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Chicken Salsa Verde
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2 tablespoons Land O Lakes® Butter

1 tablespoon olive oil

2 1/2 pounds boneless skinless chicken thighs

2 tablespoons finely chopped fresh garlic

1 (16-ounce) jar green salsa

2 teaspoon freshly grated lime zest

3 tablespoons lime juice

1 1/2 teaspoons ground coriander, if desired

2 (15-ounce) cans garbanzo beans, rinsed, drained

1/2 cup fresh cilantro, coarsely chopped


Sour cream

Lime wedges, if desired

How to make

  1. STEP 1

    Heat butter and oil in 12-inch skillet until sizzling. Add chicken and garlic; cook over medium-high heat 9-11 minutes or until chicken internal temperature reaches at least 160°F and juices run clear when pierced with fork.

  2. STEP 2

    Stir in salsa, lime zest, lime juice and coriander, if desired. Cook over low heat, stirring occasionally, 5-8 minutes or until heated through.

  3. STEP 3

    Stir in garbanzo beans and cilantro. Garnish with sour cream and lime wedges, if desired.

Tip #1

- Serve over hot cooked rice or wrap in large warm tortillas.

Tip #2

- Green salsa, made with roasted green chiles and tomatillos, is generally spicier than tomato salsas. A mild green salsa will provide a medium level of heat.

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