After a long day, it’s a relief to have a list of go-to recipes that your family loves. Simple recipes that are always a hit, easily adapt to picky eaters preferences, and can be on the table in less than 30 minutes. It’s even better if they don’t require a trip to the grocery store.
My favorites include Chicken Caesar Wraps, and a 2-ingredient creamy chicken dish that can be prepped in less than five minutes. And while those are forever on my meal rotation, this summer, I have a new staple–a low effort recipe that’s so easy, you don’t even need to measure the ingredients.
What Is Salsa Verde Chicken?
There’s no limit to the ways you can use salsa verde, including as a chip dip, a marinade for grilled meat, and part of a creamy sauce for enchiladas. Even fast-casual chain Panera knows that when you combine salsa verde with rich ingredients like mayo and sour cream, it forms a standout sandwich spread.
For those unfamiliar, salsa verde is a green tomatillo-based sauce. Tangy tomatillos are combined with powerhouse ingredients such as onions, garlic, and lime juice to form a deliciously fresh, spicy salsa that instantly perks up anything it touches.
The meal is simple–all you do is mix cooked rice and chicken with a jar of salsa verde, then add cheese and sour cream to your liking. I love this dish because there are endless ways to customize it, zhuzh it up based on how much time you have to spare, and easily adapt it to multiple cooking methods.
How to Prepare 5-Ingredient Salsa Verde Chicken
You only need five ingredients to get this meal started and you can prepare these ingredients using any method you prefer. The measurements aren’t rigid, but instead meant to give a rough suggestion on how much to use. These amounts are based on four generous servings, so feel free to scale as needed.
Here’s what you’ll need:
- 2 cups cooked rice: I love fluffy long grain white rice for this dish, but you can use any you’d like, including restaurant leftovers. If cooking rice isn’t your forte, feel free to use instant rice or microwave pouches from the store. Of course, there are many ways to cook rice, including the stove top or rice cooker. However, my personal favorite (and fool proof) method is to use an Instant Pot.
- 2 cups cooked chicken: Similar to the rice in this recipe, you can cook the chicken any way you choose. The easiest is store bought rotisserie chicken, but you can use homemade shredded chicken, diced chicken leftovers, or even taco seasoned chicken. For bolder flavor, mix in a couple of tablespoons of taco seasoning or a teaspoon of ground cumin.
- 1 (16-ounce jar) salsa verde: I’ve tried a few brands and surprisingly landed on Great Value’s salsa verde as a favorite due to its fresh taste and balanced heat level. Feel free to use any brand you like, or whip up a batch of homemade salsa verde.
- 1/2 cup sour cream: Sour cream adds a creamy flavor and balances the heat of the dish. Alternatively, you can substitute softened cream cheese for an extra rich taste.
- Shredded cheese: Measure this ingredient with your heart. Whether you’re finishing up a bag of Mexican blend cheese, or shredding Monterey Jack fresh off the block, you can’t mess it up. As a rough estimate, I’d suggest about 1/2-3/4 cup, but this is largely up to your preference.
So, how do you make it? Simply combine all of the ingredients and heat through. You can do this directly on the stovetop, stirring for 5-10 minutes until the cheese is melted. Alternatively, you can scrape the mixture into an 8-inch square baking dish, top with additional cheese, and bake for 15-20 minutes until melted and bubbling at the sides.
Ways To Customize This Dish
One thing I love about this recipe is that it easily adapts to different eating styles, making it less time consuming for the person preparing the meal.
Here are some ideas to get your started:
- Serving options: Salsa Verde Chicken can be served in bowl, wrapped in soft tortillas, or with topped with crushed tortilla chips. You can even spoon it into corn tortillas and bake for a fresh spin on sheet pan tacos.
- Add garnishes: Chopped cilantro, sour cream, hot sauce, and jalapeños make excellent toppings that keep this meal exciting week after week. Need a side dish? Try a serving of roasted sweet peppers and onions.
- Dietary preferences: Rather than cooking the rice into the dish, you can leave it separate and spoon the chicken mixture on top. This lets those who are conscious of carbohydrates accurately measure their portion. Alternatively, you can use cauliflower rice instead. If making burritos, you can swap tortillas for a gluten-free option. For dairy-free, omit the sour cream and cheese. If desired, you can use for your favorite dairy-free alternatives, but this recipe will still taste great without a replacement.
- Make it last: Add a can of drained black beans, corn, diced green chiles, or all three to stretch this meal even further. Just be sure to consume within three days for the best taste, and freeze leftovers for a later meal.
