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- 4 boneless, skinless chicken thighs - 1 cup salsa verde - 1 cup corn (frozen or fresh) - 1 cup black beans, rinsed and drained - 1 bell pepper (diced) - 1 small red onion (diced) - 2 cloves garlic (minced) - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 cup shredded cheese (cheddar or Monterey Jack) - Fresh cilantro (for garnish) - Lime wedges (for serving) Gathering the right ingredients makes cooking easy and fun. You need four chicken thighs for a juicy base. The salsa verde adds a zesty kick. Corn and black beans bring texture and color. Choose any bell pepper you like; it adds sweetness. The red onion gives a nice bite. Garlic, cumin, and smoked paprika bring depth to the dish. Finally, cheese melts over the top for creaminess. Don't forget the cilantro and lime for fresh flavor. These bright touches make each bite pop. With all these ingredients ready, you are set for a delicious meal. {{ingredient_image_1}} - Preheat your oven to 400°F (200°C). - Heat a splash of olive oil in a large oven-safe skillet over medium heat. - Add diced red onion and bell pepper; sauté for 3-4 minutes. - Stir in minced garlic and spices; cook until fragrant. - Push vegetables aside and season chicken thighs with salt and pepper. - Pour salsa verde over chicken and add corn and black beans around it. - Cover and bake for 25-30 minutes until chicken is fully cooked. - Add cheese and bake uncovered for an additional 5-7 minutes until melted. To make sure your chicken is safe to eat, check its internal temperature. It should reach 165°F or 75°C. I always recommend using a meat thermometer for this. It gives a precise read and helps avoid overcooking. For more flavor, you can marinate the chicken in salsa verde for at least an hour. This simple step makes a big difference. Fresh herbs, like cilantro, add brightness when you garnish the dish. They also make your meal look pretty. If you don’t have chicken thighs, you can use drumsticks or breasts instead. They work well and cook similarly. Also, feel free to swap in different beans or veggies based on what you like. Black beans are tasty, but pinto or kidney beans work too! Pro Tips Use Fresh Ingredients: For the best flavor, use fresh vegetables and herbs whenever possible. Freshness enhances the overall taste of the dish. Customize the Spice Level: Adjust the spiciness of the dish by selecting different salsa verde varieties. You can also add jalapeños for an extra kick. Let It Rest: After baking, allow the dish to rest for a few minutes before serving. This helps the juices redistribute, making the chicken more tender. Garnish Wisely: Fresh cilantro and lime wedges come highly recommended as garnishes. They add a refreshing brightness that complements the dish beautifully. {{image_2}} You can make this dish vegetarian by swapping chicken for tofu. Firm tofu works best. Just press it to remove excess water, then cut it into cubes. You can also add more veggies. Consider zucchini, mushrooms, or spinach for added flavor. If you like heat, add some jalapeños or chili powder. Dice fresh jalapeños and mix them in with the veggies. You can also sprinkle chili powder over the chicken. Adjust the spice to match your taste buds. Cheese can change the dish. Try pepper jack for a spicy kick, or queso fresco for a milder taste. You can even mix cheeses for a unique flavor. Don't hesitate to get creative with your cheese choices! After enjoying your One-Pan Salsa Verde Chicken, store any leftovers. Place them in an airtight container. You can keep it in the fridge for up to 3 days. Make sure to let it cool first. This helps maintain the flavors and texture. You can also freeze this dish for later. Use a freezer-safe container to store it. It will last for up to 2 months in the freezer. Remember to label the container. This way, you know when to use it. When it's time to eat your leftovers, reheat them properly. The oven is best for this dish. It helps keep the chicken juicy and the cheese melty. Set your oven to 350°F (175°C) and heat for about 20 minutes. If you're in a hurry, the microwave works too. Just be careful not to overheat it. Enjoy your meal! Yes, homemade salsa verde works perfectly with this recipe. Using your own salsa lets you control the taste. You can make it spicy or mild based on your liking. Fresh ingredients in homemade salsa can brighten the dish. The internal temperature should reach 165°F (75°C). Use a meat thermometer to check the thickest part of the chicken. This step ensures your meal is safe to eat and juicy. Overcooking can dry out the chicken, so keep an eye on it. Consider serving with rice, tortillas, or a side salad. Rice absorbs the salsa flavor well and adds heartiness. Tortillas are great for wrapping up the chicken and toppings. A fresh salad adds crunch and balances the meal. Absolutely! Feel free to add your favorite vegetables to the pan. Zucchini, spinach, or even cherry tomatoes work well. Adding veggies boosts nutrition and flavor. Just make sure to adjust cooking time if needed. This blog post shared a simple and tasty recipe for One-Pan Salsa Verde Chicken. You learned about the main ingredients, like chicken thighs, salsa verde, and black beans. I explained easy steps for cooking and tips for perfect results. Remember, you can swap ingredients to match your taste. This dish is versatile and great for any meal. Enjoy cooking and make it your own!

One-Pan Salsa Verde Chicken

A delicious and easy one-pan meal featuring chicken thighs cooked in salsa verde with corn, black beans, and topped with cheese.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken thighs
  • 1 cup salsa verde
  • 1 cup corn
  • 1 cup black beans, rinsed and drained
  • 1 piece bell pepper, diced
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup shredded cheese
  • for garnish fresh cilantro
  • for serving lime wedges

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large oven-safe skillet, add a splash of olive oil over medium heat. When hot, add the diced red onion and bell pepper. Sauté for about 3-4 minutes, until they begin to soften.
  • Stir in the minced garlic, cumin, smoked paprika, salt, and pepper. Cook for another minute, until fragrant.
  • Push the vegetables to the side of the pan and add the chicken thighs to the center. Season the chicken with salt and pepper. Pour the salsa verde over the chicken and evenly distribute the corn and black beans around it.
  • Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 25-30 minutes, or until the chicken is fully cooked (internal temperature should be 165°F or 75°C).
  • Remove the skillet from the oven and sprinkle the shredded cheese over the top. Return to the oven (uncovered) for an additional 5-7 minutes until the cheese is melted and bubbly.
  • Remove from the oven and allow to rest for a few minutes. Garnish with chopped fresh cilantro and serve with lime wedges on the side for squeezing over the dish.

Notes

Serve with lime wedges for added flavor.
Keyword chicken, easy dinner, one-pan, salsa verde