This Chicken Salsa Verde recipe is an easy, family friendly, one-skillet chicken meal.
What is salsa verde? It’s green salsa! My Salsa Verde Chicken Enchiladas are a very popular dinner recipe. So I’m hoping this recipe for Chicken Salsa Verde becomes a favorite too. It’s a one-pan meal of delicious and creamy Mexican chicken that is topped by cornmeal dumplings.
Ingredients needed:
- unsalted butter
- all purpose flour
- chicken broth
- salsa verde (green salsa)
- evaporated milk
- rotisserie chicken
- whole milk
- cornmeal
- salt
- baking powder
- green onions
- fresh cilantro
How to make Chicken Salsa Verde:
The complete, printable recipe is at the end of this post.
PREPARE THE CHICKEN:
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Heat the butter over medium-high heat in a large, deep ovenproof skillet (or a 5 to 6 quart Dutch oven). Whisk in the flour to make a paste.
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In a medium bowl, whisk together the broth, salsa, taco sauce and evaporated milk; whisk into the pan. Bring to a simmer, whisking occasionally, until the sauce thickens. Stir in the chicken, heat through, and cover to keep warm.
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Meanwhile, adjust the oven rack to the lower-middle position and heat the oven to 400°F.
PREPARE THE DUMPLINGS:
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In a small saucepan, heat the milk and butter until just about to simmer.
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In a medium bowl, stir together the flour, cornmeal, baking powder, salt, green onions and cilantro. Stir in the warmed milk mixture, just until blended.
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Scoop rounded spoonfuls of the dough and drop into the chicken mixture. Return the chicken to a simmer over medium-high heat.
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Cover and transfer the pan to the oven and bake until the dumplings are cooked through, 15 to 20 minutes.
How spicy is Chicken Salsa Verde?
It’s completely up to you how spicy you’d like to make this recipe. Choosing mild or medium-spiced salsa will determine that.
Chicken Salsa Verde with dumplings is great comfort food. It’s the kind of dinner I like to make on a cold and blustery evening. And it’s always well-received. Enjoy!
More Salsa-Themed Recipes:
- Instant Pot Salsa Verde Chicken Enchilada Casserole
- Salsa Roasted Salmon
- Grilled Chicken Street Tacos with Peach Salsa
- Red Snapper with Pineapple Salsa
- Pork Tenderloin with Mango Lime Salsa
Chicken Salsa Verde
This recipe is an easy, family friendly, one-skillet chicken meal.
Ingredients
CHICKEN:
- 4 tablespoons unsalted butter
- ½ cup all-purpose flour
- One 14.5-ounce can chicken broth
- 1½ cups salsa verde (green salsa)
- ½ cup green taco sauce
- One 5-ounce can evaporated milk
- 1 whole (about 6 cups) rotisserie chicken, meat pulled off the bone and shredded into chunks
DUMPLINGS:
- 1 cup whole milk
- 3 tablespoons unsalted butter
- 1½ cups all purpose flour
- ½ cup cornmeal
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ¼ cup thinly sliced green onions (include green tops)
- ¼ cup chopped fresh cilantro
Instructions
PREPARE THE CHICKEN:
- Heat the butter over medium-high heat in a large, deep ovenproof skillet (or a 5 to 6 quart Dutch oven). Whisk in the flour to make a paste.
- In a medium bowl, whisk together the broth, salsa, taco sauce and evaporated milk; whisk into the pan. Bring to a simmer, whisking occasionally, until the sauce thickens. Stir in the chicken, heat through, and cover to keep warm.
- Meanwhile, adjust the oven rack to the lower-middle position and heat the oven to 400°F.
PREPARE THE DUMPLINGS:
- In a small saucepan, heat the milk and butter until just about to simmer.
- In a medium bowl, stir together the flour, cornmeal, baking powder, salt, green onions and cilantro. Stir in the warmed milk mixture, just until blended.
- Scoop rounded spoonfuls of the dough and drop into the chicken mixture. Return the chicken to a simmer over medium-high heat.
- Cover and transfer the pan to the oven and bake until the dumplings are cooked through, 15 to 20 minutes.
Notes
- It's completely up to you how spicy you'd like to make this recipe. Choosing mild or medium-spiced salsa will determine that.
Nutrition
Serving: 1serving, Calories: 706kcal, Carbohydrates: 55g, Protein: 51g, Fat: 31g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 192mg, Sodium: 1855mg, Potassium: 486mg, Fiber: 3g, Sugar: 11g, Vitamin A: 1745IU, Vitamin C: 10mg, Calcium: 255mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This is so good – thanks for posting!
I think this would be a great slow-cooker recipe once adapted. I think though you could cook some chicken breasts in the sauce maybe with some extra liquid and shredding it up before putting the the dumplings on later. 🙂 Thanks for the recipe it looks great. I’m seriously going to try to figure out how to give it a go in my crockpot! 😀
Is it possible to substitute chicken breasts for a rotisserie chicken in this recipe?
Also, this is just the very beginner cook in me – but is the chicken cooked prior to adding to the mixture? Thanks!
@Gina B, Yes, you can use chicken breasts, but you’d have to cook them up and shred them before adding them into the recipe. The great thing about buying a rotisserie chicken is that they are already cooked for you and it’s a quick and easy way to just pull off the cooked chicken (yes, it needs to be cooked!)
@Lori Lange, Thanks for the tip! I’m sure it would be easier but I have a bunch of frozen chicken breasts and frozen ground beef I’m looking to use, and this recipe looks delicious.
Our family favorite is Shepard’s Pie. Although there must be 100s of recipes, ours is basic with ground beef, corn, mashed potatoes and a (surprise) layer of American cheese that melts and makes it extra yummy.