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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 and melted cheese on top. Simmer in salsa verde and broth, then melt shredded pepper jack over the chicken for a gooey finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Rest 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasonings
  • 4 boneless skinless chicken breasts
  • 0.5 tsp Salt and pepper
Salsa verde sauce
  • 2 tbsp olive oil
  • 1.5 cup salsa verde
  • 1 cup chicken broth
  • 1 tsp cumin
  • 0.5 tsp garlic powder
Topping and serving
  • 1 cup pepper jack cheese, shredded
  • 0.25 cup cilantro, chopped
  • 0.25 Lime wedges
  • Rice or tortillas for serving

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
  2. Sear the chicken for 4 minutes per side until golden. Remove and set aside.
Simmer in salsa verde
  1. In the same skillet, combine salsa verde, chicken broth, cumin, and garlic powder. Bring to a simmer.
  2. Return the chicken to the skillet and simmer for 10-12 minutes until cooked through. Keep the sauce at a steady simmer.
Melt the cheese
  1. Top each chicken breast with shredded pepper jack cheese and cover with a lid. Cook for 2-3 minutes until cheese is melted.
Finish and serve
  1. Garnish with cilantro and serve with lime wedges and rice or tortillas. Rest 5 minutes before slicing for juicier chicken.

Notes

For best flavor and faster melting, shred the pepper jack right before cooking so it melts quickly under the lid. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet with a splash of salsa verde or broth. Freezing is not recommended because the cheese can separate after thawing. For a lower-sodium option, use no-salt-added salsa verde and low-sodium chicken broth, keeping the cumin and garlic powder the same.