Salsa Verde Chicken Skillet
Salsa Verde Chicken Skillet
Wahoo!! This Salsa Verde Chicken Skillet recipe is the absolute BEST EVER!!! This salsa verde recipe is made in my favorite cast iron skillet. Now, even though this recipe is just a simple skillet bake type recipe with no vegetables added, it’s still pretty amazing as it is. You can serve this over a best of veggies such as cauliflower rice, steamed broccoli, or even baked asparagus!
We really like this Low Carb Salsa Verde Chicken Casserole recipe when we want a complete meal with the veggies all together in the same dish. This low carb and keto friendly Salsa Verde Chicken Casserole recipe is mild and made with cream cheese. We made this Salsa Verde Chicken Skillet recipe with sour cream instead. Both turn out amazing! It seems as though you can interchange sour cream and cream cheese with nearly the same taste in the same amounts! The cream cheese in the above recipe does require you to bust out the mixer whereas this recipe requires a simple whisk to stir the sauce. Gosh, I love simple recipes like this!
The other thing that I like about this recipe is the fact that you can use leftover chicken that’s already been precooked! This recipe only takes about 5 minutes to whip up when the chicken is already done! On really busy weeks we tend to plan ahead with our meal prep. We love to cook all of our meats on the grill the Sunday before the week begins. I usually grill chicken, sausage, hamburgers, and sometimes steaks or pork chops. The steaks we devour on Sundays. I don’t normally cook steaks ahead of time and use as leftovers. I will use leftover steak in eggs the next morning though.
This recipe is also great for a rotisserie style chicken. I will sometimes pick up a chicken already cooked like this from Costco and turn it into a casserole or skillet bake recipe like this.
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Salsa Verde Chicken Skillet Ingredients
- 2 – 7 oz cans Salsa Verde
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 1 cup Sour Cream
- 3 cups shredded chicken (precooked)
- 1 cup mozzarella cheese, shredded
Optional Toppings
- Sour cream
- Cilantro
- Jalapenos, sliced
Salsa Verde Chicken Skillet Instructions
- In a medium-size bowl, combine the Salsa Verde hot sauce, cumin, paprika, garlic powder, and sour cream.
- Mix the ingredients until is smooth and creamy.
- Place the precooked and shredded chicken in a medium-sized cast iron skillet. (I use a 12 inch cast iron skillet)
- Pour the liquid mixture over the chicken.
- Top with 1 cup of shredded mozzarella cheese.
- Bake at 350 degrees for about 20 to 25 minutes.
- Serve warm and enjoy!
Here’s a quick video that shows you exactly how we made this delicious Salsa Verde Chicken Skillet recipe:
Serves 4
Calories 355, Total C 6.4g, Fiber 0.9g, Net C 5.5g, Sugars 0.8g, Fat 12.8g, Protein 51.6g
Salsa Verde Chicken Skillet
Ingredients
- 2 - 7 oz cans Salsa Verde
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 1 cup Sour Cream
- 3 cups shredded chicken precooked
- 1 cup mozzarella cheese shredded
Optional Toppings
- Sour cream
- Cilantro
- Jalapenos sliced
Instructions
- In a medium-size bowl, combine the Salsa Verde hot sauce, cumin, paprika, garlic powder, and sour cream.
- Mix the ingredients until is smooth and creamy.
- Place the precooked and shredded chicken in a medium-sized cast iron skillet. (I use a 12 inch cast iron skillet)
- Pour the liquid mixture over the chicken.
- Top with 1 cup of shredded mozzarella cheese.
- Bake at 350 degrees for about 20 to 25 minutes.
Video
Notes
Nutrition
We really enjoyed this super easy Keto dinner idea! Don’t forget to pin it on Pinterest for later!
Thank you for this recipe