This 20-minute shredded chicken verde is one of the easiest high-protein dinners you can make—juicy, flavorful, and incredibly versatile. Made with simple ingredients like chicken breast and salsa verde, this recipe comes together in one pan for a fast, no-fuss meal.
Whether you serve it in tacos, over rice, in bowls, or as a meal prep staple, this salsa verde chicken is a go-to recipe you’ll keep on repeat. It’s packed with lean protein and bold flavor, making it perfect for busy weeknights or prepping ahead for the week.
Simple, Versatile Salsa Verde Chicken
It’s no secret I’m a major Mexican food loving girlie, so it also probably comes as a surprise to no one that this Shredded Chicken Verde is one my most favorite meals to make. Not just because it literally takes 20 minutes, but it tastes incredible and is so versatile.
It’s honestly more of a base of a meal, but can totally be eaten as-is. This perfectly delish shredded chicken can be served over rice, as an easy and flavorful taco or base of a soup (like my Shredded Chicken Verde Bone Broth Soup), or as Bridger recommends, “eat on top of Siete lime chips for best results”. You really can’t go wrong!
I even have a version of this shredded chicken (Mexican Street Tacos with Avocado Chimichurri) in my cookbook, Rachael’s Good Eats.
Oh, and for the record, feel free to make this with any salsa, but we love a verde in our house.
Why You’ll Love This Shredded Chicken Verde
- Ready in just 20 minutes
- High-protein + nutrient-dense
- Made with just a few ingredients
- Perfect for meal prep
- Extremely versatile (tacos, bowls, salads, soups)
Ingredients You’ll Need
For the Shredded Chicken Verde
- Chicken breasts
- Salsa verde (tomatillo-based sauce)
- Avocado oil
- Salt + pepper
Optional Toppings & Add-Ins
- Cilantro
- Lime juice
- Avocado
- Jalapeños
- Greek yogurt or sour cream
How to Make Shredded Chicken Verde (Step-by-Step)
Step 1: Prep the Chicken
Slice chicken breasts in half for faster cooking and even texture.
Step 2: Sear the Chicken
Heat avocado oil and sear each side for 2–3 minutes.
Step 3: Simmer with Salsa Verde
Add salsa verde, cover, and cook for about 10 minutes.
Step 4: Shred the Chicken
Use two forks (or a stand mixer) to shred, then return to the sauce.
Recipe Variations & Substitutions
- Use red salsa instead of verde
- Try chicken thighs for more flavor
- Add spices (cumin, garlic powder, chili powder)
- Make it in slow cooker or Instant Pot
Tips for the Best Salsa Verde Chicken
- Slice chicken thin for faster cooking
- Don’t overcook (prevents dryness)
- Use high-quality salsa verde
- Let chicken soak in sauce after shredding
What Is Salsa Verde?
Salsa verde is a green sauce made from tomatillos instead of red tomatoes, giving it a tangy, slightly brighter flavor than traditional salsa.
Green salsa/salsa verde is generally considered to be milder in terms of spiciness when compared to regular salsa, but it also depends on the other ingredients.
How Do I Serve Shredded Chicken Verde?
- Tacos or lettuce wraps
- Burrito bowls or rice bowls
- Over salads for a high-protein lunch
- In quesadillas or enchiladas
- With chips as a quick appetizer
MORE EASY AND DELICIOUS CHICKEN RECIPES YOU’LL LOVE:
15-Minute Crispy Chicken (Gluten-Free, Dairy-Free)
Crispy Chicken Parm (Gluten-Free)
Click here to watch the reel I made of this recipe 🙂
20-Minute Shredded Chicken Verde
Ingredients
- 2 organic chicken breasts
- 1 jar salsa, I prefer salsa verde
- 1 tablespoon avocado oil
Optional Toppings:
- Cilantro
- Lime juice
Instructions
- Trim chicken breasts and slice each in half. The thinner they are, the quicker they cook. Season with salt and pepper on both sides.
- Using a medium pot, turn the stove on medium to high heat. Add oil, then the chicken to sear on either side for 2-3 minutes.
- Pour in salsa, reduce heat to low, then cover with a lid for 10 minutes.
- Remove chicken and transfer to a cutting board (or stand mixer to mix). Use two forks and shred. Add chicken back to the pot, toss, and it’s ready to go.
To Serve and Store:
- Serve over rice with cilantro, sliced jalapeño and avocado; add a side of sour cream or a dollop on top. Enjoy!
- Store in an airtight container in the fridge for up to 3-4 days.
I love this for meal prep . It’s great as is, but I also add sautéed onion and poblano pepper at the end . I also season the chicken with cumin, chili powder and garlic powder.