Description
A one-pan Salsa Verde Chicken Rice Skillet made with juicy chicken, zesty salsa verde, fluffy rice, and melted cheese. Perfect for busy weeknights with minimal cleanup and maximum flavor.
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)
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and garlic, sautéing until soft and fragrant.
- Add chicken pieces, season with cumin, salt, and pepper, and cook until lightly browned on all sides.
- Stir in the uncooked rice, coating it with the pan flavors.
- Pour in chicken broth and salsa verde. Bring to a boil.
- Reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
- Sprinkle shredded cheese over the top, cover, and let melt for a few minutes.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
- Substitute ground turkey or rotisserie chicken for quicker prep.
- Add corn, black beans, or spinach for extra veggies.
- Adjust salsa verde heat level to preference.
- For creaminess, stir in a spoonful of sour cream before serving.
- Leftovers store well for 4 days in the fridge or can be frozen.
Nutrition
- Serving Size: 1 portion (about 1/4 of recipe)
- Calories: 420
- Sugar: 3g
- Sodium: 760mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
