Salsa Verde Chicken & Rice Skillet is like a fiesta in a pan, bursting with zesty flavors that dance on your taste buds. Imagine tender chicken simmering in a vibrant green salsa, mingling with fluffy rice and colorful veggies, creating a dish that not only looks stunning but also smells divine. Southwestern Chicken Salad for Freshness.
This recipe has become my go-to for busy weeknights when I need to whip up something quick yet impressive. There’s something heartwarming about gathering around the table, sharing stories as this aromatic dish fills the air with delicious anticipation.
Why You'll Love This Recipe
- This Salsa Verde Chicken & Rice Skillet is incredibly easy to prepare, making weeknight dinners stress-free
- Bursting with bold flavors, it’ll transport your taste buds straight to Mexico
- The vibrant colors will make your dinner table pop with visual appeal
- Perfect for leftovers, this dish is versatile enough to adapt to whatever ingredients you have on hand
The last time I made this dish, my kids declared me “the best chef in the world,” which may or may not have been influenced by their dessert plans afterward.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts work best; adjust based on your crowd’s appetite and love for chicken. Cheesy Garlic Chicken Wraps.
- Salsa Verde: Choose your favorite store-bought variety or homemade; both add an amazing punch of flavor.
- Long-Grain Rice: Use white or brown rice; just be aware that brown rice takes a bit longer to cook.
- Bell Peppers: Grab any color you fancy—red, yellow, or green—for added sweetness and crunch.
- Onion: A medium yellow onion adds depth; sauté until translucent for the best results.
- Garlic: Fresh minced garlic brings a fragrant kick that’s impossible to resist.
- Chicken Broth: Opt for low-sodium broth to control the saltiness without sacrificing flavor.
- Cilantro: Fresh cilantro adds a refreshing touch at the end; chop it finely for maximum flavor impact.
- Lime Juice: A squeeze of fresh lime juice brightens everything up and enhances those vibrant flavors.
- Salt and Pepper: Essential seasonings to taste; don’t skip them!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Sauté the Veggies: Start by heating a tablespoon of olive oil in a large skillet over medium heat. Add diced onion and bell peppers, cooking until they soften and turn fragrant.
Add Garlic and Chicken: Toss in minced garlic along with seasoned chicken breasts. Honey Garlic Chicken Breasts Sauté until the chicken is golden brown on all sides—about 5-7 minutes should do it.
Stir in Salsa Verde: Once the chicken is nicely browned, pour in the salsa verde, ensuring it’s well-coated. Let it simmer for about 2 minutes while soaking up that wonderful sauce.
Add Rice and Broth: Stir in long-grain rice and chicken broth into the skillet. Bring everything to a gentle boil before reducing heat to low and covering it tightly.
Cook Until Done: Allow everything to simmer for approximately 20-25 minutes until the rice is tender and has absorbed all that flavorful liquid. Taco Rice Bowl for a Flavorful Twist
Add Fresh Cilantro and Lime Juice: Once cooked through, remove from heat. Sprinkle chopped cilantro over the top and add a squeeze of lime juice for that extra zing before serving.
Now you have an incredible Salsa Verde Chicken & Rice Skillet ready to enjoy! Gather your family around because trust me; they won’t be able to resist seconds (or thirds). Enjoy! For more inspiration, check out this Savory Mexican Birria Tacos recipe.
You Must Know
- Salsa Verde Chicken & Rice Skillet is a one-pan wonder that combines vibrant flavors with minimal cleanup
- The zesty salsa verde elevates the chicken, while the rice absorbs all those delicious juices
- Perfect for busy weeknights when you crave something comforting and satisfying without the fuss
Perfecting the Cooking Process
Start by searing the chicken to develop flavor, then sauté vegetables before adding rice and salsa. This sequence ensures everything cooks evenly and maximizes flavor.
Add Your Touch
Feel free to swap out chicken for turkey or add black beans for extra protein. Seasonal veggies like zucchini or bell peppers can also enhance the dish.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat on low heat in a skillet to maintain moisture.
Chef's Helpful Tips
- Use skinless chicken thighs for juicier results; they won’t dry out as easily as breasts
- Be generous with salsa verde – it’s your flavor powerhouse!
- Don’t skip resting the chicken post-cooking; it locks in moisture beautifully
Sometimes I whip this dish up for friends and family, and their smiles are worth every second spent cooking it. One time, my friend even asked if I’d cater her next party!
FAQ
What type of rice works best for Salsa Verde Chicken & Rice Skillet?
Long-grain white rice or jasmine rice absorbs flavors well and cooks perfectly with this dish.
Can I use homemade salsa verde?
Absolutely! Homemade salsa verde adds a personal touch and enhances the dish’s freshness.
Is this recipe good for meal prep?
Yes, it’s perfect for meal prep! Just store portions in separate containers for easy reheating later.
Salsa Verde Chicken & Rice Skillet
- Total Time: 35 minutes
- Yield: Serves 4
Description
Salsa Verde Chicken & Rice Skillet is a vibrant one-pan dish that brings the bold flavors of Mexico to your dinner table. Tender chicken breasts simmer in zesty salsa verde, mingling with fluffy rice and colorful bell peppers for a meal that’s not only visually appealing but also packed with deliciousness. Perfect for busy weeknights, this recipe is quick to prepare and guarantees satisfied smiles around the table.
Ingredients
- 3–4 boneless, skinless chicken breasts
- 1 cup salsa verde
- 1 cup long-grain rice (white or brown)
- 1 cup diced bell peppers (any color)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté diced onion and bell peppers until softened.
- Add minced garlic and seasoned chicken breasts; cook until golden brown on all sides (about 5-7 minutes).
- Pour in salsa verde, ensuring chicken is well-coated. Simmer for 2 minutes.
- Stir in rice and chicken broth; bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes until rice is tender.
- Remove from heat; stir in cilantro and lime juice before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 460
- Sugar: 2g
- Sodium: 490mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 90mg
