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Salsa Verde Pepper Jack Chicken

Salsa verde pepper jack chicken is a quick Mexican skillet meal with tender breasts smothered in green salsa and melted cheese on top. You’ll simmer in salsa verde and chicken broth, then melt pepper jack under a lid 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt Season to taste.
  • 0.5 tsp pepper Season to taste.
Salsa and seasonings
  • 2 tbsp olive oil
  • 1.5 cup salsa verde
  • 1 cup chicken broth
  • 1 tsp cumin
  • 0.5 tsp garlic powder
Cheese and garnish
  • 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
  1. Season the boneless skinless chicken breasts all over with salt and pepper. Heat the olive oil in a large cast iron skillet over medium-high heat until shimmering.
  2. Sear the chicken for 4 minutes per side until golden. Transfer the chicken to a plate and set aside while you make the sauce.
Simmer in salsa verde
  1. In the same skillet, combine salsa verde, chicken broth, cumin, and garlic powder. Bring the mixture to a simmer over medium-high heat.
  2. Return the chicken to the skillet, nestling it into the green salsa. Simmer for 10-12 minutes until the chicken is cooked through (no longer pink in the center).
Melt cheese, rest, 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 and glossy.
  2. Rest the skillet off the heat for 5 minutes so the juices settle and the sauce thickens slightly. Garnish with cilantro, then serve with lime wedges and rice or tortillas.

Notes

Pro tip: shred pepper jack fresh from a block if you can—melt is smoother and stays stretchy under the lid. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet or microwave until hot. Freezing is not recommended because the salsa verde and cheese can separate. For a dairy-light option, use a reduced-fat pepper jack or a plant-based melting cheese.