One-Pan Creamy Salsa Verde Chicken

One-Pan Creamy Salsa Verde Chicken with moist chicken breasts in a flavorful green sauce is the perfect weeknight dinner. Only 5 ingredients and cooks in one pan!

Now that it’s back to school and we’re back to juggling our work and the kids’ homework among other things, turning up a meal the whole family will love can be a struggle.  One-Pan Creamy Salsa Verde is your answer on these busy weeknights, it’s quick and easy to make yet packs big, bold flavors.

This creamy green chicken is one of our regular dinner standbys at home and for good reason! All you need are 5 simple ingredients, 5 easy steps, and 1 pan for chicken that’s super moist, flavorful and sure to be a family favorite.

And, my friends, the sauce! Rich, creamy and with the right amount of kick, you’d be wanting to drown yourself in it! Seriously amazing over a generous heap of steamed rice, mashed potatoes or pasta!

I use store-bought salsa verde (Herdez brand) to simplify things a bit but if you prefer homemade, you can check out my salsa verde recipe on how to want to make it from scratch.

I cook this salsa verde chicken stove top as I like my chicken lightly seared but it can be done in the oven just as well. Season the chicken breasts with salt, arrange in a single layer in a baking dish, stir together the heavy cream and salsa verde, pour over the chicken, cover with foil, and bake in a 350 F oven until a thermometer inserted in the thickest part of the chicken reads 165 F. Easy peasy!

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One-Pan Creamy Salsa Verde Chicken

4.5 from 2 votes

One-Pan Creamy Salsa Verde Chicken with moist chicken breasts in a flavorful green sauce is the perfect weeknight dinner. This recipe has only 5 ingredients.

Prep Time5 mins

Cook Time30 mins

Total Time35 mins

Course: Main Entree

Cuisine: American, Mexican

Keyword: creamy salsa verde chicken, one-pan chicken, salsa verde chicken

Servings: 4 Servings

Calories: 392kcal

Author: Lalaine

Ingredients

• 1 pound (4 ounces each) boneless, skinless chicken breasts1 pound (4 ounces each) boneless, skinless chicken breasts
• pepper to tastepepper to taste
• 1 tablespoon olive oil1 tablespoon olive oil
• 1 cup heavy cream1 cup heavy cream
• 1 cup salsa verde1 cup salsa verde

Instructions

• Trim chicken of any excess fat. Rinse well and pat dry. Season with salt to taste.
  Trim chicken of any excess fat. Rinse well and pat dry. Season with salt to taste.
• In a skillet over medium heat, heat olive oil. 
  In a skillet over medium heat, heat olive oil. 
• Add chicken in a single layer and sear for about 2 to 3 minutes on each side or until lightly browned but not cooked through.
  Add chicken in a single layer and sear for about 2 to 3 minutes on each side or until lightly browned but not cooked through.
• In a bowl, combine heavy cream and salsa verde. Pour over chicken. 
  In a bowl, combine heavy cream and salsa verde. Pour over chicken. 
  
• Lower heat, cover, and simmer until sauce is reduced and a thermometer at the thickest part of chicken reads 165 F. Serve hot.
  Lower heat, cover, and simmer until sauce is reduced and a thermometer at the thickest part of chicken reads 165 F. Serve hot.

Nutrition

Calories: 392kcal | Carbohydrates: 5g | Protein: 25g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 154mg | Sodium: 560mg | Potassium: 578mg | Sugar: 3g | Vitamin A: 1250IU | Vitamin C: 4.1mg | Calcium: 40mg | Iron: 0.4mg

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