One-Skillet Salsa Verde Chicken with Corn

Sometimes one-skillet meals are the way to go.

They’re quick and easy.

And one less pan to wash is an added bonus.

Plus it’s fun to make a recipe in one skillet where you add a little of this and a little of that and poof….something so simple actually tastes great.

Here’s a recipe that puts leftover Salsa Verde or green salsa to good use.

Well actually, I can put green salsa to good use anytime; just give me a big old bag of tortilla chips and no problem there.

But in an effort for me not to eat tortilla chips 24/7, here’s a delicious meal that can be made with green salsa.

You can make the green salsa, or you may prefer to use pre-made which would work fine too.

There’s a bit of plain yogurt in this recipe that adds a touch of light creaminess to the taste.

This one-skillet meal is delicious by itself or served over rice.

Let’s check out the ingredients.

Boneless skinless chicken breasts, onion powder, garlic powder, salt, pepper, salsa verde (green salsa), canned corn, plain yogurt, avocado, and jack cheese for garnish (not pictured).
Here’s how to make it:

Set ¼ cup yogurt out on the counter while making the chicken (so that the yogurt is at room temperature just before it’s added to the recipe).

Cut the chicken into small to medium size pieces.

Heat a non-stick skillet on medium heat and add the chicken.

Then add the garlic powder….

….onion powder….

….salt and pepper.  Stir together.

When the chicken starts to brown,

add the corn and green salsa, and stir together.

Turn the heat down just a bit and slowly add the yogurt (that’s at room temperature) stirring constantly.  This should prevent the yogurt from separating into small pieces of curds and whey.

Stir in a little water or chicken broth (1/4 cup to 1/2 cup) until reaching the desired thickness.

Serve by itself or over rice.

Top with shredded jack cheese, slices of avocado, and a sprinkle of pepper.

Enjoy!

Print

One-Skillet Salsa Verde Chicken with Corn

Yield: Serves 2

Ingredients:

2 boneless skinless Chicken Breasts
½ teaspoon Onion Powder
½ teaspoon Ground Black Pepper
¼ teaspoon Salt
1 cup Canned Corn
1 cup Salsa Verde (Green Salsa)
¼ cup Plain Yogurt
¼ cup to ½ cup Water or Chicken Broth
2 servings cooked Rice
2 tablespoons shredded Jack Cheese (optional for garnish)
½ of an Avocado (optional for garnish)

Directions:

Set ¼ cup yogurt out on the counter while making the chicken (so that the yogurt is at room temperature just before it’s added to the recipe).

Cut the chicken into small to medium size pieces. Heat a non-stick skillet on medium heat and add the chicken. Then add the garlic powder, onion powder, salt and pepper. Stir together. When the chicken starts to brown, add the corn and stir together.

Next add the green salsa and stir. Turn the heat down just a bit and slowly add the yogurt (that’s at room temperature) stirring constantly. This should prevent the yogurt from separating into small pieces of curds and whey.

Stir in a little water or chicken broth (1/4 cup to 1/2 cup) until reaching the desired thickness.

Serve by itself or over rice.

Top with shredded jack cheese, slices of avocado, and a sprinkle of pepper.

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4 Responses to “One-Skillet Salsa Verde Chicken with Corn”

  1. #
    1
    Kari@Loaves and Dishes — October 10, 2012 at 3:38 pm

    I love salsa verde anything…And a one pot meal is perfect for a lazy girl like me!

    Reply

    • CouponClippingCook — October 11th, 2012 @ 12:21 am

      Hi Kari, thank you so much for stopping by!

      Reply

  2. #
    2
    Kim Bee — October 11, 2012 at 6:21 am

    I love one pot dinners. This one looks amazing. I can just imagine the taste with the salsa verde over top. I’d still have chips with it after though. Cuz that’s how I roll. xx

    Reply

    • CouponClippingCook — October 11th, 2012 @ 9:06 am

      Hi Kim, me too!

      Reply

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