Ingredients
Scale
- 4 lbs boneless, skinless chicken breasts
- 24 oz jar of high-quality Salsa Verde (tomatillo salsa)
- 1 large white onion, finely diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons lime juice (approx. 1 large lime)
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Start by trimming any excess fat from the chicken breasts. Pat them dry with paper towels to ensure the seasonings stick well. Season both sides of the chicken generously with salt, black pepper, cumin, and dried oregano. Dice your white onion and mince the garlic cloves so they are ready for the pan.
- Heat the olive oil in a large deep skillet or a Dutch oven over medium-high heat. Sear the chicken breasts for about 3-4 minutes per side until they develop a light golden crust. You may need to do this in batches to avoid crowding the pan. Remove the chicken and set it aside. In the same pan, sauté the onions and garlic for 3 minutes until translucent. Pour in the entire jar of salsa verde, scraping the bottom of the pan to release any browned bits. Return the chicken to the pan, cover with a lid, and lower the heat to medium-low. Simmer for 15-20 minutes or until the internal temperature reaches 165°F (74°C).
- Once the chicken is fully cooked, remove it from the pan and place it on a large cutting board. Use two forks or a hand mixer to shred the chicken into bite-sized pieces. Return the shredded chicken to the sauce in the pan. Stir in the fresh lime juice and chopped cilantro. Let the chicken sit in the warm sauce for another 2-3 minutes to absorb all the flavors before serving.
- Cook Time: 40 minutes