Description
A vibrant and comforting one-pan Salsa Verde Chicken & Rice Skillet with juicy chicken, fluffy rice, and zesty salsa verde for the ultimate weeknight dinner.
Ingredients
Chicken thighs (boneless, skinless)
Olive oil
Salt
Black pepper
Long-grain white rice
Chicken broth
Salsa verde (mild or spicy)
Onion (optional, diced)
Garlic (optional, minced)
Fresh cilantro (for garnish)
Lime wedges (for serving)
Jalapeños (optional, for extra heat)
Instructions
1. Season chicken thighs with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Brown chicken on both sides, then remove and set aside.
3. In the same skillet, sauté onion and garlic (if using) until fragrant.
4. Add rice and toast for 1-2 minutes, stirring often.
5. Pour in chicken broth and salsa verde, stirring to combine.
6. Return browned chicken to the skillet, nestling it into the rice mixture.
7. Cover and simmer on low heat for 20-25 minutes, until rice is tender and chicken is fully cooked.
8. Fluff rice, garnish with fresh cilantro, and serve with lime wedges. Add jalapeños for extra spice if desired.
Notes
Adjust spice level by choosing mild or spicy salsa verde.
For extra flavor, stir in a handful of shredded cheese before serving.
This dish reheats well for leftovers, but add a splash of broth when reheating to keep rice moist.
Swap chicken thighs with chicken breasts if preferred, but reduce cooking time slightly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican-inspired