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Salsa Verde Chicken & Rice Skillet

Salsa verde chicken and rice skillet with black beans and corn
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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.

Ingredients

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  • 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

  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 deep golden-brown crust forms. The chicken does not need to be cooked through yet. Transfer to a plate and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://harmonymeal.com/salsa-verde-chicken-rice-skillet/