If you’re craving a vibrant, comforting meal that’s bursting with flavor and comes together in just one pan, this Salsa Verde Chicken & Rice Skillet Recipe is exactly what you need. Tender chicken pieces simmered with zesty salsa verde, fragrant spices, and fluffy rice create a winning combination that feels both homey and fresh. It’s a meal that’s simple enough for weeknight dinners but special enough to impress anyone at the table. Once you try this recipe, it’s sure to become a staple in your kitchen rotation.
Ingredients You’ll Need
Every ingredient in this Salsa Verde Chicken & Rice Skillet Recipe plays a crucial role in building layers of flavor while keeping things fuss-free. From the mild heat of cumin and chili powder to the bright punch of fresh cilantro, these basics come together to make something truly unforgettable.
- 1 pound boneless, skinless chicken breasts: Cut into bite-sized pieces for quick, even cooking and tender bites.
- 1 cup long-grain white or brown rice: The hearty base that soaks up all the delicious salsa verde and broth.
- 1 cup salsa verde: Adds tangy, green chile goodness that gives the dish its vibrant character.
- 2 cups low-sodium chicken broth: Keeps the rice moist and infuses the dish with savory depth without overpowering.
- 1 medium onion, diced: Provides sweetness and texture that softens beautifully as it cooks.
- 2 cloves garlic, minced: Aromatic and flavorful, garlic elevates the entire skillet with every bite.
- 1 tablespoon olive oil: For sautéing and bringing all the ingredients together smoothly.
- 1 teaspoon cumin: Adds warm earthiness that complements the salsa verde’s brightness.
- 1 teaspoon chili powder: Lends a subtle smoky heat that enhances the chicken perfectly.
- Salt and pepper to taste: Essential seasonings to balance and highlight all flavors.
- Fresh cilantro, chopped: Adds a fresh, herby touch right before serving.
- Lime wedges: A squeeze of lime juice makes every bite pop with vibrant acidity.
How to Make Salsa Verde Chicken & Rice Skillet Recipe
Step 1: Brown the Chicken
Start by heating olive oil in a large skillet over medium heat to create a nice base. Toss in the bite-sized chicken pieces, seasoning them with salt, pepper, cumin, and chili powder. Cooking the chicken for about 5 to 7 minutes until browned locks in flavors and textures that give the dish its hearty appeal. Don’t rush this step – that golden crust is key for taste and visual delight.
Step 2: Sauté the Aromatics
Next, add your diced onions and minced garlic to the skillet alongside the chicken. Sauté them together for 2 to 3 minutes until the onions turn translucent and fragrant. This step creates a lovely aromatic layer that will infuse the rice and chicken with subtle sweetness and depth. It’s one of those simple steps that makes a huge difference in the end result.
Step 3: Combine Rice and Liquids
Now stir in the rice, coating every grain with the flavorful oils and spices in the pan. Pour in the vibrant salsa verde and chicken broth, giving everything a good stir to mix it up. Then crank up the heat until the mixture comes to a boil. This sizzling moment is where all the flavors start marrying together.
Step 4: Simmer to Perfection
Turn the heat down to low and cover the skillet. Let it gently simmer for 15 to 20 minutes until the rice is tender and all the liquid is absorbed. This slow cooking binds the chicken, rice, and salsa verde into a harmonious dish. Patience here is rewarded with a wonderfully textured and flavorful meal.
Step 5: Finish and Garnish
Once the skillet comes off the heat, let it rest for a few minutes. Then fluff the rice with a fork to separate the grains and reveal all those tender chicken pieces nestled inside. Top with freshly chopped cilantro and serve with lime wedges for that finishing touch of freshness and zing.
How to Serve Salsa Verde Chicken & Rice Skillet Recipe
Garnishes
Fresh cilantro and lime wedges are the perfect garnishes for this dish. The cilantro adds a pop of green and a burst of herbal brightness, while the lime wedges allow each person to add a citrusy tang that brightens and balances the rich flavors. Consider a dollop of sour cream or a sprinkle of queso fresco for extra creaminess and texture contrast.
