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One-Pan Salsa Verde Chicken and Rice Skillet Recipe for Easy Weeknight Dinners - Featured Image

One-Pan Salsa Verde Chicken and Rice Skillet Recipe for Easy Weeknight Dinners

Learn how to make delicious Salsa Verde Chicken & Rice Skillet. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting the right ingredients — fresh salsa verde, good-quality chicken, and rice that soaks up all those vibrant flavors perfectly. I always choose fresh herbs and a bright, tangy salsa verde, whether store-bought or homemade, because that brightness is what makes the dish sing. Using bone-in chicken thighs adds extra juiciness, but boneless works fine if you’re short on time. When it comes to the rice, long-grain white rice is my favorite here for its light, fluffy texture.

  • 4 bone-in, skin-on chicken thighs (or 6 boneless, skinless thighs)
  • 1 ½ cups long-grain white rice
  • 1 ¾ cups chicken broth (low sodium if preferred)
  • 1 cup salsa verde (fresh or jarred)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (optional, for serving)

Substitution tips: You can swap chicken thighs for breasts, but thighs stay juicier during cooking. If you prefer brown rice, increase the broth and cooking time accordingly. And if salsa verde isn’t your favorite, try a mild green enchilada sauce for a similar flavor profile.

Instructions

  1. Heat the olive oil over medium-high heat in a large skillet. Season the chicken thighs generously with salt, pepper, and cumin.
  2. Place the chicken skin-side down in the hot skillet and cook until golden and crispy, about 5-7 minutes. Flip and cook the other side for 3-4 minutes. Remove chicken and set aside.
  3. Reduce heat to medium. Add chopped onion to the skillet and sauté until softened and translucent, about 3 minutes.
  4. Add minced garlic and cook for another 30 seconds until fragrant.
  5. Stir in the rice, coating it with the onion and garlic mixture. This helps toast the rice slightly and adds depth of flavor.
  6. Pour in the chicken broth and salsa verde, stirring gently to combine. Bring the mixture to a simmer.
  7. Return the chicken to the skillet, placing it on top of the rice mixture. Cover the skillet with a tight-fitting lid.
  8. Reduce heat to low and cook for 20-25 minutes, or until the rice is tender and the chicken is cooked through (internal temperature 165°F).
  9. Remove from heat and let rest, covered, for 5 minutes before serving.
  10. Garnish with fresh cilantro and serve with lime wedges for a bright, fresh finish.

One tip I’ve learned the hard way: don’t skip the resting time at the end. It helps the rice absorb any remaining liquid and keeps the chicken juicy.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Salsa Verde Chicken & Rice Skillet, recipe, cooking, food