Creamy Salsa Verde Chicken
Chicken generously seasoned and seared and then simmered in a creamy, smokey green sauce with just the right amount of tangy and heat.
Servings: 4
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