The humble tomatillo is the star of this show, providing a unique tangy brightness that bottled sauces can not replicate. When simmered with chicken and rice, it creates a Salsa Verde Chicken & Rice Skillet with a wonderfully complex and fresh flavor profile.
I remember the first time I made this dish. It was one of those frantic Tuesday nights where everyone was hungry, the kitchen was a mess, and I had about thirty minutes to get a real dinner on the table. I had a jar of salsa verde in the pantry, some chicken thighs in the fridge, and a bag of rice. Throwing it all into my trusty cast-iron skillet felt less like a recipe and more like a desperate act. But what came out of the oven was nothing short of magic. The rice was perfectly tender, having soaked up all the zesty, tangy sauce, and the chicken was fall-apart juicy. It was an instant family favorite, the kind of meal that gets requested again before the leftovers are even cold. This Salsa Verde Chicken & Rice Skillet is the epitome of comfort food, made easy. It is a one-pan wonder that delivers maximum flavor with minimal fuss, perfect for your weekly rotation of easy healthy dinner meal prep for the week.
Table of Contents
Salsa Verde Chicken & Rice Skillet
This Salsa Verde Chicken & Rice Skillet is a one-pan wonder made with juicy chicken, tangy tomatillo salsa, tender rice, and plenty of cheesy goodness. It turns pantry staples into a fresh, comforting dinner that tastes like it simmered all day, but comes together in under an hour—perfect for busy weeknights and easy healthy dinner meal prep for the week.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican-Inspired
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice, rinsed
- 1 (16 oz) jar salsa verde
- 1.5 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup shredded Monterey Jack or pepper jack cheese
- Salt and black pepper, to taste
- For serving: fresh cilantro, lime wedges, sliced jalapeño, sour cream
Instructions
- Sear the Chicken: Pat the chicken dry and season generously with salt and pepper. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the chicken and sear for 3–4 minutes per side until a deep golden-brown crust forms. The chicken does not need to be cooked through yet. Transfer to a plate and set aside.
- Sauté the Aromatics: In the same skillet, add the diced onion. Cook for 4–5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 1 minute more, just until fragrant.
- Toast the Rice and Spices: Add the rinsed rice to the skillet, stirring to coat it in the oil and onion mixture. Let it toast for 1–2 minutes, stirring frequently. Stir in the ground cumin and dried oregano.
- Add Liquids & Simmer: Pour in the salsa verde and chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer. Nestle the seared chicken and any accumulated juices back into the skillet, tucking the pieces down into the rice. Reduce the heat to low, cover tightly with a lid or foil, and simmer for 20–25 minutes, until the rice is tender and most of the liquid is absorbed.
- Add Corn, Beans & Cheese: Remove the lid. The rice should be cooked and fluffy. Scatter the corn and black beans evenly over the top. Sprinkle with the shredded Monterey Jack or pepper jack cheese.
- Melt the Cheese & Serve: If your skillet is oven-safe, place it under the broiler for 2–3 minutes until the cheese is melted and lightly browned. Otherwise, cover the skillet again off the heat and let sit for a few minutes until the cheese melts. Serve hot with fresh cilantro, lime wedges, sliced jalapeño, and sour cream.
Notes
Smart Swaps:
- Chicken: Thighs stay extra juicy, but breasts work well. For a shortcut, use 3 cups shredded rotisserie chicken and stir it in with the corn and beans just to heat through.
- Rice: White rice cooks fastest. For brown rice, increase the broth to about 2 cups and extend the covered simmer time by 20–25 minutes.
- Low-Carb: Swap the rice for about 4 cups cauliflower rice. Add it during the last 5 minutes of cooking, just until tender.
- Spice Level: Use mild salsa verde for a family-friendly version, or spicy salsa verde and extra jalapeño or red pepper flakes if you like more heat.
Healthier Tweaks:
- Use low-sodium broth and salsa verde to better control salt.
- Increase protein with extra chicken or a second can of black beans.
- Top with Greek yogurt instead of sour cream for extra protein.
Common Mistakes to Avoid:
- Skipping the rice rinse can make the dish gummy. Rinse until water runs clear.
- Don’t skip searing the chicken—those browned bits add big flavor.
- A skillet that is too small will crowd the rice and chicken; a 12-inch skillet is ideal.
- Try not to lift the lid while the rice simmers; you’ll lose steam and risk undercooked rice.
Storage:
- Refrigerator: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat gently in the microwave or in a covered skillet with a splash of broth until hot.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Fat: 16g
- Carbohydrates: 45g
- Protein: 35g
Ingredients List
Salsa Verde Chicken & Rice Skillet comes together with simple, whole ingredients that build layers of flavor. You likely have most of these in your pantry already, making it a perfect choice for inexpensive healthy dinners.
