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These Salsa Verde Chicken Bites are one of my absolute favorite chicken recipes! You can’t beat tender chicken and flaky cornbread slathered in salsa verde sauce!
Scale
Ingredients
For the Sauce
- 4 tablespoons butter
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 jar (16 ounces) salsa verde (2 cups)
- 1 can (5 ounces) evaporated milk (or 2/3 cup half and half)
- 18 oz (about 4.5 cups) cooked, chopped chicken
For the cornbread
- 1 cup milk
- 3 tablespoons butter
- 1 1/2 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 – 1/2 cup thinly sliced scallion greens
Instructions
For the Sauce
- Preheat oven to 400 degrees F. Melt butter over medium-high heat in a large oven-proof skillet. Whisk in the flour to make a paste. Add broth, salsa verde, and evaporated milk (or half and half) and whisk vigorously until thick and bubbly. Stir in chicken and turn heat to low to keep warm.
For the cornbread
- Meanwhile, heat milk and butter in a small saucepan until melted and steamy. In a separate bowl, combine flour, cornmeal, baking powder, salt, and scallions with a fork. Pour milk mixture into flour mixture and stir to form a dough. Drop spoonfuls of dough into the skillet with chicken mixture.
- Transfer skillet to oven and bake at 400 degrees F for 15-20 minutes, until cornbread is cooked through, and the edges are crisp and golden brown.
Notes
Adapted from Salsa Verde Chicken with Herbed Cornmeal Dumplings by Pam Anderson.