Ingredients
- 4 medium chicken breasts
- 1 (15 ounce) jar salsa verde, or 2 cups homemade salsa verde
- 1/2 cup shredded Tex-Mex cheese blend
- 1/2 cup chicken bone broth
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1 Tbsp olive or avocado oil
- sea salt and freshly ground black pepper, to taste
- fresh cilantro, chopped to taste
- fresh lime slices, to garnish
- optional: thinly sliced scallions, to garnish
Directions
- 1
Sprinkle the chicken breasts with garlic powder, chili powder, sea salt and pepper, then rub it into the chicken, on all sides.
- 2
Heat oil in an oven-proof skillet over medium heat.
- 3
Carefully place your seasoned chicken cutlets into the hot oil and sear each side until golden brown, about 3 minutes on each side.
- 4
Once the chicken is nicely browned, transfer to a plate.
- 5
Next, pour the broth into your skillet.
- 6
Add salsa and cook on medium, while scraping any browned bits on the bottom of the pan. Bring to a low simmer.
- 7
Nestle your chicken back into the bubbling sauce and let it simmer until cooked through and liquid is reduced by at least half.
- 8
Carefully spoon your hot bubbling sauce on top of the chicken several times during cooking.
- 9
Once the sauce is thickened remove from the heat and sprinkle cheese on top.
- 10
Transfer the skillet into your preheated oven and bake for 3-4 minutes or just until cheese is nice and melty.
- 11
Remove from the oven, add garnishes and serve warm. Enjoy!