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice, rinsed
- 1 (16 oz) jar salsa verde
- 1.5 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup shredded Monterey Jack or pepper jack cheese
- Salt and black pepper to taste
- For serving: fresh cilantro, lime wedges, sliced jalapeño, sour cream
Smart Swaps:
- Chicken: Thighs stay incredibly juicy, but breasts work well too. For a super fast version, use 3 cups of shredded rotisserie chicken, adding it at the end with the corn and beans just to heat through.
- Rice: White rice cooks quickly, but you can use brown rice. Just increase the broth to 2 cups and extend the simmering time by about 20-25 minutes.
- Low-Carb: Swap the rice for 4 cups of cauliflower rice. Add it in the last 5 minutes of cooking to just warm through.
- Spice Level: Use mild salsa verde for a family-friendly version, or a spicy one to turn up the heat.
Timing
This Salsa Verde Chicken & Rice Skillet is remarkably efficient, making it a champion of easy dinner prep for the week.
- Prep time: 10 minutes
- Cook time: 35 minutes
- Total time: 45 minutes
Compared to making chicken and rice separately, this one-pan method is about 30% faster and saves you from washing multiple pots.
Step-by-Step Instructions
Step 1: Sear the Chicken
Pat the chicken dry and season generously with salt and pepper. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the chicken and sear for 3-4 minutes per side, until a beautiful golden-brown crust forms. The chicken does not need to be cooked through at this stage. Remove it to a plate and set aside.
Step 2: Sauté the Aromatics
In the same skillet, add the diced onion. Cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. This builds a deep flavor base for your Salsa Verde Chicken & Rice Skillet.
Step 3: Toast the Rice and Spices
Add the rinsed rice to the skillet, stirring to coat it in the oils and onion mixture. Let it toast for 1-2 minutes. This simple step gives the rice a nutty flavor and helps it stay separate and fluffy. Stir in the cumin and oregano.
Step 4: Simmer to Perfection
Pour in the salsa verde and chicken broth, scraping up any browned bits from the bottom of the pan—that is pure flavor! Bring the liquid to a simmer. Nestle the seared chicken back into the skillet, along with any accumulated juices. Reduce the heat to low, cover the skillet tightly with a lid or foil, and let it simmer for 20-25 minutes.
Step 5: Add the Final Ingredients
Remove the lid. The rice should be tender and have absorbed most of the liquid. Scatter the corn and black beans over the top. Sprinkle evenly with the shredded cheese.
Step 6: Melt the Cheese
If your skillet is oven-safe, you can place it under a broiler for 2-3 minutes to melt and lightly brown the cheese. Otherwise, simply place the lid back on for a few minutes off the heat until the cheese is melted. This final touch makes the Salsa Verde Chicken & Rice Skillet irresistibly cheesy.
Nutritional Information
This dish is a well-rounded meal, perfect for a healthy football dinner or a reliable post-workout meal.
- Calories: Approximately 480 per serving
- Protein: 35g (Excellent for easy healthy high protein dinner recipes)
- Carbohydrates: 45g
- Fat: 16g
Key Benefits: The chicken provides high-quality protein for muscle repair, while the black beans and corn add fiber for digestive health. Using a low-sodium broth helps control salt intake.
Equipment Needed
You do not need any fancy gadgets for this Salsa Verde Chicken & Rice Skillet.
- A large (12-inch), oven-safe skillet is essential. Cast iron works beautifully for even heating and that perfect sear.
- A sharp knife and cutting board.
- Measuring cups and spoons.
That is truly it. This simplicity is what makes it such a fantastic option for whole food dinners for family.
Why You’ll Love This Recipe
This Salsa Verde Chicken & Rice Skillet earns a permanent spot in your dinner rotation for so many reasons.
- One-Pan Wonder: From stovetop to table, everything cooks in a single skillet. Less cleanup means more time to relax.
- Flavor-Packed Comfort: The tangy salsa verde, warm spices, and cheesy finish create a cozy, satisfying meal that everyone loves.
- Meal Prep Hero: It reheats beautifully, making it ideal for easy healthy dinner meal prep for the week.
- Incredibly Adaptable: Easily adjust the spice level, add different veggies, or make it low-carb with a simple swap.
- Family-Friendly: It is a crowd-pleaser that feels special but is simple enough for any busy weeknight.
Healthier Alternatives for the Recipe
You can easily tailor this Salsa Verde Chicken & Rice Skillet to meet various dietary needs without sacrificing taste.
- Dairy-Free: Simply omit the cheese or use a dairy-free alternative. The dish is still incredibly flavorful from the salsa and spices.
- Higher Protein: Use an entire 2 lbs of chicken or add an extra can of black beans.
- Lower Carb: As mentioned, swap the rice for cauliflower rice. You will still get all the fantastic flavor with a fraction of the carbs.
