Easy One-Pan Salsa Verde Chicken Skillet: Your Ultimate Weeknight Dinner Solution
Tired of endless dishes after a delicious meal? Our Salsa Verde Chicken Skillet is the answer! This incredibly easy one-pan pasta dish features succulent chicken, zesty salsa verde, and a generous amount of warm, melty cheese – all cooked in a single skillet.
We all cherish those moments when life slows down. Just last weekend, with my husband at work, I had the wonderful opportunity to spend some quality one-on-one time with my 10-year-old son. While we spent the whole summer together, the start of school has brought back the usual whirlwind of activities – homework, Lego practice, dinner, and then it’s already bedtime. Those precious moments of just “hanging out” become increasingly rare. As any parent knows, a 10-year-old still enjoys spending time with mom, but that phase, unfortunately, doesn’t last forever!
This reality underscores the constant search for efficient and satisfying solutions, especially when it comes to weeknight dinners. That’s why I’m always on the hunt for meals that are not only delicious but also incredibly quick and easy. If a dish can be prepared and cooked in a single pan, it’s an absolute game-changer. Busy evenings demand meals that can be on the table in under 30 minutes, ideally with minimal cleanup afterwards. Who wants to spend another 30 minutes scrubbing pots and pans after a long day?
The Irresistible Allure of One-Pan Pasta Skillets
My kitchen philosophy revolves around creating simple, hearty, and quick one-pan pasta skillet recipes. They genuinely tick all the boxes for busy families. This Salsa Verde Chicken Skillet, in particular, is a shining example. It’s not just quick and easy; it’s wonderfully creamy, packed with cheesy goodness, and undeniably falls into the comfort food category. Prepare for your family to sing your praises when this dish hits the table!
The beauty of any pasta skillet recipe is its ingenious design: everything, including the pasta, cooks together in one single pan. For this particular recipe, the process is streamlined for maximum flavor and ease. You’ll start by browning the chicken to develop a beautiful crust and seal in the juices. It’s then briefly removed from the pan – a crucial step to prevent it from becoming tough or rubbery while the pasta cooks.
Once the chicken is set aside, the magic truly begins. You’ll combine chicken stock, vibrant salsa verde, a touch of milk (or half-and-half for extra creaminess), and the uncooked pasta directly in the skillet. This flavorful liquid gently simmers, infusing the pasta with incredible taste as it cooks to al dente perfection. Finally, the browned chicken is reintroduced, and a generous amount of Monterey Jack cheese is stirred in and sprinkled on top, melting into a gooey, delicious blanket. Just a few minutes under a lid, and you’re ready to serve a dish that tastes like you spent hours in the kitchen.
Why This Salsa Verde Chicken Skillet Will Be Your New Favorite
One-pan pasta skillets have become my absolute go-to for weeknight dinners, and for good reason. My entire family adores them, and the fact that the leftovers make perfect lunches for the next day is an added bonus. In fact, when I ask my 10-year-old for dinner ideas, this is consistently one of his top requests. It’s comforting, satisfying, and incredibly flavorful, without any fuss.
So, instead of defaulting to those plain baked chicken breasts, why not shake up your dinner routine tonight? Give this incredible Salsa Verde Chicken Skillet a try. It’s a vibrant, zesty, and cheesy alternative that promises to be a hit with everyone at your table. It’s the kind of meal that delivers maximum flavor and satisfaction with minimum effort, leaving you more time for what truly matters – like spending those precious moments with your loved ones.
The Magic Behind the Flavors: Key Ingredients Explained
Let’s dive a little deeper into the ingredients that make this Salsa Verde Chicken Skillet truly special. Understanding each component helps appreciate the dish even more and offers insights for potential variations.
- Salsa Verde: This vibrant green salsa, typically made from tomatillos, green chilies (like serrano or jalapeño), cilantro, onion, and lime, brings a unique tangy and mildly spicy flavor profile. It’s brighter and often less tomato-heavy than traditional red salsa, providing a zesty kick that beautifully complements the chicken and pasta. You can use your favorite store-bought brand for convenience, or if you’re feeling adventurous, try making your own!
- Chicken Breasts: Boneless, skinless chicken breasts are a lean and versatile protein. Cutting them into 1-inch cubes ensures they cook quickly and evenly. Browning them first adds a depth of flavor and a lovely texture that you wouldn’t get if they just simmered with the pasta.
- Penne Pasta: This sturdy, tubular pasta is perfect for skillet dishes. Its shape holds the creamy salsa verde sauce wonderfully, and it stands up well to direct cooking in the liquid without becoming mushy. Other short pasta shapes like rotini, ziti, or cavatappi would also work well.
- Chicken Broth & Half-and-Half/Milk: This liquid base is crucial for cooking the pasta and creating the creamy sauce. The chicken broth adds savory depth, while the half-and-half (or milk for a slightly lighter version) contributes to the rich, smooth texture, mellowing the acidity of the salsa verde.
