3-Ingredient Dinners for the Chronically Exhausted Who Are Absolutely Over It

3-Ingredient Dinners for the Chronically Exhausted Who Are Absolutely Over It

Three ingredients, one skillet, and a chicken dinner that requires almost nothing from you tonight.

Total 35 min Makes 4 servings Calories 385/serving

Dietary

Keto, Wheat free, Nut free, Halal

Allergens

Dairy

Chicken thighs braise in jarred salsa verde until tender, then get finished with melted cheese for a dinner that needs almost no chopping or decision-making. It works over rice, in tortillas, or straight from the skillet with a fork. Minimal cleanup and minimal effort, maximum payoff.

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs
  • 2 cups salsa verde
  • 1 cup shredded Monterey Jack cheese

Method

  1. Season the chicken thighs lightly with salt if desired, then lay them flat in a 9-inch skillet.

  2. Pour the salsa verde evenly over the chicken thighs, making sure each piece is mostly covered.

  3. Bring to a simmer over medium heat, then reduce heat to low, cover, and cook until the chicken is cooked through and tender.

  4. Shred the chicken directly in the skillet using two forks, stirring it into the salsa verde.

  5. Sprinkle the shredded cheese evenly over the top, cover, and let sit off heat until melted.

Related recipes

Rate this recipe

★ 3.9 (1)

3-Ingredient Dinners for the Chronically Exhausted Who Are Absolutely Over It

Chicken thighs braise in jarred salsa verde until tender, then get finished with melted cheese for a dinner that needs almost no chopping or decision-making. It works over rice, in tortillas, or straight from the skillet with a fork. Minimal cleanup and minimal effort, maximum payoff.

35 min 4 servings 385 cal

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs
  • 2 cups salsa verde
  • 1 cup shredded Monterey Jack cheese

Method

  1. 1

    Season the chicken thighs lightly with salt if desired, then lay them flat in a 9-inch skillet.

  2. 2

    Pour the salsa verde evenly over the chicken thighs, making sure each piece is mostly covered.

  3. 3

    Bring to a simmer over medium heat, then reduce heat to low, cover, and cook until the chicken is cooked through and tender.

  4. 4

    Shred the chicken directly in the skillet using two forks, stirring it into the salsa verde.

  5. 5

    Sprinkle the shredded cheese evenly over the top, cover, and let sit off heat until melted.