Jen Causey
Hands-On Time
15 Mins
Total Time
30 Mins

This chicken dinner is like the story of a rom-com: tacos (that taste like enchiladas) meet a short ingredient list, and the result is definitely happily ever after. In all seriousness, though, this easy dinner recipe is equally at home on taco night as it is for company. Or, add a pitcher of margaritas and some chips and guac and you’ve got a party. Even though it adds an extra pan to the dishpile, searing the chicken thighs makes for a golden-brown crust with amazing flavor and texture.

How to Make It

Step 1

Preheat oven to 425°F. Toss onion with 1 tablespoon oil and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Roast until onion begins to soften, about 10 minutes.

Step 2

Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high. Pat chicken dry with paper towels and season with remaining ½ teaspoon each salt and pepper. Add chicken to skillet and cook until golden brown, about 3 minutes. Flip and continue to cook until golden brown, about 3 minutes more. Transfer chicken to baking sheet with onion and roast until chicken is cooked through, 10 to 12 minutes.

Step 3

Transfer chicken and onion to a platter. Spoon salsa verde over top and top with cilantro and cheese. Serve with tortillas and lime wedges, if desired.

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