Creamy Chicken Salsa Verde is packed with rich flavor. Bathed in sour cream and salsa, the chicken gets extra flavor from Mexican spices and cilantro.
When I don’t know what to make for dinner, I make this dish. Even my picky eater gobbles it down and asks for more. It’s so simple, it’s actually kinda scary. And while it might remind you of your favorite dish Mom made with cream of something soup, it’s actually a minimally processed dish.
I mean, like I think you need five ingredients. Okay, six.
Years ago, I put together a fundraising cookbook for a women’s center in Santa Barbara. This recipe is built off one in that book. The original recipe was called Cilantro Chicken and had a lot of cilantro and diced chicken. This is a simplified version.
Saute chicken with your favorite taco seasoning. In a bowl, stir together sour cream and salsa verde. Pour that over the chicken and simmer until everything is all tasty and delicious. Garnish with chopped cilantro and serve over rice.
(You can also make it into rice and bean bowls like here.)
This Creamy Chicken Salsa Verde is so simple and yet so delicious. I promise, you won’t be disappointed.
(Gluten-free if you use gluten-free taco seasoning. I make my own, so it’s always gluten-free.)
- In a large skillet, heat the oil until shimmering. Add the chicken and season it with the taco seasoning mix. Cook, turning, until cooked through, about 7 minutes.
- In a mixing bowl, whisk together the sour cream and salsa. Pour the sauce over the chicken and simmer until heated through.
- Garnish with chopped fresh cilantro, and serve over hot cooked rice.
Nutritional values are approximate and are based on 1/4 of the recipe. Refrigerate leftovers promptly and use within 4 days.