Name: Salsa Verde Chicken Rice Skillet
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican-American
Ingredients: 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 2 tbsp olive oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 cup long-grain white rice (uncooked); 2 cups chicken broth; 1 cup jarred salsa verde; 1 tsp ground cumin; Salt and pepper, to taste; 1 cup shredded Monterey Jack or Mexican blend cheese; Fresh cilantro, chopped (for garnish); Lime wedges (optional, for serving)

This Salsa Verde Chicken Rice Skillet is a one-pan wonder that delivers bold flavor, comfort, and convenience all in one dish. Juicy chicken, zesty salsa verde, fluffy rice, and melty cheese come together to create a satisfying and effortless dinner that’s perfect for busy weeknights or lazy weekends. Salsa Verde Chicken Rice Skillet

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy to throw together with minimal cleanup. Since everything cooks in a single skillet, I don’t have to worry about juggling multiple pots and pans. The tangy kick from the salsa verde perfectly complements the tender chicken and savory rice. It’s a hearty, comforting meal with a fresh twist that always leaves me feeling full and happy. Plus, it’s customizable and works well with whatever I have on hand.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Olive oil
Yellow onion, diced
Garlic, minced
Long-grain white rice (uncooked)
Chicken broth
Jarred salsa verde
Cumin
Salt and pepper
Shredded Monterey Jack or Mexican blend cheese
Fresh cilantro (for garnish)
Lime wedges (optional, for serving)

directions

I start by heating olive oil in a large skillet over medium heat. I add the diced onion and garlic, sautéing until they’re soft and fragrant.
Then, I add the chicken pieces and cook until lightly browned on all sides, seasoning with cumin, salt, and pepper.
Once the chicken is mostly cooked, I stir in the uncooked rice, making sure it gets well coated with the pan flavors.
I pour in the chicken broth and salsa verde, bringing the mixture to a boil.
I reduce the heat to low, cover the skillet, and let it simmer for about 18–20 minutes, or until the rice is tender and the liquid is absorbed.
Once everything is cooked through, I sprinkle the shredded cheese over the top and cover the skillet again for a few minutes until the cheese is melted and gooey.
I garnish with chopped cilantro and serve with lime wedges on the side.

Servings and timing

This dish serves about 4 people and takes approximately 30–35 minutes from start to finish. It’s perfect for a quick family dinner or a casual meal with friends.

Variations

Sometimes I swap the chicken for ground turkey or shredded rotisserie chicken to save time. If I’m craving more heat, I add diced jalapeños or a spicier salsa verde. For a veggie boost, I like mixing in corn, black beans, or chopped spinach. If I want a creamier texture, a spoonful of sour cream stirred in at the end works wonders.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When I’m ready to reheat, I warm portions in the microwave or in a skillet over low heat with a splash of broth to keep the rice moist. It also freezes well—just be sure to let it cool completely before sealing it in a freezer-safe bag or container.

FAQs

What is salsa verde?

Salsa verde is a green salsa typically made from tomatillos, green chilies, onions, garlic, and lime. It has a tangy, slightly spicy flavor that adds a fresh kick to dishes like this one.

Can I use brown rice instead of white?

Yes, but I adjust the cooking time and liquid. Brown rice takes longer to cook and may require extra broth to become tender.

Is this recipe spicy?

The spiciness depends on the salsa verde I use. Some are mild, while others pack heat. I taste the salsa beforehand so I know what to expect.

Can I make this dish ahead of time?

Definitely. I prepare the dish, let it cool, and store it in the fridge. It tastes even better the next day as the flavors meld together.

What toppings go well with this skillet?

I like to top mine with avocado slices, sour cream, extra cheese, jalapeños, or a sprinkle of hot sauce for a flavor boost.

Conclusion

This Salsa Verde Chicken Rice Skillet is everything I want in a meal: simple, delicious, and satisfying. With minimal prep and cleanup, I can enjoy a flavorful dinner any night of the week. Whether I’m feeding the family or just myself, this dish always hits the spot.