This one-skillet salsa verde chicken only takes 30 minutes to make.

Salsa Chicken with Rice in Bowl

One-skillet meals are great because they’re quick and easy.

And as an added bonus, there’s one less pan to wash.

About this Recipe

For this recipe, green salsa is used as a sauce for the chicken which gives the dish a delicious tangy and light spicy flavor.

And to the salsa, plain yogurt is added which makes the sauce for the chicken creamy and rich.

About Serving

I especially like serving this chicken dish over rice because the sauce makes its way into the rice, and it tastes so good together.

Here are more homemade salsa recipes you may like “Roasted Garlic Tomato Salsa“, “Cilantro and Garlic Salsa“, and “Roasted Tomatillo and Green Chili Salsa“.

Let’s check out the ingredients.

Salsa Chicken Ingredients

Boneless skinless chicken breasts, onion powder, granulated garlic, salt, pepper, salsa verde (green salsa), canned corn, plain yogurt, avocado, and shredded Monterey jack cheese and warm white cooked rice (for serving)

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Set 1/4 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).

For the Chicken:

Cut pieces of raw chicken on plate

Cut the chicken into bite size pieces.

Cook chicken pieces in skillet

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

Add granulated garlic to chicken in pan

To the pan, add granulated garlic,

Add granulated garlic to chicken in pan

…onion powder,

Cook chicken in pan

…salt and pepper.

Stir together to coat the chicken with the spices.

Cook chicken in pan

Continue to stir as the chicken cooks.

Salsa, corn and chicken in skillet

When the chicken is thoroughly cooked (about 7 minutes or more depending on the size of the pieces) add the corn, green salsa and stir.

Turn the heat down to low 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.

To the pan, stir in a little water or chicken broth until reaching the desired thickness.

Cooked white rice in bowl

Serve warm by itself or over warm white or brown rice.

Chicken with Salsa and Rice in bowl

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

Chicken with Salsa and Rice in bowl

Then enjoy.

Thank you so much for stopping by CCC!

More Mexican Food Recipes You May Like:

Chipotle Chicken Fajitas with Homemade Fajita Sauce

One-Skillet Enchilada Sauce Taco Meat

Slow Cooker Taco Meat

Spicy Chipotle and Pasilla Chile Con Carne

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Salsa Verde Chicken with Rice

One-Skillet Salsa Verde (Green Salsa) Chicken

This one-skillet salsa verde chicken only takes 30 minutes to make.
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Ingredients

  • 2 boneless skinless chicken breasts cut into bite size pieces
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1 cup canned corn drained
  • 1 cup salsa verde (green salsa)
  • 1/4 cup plain yogurt
  • 1/4 cup to 1/2 cup water or chicken broth
  • 2 servings cooked white or brown rice
  • 2 tablespoons shredded Monterey jack cheese
  • 1/2 of an avocado cut in half lengthwise, seed removed, meat scooped out and sliced in wedges

Instructions

  • Set 1/4 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).
  • Heat a large non-stick skillet on medium heat and add the chicken, granulated garlic, onion powder, salt and pepper.
    Stir together so that the pieces of chicken are coated with the spices. 
  • Continue to stir as the chicken cooks.   
  • When the chicken is thoroughly cooked (about 7 minutes or more depending on the size of the pieces) add the corn, green salsa and stir. 
  • Turn the heat down to low 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
  • To the pan, stir in a little water or chicken broth until reaching the desired thickness. 
  • Serve warm by itself or over warm white or brown rice.
    Top with shredded Monterey jack cheese, slices of avocado, and a sprinkle of pepper.