Skillet Salsa Verde Chicken

This Skillet Salsa Verde Chicken is flavorful, filling, and comes together super quickly. I use pre-cooked chicken and rice for simple short-cuts which make this a fast and easy meal your family is sure to enjoy!

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What You’ll Love About Skillet Salsa Verde Chicken

It is no secret around here that we love our Mexican inspired meals and this Skillet Salsa Verde Chicken is a fantastic addition to our weeknight favorites. This skillet meal is basically one giant burrito bowl. It has all those hearty ingredients you’d find in a bowl like, beans, corn, and meat. It comes together in minutes and the whole family can enjoy a hearty dinner in no-time.

What is Salsa Verde?

Salsa Verde is a tangy green salsa made from tomatillos, chilis, and other ingredients like garlic, onions, limes, and spices. It can often times have a smoky flavor from the roasted tomatillos and it comes mild or hot depending on which brand you choose. We love the zesty flavor of Salsa Verde and it pairs well with pork or chicken.

Ingredients:

• Olive oil
• Yellow onion
• Garlic cloves
• Seasonings– smoked paprika, ground cumin, dried oregano, salt and pepper
• Canned black beans
• Frozen or canned corn
• Salsa Verde
• Chicken broth
• Cooked brown or white rice
• Cooked chicken
• Mexican cheese blend

Toppings:

• Fresh avocado
• Limes
• Sour cream
• Hot sauce
• Sliced jalapenos

Short-Cut Ingredients:

This skillet meal has a ton of short-cut ingredients which is why this is so fast and easy to make. I use canned beans, frozen corn, and jarred salsa. I also use Uncle Bens pre-cooked rice (which I love to have on hand) and shredded slow cooker chicken I prep over the weekend. It’s basically a dump-and-bake kind of meal. The only real cooking is the onions and garlic which only take about 5-minutes. Truly a great meal if you’re in a rush to get dinner on the table.

How To Make Skillet Salsa Verde Chicken:

Step 1. Preheat oven to 350℉.

Step 2. Heat olive oil in an oven proof skillet to medium heat. Add onion and sauté until golden brown. Add garlic and seasonings and cook until fragrant.

Step 3. Stir in chicken broth, beans, corn, and salsa Verde. Then add rice, chicken, and part of the cheese. Stir until well combined. Place in the oven uncovered and bake for 20-minutes, then set under the broiler for a few minutes to brown the top if desired. Serve with your favorite toppings.

Leftovers:

Salsa Verde Chicken makes the best leftovers. We like to wrap the filling in tortillas or make quesadillas. It is also great over chips for easy nachos, or add the rice and chicken mixture to hard shell tacos for another easy dinner.

Can I freeze Skillet Salsa Verde Chicken?

Yes! This is a great meal to make and freeze for another night. Just add the filling to a freezer safe container. I like to buy disposable pans for casserole type meals like this. This makes for easy clean up. You’ll want to cover the cooled filling tightly with foil and freeze up to 4 months. When ready to bake, place in the refrigerator the night before, then bake at 350℉ degrees in the oven until heated through.

Other Skillet Meals You Might Enjoy:

• Creamy Green Chili Chicken Enchilada Skillet
• Italian Ground Turkey and Sweet Potato Skillet
• Skillet Beef and Cheese Lasagna

Let’s eat!

Skillet Salsa Verde Chicken

This Skillet Salsa Verde Chicken is flavorful, filling, and comes together super quickly. I use pre-cooked chicken and rice for simple short-cuts which make this a fast and easy meal your family is sure to enjoy!

Print Pin Rate

Course: Dinner

Cuisine: Mexican

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 5

Calories: 570kcal

Author: The Menu Maid

Ingredients

Skillet Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 1 garlic clove, minced
• 1/2 tsp smoked or regular paprika
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• salt and pepper to taste
• 1`(15) ounce can black beans rinsed and drained
• 1 cup frozen or canned corn
• 1 cup jarred salsa Verde
• 1/2 cup chicken broth
• 2 cups cooked chicken, shredded or chunked
• 1 (8) ounce package of uncle bens brown or white rice or 1 1/2 cups cooked rice
• 2 cups shredded cheddar/Jack cheese, divided

Toppings:

• fresh avocado
• lime wedges
• sour cream
• hot sauce
• sliced jalapenos

Instructions

Preheat oven to 350℉.

• Heat a large skillet over medium heat and add olive oil and onions. Cook until onions are golden brown, about 5-minutes. Add garlic and seasonings and cook until fragrant, about 1-minute.
• Stir in chicken stock, beans, corn, salsa Verde, rice, chicken, and half of the shredded cheese. Top with remaining cheese and place in the oven uncovered for 20-minutes. Place under the broiler for 1-2 minutes if you want to brown the top.
• Serve with toppings of choice.

Notes

Tips:

Leftover ideas-

Salsa Verde Chicken makes the best leftovers. We like to wrap the filling in tortillas or make quesadillas. This is also great over chips for easy nachos, or add the rice and chicken mixture to hard shell tacos for another easy dinner.

Freezer friendly meal-

Add the filling to a freezer safe container. I like to buy disposable pans for casserole type meals like this. This makes for easy clean up. You’ll want to cover the cooled filling tightly with foil and freeze up to 4 months. When ready to bake, place in the refrigerator the night before and bake in a 350℉ degree oven until heated through.

 

 

Nutritional facts do not include additional toppings. 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition Facts
Servings: 5
Amount per serving
Calories	570
% Daily Value*
Total Fat 34.6g	44%
Saturated Fat 11.4g	57%
Cholesterol 68mg	23%
Sodium 428mg	19%
Total Carbohydrate 42.4g	15%
Dietary Fiber 4.3g	15%
Total Sugars 2.4g
Protein 25.3g
Vitamin D 5mcg	24%
Calcium 347mg	27%
Iron 3mg	15%
Potassium 522mg	11%

 

Nutrition

Calories: 570kcal

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