Breakfast. The most overlooked, underappreciated meal of the day. In my house, it’s usually the thing that happens somewhere between wrangling the kids and trying to remember if I brushed my teeth. My husband? He’d be happy with an english muffin (just butter, no jam...ew) and water every day until the end of time. But me? I need excitement. I need flavor. And I need something that doesn’t feel like punishment for waking up early.

Enter Huevos Rancheros with Salsa Verde Chicken. This isn’t your average breakfast; this is the kind of dish that makes you excited to jump out of bed (okay, maybe that’s dramatic—but close). It’s vibrant, hearty, and full of bold flavors. Plus, it’s embarrassingly easy to make, thanks to a little pressure cooker magic.

The star? Juicy chicken breasts cooked in salsa verde with sazon and garlic for a savory topping that’s anything but boring. Pair that with crispy corn tortillas, seasoned black beans, and a perfectly fried egg, and you’ve got a dish that’s as satisfying as it is easy to make. And here’s the best part: the extra chicken from this recipe can easily pull double duty. Toss it into tacos, enchiladas, quesadillas, or even a salad for lunch or dinner. Whether you’re fueling up for a packed day or just want to sit down to something you actually want to eat, this dish delivers.

Tools You’ll Need

• Pressure Cooker: To cook the chicken.
• Skillet: For frying tortillas and eggs.
• Mixing Bowl: To toss together the salsa verde chicken after shredding (though I usually just add it back into the pressure cooker)
• Measuring Cups and Spoons: For precise seasoning.
• Tongs and Spatula: For frying and assembling.

Pro Tips

• Customize the Heat: If you like your Huevos Rancheros spicy, add a drizzle of hot sauce—Valentina is my top pick—or a sprinkle of crushed red pepper flakes.
• Prep Ahead: The salsa verde chicken can be made ahead of time and stored in the fridge for up to 3 days. Reheat before assembling.
• Extra Chicken Bonus: This recipe makes more chicken than you’ll need for this dish. The leftovers are perfect for the freezer or for easy meals like tacos, enchiladas, quesadillas, or even a hearty chicken salad.
• Don’t Skip the Cilantro: It adds a fresh, herbal finish that brightens the whole dish.

FAQs

Can I use flour tortillas instead of corn? Yes! Flour tortillas will work, though the texture will be softer.

Can I make the chicken in advance? Yep. The chicken can be cooked and shredded up to 3 days ahead. Just store it in an airtight container and reheat before using.

What if I don’t have sazon? You can make a quick substitute with a mix of garlic powder, ground coriander, paprika, and a pinch of cumin.

Is this gluten-free? Yes, as long as your tortillas and sazon packets are gluten-free.

Huevos Rancheros with Salsa Verde Chicken is one of those recipes that feels like comfort food but with a bit of flair. It’s filling, flavorful, and perfect for breakfast, brunch, or even dinner. Try it out and let me know how you customize it to make it your own!

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