This simple Chicken Chile Verde dish comes together in just 20 minutes and is insanely delicious. Prepared salsa verde adds zing to this fast weeknight chili, which the flavorful browned chicken enhances.

With only a few ingredients and no cooking or prep work, this dish is perfect for busy school nights!

overhead shot chicken chile verde topped with jalapenos and cilantro

I’ve given this dish my own personal spin by switching out the pork for chicken breasts. It’s not a slow cooker recipe, but it is an easy weekday dinner that is ready in under 30 minutes. This version of chile verde is just as delicious as the original, but heartier because it is more like a stew or soup than a traditional dish.

If you’re looking for a meal that everyone will enjoy, try this one. All you need is one dish and 30 minutes. Plus, there are several serving options – tacos, rice, in a salad, tostada… to name a few!

what is Chile verde

Traditionally, Chile Verde is a Mexican stew made with chunks of meat cooked in a tomatillo and green chile sauce. My traditional Chile Verde recipe is our favorite slow cooker meal.

This Chile Verde dish is a delicious twist on the classic. I usually make the traditional version, but this recipe is perfect for those last-minute suppers. All of my kids love chile verde, so this dish quickly becomes one of their favorites.

chicken chile verde on plate with tortilla and fork

Top with shredded cheese, return to the heat, cover, and turn off the heat. Allow it to set for 6-10 minutes until the cheese has melted completely. Remove from the stovetop and serve right away.

skillet chicken chile verde with wooden spoon

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collage image of chicken chile verde in skillet and tacos

Chicken Chile Verde

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 7 3/4 servings
Calories: 358 kcal
This Chicken Chile Verde is not only easy but insanely delicious!
overhead shot chicken chile verde topped with jalapenos and cilantro

Ingredients
 

  • 1 packet taco seasoning
  • 2 lbs boneless, skinless chicken breast
  • 1/4 cup olive oil
  • 2 cups cheddar cheese
  • 16 ouncces salsa verde, thick n' chunky

Instructions
 

  • Heat the oil and chicken in a large skillet over medium-high heat for a minute, then add the taco seasoning; stir to coat the chicken.
  • Cook chicken until it is no longer pink in the center.
  • Add the salsa verde to the pan. Bring to a boil over medium-high heat. Reduce the temperature and simmer for 5-10 minutes, or until heated through and the chicken has a nice glaze.
  • Top with shredded cheese, return to heat, cover, and turn off the heat. Let it set for about 6-10 minutes until the cheese has completely melted. Remove from the stovetop and immediately serve.
Serving: 0.75cupCalories: 358kcalCarbohydrates: 4gProtein: 35gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 115mgSodium: 781mgPotassium: 509mgFiber: 1gSugar: 1gVitamin A: 846IUVitamin C: 4mgCalcium: 235mgIron: 1mg
overhead shot chicken chile verde topped with jalapenos and cilantro
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10 Comments

  1. 5 stars
    I’ve always been intimidated to make this, but you make it sound so easy that now I’m going to try it!

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