong way to enjoy it.

Three grilled chicken pieces with brown char lines and light green herb bits sit on a black grill pan with dark ridges. There are bright green lime wedges around the chicken, with some scattered herbs on the pan. To the side, a small white bowl holds light green sauce with a paintbrush resting in it. The background is a white marbled surface with a gray and white striped cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

The magic of this Green Salsa Chicken Recipe lies in its simplicity and balance. The salsa verde acts as a marinade and glaze, marrying acidity and herbs, while the olive oil helps lock in moisture and create a delicious sear.

Chicken breasts (pounded to even thickness): Pounding ensures even cooking so your chicken stays juicy and tender.
Salsa verde (homemade or store-bought): The star of the show—go for medium heat salsa verde for a perfect balance of flavor and mild spice.
Olive oil: Adds richness and helps crisp the chicken’s exterior whether on stovetop or grill.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how easy it is to tweak this Green Salsa Chicken Recipe to suit what I have in the fridge or my craving. Sometimes I swap chicken breasts for thighs, which are juicier, or sprinkle in extra herbs for even more punch.

Variation: Using chicken thighs adds more richness and tender texture, plus you can marinate for less time and still get juicy results.
Spice Level Adjustment: If you like things hotter, try a spicier salsa verde or add a dash of cayenne to the marinade before cooking.
Make it a Bowls Meal: Serve sliced on a bed of rice or zoodles with avocado and fresh lime for a fresh, balanced meal.

Step-by-Step: How I Make Green Salsa Chicken Recipe

Step 1: Marinate for Maximum Flavor

The marinade is where all the magic happens. I whisk together my salsa verde with olive oil in a large zip-top bag or shallow dish, then add the pounded chicken breasts. Give everything a good toss so the chicken is well coated, then pop it in the fridge for at least 2 hours — overnight if possible for even better flavor and tenderness. If you’re short on time, 30 minutes at room temp can work in a pinch, but don’t skip brushing on extra salsa after cooking.

Step 2: Cook with Care—Stovetop or Grill

Bringing the chicken to room temperature before cooking (about 15-30 minutes) helps it cook evenly. On the stovetop, heat a tablespoon of olive oil in a skillet over medium-high heat until it’s shimmering. Lay the chicken in and let it sear undisturbed for 3-5 minutes until golden and lightly charred. Flip, cover, reduce heat to medium, and cook another 5-7 minutes until fully cooked through (165°F internal). If grilling, preheat to medium, then grill each side for 4-6 minutes. Resting your chicken for 5 minutes before slicing keeps it juicy.

Step 3: Glaze and Serve

Once rested, brush your chicken with more salsa verde—this step amplifies that fresh, bright flavor and gives a lovely glossy finish. Slice or chop as you like, then pile it onto rice, tacos, salads, or whatever suits your mood!

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Tips from My Kitchen

Pound for Even Cooking: I always pound my chicken breasts to the same thickness so they cook evenly without drying out.
Don’t Skip the Rest: Letting the chicken rest after cooking helps the juices redistribute for that perfect moist bite.
Marinate Longer if You Can: I learned the longer the chicken marinates, the more tender and flavorful it becomes—worth the wait!
Avoid Overcrowding: Whether skillet or grill, cook chicken in batches if needed so each piece gets properly browned and delicious.

How to Serve Green Salsa Chicken Recipe

A close-up of a grilled food piece showing a golden brown color with shiny, melted cheese on top, sprinkled with small, chopped green herbs. The food has clear dark grill lines across its surface, adding texture and a slightly charred look. The edge of a white marbled surface is visible nearby with a small piece of lime, hinting at freshness. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a huge fan of garnishing with fresh cilantro and a squeeze of lime juice—those little touches elevate the fresh zing of the salsa verde. Sometimes I add thinly sliced radishes or crumbled queso fresco for a bit of crunch and creaminess.

Side Dishes

This green salsa chicken pairs beautifully with simple cilantro-lime rice or zucchini noodles for a lighter touch. I also love serving it alongside black beans and corn salsa to round out a flavorful Mexican-inspired plate.

Creative Ways to Present

For a festive twist, try shredding the chicken and layering it in enchiladas with plenty of cheese, or tuck it into warm tortillas with avocado and pickled onions for taco night. I’ve even used it in burrito bowls topped with sliced jalapeños and dollops of sour cream—always a hit at family dinners!

