Salsa Verde Chicken
Ingredients
- 3 tablespoons olive oil
divided
- 1 pound boneless
skinless chicken breasts, cut into bite-sized cubes
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- to tastesalt and freshly ground black pepper
- 1 small yellow onion
finely diced
- 3 cloves garlic
minced
- ¾ cup uncooked long-grain white rice
- 1 15-ounce can black beans
well-rinsed and drained
- 1 cup frozen corn kernels)
thawed (you can also use canned corn
- ¾ teaspoon salt
- 1¼ cups low sodium chicken broth
- 1 cup tomatillo salsa
- 2 cups shredded cheddar cheese
divided
- salsa
- fresh cilantro
- lime wedges
- diced avocado
Directions
- 1
Preheat oven to 375˚F.
- 2
Heat 2 tablespoons olive oil in a large oven-safe pan or skillet set over medium-high heat. I use this 3-quart pan with a lid.
- 3
Season chicken pieces with garlic powder, paprika, oregano, cumin, salt, and pepper. Add chicken pieces to the hot oil and cook for 5 minutes, or until browned on all sides. Remove chicken from skillet and set aside.
- 4
Add remaining oil to the hot skillet and set over medium-high heat.
- 5
Stir in the onions and cook for 2 minutes, or until just softened. Stir in garlic and cook for 20 seconds.
- 6
Add rice and continue to cook, stirring frequently, for 1 minute, or until rice is lightly toasted. Stir in beans and corn; season with salt.
- 7
Add chicken broth and salsa; bring mixture to a simmer. Stir in 1 cup of shredded cheese until melted. Stir in previously cooked chicken.
- 8
Remove from heat. Tightly cover with foil or a lid and bake for 45 minutes.
- 9
Remove the skillet from the oven and set the oven to BROIL.
- 10
Remove foil from skillet; stir the casserole, then sprinkle the top with remaining shredded cheese. Broil until cheese is melted and lightly browned on top, about 2 to 3 minutes.
- 11
Remove from the oven and top with salsa, cilantro, lime wedges, diced avocado, etc.
- 12
Serve.
Salsa Verde Chicken
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Ratings & Reviews
Based on 88 ratings
Rating Breakdown
About this Recipe
Craving a comforting, flavor-packed meal that practically cooks itself? This Salsa Verde Chicken casserole delivers an incredibly easy and delicious weeknight dinner, featuring tender chicken, rice, beans, and corn baked in a vibrant salsa verde sauce.
What makes this dish a standout is its effortless approach to layered flavors. By building the casserole with well-seasoned chicken, aromatic onion and garlic, and the satisfying combination of rice and beans, everything melds together in the oven. The creamy tomatillo salsa and a generous blanket of melted cheddar cheese tie all the elements into a harmonious, comforting experience.
You're in for a treat with this Salsa Verde Chicken. Each forkful brings together succulent, bite-sized chicken with perfectly cooked long-grain white rice, tender black beans, and sweet corn. The smooth tomatillo salsa infuses every ingredient with its bright, tangy, and subtly savory character, all beautifully blanketed under a generous layer of gooey, melted cheddar cheese.
This is a truly satisfying dish that feels hearty and wholesome, perfect for a cozy dinner without the fuss.
Customization & Variations
You can easily customize this casserole to your liking. While the recipe uses chicken breasts, you could swap them for an equal amount of boneless, skinless chicken thighs for extra richness. Feel free to adjust the type of cheese; Monterey Jack or a Mexican blend would also work wonderfully. If you don't have frozen corn, canned corn works just as well—just be sure to drain it properly.
This casserole is a complete meal on its own, ideal for busy weeknights or a relaxed family dinner. Serve warm, garnished with extra salsa, a sprinkle of bright, fresh cilantro, a squeeze of fresh lime, and creamy diced avocado to elevate every bite.