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Creamy Salsa Verde Chicken is a delightful dish that stands out for its vibrant flavors and comforting texture. This recipe captures the essence of traditional Mexican cuisine while offering a modern twist that makes it accessible for busy weeknight dinners. The combination of tender, seasoned chicken thighs glazed in a rich and creamy salsa verde sauce not only tantalizes the taste buds but also brings warmth and satisfaction to the dinner table. Whether you're feeding a family or hosting friends, this dish promises to impress with its simplicity and depth of flavor.

Creamy Salsa Verde Chicken

Discover the deliciousness of Creamy Salsa Verde Chicken, a dish that combines tender chicken thighs with a rich, velvety salsa verde sauce. This recipe beautifully blends traditional Mexican flavors with a modern twist, making it perfect for busy weeknight dinners. Easy to prepare and bursting with flavor, this comforting meal is sure to impress your family or guests. Get ready to enjoy a satisfying and hearty dish that will quickly become a favorite in your kitchen!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

1 cup salsa verde (store-bought or homemade)

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 cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Chicken: Season the chicken thighs with cumin, smoked paprika, salt, and pepper. Ensure that the seasoning is evenly distributed.

    Sauté the Chicken: In a large skillet, heat the olive oil over medium heat. Add the seasoned chicken thighs and cook for about 5-7 minutes on each side until they are golden brown and cooked through. Remove from the skillet and let rest for a few minutes before slicing.

      Make the Creamy Sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the salsa verde and bring to a simmer. Stir in the heavy cream and mix well.

        Add Cheese and Spinach: Gradually add the shredded Monterey Jack cheese to the sauce, stirring continuously until melted and smooth. Fold in the chopped spinach until wilted and incorporated.

          Combine Chicken and Sauce: Slice the cooked chicken and return it to the skillet. Coat the chicken pieces in the creamy salsa verde sauce, allowing them to heat through for about 2-3 minutes.

            Serve: Garnish with freshly chopped cilantro and serve hot with lime wedges on the side. This dish pairs beautifully with rice, tortillas, or a fresh green salad.

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