One-Skillet Salsa Verde Chicken With Corn Recipe

Name: One-Skillet Salsa Verde Chicken With Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Plain Yogurt; 2 whole Skinless, Boneless Chicken Breasts; 1/2 teaspoons Onion Powder; 1/2 teaspoons Ground Black Pepper; 1/4 teaspoons Salt; 1 cup Canned Corn, Drained; 1 cup Salsa Verde (green Salsa); 1/4 cups Water Or Chicken Broth; 2 cups Or 2 Of Your Preferred Serving Sizes Of Cooked Rice; 2 Tablespoons Shredded Jack Cheese (Optional For Garnish); 1/2 Avocado, Peeled, Pitted And Cut Into Wedges (Optional For Garnish)

Servings: persons

1/4 cups Plain Yogurt
2 whole Skinless, Boneless Chicken Breasts
1/2 teaspoons Onion Powder
1/2 teaspoons Ground Black Pepper
1/4 teaspoons Salt
1 cup Canned Corn, Drained
1 cup Salsa Verde (green Salsa)
1/4 cups Water Or Chicken Broth
2 cups Or 2 Of Your Preferred Serving Sizes Of Cooked Rice
2 Tablespoons Shredded Jack Cheese (Optional For Garnish)
1/2 Avocado, Peeled, Pitted And Cut Into Wedges (Optional For Garnish)

1
Set yogurt out on the counter while making the chicken (so that the yogurt is at room temperature just before its added to the recipe).
2
Cut the chicken into small to medium size pieces.
3
Heat a non-stick skillet on medium heat and add the chicken.
4
Then add the onion powder, salt and pepper.
5
Stir together.
6
When the chicken starts to brown, add the corn and stir together.
7
Next add the green salsa and stir.
8
Turn the heat down just a bit and slowly add the yogurt (thats at room temperature) stirring constantly.
9
This should prevent the yogurt from separating into small pieces of curds and whey.
10
Stir in a little water or chicken broth (1/4 cup to 1/2 cup) and continue heating until reaching the desired thickness.
11
Serve by itself or over rice.
12
Top with shredded jack cheese, slices of avocado and a sprinkle of pepper.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cups Plain Yogurt, 2 whole Skinless, Boneless Chicken Breasts, 1/2 teaspoons Onion Powder, 1/2 teaspoons Ground Black Pepper, and more.

Yes, One-Skillet Salsa Verde Chicken With Corn falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

One-Skillet Salsa Verde Chicken With Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions