A while back we came up with our favorite Salsa Verde recipe and since then we have been experimenting adding it to anything and everything. This Cheesy Chicken Salsa Verde skillet is one of our favorite staple dinners. We make this at least once a month. The best part, there are minimal dishes!
We like to make this dish a little differently every time. Below the recipe calls for yellow peppers but you can really use whatever you have. We’ve made this with shaved corn on the cob and juicy tomatoes as well. Experiment and find your perfect mix for this skillet. I’m thinking some red cabbage for a little crunch!
Remember to make the Salsa Verde sauce ahead of time. This will save you from the mid-recipe freakout that you forgot to do something. We love this cheap cast iron when making this recipe that way we can go easily from stovetop to oven without making more dishes.
That is the worst! Too many times have we ruined recipes because we didn’t read everything and ended up missing key aspects to make the dish spectacular. Don’t follow our footsteps with that.
Below I have added the Salsa Verde sauce to the skillet before adding the cheese. Feel free to mix this in to all of the other ingredients as well if you are looking for a deeper flavor as this verde will bake into the chicken and rice.
Finally adding the CHEESE! Pretty much the best part of any dish. We eat cheese on a daily basis. Most of the time as we are cooking we cut up some cheese to snack on with some delicious wine while we make dinner and catch up on the day.
From our kitchen to yours, cheers!
Cheesy Chicken Salsa Verde Skillet
Equipment
- Cast Iron Skillet
- Blender
Ingredients
Cheesy Chicken Salsa Verde Skillet
- 2 chicken breasts cut into cubes
- 1 yellow pepper chopped
- ⅓ cup white onion chopped
- ¼ cup cilantro
- 1 banana pepper chopped
- 1 basque fryer or jalapeno pepper chopped
- ¼ cup white or brown rice
- 1 ½ cups chicken broth
- ½ cup colby jack cheese shredded
- ½ cup cheddar cheese shredded
- 3 tortillas torn
- salt
- pepper
- 2 cups Salsa Verde
Salsa Verde
- ⅓ cup rice vinegar
- ¼ cup orange juice
- 4 green onions
- 1-2 jalapeños
- 1 cup cilantro
- 3 heirloom tomatoes as green as possible
- 5 cloves garlic
- 1 tbsp salt
- 1 tbsp pepper
Instructions
Cheesy Chicken Salsa Verde Skillet
- Preheat over to 400 degrees
- Cut 2 chicken breasts into cubes
- Heat large cast iron skillet over high heat
- Pour in chicken broth and bring to low boil
- Add chicken, rice, salt, and pepper to taste, bring to boil and then reduce heat to simmer
- Cover skillet and let cook for 20-25 minutes or until chicken and rice are cooked
- While chicken and rice are cooking chop up yellow pepper, onion, cilantro, banana pepper, and basque pepper
- Once rice and chicken are cooked through add peppers and onion to the skillet and mix
- Tear 3 tortillas up and add to skillet
- Add cilantro but leave a little to the side for a garnish
- Mix well and add roughly 1 ½ cups Salsa Verde to skillet and cover with cheddar and Colby jack cheese
- Bake for 10 minutes or until cheese is melted
- Remove from oven and serve garnished with cilantro and avocado
Salsa Verde
- Brush veggies with olive oil
- Add veggies to grill or skillet (check out of fav grill pan here)
- After 1 minute add salt and pepper to veggies
- After 3 minutes flip, let grill for another 3 minutes and remove from grill
- Add all veggies and remainder of ingredients to blender, blend until smooth
- If you like this spicy add an additional jalapeño
