The aroma of simmering salsa verde, tender chicken, and fluffy rice takes me back to my grandmother’s kitchen in New Mexico. My Salsa Verde Chicken & Rice Skillet recipe was born one hectic Tuesday evening when I had a hungry family and minimal time to cook. With just a handful of ingredients and one trusty skillet, this dish quickly transformed from a desperate dinner solution into our most requested weeknight meal.
There’s something magical about the way the tangy salsa verde seeps into every grain of rice while the chicken becomes melt-in-your-mouth tender. This one-pan wonder has saved countless dinner emergencies in my home, and I’m thrilled to share it with you today.
Why You’ll Fall in Love With This Salsa Verde Chicken & Rice Skillet
This recipe isn’t just delicious—it’s a game-changer for busy households:
- One-pan simplicity: Everything cooks in a single skillet, meaning fewer dishes and less cleanup
- Ready in 30 minutes: Perfect for busy weeknights when time is precious
- Budget-friendly: Uses affordable ingredients that deliver maximum flavor
- Crowd-pleaser: The mild heat and vibrant flavors appeal to both adults and children
- Versatile: Easy to customize based on what you have in your pantry
- Meal-prep friendly: Reheats beautifully for next-day lunches
The combination of zesty salsa verde, tender chicken, and perfectly cooked rice creates a harmonious blend of flavors and textures that will have everyone asking for seconds.
Ingredients for Your Salsa Verde Chicken & Rice Skillet
For the Main Dish:
- 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 green bell pepper, diced
- 1 cup long-grain white rice, rinsed and drained
- 1 cup salsa verde (store-bought or homemade)
- 2 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
For Garnish:
- ½ cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1 avocado, sliced
- ¼ cup crumbled cotija cheese (or substitute with feta)
- Sour cream (optional)
- Sliced jalapeños (optional, for heat lovers)
Step-by-Step Instructions
Preparing the Chicken and Vegetables
Season the chicken: In a medium bowl, toss the chicken pieces with ½ teaspoon salt and ¼ teaspoon black pepper.
Sear the chicken: Heat 1 tablespoon olive oil in a large skillet (12-inch works best) over medium-high heat. Add the chicken pieces and cook for 3-4 minutes until golden brown on all sides but not fully cooked through. Remove to a plate and set aside.
Sauté the aromatics: In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and cook for 2-3 minutes until translucent. Add the minced garlic and diced bell pepper, cooking for another 2 minutes until fragrant and slightly softened.
Building the Skillet Meal
Toast the rice: Add the rinsed rice to the skillet and stir for 1-2 minutes until lightly toasted. This enhances the nutty flavor of the rice.
Add seasonings: Sprinkle in the cumin and oregano, stirring to coat the rice and vegetables.
Combine wet ingredients: Pour in the salsa verde and chicken broth, scraping any browned bits from the bottom of the pan (that’s flavor gold!).
Return the chicken: Add the partially cooked chicken back to the skillet, along with any accumulated juices.
Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
Add beans and corn: After 15 minutes, add the black beans and frozen corn. Stir gently, re-cover, and cook for an additional 5 minutes until the rice is tender and the chicken is completely cooked through.
Finishing Touches
Rest the dish: Remove from heat and let stand, covered, for 5 minutes. This allows the rice to absorb any remaining liquid and the flavors to meld beautifully.
Fluff and garnish: Gently fluff the rice mixture with a fork. Sprinkle with fresh cilantro, cotija cheese, and arrange avocado slices on top.
Serve: Bring the entire skillet to the table and serve with lime wedges, additional salsa verde, and optional sour cream or jalapeños.
Tips, Variations, and Serving Suggestions
Pro Tips for Perfect Results
- Use chicken thighs: They stay juicier and more flavorful than breast meat in this recipe.
- Don’t skip rinsing the rice: This removes excess starch and helps prevent the dish from becoming gummy.
- Adjust the heat level: Choose mild, medium, or hot salsa verde depending on your family’s preference.
- Check for doneness: Rice should be tender but still have a slight bite. If needed, add a splash more broth and cook for a few additional minutes.
Delicious Variations
- Protein swap: Substitute ground turkey or shrimp for the chicken.
- Vegetarian version: Omit the chicken and double the beans, or add diced zucchini and mushrooms.
- Grain alternatives: Brown rice works beautifully (increase cooking time by 15 minutes and add ½ cup more broth).
- Cheese options: Try Monterey Jack or pepper jack instead of cotija for a melty topping.
- Extra veggies: Add diced zucchini, spinach, or roasted poblano peppers for more nutrition.
Serving Suggestions
- Taco Tuesday twist: Serve with warm tortillas for a build-your-own taco night.
- Refreshing sides: A simple green salad with lime vinaigrette complements the richness of the dish.
- Beverage pairings: Enjoy with a crisp lager, margarita, or tangy limeade.
Nutritional Information (Per Serving)
Based on 6 servings:
- Calories: 425
- Protein: 28g
- Carbohydrates: 45g
- Fiber: 7g
- Fat: 15g
- Sodium: 580mg
Make This Salsa Verde Chicken & Rice Skillet Tonight!
When life gets hectic, this Salsa Verde Chicken & Rice Skillet becomes your secret weapon in the kitchen. It’s the perfect balance of convenience and comfort—the kind of meal that feels like you spent hours cooking when you actually had time to help with homework or simply relax while dinner practically made itself.
I love seeing how families make this recipe their own, adding personal touches and creating new traditions around the dinner table. Whether you’re cooking for picky eaters or adventurous food lovers, this versatile dish delivers smiles all around.
So grab your favorite skillet, round up these simple ingredients, and treat yourself to a dinner that’s both effortless and extraordinary. Your future self will thank you when you’re enjoying delicious leftovers for lunch tomorrow!
What variations will you try with your Salsa Verde Chicken & Rice Skillet? I’d love to hear how this recipe becomes part of your family’s meal rotation!
