Salsa Verde Chicken and Rice Skillet
This Salsa Verde Chicken and Rice Skillet is a flavorful one-pan dinner.Tender chicken is seasoned and lightly browned for extra flavor.Rice cooks directly in a savory salsa verde broth.Green salsa adds tanginess, freshness, and gentle heat.Fresh lime and cilantro brighten the finished dish beautifully.It is an easy, satisfying meal perfect for busy weeknights.
Ingredients
For the Chicken and Rice
- 1½ pounds boneless, skinless chicken thighs or chicken breasts
- 1½ cups long-grain white rice
- 1½ cups salsa verde
- 1½ cups low-sodium chicken broth
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¾ teaspoon salt, or to taste
- ½ cup canned corn, drained
- ½ cup black beans, drained and rinsed
- 1 small lime
For Garnishing
- ¼ cup fresh cilantro, chopped
- ½ avocado, diced
- ¼ cup crumbled queso fresco or shredded Monterey Jack cheese
- Sliced jalapeños, optional
- Lime wedges, for serving
- Extra salsa verde, optional
Instructions
- Pat the chicken dry with paper towels. Season both sides with cumin, chili powder, smoked paprika, oregano, salt, and black pepper.
- Heat olive oil in a large deep skillet over medium-high heat. Add the seasoned chicken and cook for about 3–4 minutes per side, until lightly browned.
- The chicken does not need to be completely cooked at this stage because it will finish cooking with the rice.
- Reduce the heat to medium. Add the chopped onion to the same skillet and sauté for 3–4 minutes until softened.
- Add the uncooked rice to the skillet. Stir continuously for about 1–2 minutes, allowing the grains to become lightly toasted.
- Pour in the salsa verde and chicken broth. Stir well, scraping the bottom of the skillet to loosen any browned bits.
- Reduce the heat to low, cover the skillet with a tight-fitting lid, and cook for approximately 20–25 minutes, or until the rice is tender and the chicken is fully cooked.
- Once the rice is tender, remove the skillet from the heat. Keep it covered and allow it to rest for 5 minutes.
- Fluff the rice gently with a fork. Squeeze fresh lime juice over the top and sprinkle generously with chopped cilantro.
- Serve immediately with lime wedges.
Notes
- Chicken thighs: Thighs remain especially juicy and flavorful, while chicken breasts provide a leaner option.
- Rice: Long-grain white rice works particularly well because it cooks evenly and remains fluffy.
- Salsa verde: Use your favorite store-bought salsa verde or homemade salsa verde.
- Spice level: The heat depends largely on the salsa verde and chiles used.
- Broth: Low-sodium chicken broth allows you to control the final saltiness.
- Beans: Black beans add protein, texture, and heartiness but can be omitted.
- Corn: Fresh, frozen, or canned corn can be used.
- Resting: Do not skip the 5-minute resting period; it helps the rice achieve a better texture.