Ingredients

The following ingredients have 4 Servings
  • 2 pounds boneless skinless chicken breasts (about 4 chicken breasts)
  • 3 tablespoons olive oil
  • 1 medium yellow onion (diced)
  • 16 ounce jar green salsa verde
  • ½ cup chicken or vegetable broth
  • ½ teaspoon chili powder
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ⅛ teaspoon ground black pepper
  • ⅛ teaspoon kosher salt
  • ⅔ cup shredded mexican cheese
  • ¼ cup sliced green onions
  • 1 tablespoon chopped fresh cilantro
  • 4 lime wedges, (for serving)

Instruction

  • In a small bowl, mix together the seasoning ingredients.
  • Pat the chicken breasts dry with a paper towel and season all sides with the seasoning mix.
  • In a large skillet over medium high heat, warm the olive oil.
  • Add the seasoned chicken breasts to the pan and cook for 2-3 minutes per side until seared (browned). Remove the chicken and rest on a plate. You're not cooking the chicken all the way through in this step.
  • Add the diced onion to the hot pan and cook for 1-2 minutes, or until onions start to soften.
  • Add the broth and salsa verde to the pan and stir well. Scrape up any browned bits from the bottom of the pan to mix into the sauce.
  • Return the chicken breasts to the pan. Reduce heat to a simmer and cook for 10-12 minutes, flipping the chicken halfway through (or until the chicken’s internal temperature reaches 165 degrees Fahrenheit).
  • Divide the shredded cheese evenly to top each chicken breast. Pour some of the warm sauce over the top of the cheese to melt.
  • Remove from heat, add the sliced green onions and cilantro and serve immediately with a lime wedge over rice.