If you are craving a comforting one-pan meal that bursts with vibrant flavors, look no further than this Salsa Verde Chicken & Rice Skillet Recipe. It’s a perfect harmony of tender chicken, zesty salsa verde, and fluffy rice all simmered together in one skillet for an easy, flavorful dinner. The spices and fresh cilantro brighten every bite, making it a dinner you’ll want to make again and again.
Ingredients You’ll Need
Gathering just a handful of simple ingredients, this recipe proves that you don’t need complexity to create incredible flavor. Each ingredient plays a key role, from the tender chicken providing protein, to salsa verde adding a tangy, fresh punch, and the rice soaking up all those wonderful juices to make every bite satisfying.
- Chicken breasts: Boneless and skinless, cut into bite-sized pieces for quick, even cooking.
- Long-grain rice: Either white or brown, it steams perfectly in the skillet.
- Salsa verde: The star ingredient delivering bright, tangy, and slightly spicy flavor.
- Chicken broth: Low-sodium to keep it heart-healthy and to add moisture for cooking the rice.
- Onion: Diced to infuse sweetness and depth.
- Garlic: Minced to bring warmth and aroma.
- Olive oil: For sautéing the chicken and vegetables with a subtle richness.
- Cumin and chili powder: To boost earthy warmth and give the dish a Mexican-inspired kick.
- Salt and pepper: To balance and enhance all flavors.
- Fresh cilantro: Chopped for a bright, herbaceous garnish.
- Lime wedges: Served on the side for a squeeze of fresh acidity at the table.
How to Make Salsa Verde Chicken & Rice Skillet Recipe
Step 1: Brown the Chicken
Begin by heating olive oil in a large skillet over medium heat. Add the bite-sized chicken pieces, seasoning them with salt, pepper, cumin, and chili powder. Cooking the chicken until it’s nicely browned, about 5 to 7 minutes, not only locks in flavor but builds a tasty foundation for the dish. This step adds texture and a fragrant base that you’ll love.
Step 2: Sauté Onion and Garlic
Next, stir in the diced onion and minced garlic to the skillet with the chicken. Cook them for 2 to 3 minutes until the onions become soft and translucent. This simple step helps develop delicious sweetness and a savory aroma that will marry beautifully with the salsa verde later on.
Step 3: Add Rice and Liquids
It’s time to introduce the rice, salsa verde, and chicken broth. Stir the rice into the skillet, ensuring each grain is coated with the flavors from the chicken and vegetables. Pour in the salsa verde and broth, bringing everything to a boil. This is where the magic starts as the ingredients mingle and the rice begins to absorb all those vibrant tastes.
Step 4: Simmer Until Tender
Lower the heat to a gentle simmer and cover the skillet tightly. Let it cook for 15 to 20 minutes, allowing the rice to soften and soak up the liquids. The result is an irresistibly tender and flavorful chicken and rice dish that captures the essence of traditional Mexican flavors with a modern twist.
Step 5: Rest and Garnish
Once the rice is cooked through, remove the skillet from heat and let it rest for a few minutes. This helps the dish set and makes fluffing the rice easier. Finish by sprinkling chopped fresh cilantro over the top and serve with lime wedges on the side for a refreshing burst of citrus to brighten every spoonful.
How to Serve Salsa Verde Chicken & Rice Skillet Recipe
Garnishes
Adding a handful of freshly chopped cilantro and a squeeze of lime juice just before serving enhances the flavors perfectly. The cilantro adds a fresh, herbal brightness while the lime provides an essential zing that lifts the entire dish. You might also consider dolloping some sour cream or sprinkling shredded cheese for an extra touch.
Side Dishes
This skillet stands alone beautifully, but if you want to round out your meal, serve it alongside a crisp green salad or our favorite Mexican street corn. Simple sides like steamed vegetables or a fresh avocado salad will also complement the rich, tangy notes of the salsa verde chicken and rice.
