Go Back

Salsa Verde Pepper Jack Chicken

Salsa verde pepper jack chicken is a quick skillet dinner with tender chicken smothered in green salsa and melted cheese on top. Simmered in a flavorful salsa verde broth, then finished with pepper jack under a lid for a gooey melt.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Rest 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasonings
  • 4 boneless skinless chicken breasts Use similar thickness for even cooking.
  • 0.5 tsp Salt and pepper Season to taste; amount varies by preference.
Skillet base and simmer
  • 2 tbsp olive oil
  • 1.5 cup salsa verde
  • 1 cup chicken broth
  • 1 tsp cumin
  • 0.5 tsp garlic powder
Cheese and garnish
  • 1 cup pepper jack cheese, shredded Shred fresh for best melt.
  • 0.25 cup cilantro, chopped
  • 0.25 lime wedges Serve on the side; use more or less to taste.
  • 1 Rice or tortillas for serving Warm for serving.

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 4 minutes per side until golden, then remove and set aside.
Simmer in salsa verde
  1. In the same skillet, combine salsa verde, chicken broth, cumin, and garlic powder. Bring to a simmer, then return the chicken to the skillet and simmer for 10-12 minutes until cooked through.
Melt the pepper jack
  1. Top each chicken breast with shredded pepper jack cheese and cover with a lid. Cook for 2-3 minutes until the cheese is melted.
Finish and serve
  1. Garnish with cilantro and serve with lime wedges and rice or tortillas.

Notes

Pro tip: If your chicken breasts are thick, pound them to an even thickness before searing so the 10–12 minute simmer finishes perfectly. Store leftovers in the refrigerator up to 3 days; reheat gently in a skillet or microwave until hot. Freezing: freeze cooked chicken with sauce (without garnishes) up to 2 months, then thaw and reheat. For a lighter option, use reduced-fat pepper jack cheese while keeping the same simmering steps for good flavor and melt.