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Salsa Verde Pepper Jack Chicken

Salsa verde pepper jack chicken is a quick weeknight skillet meal with tender chicken smothered in green salsa. You’ll simmer it until cooked through, then melt pepper jack on top for a gooey finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Rest time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken and skillet sauce
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 2 tbsp olive oil
  • 1.5 cup salsa verde
  • 1 cup chicken broth
  • 1 tsp cumin
  • 0.5 tsp garlic powder
  • 1 cup pepper jack cheese, shredded
  • 0.25 cup cilantro, chopped
  • 1 lime wedges
  • 1 rice or tortillas for serving

Equipment

  • 1 cast iron skillet

Method
 

Season and sear chicken
  1. Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering.
  2. Sear the chicken for 4 minutes per side until golden. Remove and set aside on a plate.
Simmer with salsa verde
  1. In the same skillet, combine salsa verde, chicken broth, cumin, and garlic powder. Bring the mixture to a simmer, with small bubbles forming around the edges.
  2. Return chicken to the skillet and simmer for 10-12 minutes until cooked through. Cover if needed to maintain a gentle simmer.
Melt cheese and finish
  1. Top each chicken breast with shredded pepper jack cheese and cover with a lid. Cook for 2-3 minutes until the cheese is fully melted and glossy.
  2. Garnish with cilantro and serve with lime wedges and rice or tortillas. Rest the chicken for 5 minutes before slicing or serving so the juices settle.

Notes

For the best texture, keep the sauce at a gentle simmer (not a rolling boil) once the chicken goes back in. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet with a splash of broth to loosen the sauce. Freezing is not recommended because the cheese and salsa verde can separate after thawing. For a lower-dairy option, swap the pepper jack with a dairy-free shredded cheese that melts well.