Creamy Salsa Verde Chicken

$- 4 boneless, skinless chicken breasts - 1 cup salsa verde - 1 cup cream cheese, softened Creamy Salsa Verde Chicken relies on simple yet flavorful ingredients. The chicken breasts are the main star. They provide a juicy base. Salsa verde adds a zesty kick. Cream cheese makes the dish creamy and rich. Together, these create a delightful blend of tastes. - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon cumin - Salt and pepper to taste - 2 tablespoons olive oil - ½ cup shredded cheddar cheese - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) Seasoning is key to flavor. Garlic powder, onion powder, and cumin give depth. Olive oil helps with cooking and adds richness. Shredded cheddar cheese melts beautifully on top. Fresh cilantro offers a bright finish. Lime wedges add a refreshing touch when served. - Recommended sides to complement the dish: Rice, beans, or a fresh salad work well. - Best ways to serve: Plate the chicken with sauce. Add cheese and cilantro on top. Serve with lime wedges for extra zest. These sides balance the meal. They enhance the flavors of the chicken. Enjoy this dish with family or friends. It’s perfect for gatherings or weeknight dinners. {{ingredient_image_1}} 1. Preheat your oven to 375°F (190°C). This helps cook the chicken evenly. 2. In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. This oil will help sear the chicken. 3. Season 4 boneless, skinless chicken breasts with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of cumin, salt, and pepper. 1. Add the seasoned chicken to the skillet. Sear each side for about 4-5 minutes until golden brown. This step locks in the flavors. 2. While the chicken cooks, mix 1 cup of salsa verde and 1 cup of softened cream cheese in a bowl. Stir until smooth. 3. Pour the creamy salsa verde mixture over the chicken. Make sure each piece is well-coated. 4. Sprinkle ½ cup of shredded cheddar cheese evenly over the top. This adds a delicious cheesy layer. 5. Transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through. Ensure it reaches an internal temperature of 165°F. 1. Once baked, remove the skillet from the oven. Let the chicken rest for a few minutes. This helps keep it juicy. 2. Garnish with chopped fresh cilantro and serve with lime wedges. This adds a fresh touch and bright flavor. 3. For plating, place the chicken on a plate with sauce drizzled over it. Add a lime wedge on the side for an extra pop. To get the best sear on your chicken, use a hot skillet. Heat your olive oil until it shines. This helps the chicken brown well. Sear each side for 4-5 minutes. You want a golden crust. To avoid dry chicken, don’t overcook it. Use a meat thermometer to check for doneness. The inside should reach 165°F (75°C). Let the chicken rest for a few minutes after baking. This keeps it juicy. You can add extra spices for more flavor. Try chili powder or smoked paprika. These spices add a new twist. To make it spicier, add diced jalapeños or a dash of hot sauce. For a milder taste, skip the spicy additions. You can also swap salsa verde for a fruit salsa for sweetness. Serve with lime wedges for a bright touch. Squeeze lime juice over the chicken for a fresh burst. This enhances the flavors well. For a stunning plate, sprinkle chopped cilantro on top. It adds color and freshness. Use a colorful plate to make the dish pop. Enjoy your meal! Pro Tips Choose Quality Chicken: Opt for organic or free-range chicken breasts for a more flavorful and tender dish. Customize the Heat: Add diced jalapeños to the salsa verde mixture if you prefer a spicier kick. Rest the Chicken: Allow the chicken to rest for a few minutes after baking to retain its juices and enhance tenderness. Garnish Smartly: Top with avocado slices or crumbled queso fresco for extra creaminess and flavor contrast. {{image_2}} You can easily swap ingredients to suit your taste. If you want a lighter option, try using Greek yogurt instead of cream cheese. It adds creaminess with less fat. You can also use sour cream for a tangy twist. If chicken isn't your favorite, you can use pork or tofu. Both work well with the salsa verde. Just ensure you adjust the cooking time for tofu, as it cooks faster. For a hands-off approach, use a slow cooker. Simply season the chicken and place it in the slow cooker. Add the salsa verde and cream cheese mixture on top. Cook on