There is something special about a saucy, cheesy chicken dish and this one is no exception. There are so many layers of flavor and texture that it would appear you spent a good long time bringing it together, when it actually comes together in just about 25 minutes…
Generously seasoned chicken thighs are seared until crisp and in the same pot, we simmer some salsa verde with sour cream and pickled jalapeños to create a thick, smokey sauce. Chicken goes back in and gets topped with mozzarella and fresh cilantro. It’s creamy, tangy, comforting and incredibly delicious.
Let’s get started…
Begin by gathering your ingredients. You can use your favorite store bought salsa verde or make your own. I am using my simple roasted salsa verde recipe today, but do not feel pressure to make it from scratch! There are some great jarred salsas out there, so either way, it will be delicious.
You will also need about 2 pounds of boneless chicken (thighs are best), some garlic salt, onion powder, cumin, chili powder, salt and black pepper, 2 tablespoons of butter, 1/4 cup of chicken stock, 1/2 cup of sour cream, 1/2 cup of shredded mozzarella, finely chopped fresh cilantro and 2 tablespoons of pickled jalapeño, if you want a little extra kick.
Pat your chicken dry with some paper towels and season both sides generously. Drizzle with some olive oil and massage the oil and seasonings evenly around each piece of chicken.
Place a large pot over medium to medium high heat, add 2 tablespoons of butter and a splash of olive oil and let the pot get nice and warm.
Sear the chicken for 3-4 minutes on both sides. Work in batches if your pot is not large enough to fit them all in a single layer. Once they are golden brown, crisp and cooked through, transfer the chicken onto a plate and set aside for now.
Reduce your stoves heat to medium and add 1/4 cup of chicken stock into the pot. Use a wooden spoon or stiff spatula to work up any browned bits from the bottom of the pot and then add 2 cups of salsa verde, 1/2 cup of sour cream and 2 tablespoons of pickled jalapeño.
Give everything a good mix and bring the sauce to a simmer.
Nestle your seared chicken thighs back into the sauce and top each one with some shredded mozzarella and finely chopped cilantro.
This creamy salsa verde sauce is downright incredible. The sour cream adds a great tangy, creaminess to the smokey salsa. The pickled jalapeños adds a tiny kick of heat and the mozzarella adds the cheesy vibe that Mexican comfort food needs.
Whether you are looking for a festive weeknight dinner or a homey, comforting dish to serve family and friends, this creamy salsa verde chicken is going to become a quick favorite.
Creamy Salsa Verde Chicken
Ingredients
- 2 pounds of boneless chicken
- olive oil
- 1 teaspoon of garlic salt
- 1 teaspoon of onion powder
- 1 teaspoon of cumin
- 1/2 teaspoon of chili powder
- salt and black pepper
- 2 tablespoons of butter
- 1/4 cup of chicken stock
- 2 cups of salsa verde
- 1/2 cup of sour cream
- 2 tablespoons of pickled jalapeños (optional)
- 1/2 cup of mozzarella, shredded
- fresh cilantro, finely chopped
Instructions
- Season your chicken generously on both sides with garlic salt, onion powder, cumin, chili powder, salt and black pepper and drizzle with olive oil
- Place a large skillet or braised over medium to medium heat and add 2 tablespoons of butter and about a tablespoon of olive oil
- Once the skillet is warm, cook the chicken for 3-4 minutes on both sides until it is golden brown and cooked through and then transfer onto a plate and set aside for now
- Add 1/4 cup of chicken stock and use a wooden spoon or stiff spatula to work up any brown bits from the bottom of the skillet
- Add 2 cups of salsa verde, 1/2 cup of sour cream and 2 tablespoons of pickled jalapeños, mix to combine and bring to a simmer
- Transfer the chicken back into the skillet, spoon some sauce over each piece and top with shredded mozzarella
- Serve over rice garnished with fresh cilantro
I absolutely loved it