Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 700 g / 1.5 lbs), trimmed
  • 30 ml / 2 Tbsp neutral oil (e.g., canola or grapeseed)
  • 5 ml / 1 tsp Kosher salt
  • 5 ml / 1/2 tsp black pepper
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 5 ml / 1/2 tsp ground cumin
  • 450 g / 16 oz high-quality salsa verde (mild or medium)
  • 120 ml / 1/2 cup low-sodium chicken broth
  • 60 g / 1/2 cup shredded Monterey Jack or cotija cheese (Optional)
  • 30 ml / 2 Tbsp fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Preheat oven to 200°C (400°F). Season chicken breasts generously with salt and pepper.
  2. Heat oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes per side, until deeply golden brown. Do not cook through; remove and set aside.
  3. Reduce heat to medium. Add the diced onion to the skillet and sauté for 5 minutes until softened. Add the minced garlic and cumin, cooking for 1 minute until fragrant.
  4. Pour in the chicken broth and scrape the bottom of the pan with a wooden spoon to deglaze. Stir in the salsa verde.
  5. Nestle the seared chicken breasts back into the salsa verde sauce, ensuring they are partially submerged. If using cheese, sprinkle evenly over the chicken and sauce.
  6. Transfer the skillet to the preheated oven. Bake for 30-35 minutes, or until the chicken reaches an internal temperature of 74°C (165°F) and is fork-tender.
  7. Remove from the oven and let the chicken rest in the sauce for 5-10 minutes. Garnish generously with fresh cilantro and a squeeze of fresh lime juice before serving over rice or in tortillas.