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A close-up shot of a vibrant Salsa Verde Chicken & Rice Skillet, showcasing the tender chicken, fluffy rice, and flavorful salsa verde.

Easy Salsa Verde Chicken & Rice Skillet

This Salsa Verde Chicken & Rice Skillet is a quick and easy one-pan meal perfect for busy weeknights. Tender chicken and fluffy rice are infused with the vibrant flavors of salsa verde, creating a satisfying and delicious dish that the whole family will love.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 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 fresh cilantro
  • 1/4 cup crumbled cotija cheese or queso fresco optional, for garnish
  • Salt to taste
  • Black pepper to taste
  • 1 jalapeño, seeded and minced optional, for extra heat

Equipment

  • Large skillet (preferably oven-safe)
  • knife
  • cutting board
  • Measuring cups
  • Measuring spoons
  • spatula
  • Lid for skillet

Method
 

  1. Season the chicken pieces generously with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Add the chicken to the skillet and cook until browned on all sides. Remove the chicken from the skillet and set aside.
  4. 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.
  5. Add the uncooked rice to the skillet and stir to coat it with the onion and garlic mixture.
  6. Pour in the chicken broth and salsa verde. Stir well to combine, scraping up any browned bits from the bottom of the skillet.
  7. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 15 minutes.
  8. Return the browned chicken to the skillet, nestling it into the rice mixture.
  9. 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.
  10. Stir in the frozen corn and cook for another 2-3 minutes, or until heated through.
  11. Remove the skillet from the heat and let it stand for 5 minutes before serving.
  12. Garnish with fresh cilantro and crumbled cotija cheese or queso fresco (if using).
  13. Serve immediately and enjoy!

Notes

For extra heat, add a minced jalapeño along with the onion or use a hot salsa verde. You can experiment with other types of rice; brown rice will require a longer cooking time and more liquid. Feel free to add other vegetables such as bell peppers, zucchini, or black beans. 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 and bake for 20-25 minutes. Store 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.