Salsa Verde Chicken Skillet: Easy One-Pan Recipe

Salsa Verde Chicken Skillet: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine succulent chicken, perfectly seared and simmered in a vibrant, tangy, and utterly irresistible green sauce. This isn’t just dinner; it’s an experience.

Salsa verde, meaning “green sauce” in Spanish, boasts a rich history rooted in both Mexican and Italian cuisines. While variations abound, the core concept remains the same: a fresh, herbaceous sauce bursting with flavor. In Mexico, it often features tomatillos, chilies, and cilantro, while the Italian version leans towards parsley, capers, and anchovies. Our Salsa Verde Chicken Skillet draws inspiration from both traditions, creating a harmonious blend that’s both familiar and exciting.

But what makes this dish so universally loved? It’s the perfect marriage of simplicity and flavor. The chicken becomes incredibly tender as it braises in the salsa verde, absorbing all the deliciousness. The bright acidity of the sauce cuts through the richness of the chicken, creating a balanced and satisfying meal. Plus, it’s incredibly versatile! Serve it over rice, quinoa, or pasta, or enjoy it with warm tortillas for a truly authentic experience. This Salsa Verde Chicken Skillet is quick, easy, and guaranteed to become a weeknight staple in your home.

Ingredients:

• For the Chicken:
• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• For the Salsa Verde:
• 1 lb tomatillos, husked and rinsed
• 2-3 jalapeños, stemmed (remove seeds for less heat)
• 1/2 white onion, roughly chopped
• 2 cloves garlic, minced
• 1/2 cup cilantro, roughly chopped
• 1/4 cup water
• 1 tbsp lime juice
• 1/2 tsp salt, or to taste
• For the Skillet:
• 1 tbsp olive oil
• 1 medium yellow onion, chopped
• 1 red bell pepper, chopped
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 1 cup chicken broth
• 1 cup shredded Monterey Jack cheese, or your favorite cheese
• Optional toppings: sour cream, avocado, chopped cilantro, lime wedges

Preparing the Salsa Verde

Okay, let’s start with the heart of this dish – the salsa verde! This is where all the amazing flavor comes from, and trust me, it’s super easy to make. I promise you’ll never buy store-bought again after trying this!

1. Roast the Tomatillos and Jalapeños: Preheat your broiler. Place the tomatillos and jalapeños on a baking sheet lined with foil. Broil for about 5-7 minutes, or until the tomatillos are slightly charred and softened, flipping halfway through. Keep a close eye on them, as they can burn quickly! You want them to be nice and blistered.
2. Blend the Salsa: Once the tomatillos and jalapeños are cool enough to handle (I usually give them a few minutes), transfer them to a blender or food processor. Add the chopped onion, minced garlic, cilantro, water, lime juice, and salt.
3. Pulse and Taste: Pulse the mixture until it’s mostly smooth, but still has a little bit of texture. I like mine a little chunky, but you can blend it until it’s completely smooth if you prefer. Now, taste the salsa and adjust the seasoning as needed. You might want to add more salt, lime juice, or even a little bit of sugar to balance the flavors. Remember, it’s your salsa, so make it perfect for your taste buds!
4. Set Aside: Once you’re happy with the flavor, set the salsa verde aside. We’ll use it later to create the magic in our skillet.

Preparing the Chicken

Now that our salsa verde is ready to go, let’s move on to the chicken. We want to make sure it’s flavorful and cooked perfectly. This step is quick and easy, so don’t worry!

1. Cube the Chicken: If you haven’t already, cut the chicken breasts into 1-inch cubes. This will help them cook evenly and quickly in the skillet.
2. Season the Chicken: In a medium bowl, combine the cubed chicken with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Toss everything together until the chicken is evenly coated with the spices. I like to use my hands to make sure every piece gets a good dose of flavor.

Cooking the Chicken and Vegetables

Alright, time to bring everything together in the skillet! This is where the real cooking happens, and the aromas will start to fill your kitchen. Get ready for some deliciousness!

1. Sauté the Aromatics: Heat the remaining olive oil in a large skillet over medium-high heat. Add the chopped yellow onion and cook until it’s softened and translucent, about 5-7 minutes. Then, add the chopped red bell pepper and cook for another 3-5 minutes, until it’s slightly tender. The onions and peppers should be fragrant and starting to caramelize a bit.
2. Cook the Chicken: Add the seasoned chicken to the skillet and cook until it’s browned on all sides and cooked through, about 5-7 minutes. Make sure the chicken reaches an internal temperature of 165°F (74°C) to ensure it’s safe to eat. Don’t overcrowd the skillet; if necessary, cook the chicken in batches to ensure even browning.
3. Add the Beans and Corn: Stir in the rinsed and drained black beans and corn. Cook for another 2-3 minutes, until they’re heated through. This will add some extra texture and flavor to the skillet.
4. Simmer in Salsa Verde: Pour the salsa verde and chicken broth into the skillet. Bring the mixture to a simmer, then reduce the heat to low and cover the skillet. Let it simmer for about 10-15 minutes, allowing the flavors to meld together beautifully. The salsa verde will thicken slightly, creating a delicious sauce.

