Salsa Verde Chicken

Ingredients

• 4 boneless skinless chicken breasts
• 2 cups salsa verde
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• 1/2 cup sour cream
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Season chicken breasts with salt and pepper on both sides.
3. Sear chicken for 4-5 minutes per side until golden brown. Remove and set aside.
4. In the same skillet, sauté diced onion and garlic until fragrant, about 2 minutes.
5. Add cumin and chili powder, stirring for 30 seconds.
6. Pour in salsa verde and chicken broth, stirring well.
7. Return chicken to the skillet and nestle it into the sauce.
8. Add black beans and corn, distributing evenly.
9. Reduce heat to medium-low, cover, and simmer for 20-25 minutes until chicken is cooked through.
10. Remove from heat and stir in sour cream until well combined.
11. Garnish with fresh cilantro and serve.
12. Serve over rice, with tortillas, or over pasta.

Notes

• Use a large skillet or Dutch oven to comfortably fit all ingredients.
• Pound chicken breasts to even thickness for uniform cooking.
• Check chicken internal temperature reaches 165°F with a meat thermometer.
• Stir in sour cream off the heat to prevent curdling.
• Leftovers keep refrigerated for up to 3 days and reheat well.
• Freezes well for up to 2 months; thaw overnight before reheating.
• For more heat, add diced jalapeños or a dash of hot sauce.