Creamy Salsa Verde Chicken Skillet
Servings: 4
Calories: 244kcal
This Creamy Salsa Verde Chicken Skillet is an easy, one-pan dinner made with juicy chicken, a creamy salsa verde sauce, and plenty of flavor. Ready in about 25 minutes, it's perfect for busy weeknights and delicious served over rice, cauliflower rice, or tortillas.
Print Recipe
Ingredients
- 2 cups cooked shredded chicken (226g)
- 1 cup salsa verde (240g)
- 3/4 cup black beans (134g) rinsed & drained
- 1/2 cup corn (72g)
- 1/2 tsp garlic powder
- 1/4 tsp salt or to taste
- 1/2 cup plain Greek yogurt (120g) or sour cream
- 1/2 cup shredded Mexican cheese (56g)
- Optional for serving: Tortilla chips or cooked rice, shredded lettuce, avocado, cilantro
Instructions
- Add the shredded chicken, salsa verde, black beans, corn, garlic powder and salt to a large skillet over medium heat. Stir until well combined.
- Cook for 5–6 minutes, stirring occasionally, until everything is warmed through.
- Reduce heat to low. Stir in the Greek yogurt until creamy and well combined.
- Sprinkle the shredded cheese over top. Cover and cook for another 2–3 minutes, or until the cheese is melted.
- Serve warm as desired–with tortilla chips, cooked rice, shredded lettuce, avocado, etc–and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm individual portions in the microwave, stirring halfway through, or reheat gently in a skillet over low heat. If the mixture seems a little thick after refrigeration, add a splash of chicken broth or water to loosen it up.
Nutrition
Serving: 196g (1/4th of the skillet) | Calories: 244kcal | Carbohydrates: 17g | Protein: 26g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 65.6mg | Sodium: 975.8mg | Potassium: 247.1mg | Fiber: 5.5g | Sugar: 2.4g