Creative Ways to Present
For a casual dinner party, present this dish family-style right from the skillet, inviting everyone to dig in. Alternatively, scoop the chicken and rice into warm tortillas or serve it as a hearty filling for stuffed bell peppers. Its versatility makes it a fun and flavorful option for any occasion.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, allow any leftovers to cool completely before transferring them to an airtight container. Stored in the refrigerator, this dish will stay fresh for up to 3 days, making it a convenient and delicious option for next-day lunches or quick dinners.
Freezing
If you want to keep the flavors longer, this Salsa Verde Chicken & Rice Skillet Recipe freezes exceptionally well. Portion it out into freezer-safe containers and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge.
Reheating
To bring your leftovers back to life, reheat gently on the stove over low heat, adding a splash of chicken broth or water if it looks dry. Alternatively, microwave in short intervals until heated through, stirring occasionally to ensure even warmth and maintain the dish’s comforting texture.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice adds a nuttier flavor and more fiber, though it does require a slightly longer cooking time and a bit more liquid. Just adjust the simmering time as needed and you’ll achieve a wholesome, tasty result.
Is it possible to make this recipe vegetarian?
Yes, you can substitute the chicken with hearty vegetables like zucchini, bell peppers, or mushrooms, and use vegetable broth in place of chicken broth. The salsa verde will still add plenty of flavor for a satisfying vegetarian meal.
How spicy is the Salsa Verde Chicken & Rice Skillet Recipe?
The heat level is moderate thanks to the salsa verde and chili powder. If you prefer milder flavors, choose a milder salsa verde or reduce the chili powder. For those who like it spicy, feel free to add a pinch of cayenne or extra chili powder.
Can I prepare this recipe in advance?
You can prep the chicken and chop the vegetables ahead of time to save effort on cooking day. However, for best texture, it’s recommended to cook the skillet assembly fresh before serving since rice can get mushy when reheated multiple times.
What’s the best way to reheat without drying the chicken?
The key is low and slow reheating with a splash of liquid to maintain moisture. Whether on the stove or microwave, stirring occasionally helps prevent dryness and keeps the chicken tender and juicy.
Final Thoughts
This Salsa Verde Chicken & Rice Skillet Recipe is an absolute winner when you want a fuss-free, flavor-packed meal that feels like a warm hug on a plate. It’s the kind of dish that’ll become a favorite in your recipe box, perfect for weeknights or casual gatherings. Give it a try and watch it quickly rise to the top of your go-to dinners!
Print
Salsa Verde Chicken & Rice Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Fat
Description
This Salsa Verde Chicken & Rice Skillet is a vibrant and flavorful one-pan meal featuring tender bite-sized chicken pieces simmered with rice in a zesty salsa verde sauce. Infused with cumin, chili powder, garlic, and onions, this easy stovetop recipe is perfect for busy weeknights and serves as a hearty, comforting dish with a fresh cilantro garnish and lime wedges for an added zing.
Ingredients
Protein and Vegetables
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
Grains and Liquids
- 1 cup long-grain white or brown rice
- 1 cup salsa verde
- 2 cups low-sodium chicken broth
Seasonings and Garnishes
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 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 diced chicken and season with salt, pepper, cumin, and chili powder. Cook for 5-7 minutes until the chicken pieces are browned on all sides.
- Sauté the aromatics: Stir in the diced onion and minced garlic; sauté for an additional 2-3 minutes until the onions become translucent and fragrant.
- Add rice and liquids: Add the rice to the skillet and stir to coat it in the oil and spices. Pour in the salsa verde and chicken broth, then bring the mixture to a boil over medium-high heat.
- Simmer the dish: Once boiling, reduce the heat to low. Cover the skillet with a lid and let it simmer gently for 15-20 minutes or until the rice is tender and has absorbed all the liquid.
- 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 freshly chopped cilantro, and serve with lime wedges on the side for squeezing over the dish.
Notes
- You can substitute brown rice for a nuttier flavor, but cooking time may increase slightly.
- Adjust the amount of salsa verde to your preferred level of zest and spice.
- For extra heat, add a pinch of cayenne pepper or diced jalapeños when cooking the chicken.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely on the stovetop or microwave.
- Adding black beans or corn during the simmering step can boost nutrition and add texture.