Side Dishes
This skillet recipe can stand on its own but pairs beautifully with lighter sides like a crisp green salad or roasted vegetables. Grilled corn or a simple avocado salad would also complement the zesty salsa verde flavors without overwhelming the palate. A side of warm tortillas makes the meal even more fun and versatile.
Creative Ways to Present
For a fun twist, serve the skillet as a filling for tacos or stuffed into bell peppers for a colorful fiesta on the plate. You can also layer it with cheese and bake it briefly to turn it into a comforting casserole. This recipe’s flexible nature means you can get creative and make it your own every time.
Make Ahead and Storage
Storing Leftovers
This Salsa Verde Chicken & Rice Skillet Recipe keeps really well in the fridge for up to 3 days. Store leftovers in an airtight container and you’ll have a quick, flavorful meal ready to enjoy the next day or two with minimal effort.
Freezing
To freeze, portion the dish into freezer-safe containers. It freezes beautifully, making it an excellent option for meal prep. When you want to enjoy it again, just thaw overnight in the fridge for best results.
Reheating
Reheat leftovers gently on the stove over low heat or in the microwave until warmed through. Adding a splash of broth or water can help keep the rice moist and prevent it from drying out during reheating.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice works great but will take a bit longer to cook, so you may need to adjust the simmering time accordingly. Its nuttier flavor adds a nice twist to this dish.
Is it possible to use chicken thighs instead of breasts?
Yes, chicken thighs add more richness and stay tender during cooking. Just make sure to cut them into similar-sized pieces and adjust cooking time to ensure they’re fully cooked.
Can I make this recipe vegetarian?
Definitely. Swap the chicken for hearty vegetables like mushrooms, zucchini, or even beans, and use vegetable broth instead of chicken broth for a delicious vegetarian version.
How spicy is the Salsa Verde Chicken & Rice Skillet Recipe?
The heat mainly comes from the salsa verde and chili powder, but it’s generally mild to moderate. You can adjust the chili powder or salsa verde amount to match your preferred spice level.
Can I prepare this recipe in advance and reheat it for lunch or dinner?
Yes, this dish actually tastes fantastic as leftovers. Prepare it in advance, store it properly, and reheat it when you’re ready for a quick, satisfying meal.
Final Thoughts
There’s something so satisfying about a one-pan meal that’s packed with vibrant flavors, tender chicken, and fluffy rice, and the Salsa Verde Chicken & Rice Skillet Recipe delivers just that. It’s a dish that feels like a warm hug on a plate but still manages to be fresh and exciting. I hope you give it a try soon and see why it’s become such a favorite—your dinner routine will thank you for it!
Print
Salsa Verde Chicken & Rice Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Description
A flavorful one-pan meal featuring tender chicken pieces simmered with rice in a zesty salsa verde sauce, enhanced with aromatic spices and fresh cilantro for a quick and satisfying dinner.
Ingredients
Chicken & Seasonings
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
Vegetables & Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
Grains & Liquids
- 1 cup long-grain white or brown rice
- 1 cup salsa verde
- 2 cups low-sodium chicken broth
Garnish & Serving
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the bite-sized chicken pieces, seasoning them with salt, pepper, cumin, and chili powder. Cook for 5-7 minutes until the chicken is browned on all sides.
- Sauté aromatics: Add the diced onion and minced garlic to the skillet with the chicken. Continue to sauté for 2-3 minutes until the onions become translucent and fragrant.
- Add rice and liquids: Stir in the rice, coating it well with the spices and oil. Pour in the salsa verde and chicken broth, then bring the mixture to a boil.
- Simmer the dish: Reduce the heat to low and cover the skillet. Let it simmer gently for 15-20 minutes, or until the rice is tender and all the liquid has been absorbed.
- Finish and serve: Remove the skillet from heat and let it sit, covered, for a few minutes. Fluff the rice with a fork, garnish with fresh cilantro, and serve with lime wedges on the side for added brightness.
Notes
- For extra flavor, you can add a diced jalapeño along with the onions for some heat.
- Using brown rice will increase the cooking time to about 40-45 minutes but adds a nuttier texture.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
- To make it gluten-free, ensure the salsa verde and chicken broth are certified gluten-free brands.
- This recipe can be adapted with shredded rotisserie chicken to speed up preparation.
