Salsa Verde Chicken Rice Skillet Recipe
Introduction
This Salsa Verde Chicken Rice Skillet is a quick and flavorful one-pan meal perfect for busy weeknights. Tender chicken and zesty salsa verde combine with rice and melted cheese to create a comforting dish that everyone will love.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 cup salsa verde
- 2 cups chicken broth
- 1 cup shredded cheese (cheddar or Monterey Jack)
Instructions
- Step 1: In a large skillet over medium heat, cook the chicken breasts until golden and cooked through, about 5-7 minutes per side. Remove chicken and set aside.
- Step 2: Add the rice, chicken broth, and salsa verde to the same skillet. Stir to combine and bring to a simmer.
- Step 3: Nestle the cooked chicken back into the skillet on top of the rice. Cover and simmer on low heat until the rice is tender and liquid is absorbed, about 18-20 minutes.
- Step 4: Remove the cover and sprinkle shredded cheese over the chicken and rice. Cover again for a few minutes until the cheese melts.
- Step 5: Serve warm straight from the skillet for a delicious, easy meal.
Tips & Variations
- For extra flavor, add chopped onions and garlic when cooking the chicken.
- Substitute salsa verde with your favorite salsa or enchilada sauce for a different twist.
- Use brown rice, but increase cooking time and broth accordingly.
- Top with fresh cilantro, avocado slices, or a squeeze of lime for added brightness.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. Add a splash of broth or water if the rice has dried out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this recipe?
Yes, but be sure to fully thaw the chicken before cooking to ensure even cooking and food safety.
Is it possible to make this recipe vegetarian?
Absolutely. Replace the chicken with beans or tofu and use vegetable broth instead of chicken broth for a vegetarian version.
PrintSalsa Verde Chicken Rice Skillet Recipe
A quick and flavorful one-pan Salsa Verde Chicken Rice Skillet that combines tender chicken, zesty green salsa, and fluffy rice simmered together, then topped with melted cheese for a comforting and delicious meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Chicken
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Rice and Broth
- 1 cup long-grain white rice, rinsed
- 1 1/2 cups chicken broth
Salsa Verde
- 1 cup salsa verde
Cheese
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
Instructions
- Cook the chicken: Heat a large skillet over medium heat and add a small amount of oil. Add the chicken pieces and cook until they are no longer pink in the center and slightly browned on the outside, about 5-7 minutes.
- Add rice and broth: Stir in the rinsed rice, chicken broth, and salsa verde into the skillet with the cooked chicken. Mix well to combine all ingredients evenly.
- Simmer until rice is tender: Bring the mixture to a boil, then reduce heat to low, cover the skillet, and let it simmer gently for about 18-20 minutes, or until the rice is cooked through and has absorbed most of the liquid.
- Top with cheese: Remove the skillet from heat, sprinkle the shredded cheese evenly over the top, and cover again. Let sit for 5 minutes to allow the cheese to melt.
- Serve: Fluff the rice gently with a fork, mixing in the melted cheese if desired, and serve warm straight from the skillet.
Notes
- Feel free to use brown rice, but increase cooking time to 40-45 minutes and add more broth as needed.
- To add more flavor, sauté diced onions and garlic before cooking the chicken.
- For a spicier dish, use a spicy salsa verde or add chopped jalapeños.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: salsa verde chicken, chicken skillet recipe, one-pan chicken and rice, easy Mexican dinner, cheesy chicken rice
