Salsa 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.
- Author: Mick
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
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
Cheese
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 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