Go Back
Salsa Verde Chicken & Rice Skillet one-pan dinner with shredded chicken green salsa verde rice black beans corn melted Monterey Jack cheese and fresh cilantro

Salsa Verde Chicken & Rice Skillet

A quick one-pan dinner with seasoned chicken, tangy salsa verde, and fluffy rice cooked together in a single skillet. Bold, easy, and full of flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs or breasts
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 cup diced yellow onion
  • 2 cloves garlic, minced
  • 1 1/4 cups long grain white rice, uncooked
  • 1 1/2 cups salsa verde
  • 1 1/2 cups chicken broth
  • 1/2 cup frozen corn, optional
  • 1/2 cup shredded Monterey Jack or pepper jack cheese
  • fresh cilantro, lime wedges, sour cream for serving

Equipment

  • Large Skillet with Lid
  • Tongs
  • Wooden spoon

Method
 

  1. Season and sear the chicken until golden, then set aside.
  2. Cook onion and garlic, then toast the dry rice briefly.
  3. Add salsa verde and broth, then nestle the chicken back in.
  4. Cover and simmer on low until the rice is cooked through.
  5. Top with cheese, cover to melt, and serve with fresh toppings.

Notes

  • Toast the dry rice before adding liquid for better texture.
  • Keep heat low once covered to prevent scorching.
  • Add a splash of broth when reheating leftovers.
  • Freezes well for up to 2 months.