One Pan Salsa Verde Chicken combines vibrant Mexican flavors with effortless preparation for a meal that’s both wholesome and satisfying. Tender chicken simmers in a zesty salsa verde, creating a dish bursting with tangy, herbaceous notes and a hint of spice. The addition of hearty black beans and sweet corn offers a delightful contrast in textures, while melty cheese ties it all together. Plus, with just one pan and 40 minutes from start to finish, it’s perfect for busy weeknights without sacrificing flavor or nutrition.
This recipe is a feast for the senses, with the bright aroma of cilantro and lime mingling with the rich, savory essence of roasted chicken. Each bite delivers a harmonious blend of creamy, crunchy, and juicy elements, making it a crowd-pleaser every time. Packed with protein and fiber, it’s a nourishing option that’ll leave you feeling energized and content. Whether you’re a seasoned cook or just starting out, this dish is as simple as it is delicious, proving that great meals don’t have to be complicated.
What You’ll Need for One Pan Salsa Verde Chicken
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon pepper (freshly ground preferred)
- 4 ounces cream cheese (softened for easier spreading; substitute with Greek yogurt for a lighter option)
- 16 ounces salsa verde (store-bought or homemade; mild or spicy, depending on preference)
- 1 cup frozen corn (no need to thaw; substitute with fresh or canned corn if preferred)
- 1 (10 ounce) can black beans (rinsed and drained; substitute with pinto beans if desired)
- 1 cup shredded Mozzarella cheese (or use a Mexican blend for extra flavor)
How to Make One Pan Salsa Verde Chicken
- Preheat your oven to 375℉ and lightly grease a 9 x 13 inch baking dish.
- Arrange the chicken breasts in a single layer at the bottom of the dish, ensuring they cover the surface evenly.
- Season the chicken with salt and pepper on both sides.
- Spread 1 tablespoon of cream cheese evenly over each chicken breast. (Tip: Use the back of a spoon for smooth application.)
- Pour the salsa verde over the chicken, covering it completely.
- Scatter the frozen corn and black beans evenly over the salsa layer.
- Sprinkle the shredded Mozzarella cheese on top, ensuring even coverage.
- Bake for 30 minutes, or until the chicken is cooked through (internal temperature of 165℉) and the cheese is bubbly and lightly golden.
- Remove from the oven and let it rest for 5 minutes before serving. Enjoy!
Perfect Pairings: Serving Suggestions
This One Pan Salsa Verde Chicken is a versatile dish that pairs beautifully with a variety of sides. Serve it over steamed rice or cauliflower rice for a hearty meal. For a lighter option, try it with a crisp green salad or roasted vegetables. Don’t forget a dollop of sour cream or a sprinkle of fresh cilantro to add a refreshing finish!
Make It Your Own: Recipe Variations
Customize this recipe to suit your taste! Swap the chicken breasts for chicken thighs for extra juiciness, or use shredded rotisserie chicken to save time. If you’re feeling adventurous, try adding diced jalapeños for a spicy kick or roasted poblano peppers for a smoky flavor. You can also experiment with different cheeses like pepper jack or cheddar for a twist on the classic mozzarella topping.
Quick Tips for Busy Cooks
Short on time? Use pre-shredded cheese and pre-washed black beans to cut down on prep. If you’re meal prepping, assemble the dish ahead of time and store it in the fridge until ready to bake. For an even faster cook time, slice the chicken breasts in half horizontally to create thinner pieces—this will reduce baking time to about 20 minutes!
Storage & Reheating Made Easy
Leftovers? No problem! Store the cooked chicken in an airtight container in the fridge for up to 3 days. To reheat, pop it in the microwave for 1-2 minutes or warm it in the oven at 350°F until heated through. For best results, add a splash of salsa verde or a drizzle of olive oil to keep the chicken moist.
Why This Recipe Works
This One Pan Salsa Verde Chicken is a crowd-pleaser because it’s easy, flavorful, and customizable. The combination of creamy cream cheese, tangy salsa verde, and melty mozzarella creates a delicious harmony of flavors. Plus, the one-pan method means less cleanup—perfect for busy weeknights or casual dinners with friends and family!
One Pan Salsa Verde Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 ounces cream cheese
- 16 ounces salsa verde, (green salsa)
- 1 cup frozen corn
- 1 (10 ounce) can black beans, (rinsed and drained)
- 1 cup shredded Mozzarella cheese
Instructions
- Preheat your oven to 375℉ degrees.
- In a greased 9 x 13 inch pan, lay your chicken breasts down covering the bottom of the pan.
- Season chicken with salt and pepper.
- Spread 1 Tablespoon of cream cheese on each chicken breast.
- Pour salsa Verde over chicken and top with corn and black beans.
- Top with Mozzarella cheese.
- Bake for 30 minutes or until chicken has cooked through and cheese begins to bubble.