Ingredients
For the Chicken & Rice Skillet:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain rice, uncooked
- 2 cups chicken broth
- 1 cup salsa verde (store-bought or homemade)
- 1/2 cup frozen corn
- 1/4 cup chopped cilantro, fresh
- 1/4 cup crumbled cotija cheese or queso fresco (optional, for garnish)
- Salt and black pepper to taste
- Optional: 1 jalapeño, seeded and minced, for extra heat
Step-by-Step Instructions
Get Started: Prep the Chicken
- Season the chicken pieces generously with salt and pepper. Don’t be shy; this is your flavor foundation!
Sauté and Sear: Building Flavor
- Heat the olive oil in a large skillet (preferably oven-safe) over medium-high heat.
- Add the chicken to the skillet and cook until browned on all sides. Don’t overcrowd the pan; work in batches if necessary to get a good sear. Remove the chicken from the skillet and set aside. We’re not cooking it through at this point; just developing that yummy browned crust.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
Rice and Simmer: The Magic Happens
- Add the uncooked rice to the skillet and stir to coat it with the onion and garlic mixture. Toasting the rice slightly enhances its flavor.
- Pour in the chicken broth and salsa verde. Stir well to combine, scraping up any browned bits from the bottom of the skillet. Those browned bits are flavor gold!
- Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 15 minutes.
Chicken Returns: Final Touches
- Return the browned chicken to the skillet, nestling it into the rice mixture.
- Cover the skillet and continue to simmer for another 10-15 minutes, or until the rice is cooked through and the chicken is cooked to an internal temperature of 165°F (74°C). Check the rice and chicken periodically to make sure the liquid hasn’t completely evaporated and the bottom isn’t scorching. Add a little more chicken broth if needed.
- Stir in the frozen corn and cook for another 2-3 minutes, or until heated through.
Serve and Garnish: The Perfect Presentation
- Remove the skillet from the heat and let it stand for 5 minutes before serving. This allows the rice to absorb any remaining liquid and become perfectly fluffy.
- Garnish with fresh cilantro and crumbled cotija cheese or queso fresco (if using).
- Serve immediately and enjoy your delicious Salsa Verde Chicken & Rice Skillet!
Making it Your Own: Variations and Tips
Spice It Up (or Tone It Down):
Not a fan of too much heat? Use a mild salsa verde. If you like it spicy, add a minced jalapeño along with the onion, or use a hot salsa verde. You can also add a pinch of red pepper flakes for an extra kick.
Rice Variety:
While long-grain rice is recommended for its texture, you can experiment with other types of rice. Brown rice will require a longer cooking time and more liquid. Arborio rice would give you a creamier, risotto-like texture.
Vegetable Boost:
Feel free to add other vegetables to the skillet. Bell peppers, zucchini, or black beans would all be great additions. Add them along with the onion and garlic.
Oven-Baked Option:
If your skillet is oven-safe, you can transfer the entire skillet to a preheated oven at 375°F (190°C) after adding the chicken back in. Bake for 20-25 minutes, or until the rice is cooked through and the chicken is cooked to temperature. This creates a slightly crustier top.
Leftovers:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over low heat, adding a splash of chicken broth if needed to prevent it from drying out.
Side Dish Suggestions: Complete the Meal
While this Salsa Verde Chicken & Rice Skillet is a complete meal on its own, here are some side dish suggestions to round out your dinner:
- A simple green salad with a vinaigrette dressing.
- Guacamole and tortilla chips.
- Refried beans.
- Grilled corn on the cob.
Other Skillet Recipes You’ll Love
If you’re a fan of one-pan meals, you’re in the right place! Here are a few other skillet recipes that I think you’ll absolutely adore:
- For a crowd-pleasing dish, try this Crockpot Chicken Tortellini. It’s creamy, cheesy, and oh-so-satisfying.
- Looking for a quick and easy appetizer or light meal? This Bang Bang Chicken is full of flavor!
- If you love Asian cuisine, this Chicken Lo Mein is a must-try. It’s so much better than takeout!
Why This Recipe Works: My Expert Opinion
As your trusted kitchen companion, I want to share why this Salsa Verde Chicken & Rice Skillet recipe is a winner. It’s all about simplicity, flavor layering, and efficiency. Using chicken thighs ensures the chicken stays moist and tender throughout the cooking process. Searing the chicken and sautéing the aromatics (onion and garlic) builds a deep, savory base. And cooking everything together in one skillet minimizes cleanup and allows the flavors to meld beautifully.
One of the trickiest parts of one-pan rice dishes is ensuring the rice cooks evenly without burning. That’s why it’s crucial to use the correct ratio of liquid to rice and to keep the skillet covered while simmering. If you notice the rice is drying out too quickly, don’t hesitate to add a little extra chicken broth.
This recipe is also incredibly versatile. You can easily adapt it to your dietary needs and preferences. Use cauliflower rice instead of regular rice for a low-carb option. Add different vegetables to customize the flavor profile. And adjust the spice level to your liking.
This Salsa Verde Chicken & Rice Skillet is more than just a recipe; it’s a solution for busy weeknights, a vehicle for delicious flavors, and a gateway to countless variations. So, gather your ingredients, fire up your skillet, and get ready to enjoy a truly satisfying meal!
Can I use a different type of rice for this recipe?
Yes, while long-grain rice is recommended, you can experiment with other types. Brown rice will require a longer cooking time and more liquid. Arborio rice would give you a creamier, risotto-like texture.
How can I adjust the spice level of this dish?
To control the heat, use a mild or hot salsa verde. You can also add a minced jalapeño along with the onion for extra spice, or a pinch of red pepper flakes.
What if the rice dries out before it’s fully cooked?
If you notice the rice is drying out too quickly while simmering, add a little extra chicken broth to prevent it from burning.
Can I bake this dish in the oven instead of simmering on the stovetop?
Yes, if your skillet is oven-safe, you can transfer it to a preheated oven at 375°F (190°C) after adding the chicken back in. Bake for 20-25 minutes, or until the rice is cooked through and the chicken is cooked to temperature.
Easy Salsa Verde Chicken & Rice Skillet
Ingredients
Equipment
Method
- Season the chicken pieces generously with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken to the skillet and cook until browned on all sides. Remove the chicken from the skillet and set aside.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the uncooked rice to the skillet and stir to coat it with the onion and garlic mixture.
- Pour in the chicken broth and salsa verde. Stir well to combine, scraping up any browned bits from the bottom of the skillet.
- Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 15 minutes.
- Return the browned chicken to the skillet, nestling it into the rice mixture.
- Cover the skillet and continue to simmer for another 10-15 minutes, or until the rice is cooked through and the chicken is cooked to an internal temperature of 165°F (74°C). Add a little more chicken broth if needed.
- Stir in the frozen corn and cook for another 2-3 minutes, or until heated through.
- Remove the skillet from the heat and let it stand for 5 minutes before serving.
- Garnish with fresh cilantro and crumbled cotija cheese or queso fresco (if using).
- Serve immediately and enjoy!
