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When it comes to comfort food, few dishes can rival the appeal of Creamy Salsa Verde Chicken. This recipe beautifully marries the velvety richness of cream with the zesty brightness of salsa verde, creating a culinary experience that is both indulgent and invigorating. The smooth, creamy sauce envelops tender chicken thighs, resulting in a dish that is not only satisfying but also bursting with flavor. Whether you're hosting a casual dinner with family or preparing a cozy weeknight meal, this recipe is sure to impress.

Creamy Salsa Verde Chicken

Discover the ultimate comfort food with Creamy Salsa Verde Chicken, a dish that perfectly balances velvety creaminess and zesty salsa verde. Tender chicken thighs are enveloped in a rich sauce bursting with flavor, making it ideal for family dinners or cozy weeknights. With simple ingredients and easy preparation, you can serve up an impressive meal that delights every palate. This recipe is a must-try for anyone looking to elevate their dinner game!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

1 cup salsa verde (you can use store-bought or make your own)

1 cup heavy cream

1 cup shredded Monterey Jack cheese

1 cup fresh spinach, chopped

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro, finely chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Chicken: Start by seasoning the chicken thighs with the ground cumin, smoked paprika, salt, and pepper. Make sure to rub the spices into the meat evenly for consistent flavor.

    Sauté the Chicken: Heat the olive oil in a large skillet over medium heat. Once hot, add the seasoned chicken thighs. Cook them for approximately 5-7 minutes on each side, or until they’re golden brown and cooked through (the internal temperature should reach 165°F or 75°C). Transfer the cooked chicken to a plate and allow it to rest for a few minutes before slicing into strips.

      Make the Creamy Sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds, or until it becomes fragrant. Carefully pour in the salsa verde and bring the mixture to a gentle simmer. Gradually stir in the heavy cream, mixing well until combined.

        Add Cheese and Spinach: Slowly add the shredded Monterey Jack cheese to the sauce, stirring continuously until the cheese has fully melted and the sauce is smooth. Next, fold in the chopped spinach, allowing it to wilt and blend into the sauce.

          Combine Chicken and Sauce: Slice the previously cooked chicken into bite-sized pieces and return them to the skillet with the creamy sauce. Gently stir to coat the chicken pieces in the sauce, letting them heat through for an additional 2-3 minutes.

            Serve: Remove from heat and garnish with finely chopped cilantro. Serve the creamy salsa verde chicken hot, accompanied by lime wedges on the side. This dish pairs perfectly with fluffy rice, warm tortillas, or a vibrant green salad for a refreshing complement.

              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings