Salsa Verde Chicken Skillet Bake

4 servings
25 min

Today, we're making Salsa Verde Chicken Skillet Bake!

This one skillet meal takes a couple grocery store shortcuts, but the final result is a super delicious, super simple family style skillet bake. And if this meal wasn't already easy enough, it's on the table in under 30 minutes!

Layer one starts with a simple schmear of store bought refried beans. We're adding so much other goodness to this layered bake, we don't even need to do anything to the beans first to doctor them up. Just scoop the beans out of the can, cover the bottom of your skillet in an even layer of beans, and we can call step one done!

The next layer of our skillet bake is where we get to the good stuff. I started with a store bought rotisserie chicken that I shredded, but if you have leftover chicken in your fridge or have some chicken in the freezer that you need to cook up and use, that will totally work too. To the chicken, we'll add our favorite brand of prepared salsa verde and some shredded pepperjack cheese. Mix it all together, and spread it right over top of the beans. Then, for good measure, we'll add another layer of pepperjack cheese on top of the chicken mix, and to the oven the skillet goes to start heating up the chicken and melting the cheese.

After about 10 mins, we're going to add some corn to the party. So, sprinkle some corn kernels right over top of the cheese, and back to the oven the skillet goes, but this time on broil. We'll let the bake broil until the cheese is golden and bubbly and the corn just starts to char.

To cool down our hot chicken skillet, we're going to top the whole thing with some mashed avocado, some thinly sliced radishes, and a drizzle of sour cream. And, that's it! We're ready to eat after less than 30 minutes!

Here's the cool thing about this skillet bake. You can choose your own adventure of how you want to eat it! You can serve it family style right from the skillet like a warm, gooey dip. You can use it as a filling for a hard or soft taco. You could go straight at it with a spoon. There are sooooo many ways to devour this amazing meal! So, that makes it perfect for family dinner or as a potluck party dish.

Despite adding a couple spicy elements like the salsa and the pepperjack to this bake, this dish is not spicy at all. The spicy peppers are completely balanced out by the creamy beans and cool avocado to create a beautiful harmony. The beans are savory. The cheese makes the chicken gooey. The corn adds a pop of texture. And, the cool garnishes on top add a nice temperature contrast that makes every bite ultimately enjoyable.

Can you think of any better reason to fiesta then siesta???

Ok, everyone! Even though Cinco de Mayo is on Wednesday, we're actually not traveling to Mexico with our meal. Instead, we're switching it up and traveling to Italy thanks to a special Instagram collaboration I'm participating in. And, it's a good one, so stay tuned!

Until then, enjoy! And, let's eat!

Salsa Verde Chicken Skillet Bake

Recipe details

  • 4  servings
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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  • 1 can (16 oz) refried beans
  • 2 cups rotisserie chicken, shredded
  • 1 ½ cups prepared salsa verde
  • 1 cup shredded pepperjack cheese, divided
  • 1 cup shredded cheddar cheese, divided
  • 1 cup corn, thawed if frozen
  • 1 avocado, mashed
  • juice of ¼ lime
  • salt, to taste
  • 1 small radish, thinly sliced
  • sour cream, if desired
  • tortilla chips, for serving


Preheat oven to 375 degrees. Spread refried beans all over the bottom of a 10 inch oven safe skillet.
To a mixing bowl, add chicken, salsa verde, ½ cup pepperjack, and ½ cup cheddar cheese. Mix well to combine. Spread chicken mix over top of the refried beans in the skillet. Top with remaining cheese. Bake for 10-12 minutes until the cheese has melted.
Increase the oven temperature to broil. Spread corn over the top of the cheese in the skillet. Broil for 5-10 mins until the cheese starts to brown and the corn starts to char.
Meanwhile, add avocado, lime juice, and a pinch of salt to a small mixing bowl. Mix well to combine.
To serve, top skillet bake with mashed avocado mix, radishes, and sour cream, if desired. Serve with tortilla chips. Enjoy!


  • *If you want your sour cream to be a thinner, drizzling consistency; add a splash of water and mix well.
  • *I recommend shredding the cheese yourself for this recipe. It will be much meltier and have better cheesepull than using the prebagged stuff.
  • *You could certainly use chicken you cooked yourself for this recipe, but store bought rotisserie chicken is just too easy. I used a mix of light and dark meat for this recipe, but you can use whatever you like.
  • *I was craving corn on the cob, so that's what I used for this recipe. I like to roast fresh corn in the oven by putting it on a baking sheet while it's still in its husk, and roasting at 350 degrees for 30 mins. When it's cool enough to touch, remove the husk, and cut the kernels off the cob. You could use fresh or frozen corn for this recipe. Your choice!
Nicole - The Yummy Muffin
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