This Salsa Verde Chicken Skillet is an easy, healthy, one-pan meal that’s exploding with flavor! You will love this recipe for your next weeknight dinner or meal prep lunch. It feels like a big bowl of comfort food yet it sneaks in a bunch of veggies via cauliflower rice and has a hefty amount of protein and fiber from the chicken and black beans. Throw a jar of your favorite salsa verde in there and it’s practically done! Minimal chopping, only 3o minutes of cooking and sure to please 🙂
One of my favorite challenges is cleaning out my fridge and pantry. As we approach our move to Vermont, I’ve been trying to do exactly that. I had a jar of salsa verde laying around and instead of dipping my chips in it, I wanted to make it the focus of a main dish. Salsa verde is already so flavorful on it’s own that it instantly elevates this dinner without having to add a bunch of things or put in too much effort! This Salsa Verde Chicken skillet has quickly become one of our new favorites and will definitely stay in the weekly rotation.
Why You’ll Love this Salsa Verde Chicken Skillet
- It’s all made in one pan! Less dishes = a win, in my book.
- You only have to chop a few things Рonion, jalape̱o and chicken!
- The leftovers keep super well, making this an ideal meal prep lunch recipe.
- It’s gluten free and can be made dairy free!
- This Salsa Verde Chicken Skillet is loaded with sneaky veggies that you can’t even taste.
- It’s a budget friendly meal, using a lot of canned and frozen ingredients.
What is Salsa Verde, Anyways?
Salsa Verde translates to English as “green salsa.” And it’s basically just that! Salsa Verde is a spicy green salsa made from tomatillos. It’s both beautiful and delicious. For this recipe, we are using one 16oz jar of salsa verde. To make this easy and weeknight friendly, I just used store-bought salsa verde but of course, if you’re feeling bold, you’re welcome to make your own. I used one from the brand Stonewall Kitchen and highly recommend their products.
The Salsa Verde really does a bulk of the work for us in this recipe. Since it’s already so flavorful on its own, the only other seasonings that we add are to the chicken when cooking. As always, season with salt and pepper to taste. If you want it even spicier, you could add more jalapeño than suggested or alternatively season with cayenne or red pepper flakes.
What You Need to Make This Salsa Verde Chicken Skillet
- Olive Oil: To be honest, I almost never measure olive oil. Just make sure that it’s enough to coat the pan so that the chicken, and then the onion, doesn’t stick.
- Chicken Breast: Cub it up into bite-sized pieces. Thighs would also work here.
- Paprika, Chili Powder, Cumin, Oregano: A basic, homemade spice blend to add some flavor to the chicken.
- Onion: One small yellow onion, diced.
- Jalapeño: To kick it up a notch, I added half a jalapeño, diced. You can adjust the amount based on your spice preferences! If you enjoy spice but don’t have any jalapeños on hand, use cayenne or red pepper flakes.
- Cauliflower Rice: Extra veggies that you can’t even taste! I used fresh cauliflower rice but frozen is definitely an option too but you may need to increase the cooking time.
- Frozen Fire-Roasted Corn: I think the fire-roasted variety gives it a little extra something but feel free to also substitute for canned corn. Add it in at the same time as the black beans, if you go that route.
- Black Beans: One can and lots of fiber
- Salsa Verde: One, 16 oz jar
- Water: To thin it all out a bit
- Cheddar Cheese: This makes it so creamy! If you’re dairy free, you can either omit it or substitute with your favorite dairy free alternative.
- Cilantro: For topping
How Do Salsa Verde Chicken Skillet Leftovers Store?
This Salsa Verde Chicken Skillet will store well in the fridge for several days. In fact, it would make the perfect meal prep lunch to bring to the office or school! Just transfer it to an artight container and make sure it’s cooled all the way before putting the lid on and storing it in the fridge.
It makes between 4-6 servings, simply depending on your appetite. Not to mention, it tastes just as delicious cold as it does warm. If you’re re-heating it, I recommend adding the cilantro afterwards!
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for more One Pan Meals?
- Philly Cheesesteak Skillet (Using Ground Beef!)
- Healthy Cashew Chicken Stir Fry
- Easy Ground Beef Stroganoff
Salsa Verde Chicken Skillet
Equipment
- can opener
- Sharp knife
- large, high-sided pan
- spatula
Ingredients
For the Chicken:
- olive oil
- 1 lb chicken breast cut into small cubes
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp oregano
- salt + pepper to taste
Remaining Ingredients:
- 1 small onion diced
- ½ jalapeño finely diced (can omit for less spice or substitute with cayenne)
- 3 cloves garlic minced
- ½ lb cauliflower rice (fresh or frozen)
- 1 can black beans drained
- 1 cup frozen fire-roasted corn (or canned corn)
- 16 oz salsa verde
- ½ cup water
- 1½ cups shredded cheddar cheese (can omit or substitute with vegan cheese)
- cilantro to top
Instructions
- In a large bowl, toss together chicken and spices. If you'd rather not dirty another dish, you can just sprinkle the spices on when you add the chicken to the pan!
- Bring a large, high-sided pan to medium heat. Add enough olive oil to coat the bottom of the pan. Once hot, add chicken. Cook for about 3 minutes undisturbed. Then, flip and cook for another 3 minutes or until the chicken is fully cooked through. Remove chicken from the pan and set aside.
- Add more olive oil to the pan and then add onion. Cook, stirring occasionally, for 4 more minutes. Then, add jalapeño (if using) and garlic and cook for 1 more minute. Add cauliflower rice and frozen corn, cover and let cook for a few minutes until the cauliflower rice is tender and corn is getting warm (time will vary depending on whether you're using fresh or frozen cauliflower rice).
- Add beans, salsa, water, chicken and cheese (if using). Stir and continue cooking until the cheese is melted and chicken is warm. Top with cilantro!
Notes
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.