Make this simple, creamy salsa verde chicken entirely in one pot for fast preparation and minimal cleanup. This is a great weeknight meal.
Author:Ahazzam
Prep Time:10 min
Cook Time:35 min
Total Time:45 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:Mexican Inspired
Diet:Low Fat
Ingredients
Scale
1.5 lbs boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 (10 ounce) can mild or medium salsa verde
1 cup chicken broth
8 ounces cream cheese, cubed
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and black pepper to taste
1/4 cup fresh cilantro, chopped (for garnish)
Instructions
Season the chicken pieces generously with salt, pepper, and half of the cumin and chili powder.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken on both sides until lightly browned, about 3 minutes per side. Remove the chicken and set it aside.
Add the chopped onion to the same pot and cook until softened, about 4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
Stir in the remaining cumin and chili powder. Pour in the salsa verde and chicken broth. Bring the mixture to a simmer.
Return the chicken to the pot. Reduce the heat to low, cover the pot, and let it simmer for 15 to 20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F).
Remove the lid. Add the cubed cream cheese, stirring gently until it melts completely and creates a creamy sauce. Do not boil after adding the cream cheese.
Shred the chicken directly in the pot using two forks, or slice it if preferred. Stir to coat the chicken in the sauce.
Taste and adjust seasoning if needed. Garnish with fresh cilantro before serving.
Notes
Serve this dish over rice, quinoa, or with warm tortillas for a complete meal.
For a thicker sauce, remove the lid during the last 5 minutes of cooking.