Make Ahead and Storage

Storing Leftovers

After cooking, I store leftovers in an airtight container in the fridge for up to 3 days. Keeping the salsa verde separate until reheating helps freshen the flavor, so I usually add extra salsa when reheating or before serving.

Freezing

This green salsa chicken freezes well! I freeze cooked, sliced chicken in freezer-safe containers for up to 3 months. When ready to eat, I thaw it in the fridge overnight for best texture and flavor.

Reheating

To reheat, I gently warm the chicken in a skillet over medium-low heat with a splash of water or chicken broth, keeping it moist. Adding a fresh brush of salsa verde after reheating brings back that bright, fresh flavor like it was just cooked.

FAQs

Can I use chicken thighs instead of breasts for this Green Salsa Chicken Recipe?

Absolutely! Chicken thighs are great in this recipe because they’re naturally juicier and forgiving if slightly overcooked. Just adjust cooking time as thighs are usually a bit thicker and fattier.
What if I don’t have homemade salsa verde? Can I use store bought?

Yes, store-bought salsa verde works perfectly. I recommend picking a medium heat version to ensure your chicken marinates with enough flavor and gentle spice. Mild versions can be a bit too subtle after marinating.
How long should I marinate the chicken for the best flavor?

For the best tenderness and flavor, marinate the chicken for at least 2 hours and up to overnight. That said, if you’re in a hurry, 30 minutes at room temperature works, just be sure to brush extras salsa verde on after cooking to boost flavor.
Can this recipe be cooked on a grill pan indoors?

Definitely! A grill pan works well to get those nice sear marks and a smoky flavor indoors. Just preheat the pan until very hot and follow the same cooking times as the stovetop method.

Final Thoughts

This Green Salsa Chicken Recipe is one of those easy-come, easy-love meals that quickly became a staple for me. It’s approachable but feels special, perfect for everything from casual family dinners to unexpected guests. If you try it, I’m confident you’ll enjoy how the simple salsa verde marinade transforms ordinary chicken into something uplifting and delicious—just like sharing a little kitchen magic with a friend.

Green Salsa Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 4 reviews

Author: Caroline
Prep Time: 3 minutes
Cook Time: 12 minutes
Total Time: 15 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Mexican

Print Recipe

Description

Green Salsa Chicken is a flavorful and juicy dish made by marinating chicken breasts in a tangy salsa verde mixture, then cooking them on the stovetop or grill. Perfect for serving with rice, zoodles, or inside tacos and burritos, this versatile recipe delivers vibrant Mexican-inspired flavors with a simple yet delicious marinade.

Ingredients

Units Scale

Chicken

4 chicken breasts pounded to an even thickness

Marinade

1/2 cup Homemade Salsa Verde or store bought
3 tablespoons olive oil, divided

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Instructions

Prepare the Marinade: Whisk together 1/2 cup salsa verde and 2 tablespoons olive oil in a freezer bag or shallow dish. Add chicken breasts, toss evenly to coat, and marinate in the refrigerator for 2 hours or up to overnight for maximum flavor.
Bring Chicken to Room Temperature: About 15-30 minutes before cooking, remove the chicken from the refrigerator and let it sit at room temperature to ensure even cooking.
Cook on Stovetop: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until very hot. Add chicken breasts and cook undisturbed for 3-5 minutes until nicely browned. Flip chicken over, cover with a lid, reduce heat to medium, and cook 5-7 more minutes until cooked through.
Rest and Glaze Chicken: Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes. Brush with additional salsa verde to add extra flavor and moisture.
Alternate Grilling Method: Preheat and grease your grill to medium heat (375-450°F). Grill chicken undisturbed for 4-6 minutes per side, or until an internal thermometer reads 160°F. Remove and rest chicken for 5 minutes, then brush with salsa verde glaze before serving.
Serve: Serve the chicken sliced or chopped with rice, zoodles, tacos, salads, enchiladas, burritos, or burrito bowls for a versatile and delicious meal.

Notes

Use chicken fillets for better marinade coverage and quicker cooking time. If not available, slice larger breasts horizontally to create fillets.
Chicken thighs can be used instead for a juicier result.
Choose medium heat salsa verde for the marinade to ensure bold flavor without excessive spiciness.
Marinating longer (up to 8 hours) enhances tenderness and flavor, but a minimum of 2 hours is sufficient.
If short on time, marinate at room temperature for 30 minutes and brush extra salsa verde after cooking.