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Salsa Verde Chicken Rice Skillet Recipe

4.7 from 109 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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