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Salsa Verde Pepper Jack Chicken

Salsa verde pepper jack chicken is a quick weeknight skillet meal where chicken is seared, simmered in green salsa, and finished with melted pepper jack on top. Tender, juicy breasts soak up salsa verde flavor while the cheese turns silky and gooey.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Salsa Verde Pepper Jack Chicken
  • 4 boneless skinless chicken breasts
  • 1 tsp Salt and pepper Season chicken to taste.
  • 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
 

Sear and rest the 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 to a plate and set aside to rest for 5 minutes.
Simmer in salsa verde
  1. In the same skillet, combine salsa verde, chicken broth, cumin, and garlic powder. Bring to a simmer over medium-high heat.
  2. Return the chicken to the skillet and simmer for 10-12 minutes until cooked through. Keep the liquid gently bubbling so the sauce reduces slightly.
Melt cheese and serve
  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.
  2. Garnish with cilantro and serve with lime wedges and rice or tortillas. Spoon extra green sauce over the chicken before eating.

Notes

Pro tip: keep the simmer gentle once the chicken goes back in so the salsa verde doesn’t boil off too fast. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet with a splash of broth. Freezing is not recommended because the cheese can become grainy after thawing. For a lighter option, use reduced-fat pepper jack cheese to cut calories while keeping the melty topping texture.