This Salsa Verde Chicken & Rice Skillet is a one-pan wonder! It combines tender chicken with zesty salsa verde, all nestled in fluffy rice. Yum!
I love how everything cooks together, making cleanup a breeze. Plus, the bright flavors make it feel like a special treat on a busy night! 🌟
Key Ingredients & Substitutions
Chicken: You can use either chicken breasts or thighs. Thighs are more flavorful and juicier. If you’re looking for a lighter option, try substituting with turkey breast or tofu for a vegetarian twist.
Salsa Verde: This is the heart of the dish! You can use store-bought salsa for convenience, but homemade salsa verde adds a fresh flavor. If green tomatillos are hard to find, try a green hot sauce or even a roasted red pepper sauce for a different flavor profile.
Rice: Long-grain white rice gives a fluffy texture. Brown rice can be used but will require a longer cooking time and more liquid—about 2 to 2.5 cups of broth for every cup of rice. Quinoa is another healthy swap that cooks faster!
Corn: Whether you use fresh, frozen, or canned corn, they all work well. Frozen corn is always a great stand-in and saves prep time. You can also use peas or diced bell peppers if you want to mix things up!
How Do I Get the Chicken Perfectly Cooked?
Cooking chicken to the right temperature is crucial. Start by searing the chicken until golden and cooked through (165°F/75°C). It helps to use a meat thermometer to check the temperature accurately. Here’s how:
- After searing, remove the chicken and let it rest for a minute or two. This helps keep it juicy.
- When you return the chicken to the skillet, nestle it right in so it cooks evenly with the rice mixture.
- Cover the skillet to trap the heat and moisture, cooking evenly all the way through.
Following these steps will ensure your chicken is tender and delicious every time!
How to Make Salsa Verde Chicken & Rice Skillet
Ingredients You’ll Need:
For the Skillet:
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice (or brown rice if preferred, adjust cooking time accordingly)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 ½ cups chicken broth
- 1 cup salsa verde (store-bought or homemade)
- 1 cup shredded Monterey Jack or mozzarella cheese
- Fresh cilantro, chopped, for garnish
Time Needed:
This delicious dish takes about 10 minutes to prepare and about 25 minutes to cook. Total time is around 35 minutes. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Season the Chicken:
Start by seasoning your chicken breasts or thighs with salt and pepper on both sides. This will enhance the flavor!
2. Sear the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken. Sear it until it’s nicely browned on both sides, which should take about 3-4 minutes per side. Once done, remove the chicken from the skillet and set it aside on a plate.
3. Sauté the Vegetables:
In the same skillet (don’t clean it out!), add the chopped onion. Sauté this for about 3 minutes until it becomes translucent. Then, add the minced garlic and cook for another 30 seconds, just until you smell that wonderful garlic aroma!
4. Add Rice and Beans:
Stir in the rice, black beans, and corn into the skillet. Allow it to cook for about 1-2 minutes so the rice can toast slightly and mix well with the veggies.
5. Incorporate Broth and Salsa Verde:
Pour the chicken broth and salsa verde into the skillet, mixing everything nicely. Bring this mixture to a simmer—this will help the flavors blend together beautifully!
6. Return the Chicken:
Carefully nestle the seared chicken breasts back into the skillet, placing them on top of the rice mixture.
7. Cover and Cook:
Cover the skillet with a lid and reduce the heat to low. Let it cook for about 18-20 minutes, or until the rice is tender and the chicken is cooked through (make sure the chicken’s internal temperature reaches 165°F/75°C).
8. Melt the Cheese:
Once the chicken and rice are ready, remove the lid and sprinkle the shredded cheese evenly over the chicken and rice. Cover the skillet again and let the cheese melt for an additional 2-3 minutes.
9. Garnish and Serve:
Before serving, garnish your dish with freshly chopped cilantro for a pop of color and flavor. Serve warm and enjoy this delightful Salsa Verde Chicken & Rice Skillet!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure it is completely thawed first! Thawing overnight in the refrigerator is ideal. If you’re short on time, you can submerge the sealed chicken in cold water for a quicker thaw. Just pat it dry before seasoning and cooking.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare everything except for the cheese ahead of time. Cook the chicken, rice mixture, and store in an airtight container in the fridge for up to 2 days. When you’re ready to serve, simply reheat and add cheese to melt before serving.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of broth if needed to keep it moist and flavorful.
Can I Substitute Other Grains or Add More Veggies?
Yes! You can use quinoa or couscous instead of rice for a different texture. Additionally, feel free to mix in more vegetables like bell peppers, zucchini, or spinach for added nutrition and flavor. Just make sure to adjust the cooking time as needed based on the grains or veggies you use!