- Diced Green Chilies: A small can of diced green chilies adds an extra layer of mild, earthy chili flavor without overpowering the dish. They enhance the “verde” aspect of the salsa and contribute to the overall Tex-Mex inspired taste.
- Monterey Jack Cheese: This cheese is a star in this recipe! Monterey Jack is known for its excellent melting properties and mild, buttery flavor. It creates that irresistible gooey, melty top and creamy texture throughout the dish. Other good melting cheeses like Colby Jack, cheddar, or a Mexican blend would also be fantastic.
Tips for One-Pan Pasta Perfection
Achieving a perfect one-pan pasta skillet is simple, especially with a few helpful tips:
- Don’t Skip Browning the Chicken: While it might seem like an extra step, browning the chicken at the beginning is essential for flavor and texture. It creates a Maillard reaction, developing savory, caramelized notes that elevate the entire dish. Removing it briefly prevents it from overcooking and drying out while the pasta simmers.
- Pasta Choice Matters: Shorter, sturdier pasta shapes like penne, rotini, or farfalle work best as they cook evenly and hold up well in the skillet. Avoid delicate or very long pastas, which might clump or become mushy.
- Liquid Levels are Key: The ratio of liquid (broth, salsa, milk) to pasta is crucial for cooking the pasta properly. Follow the recipe closely. If your pasta seems too dry during cooking, add a splash more broth or milk. If it’s too soupy, remove the lid for the last few minutes to allow some liquid to evaporate.
- Stir Occasionally: While the pasta is simmering, give it a stir every few minutes to prevent it from sticking to the bottom of the pan and ensure even cooking.
- Taste and Adjust: Before adding the cheese, taste the sauce. You might want to add a pinch more salt or pepper, or a dash of hot sauce if you prefer more heat.
- Shred Your Own Cheese: While pre-shredded cheese is convenient, block cheese that you shred yourself melts much smoother and creamier as it lacks the anti-caking agents found in packaged shredded cheese.
More Easy Dinner Recipes
- Taco Rice
- Blackened Shrimp Pasta
- Mississippi Chicken
- Green Chile Pork
- Chile Relleno Casserole
- Chickpea Curry
Salsa Verde Chicken Skillet
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Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1 inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 Tablespoons olive oil
- 2 cups chicken broth
- 1 cup salsa verde
- 1 4oz can diced green chilies
- 1 cup half and half or milk
- 3 cups dried penne pasta
- 1 1/2 cup Monterey jack cheese, shredded
Instructions
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Heat a large skillet over medium-high heat. Add olive oil to coat the pan. Season the chicken pieces generously with salt and pepper. Add the seasoned chicken to the hot oil and brown for approximately 5 minutes, or until golden on all sides. Remove the browned chicken from the pan and set it aside, covering with foil to keep it warm.
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To the same skillet, add the chicken stock, salsa verde, diced green chilies, half and half (or milk), and the dried penne pasta. Stir everything together to combine. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes, or until the pasta is tender and cooked through, stirring occasionally to prevent sticking.
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Once the pasta is cooked, add the reserved chicken back into the pan. Stir in 1 cup of the shredded Monterey Jack cheese until it melts and creates a creamy sauce. Sprinkle the remaining 1/2 cup of cheese evenly over the top of the skillet. Cover the pan again and cook for an additional 2 minutes, or until the cheese on top is beautifully melted and gooey.
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Serve immediately and enjoy your delicious one-pan meal!
Notes
Nutrition
Calories: 552kcal |
Carbohydrates: 32g |
Protein: 45g |
Fat: 26g |
Saturated Fat: 12g |
Polyunsaturated Fat: 12g |
Cholesterol: 130mg |
Sodium: 1215mg |
Fiber: 2g |
Sugar: 8g
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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Serving Suggestions and Customizations
This Salsa Verde Chicken Skillet is a complete meal on its own, but you can easily elevate it or customize it to your family’s preferences:
- Fresh Toppings: A sprinkle of fresh cilantro, diced avocado, a dollop of sour cream or Greek yogurt, or a squeeze of fresh lime juice can add brightness and texture just before serving.
- Side Salad: A simple green salad with a light vinaigrette makes a fresh counterpoint to the rich pasta.
- Bread: Garlic bread or warm tortillas are perfect for soaking up any extra sauce.
- Add Vegetables: Stir in some frozen corn, black beans (rinsed and drained), diced bell peppers, or spinach during the last 5-10 minutes of the pasta cooking time for added nutrients and color.
- Increase the Heat: If you love spice, add a pinch of red pepper flakes with the salsa verde, or use a spicier salsa verde.
- Different Protein: While chicken is fantastic, cooked ground turkey or shredded pork could also be adapted for this recipe. For a vegetarian option, consider using chickpeas or black beans instead of chicken, adjusting cooking times accordingly.
Meal Prep & Leftovers
This dish is fantastic for meal prepping! Cook a double batch, and you’ll have delicious lunches or dinners ready for the week. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm in the microwave or on the stovetop over low heat, adding a splash of chicken broth or milk if the sauce has thickened too much.
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