Name: Salsa Verde Chicken & Rice Skillet Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican-Inspired
Ingredients: 1½ lbs boneless skinless chicken thighs, cut into bite-sized pieces; 2 tbsp olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 cup long-grain white rice; 2 cups chicken broth; 1½ cups salsa verde (medium heat); 1 (4 oz) can diced green chiles, drained; 1 tsp ground cumin; ½ tsp dried oregano; Salt and black pepper to taste; 1½ cups shredded Monterey Jack cheese, divided; ¼ cup chopped fresh cilantro; Lime wedges for serving

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Salsa Verde Chicken & Rice Skillet sears juicy chicken thighs in tangy tomatillo salsa with jasmine rice and corn for one-pan Mexican comfort that builds layered flavor. Ready in 35 minutes, it serves 4 with glossy green sauce coating tender rice perfectly.

Why This Recipe Works

Chicken thighs stay moist during rice simmer absorbing salsa flavors. Rice absorbs pan fond creating restaurant depth. Salsa verde tenderizes naturally through acidity. One-skillet method concentrates flavors efficiently. Corn adds sweet pop contrasting tangy heat.

Ingredients & Prep

Chicken:

1½ lbs boneless chicken thighs
2 tbsp avocado oil
1 tsp cumin
1 tsp garlic powder
Salt + pepper

Skillet:

1½ cups jasmine rice
2½ cups chicken broth
1½ cups salsa verde
1 cup frozen corn
½ onion, diced
2 garlic cloves, minced

Step-by-Step Instructions

Season chicken thighs; sear oil 3 minutes per side golden. Remove.
Sauté onion, garlic 2 minutes fragrant.
Toast rice 1 minute; add broth, salsa verde, corn.
Nestle chicken back; bring boil. Cover simmer low 20 minutes.
Rest covered 5 minutes. Fluff rice; garnish cilantro + lime.

Salsa Verde Chicken & Rice Skillet Recipe

Flavor Variations

Variation	Key Add/Swap	Resulting Twist
Black Beans	1 can drained black beans	Tex-Mex protein
Shrimp	Shrimp instead chicken	Surf verde
Cauliflower Rice	Riced cauliflower	Low-carb tender
Chorizo	Chorizo crumbles	Smoky spice

Storage Tips

Fridge 4 days; freezes 2 months.

FAQs

Rice mushy?
Rinse rice; don’t stir during cooking.

Sauce thin?
More salsa verde; simmer uncovered 5 minutes.

Chicken dry?
Thighs over breasts; don’t overcook.

Conclusion

Salsa Verde Chicken & Rice Skillet tangy-hugs comfort one-pan perfection.

Salsa Verde Chicken & Rice Skillet Recipe

Print Recipe

Salsa Verde Chicken & Rice Skillet delivers juicy chicken thighs, fluffy rice, and creamy salsa verde sauce all cooked together in one pan for easy weeknight dinners. Tangy green tomatillo salsa, melty Monterey Jack cheese, and fresh cilantro make it irresistibly flavorful and family-friendly.

Author: ssam
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Yield: 6 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Mexican-Inspired

Ingredients

Scale

1½ lbs boneless skinless chicken thighs, cut into bite-sized pieces
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 cup long-grain white rice
2 cups chicken broth
1½ cups salsa verde (medium heat)
1 (4 oz) can diced green chiles, drained
1 tsp ground cumin
½ tsp dried oregano
Salt and black pepper to taste
1½ cups shredded Monterey Jack cheese, divided
¼ cup chopped fresh cilantro
Lime wedges for serving

Instructions

1. Season chicken pieces with salt, pepper, cumin, and oregano. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken and cook 5-7 minutes until browned on all sides. Remove to a plate.
2. In the same skillet, add diced onion and cook 3-4 minutes until softened. Add minced garlic and rice, stirring 1 minute until rice is toasted and fragrant.
3. Pour in chicken broth, salsa verde, and green chiles, scraping up browned bits. Bring to a boil, then reduce heat to low. Nestle chicken back into skillet, pressing into liquid. Cover and simmer 20-25 minutes until rice is tender and liquid absorbed (do not stir).
4. Remove lid, sprinkle 1 cup cheese over top. Cover 2-3 minutes until melted. Off heat, stir gently to combine. Top with remaining ½ cup cheese, cilantro, and serve with lime wedges.

Notes

Boneless chicken thighs stay juicy; breasts work but may dry out.
Use medium salsa verde for balanced tang-heat; mild for kids.
Long-grain rice prevents mushiness; jasmine or basmati also great.
Rest 5 minutes covered after cooking for perfect rice texture.
Leftovers reheat well with splash of broth; freezes up to 3 months.

Nutrition

Serving Size: 1 portion
Calories: 480
Sugar: 4g
Sodium: 980mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 36g
Cholesterol: 120mg

Keywords: salsa verde chicken rice skillet, one pan chicken rice, green chile chicken rice