- Gluten-Free: This recipe is naturally gluten-free. Just double-check that your salsa verde and chicken broth are certified gluten-free.
Serving Suggestions
This skillet is a complete meal on its own, but a few simple additions can make it even more special.
- Toppings are Key: Set out a topping bar with fresh cilantro, creamy avocado slices, a dollop of sour cream or Greek yogurt, a squeeze of lime juice, and pickled jalapeños.
- Perfect Pairings: Serve with a simple side salad with a lime vinaigrette or warm, crispy tortilla chips for scooping up every last bit.
- For a Crowd: This recipe is perfect for a healthy football dinner. Set the whole skillet in the middle of the table and let everyone serve themselves.
Common Mistakes to Avoid
A few small missteps can affect your final dish. Here is how to ensure your Salsa Verde Chicken & Rice Skillet turns out perfectly every time.
- Not Rinsing the Rice: Always rinse your rice until the water runs clear. This removes excess starch and prevents the final dish from becoming gummy.
- Skipping the Sear: Taking the time to get a good sear on the chicken adds a deep, savory flavor that permeates the entire skillet.
- Using the Wrong Size Skillet: A skillet that is too small will be overcrowded, leading to uneven cooking. A 12-inch skillet is ideal.
- Peeking During Simmering: Resist the urge to lift the lid while the rice is cooking! This releases precious steam and can result in undercooked rice.
Storing Tips for the Recipe
This Salsa Verde Chicken & Rice Skillet makes fantastic leftovers, tasting even better the next day.
- Refrigerator: Let the skillet cool completely, then store it in an airtight container in the fridge for up to 4 days.
- Freezer: Portion the cooled skillet meal into freezer-safe containers or bags. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat individual portions in the microwave. For larger amounts, add a splash of broth or water to a skillet, cover, and warm over medium-low heat, stirring occasionally, until heated through. This is what makes it such a brilliant component of an easy dinner prep for the week.
Conclusion
This Salsa Verde Chicken & Rice Skillet is more than just a recipe; it is a reliable kitchen companion for those nights when you need something truly satisfying without the hassle. It is the kind of wholesome, flavorful meal that brings everyone to the table, proving that you do not need complicated techniques to create a dinner that feels like home. I hope this recipe becomes a cherished part of your own family’s story, just like it has in mine.
If you give this a try, I would love to hear how it turned out for you. Share your creations and tag me on Pinterest. And if you are looking for more one-pan inspiration, check out my One-Pan Bold Honey BBQ Chicken Rice or my Roasted Veggie and Chicken Sausage Sheet Pan Dinner for another effortless weeknight solution. For more Southwestern flavors, my Velvety Chicken Tortilla Soup Delight and The Easiest Crockpot White Chicken Chili with Cream Cheese are always a hit.
FAQs about Salsa Verde Chicken & Rice Skillet
Is salsa verde hot?
Generally, salsa verde is milder than red salsa, featuring a tangy, bright flavor primarily from tomatillos. Its heat level can vary based on the type and amount of chili peppers used (e.g., jalapeño, serrano), but it’s typically considered mild to medium.
What does salsa verde taste like?
Salsa verde has a distinct tangy, bright, and slightly herbaceous flavor profile, primarily from roasted or boiled tomatillos. It often includes notes of onion, garlic, cilantro, and mild chili peppers, offering a fresh and zesty counterpoint to savory dishes.
What to serve with salsa verde chicken and rice?
This skillet dish is quite complete, but it pairs well with simple sides like warm tortillas, a fresh green salad, avocado slices, a dollop of sour cream or Greek yogurt, or crumbled cotija cheese to enhance the Mexican-inspired flavors.
Can I make salsa verde chicken and rice ahead of time?
Yes, this skillet dish is excellent for meal prep. Prepare it fully, then store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it seems dry.
What kind of rice is best for salsa verde chicken?
Long-grain white rice, such as basmati or jasmine, is commonly used for its ability to absorb flavors and maintain a good texture. Brown rice can also be used for a healthier option, though it may require a longer cooking time and slightly more liquid.
How to make salsa verde chicken spicier or milder?
To increase heat, add diced serrano peppers, a pinch of cayenne, or a dash of your favorite hot sauce. To make it milder, use a pre-made mild salsa verde or remove the seeds and membranes from any fresh chiles you incorporate. You can also balance heat with a dollop of sour cream or avocado.
💬 Lets Stay Connected!
For daily recipes, kitchen tips, and exclusive content, follow me on:
👉 Facebook for behind-the-scenes & community fun
👉 Pinterest for visual inspiration & meal ideas
👉 X (Twitter) for quick tips & trending recipes
📲 Join the flavor journey, your next favorite recipe is just a follow away!
