Salsa Verde Chicken & Rice Skillet – A Cozy One-Pan Weeknight Wonder
There’s something magical about a meal that comes together in just one skillet. The sizzling sound of chicken hitting a hot pan, the aroma of garlic mingling with roasted salsa verde, and the promise of a hearty dinner that requires minimal cleanup—it’s the kind of cooking that feels like a hug at the end of a long day. This Salsa Verde Chicken & Rice Skillet is that dish: vibrant, comforting, and full of flavors that make you want to linger at the table for just one more bite.
The recipe draws inspiration from traditional Mexican flavors while leaning into the practicality we all crave on weeknights. Think tender chunks of chicken simmered in tangy salsa verde, fluffy rice that soaks up every bit of that savory sauce, black beans for heartiness, sweet bursts of corn, and a gooey blanket of melted cheese on top. To finish, creamy avocado and a sprinkle of fresh cilantro bring brightness to every forkful.
It’s the kind of dish that fits just about any mood—comfort food when you’re tired, a festive centerpiece when you’re entertaining friends, and a nourishing family favorite that gets cheers around the dinner table. Let’s dive into how this skillet comes together.
Ingredients:
- 2 tablespoons olive oil
- 1 ½ pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
- 1 ½ cups salsa verde (store-bought or homemade)
- 2 cups low-sodium chicken broth
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 ½ cups shredded Monterey Jack or mozzarella cheese
- 1 avocado, diced
- ¼ cup fresh cilantro, chopped
- Lime wedges, for serving
Instructions:
- Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt, pepper, cumin, and smoked paprika. Cook for 5–6 minutes until golden brown on the outside (they’ll finish cooking later). Remove chicken and set aside.
- In the same skillet, add the diced onion and cook until soft and fragrant, about 3 minutes. Stir in garlic and cook another 30 seconds.
- Add the uncooked rice to the skillet, stirring to coat in the onion-garlic mixture. Toast lightly for 1–2 minutes until the rice picks up a bit of color.
- Pour in salsa verde and chicken broth. Stir well, scraping up any browned bits from the pan.
- Return the chicken to the skillet, nestling it into the rice mixture. Bring to a gentle simmer, cover, and reduce heat to low. Cook for 20 minutes, or until the rice is tender and the liquid is absorbed.
- Stir in the black beans and corn, mixing everything together. Taste and adjust seasoning as needed.
- Sprinkle shredded cheese evenly over the top. Cover again for 3–4 minutes until cheese is melted and bubbly.
- Remove from heat, top with diced avocado and fresh cilantro, and serve with lime wedges.
Salsa Verde Chicken & Rice Skillet
Ingredients
Equipment
Method
- Heat olive oil in a skillet and cook chicken with seasonings until golden brown, then remove.
- Cook onion and garlic in the same skillet until fragrant.
- Stir in uncooked rice and toast lightly.
- Pour in salsa verde and chicken broth, then return chicken to the skillet.
- Cover and simmer until rice is tender, about 20 minutes.
- Stir in beans and corn, then top with shredded cheese.
- Cover until cheese melts, then garnish with avocado, cilantro, and lime.
Notes
Tips & Tricks
- Use rotisserie chicken for an even faster version—just fold it in when the rice is nearly cooked.
- If you prefer brown rice, extend the cooking time and add a little extra broth.
- Make it spicy by stirring in diced jalapeños or topping with sliced pickled peppers.
Variations
- Vegetarian: Skip the chicken and double the beans or add sautéed zucchini.
- Cheesy Fiesta: Use a Mexican cheese blend for extra flavor.
- Low-Carb: Swap rice for cauliflower rice (reduce broth accordingly).
Serving Suggestions
This skillet pairs beautifully with a crisp green salad or warm flour tortillas. For a more festive spread, serve alongside chips and guacamole or a pitcher of refreshing agua fresca.
Storage Information
Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave, adding a splash of broth to loosen if needed. It also freezes beautifully—just cool completely, portion into freezer bags, and store for up to 3 months.
FAQ
- Can I make this ahead? Yes! Prep everything in the skillet, let it cool, then cover and refrigerate. Reheat gently when ready to serve.
- What salsa verde works best? A smoky roasted salsa verde gives the dish depth, but any good-quality jar will work.
- Can I use leftover rice? Yes! If using cooked rice, reduce the broth and add it toward the end of cooking.
History / Fun Facts
Salsa verde (“green sauce”) is a staple in Mexican cuisine, often made with tomatillos, chili peppers, cilantro, and lime. Its tangy, herbal flavor has made it a favorite sauce for centuries, traditionally paired with chicken, pork, or enchiladas. This recipe takes that beloved sauce and reimagines it into a hearty, modern one-pan meal perfect for today’s busy kitchens.