Finishing Touches and Serving

We’re almost there! Just a few more steps to make this Salsa Verde Chicken Skillet absolutely irresistible. Get ready to enjoy!

1. Melt the Cheese: Remove the skillet from the heat and sprinkle the shredded Monterey Jack cheese (or your favorite cheese) evenly over the top. Cover the skillet and let it sit for a few minutes, until the cheese is melted and gooey. If you want the cheese to be extra melty and bubbly, you can place the skillet under the broiler for a minute or two, but keep a close eye on it to prevent burning.
2. Garnish and Serve: Garnish the Salsa Verde Chicken Skillet with your favorite toppings, such as sour cream, avocado slices, chopped cilantro, and lime wedges. Serve immediately and enjoy! This skillet is delicious on its own, or you can serve it with rice, tortillas, or tortilla chips.

Tips and Variations:

• Spice Level: Adjust the amount of jalapeños in the salsa verde to control the spice level. Remove the seeds and membranes for a milder salsa.
• Chicken Thighs: You can substitute chicken thighs for chicken breasts. They will take a little longer to cook, but they will be more tender and flavorful.
• Vegetarian Option: Omit the chicken and add more beans and vegetables for a vegetarian version. You can also add some crumbled tofu or tempeh for extra protein.
• Cheese: Feel free to use your favorite cheese, such as cheddar, pepper jack, or a Mexican cheese blend.
• Make Ahead: You can make the salsa verde ahead of time and store it in the refrigerator for up to 3 days.
• Leftovers: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.

Enjoy your delicious Salsa Verde Chicken Skillet! I hope you love it as much as I do!

Conclusion:

This Salsa Verde Chicken Skillet is truly a weeknight game-changer, and I’m confident it will become a regular in your rotation. The vibrant flavors of the salsa verde, combined with the tender chicken and customizable toppings, create a dish that’s both satisfying and incredibly easy to prepare. It’s a must-try for anyone looking for a quick, healthy, and delicious meal that doesn’t compromise on taste.

Why You Absolutely Need This Recipe

I know there are a million chicken recipes out there, but trust me, this one stands out. The beauty of this skillet lies in its simplicity. You’re using readily available ingredients, and the cooking process is straightforward. Plus, the salsa verde adds a unique tang and zest that elevates the chicken to a whole new level. It’s not just another bland chicken dinner; it’s a flavor explosion in every bite! The ease of cleanup is another huge bonus – one skillet means less time washing dishes and more time enjoying your evening.

Serving Suggestions and Variations

The possibilities with this Salsa Verde Chicken Skillet are endless! I love serving it over a bed of fluffy rice or quinoa for a complete and satisfying meal. You could also use it as a filling for tacos or burritos, adding some shredded cheese, sour cream, and your favorite toppings. For a lighter option, serve it with a side of roasted vegetables or a fresh salad.

Feeling adventurous? Try these variations:

* Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño to the skillet for an extra layer of heat.
* Creamy Delight: Stir in a dollop of Greek yogurt or sour cream at the end for a richer, creamier sauce.
* Veggie Boost: Add some chopped bell peppers, onions, or zucchini to the skillet along with the chicken for added nutrients and flavor.
* Cheesy Goodness: Sprinkle some shredded Monterey Jack or pepper jack cheese over the skillet during the last few minutes of cooking for a melty, cheesy topping.
* Make it a Bowl: Combine the chicken with black beans, corn, rice, avocado, and a drizzle of lime juice for a delicious and healthy bowl.

Your Turn to Cook!

I’m so excited for you to try this recipe! I truly believe you’ll love how quick, easy, and flavorful it is. Don’t be afraid to experiment with different toppings and variations to make it your own. Cooking should be fun and creative, so let your imagination run wild!

Once you’ve made this Salsa Verde Chicken Skillet, I’d love to hear about your experience. Did you make any modifications? What were your favorite toppings? Share your photos and comments with me – I can’t wait to see what you create! Happy cooking! I am sure you will love this recipe as much as I do.

---