Name: One Pan Salsa Verde Chicken Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 boneless, skinless chicken breasts; 1 teaspoon salt; ½ teaspoon pepper; 4 ounces cream cheese; 16 ounces salsa verde ((green salsa)); 1 cup frozen corn; 1 (10 ounce) can black beans ( (rinsed and drained)); 1 cup shredded Mozzarella cheese

A delicious salsa verde chicken that doesn’t have too many ingredients, making it a great go-to on a busy night!

There is nothing worse than spending two hours in the kitchen preparing dinner, just to have to turn around and clean up for the same amount of time after everyone is done eating!

After having a baby and with my husband having a pretty busy work schedule, I’ve learned to rely on one pan meals! No one has to know I used one dish to prepare, bake AND serve dinner right? I’m all about that easy clean up!

A plate of rice topped with chunks of chicken, black beans, corn, and creamy sauce, garnished with herbs.

Recipe Ingredients:

This recipe doesn’t have too many ingredients, making it a great go-to on a busy night! Here’s what you’ll need:

4 boneless skinless chicken breasts
1 teaspoon salt
1/2 teaspoon pepper
4 ounces cream cheese
1 jar salsa verde
1 cup frozen corn
1 (10 ounce) can black beans
1 cup mozzarella cheese

Raw chicken pieces in a white baking dish topped with black beans and corn kernels, ready to be cooked.

A 16 oz jar of Herdez Salsa Verde with a mild heat level. The label features green tomatillos and the phrase "Con toda confianza...es Herdez.

How to Make One Pan Salsa Verde Chicken

Preheat your oven to 375 degrees.
In a greased 9×13″ pan, lay your chicken breasts down covering the bottom of the pan. I sliced mine in half for thinner chicken breasts. If you use thick breasts you’ll need to add a few minutes to your bake time.
Season chicken with salt and pepper.
Spread 1 Tablespoon of cream cheese on each chicken breast.
Pour salsa verde over chicken and top with corn and black beans. You can use frozen or canned corn.
Top with mozzarella cheese. We like using fresh mozzarella in this recipe! Shredded works fine too!
Bake for 30 minutes or until chicken has cooked through and cheese begins to bubble. We recommend using a meat thermometer to test your meat. The internal temperature of chicken should be at or above 165 when cooked through.

A close-up of a baked casserole dish with a creamy, greenish mixture and browned cheese spots on the surface.

More One Pan Recipes You Might Like…

One Pan Salsa Verde Chicken Recipe

5 from 4 votes

A delicious salsa verde chicken that doesn’t have too many ingredients, making it a great go-to on a busy night!

4 servings

Prep Time 10

Cook Time 30

Total Time 40

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Ingredients

▢ 4 boneless, skinless chicken breasts
▢ 1 teaspoon salt
▢ ½ teaspoon pepper
▢ 4 ounces cream cheese
▢ 16 ounces salsa verde, (green salsa)
▢ 1 cup frozen corn
▢ 1 (10 ounce) can black beans, (rinsed and drained)
▢ 1 cup shredded Mozzarella cheese

Instructions

Preheat your oven to 375℉ degrees.
In a greased 9 x 13 inch pan, lay your chicken breasts down covering the bottom of the pan.
Season chicken with salt and pepper.
Spread 1 Tablespoon of cream cheese on each chicken breast.
Pour salsa Verde over chicken and top with corn and black beans.
Top with Mozzarella cheese.
Bake for 30 minutes or until chicken has cooked through and cheese begins to bubble.

Notes

Ingredient substitutions: you can use can or frozen corn. We like to top the casserole with fresh, shredded mozzarella.

Nutrition

Calories: 458 kcal · Carbohydrates: 37 g · Protein: 40 g · Fat: 16 g · Saturated Fat: 7 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 110 mg · Sodium: 1839 mg · Potassium: 1116 mg · Fiber: 7 g · Sugar: 9 g · Vitamin A: 1096 IU · Vitamin C: 9 mg · Calcium: 211 mg · Iron: 2 mg

Cuisine: Mexican

Cost: $10

Author: Steph Loaiza

Course: Main Course

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

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Questions & Reviews

Yvonne says:

The picture clearly shows rice in this dish but I don’t see it in the recipe.
Cyd says:

We just served it over a bed of rice. You could use rice or pasta. Or it's great to stand on it's own too.
Nancy says:

Made this for supper - it was so simple to make and delicious!
Jen says:

could this be made in the slow cooker?
Cyd says:

I'm sure you could easily adapt it for the slow cooker.
K says:

I typically make this slow cooker and put the cream cheese in the last half hour of cooking. I usually dont put the cheese in
mollyo says:

I make this at least once a week. Everyone loves it and so fast and easy to put together. I do add a sprinkle of ranch dressing over chicken and use pinto beans instead. I also use cheddar/jack cheese. And I also add some bacon pieces and use canned corn instead of frozen(more tender).
Christina says:

What can I use instead of cream cheese? Loved the casserole but not a fan of cream cheese.
Momma Cyd says:

We have not tried subbing the cream cheese with other ingredients. After doing some research, here are some options that you could consider - Mascarpone Cheese, Plain Greek Yogurt, and Ricotta.