low for 6-8 hours or high for 3-4 hours. This method keeps the chicken tender and flavorful. If you're short on time, try an Instant Pot. Season the chicken and add it to the pot. Pour in the salsa verde and cream cheese mix. Cook on high pressure for about 10 minutes. Quick and easy! To add more flavor, consider adding vegetables. Chopped bell peppers or spinach work great. Stir them into the sauce before baking. They add nutrients and color. You can also try different types of salsa for variety. A mango salsa can give a sweet twist, while a spicy salsa can add heat. Mixing it up keeps the dish exciting and flavorful. After enjoying your creamy salsa verde chicken, you want to store leftovers properly. First, let the chicken cool down to room temperature. This helps prevent bacteria growth. Next, place the chicken in airtight containers. Glass or BPA-free plastic containers work best. They keep the chicken fresh and safe. You can store it in the fridge for three to four days. If you want to keep it longer, consider freezing it. When you’re ready to enjoy leftovers, reheating is key. For the best flavor and texture, use the oven. Preheat it to 350°F (175°C). Place the chicken in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20 minutes or until it’s warm. If you use the microwave, heat in short bursts. Stir in between to avoid hot spots. This way, you keep the creamy texture intact. Freezing your creamy salsa verde chicken is a great option for quick meals. To freeze, let the dish cool completely. Then, pack it in freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. It can last up to three months in the freezer. When you’re ready to eat it, thaw in the fridge overnight. Reheat as mentioned earlier for the best taste. It takes about 45 minutes to cook Creamy Salsa Verde Chicken. Here's the breakdown: - Prep time: 10 minutes - Cooking time: 25-30 minutes in the oven This recipe is quick, making it great for a busy night. Yes, you can use frozen chicken. However, it’s best to thaw it first. Cooking frozen chicken takes longer. If you decide to cook it frozen, add about 10-15 minutes to the cooking time. Always ensure your chicken reaches an internal temperature of 165°F (74°C) for safety. You can serve this dish with many sides. Here are some great ideas: - Rice or quinoa for a filling base - Tortillas for easy wrapping - A fresh salad for crunch - Roasted vegetables for extra flavor These sides balance the creamy chicken and add variety to your meal. This blog post covered crafting Creamy Salsa Verde Chicken from start to finish. You learned about the main ingredients, including chicken, salsa verde, and cream cheese. We discussed preparation and cooking steps to ensure perfect doneness. I shared tips for flavor, serving, and modifying the recipe. You also discovered storage methods and variations for any taste. With these insights, you can create a delicious meal that your family will love. Enjoy making this recipe your own!$

A delicious and creamy chicken dish with salsa verde and cheese.

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Prep Time 10

Cook Time 35

Total Time 45

Course Main Course

Cuisine Mexican

Servings 4

Calories 400 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
1 cup salsa verde
1 cup cream cheese, softened
0.5 cup shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
to taste salt and pepper
2 tablespoons olive oil
as needed fresh cilantro, chopped (for garnish)
as needed lime wedges (for serving)

Instructions

Preheat your oven to 375°F (190°C).
In a large oven-safe skillet, heat the olive oil over medium-high heat. Season the chicken breasts with garlic powder, onion powder, cumin, salt, and pepper.
Add the seasoned chicken to the skillet and sear for about 4-5 minutes on each side, until golden brown.
In a mixing bowl, combine the salsa verde and softened cream cheese, stirring until well blended.
Pour the creamy salsa verde mixture over the seared chicken in the skillet, ensuring the chicken is well-coated.
Sprinkle shredded cheddar cheese evenly over the chicken.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the cheese is bubbly.
Remove from the oven and let it rest for a few minutes before serving.
Garnish with chopped cilantro and serve with lime wedges on the side.

Notes

Serve with lime wedges for added flavor.

Keyword cheese, chicken, creamy, salsa verde