Make this simple, flavorful chicken dinner in one pot for fast cooking and minimal cleanup. This recipe uses salsa verde and cream cheese for a rich, creamy sauce.
Author:Ahazzam
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings
Category:Dinner
Method:Skillet Cooking
Cuisine:Mexican Inspired
Diet:Low Fat
Ingredients
Scale
1.5 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 (16 ounce) jar salsa verde (green salsa)
4 ounces cream cheese, cut into cubes
1/2 cup chicken broth
1 teaspoon ground cumin
1/2 teaspoon dried oregano
Salt and black pepper to taste
1/4 cup fresh cilantro, chopped (for garnish)
Instructions
Season the chicken pieces lightly with salt and pepper.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5 to 7 minutes. 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, cumin, and oregano, and cook for 1 minute until fragrant.
Pour in the salsa verde and chicken broth. Bring the mixture to a simmer.
Return the browned chicken to the pot. Reduce the heat to medium-low, cover, and let it simmer for 10 minutes, or until the chicken is cooked through.
Stir in the cream cheese cubes until they melt completely and the sauce becomes smooth and creamy. Taste and adjust salt and pepper as needed.
Serve immediately, garnished with fresh cilantro.
Notes
Serve this creamy chicken over white rice, brown rice, or with warm tortillas for scooping.
For a lower-fat option, substitute the cream cheese with 1/2 cup of plain Greek yogurt stirred in off the heat at the very end.
If you prefer shredded chicken, cook the chicken breasts whole in the sauce, then shred them with two forks before stirring in the cream cheese.