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One-Skillet Salsa Verde (Green Salsa) Chicken

A quick and easy 30 minute weeknight meal.

Sometimes one-skillet meals are the way to go.

They’re quick and easy and one less pan to wash is an added bonus.

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

Here’s a quick and easy recipe for green salsa that can be used to make this chicken recipe…”Salsa Verde (Green Salsa)” or if preferred, premade bottled green salsa can be used instead of homemade.

This recipe can also be changed up by substituting other types of salsa for the green salsa.

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

In this recipe, plain yogurt is included in the mix which adds a creamy richness to the sauce.

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

Let’s check out the 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)

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

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 bite size pieces.

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

To the pan, add 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.

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

A quick and easy 30 minute weeknight meal.
Print Pin
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: Chicken and Rice, Green Salsa Chicken, Salsa Verde Chicken
Servings: 2

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 ½ 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 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).
  • 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.
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4 Comments

  1. 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

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