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Salsa Verde Chicken & Rice Skillet

A bold and easy one-pan chicken and rice dish simmered in zesty salsa verde for a quick, flavorful family dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 boneless skinless chicken thighs
  • 1 cup long grain white rice
  • 2 cups chicken broth
  • 1 cup salsa verde
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp chili powder
  • 1 lime juiced
  • 0.25 cup fresh cilantro chopped
  • 0.5 cup shredded cheese optional

Equipment

  • Large skillet
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method
 

  1. Heat olive oil in a skillet and sear seasoned chicken until browned.
  2. Remove chicken and sauté onion and garlic in the same skillet.
  3. Add rice and toast lightly for 1–2 minutes.
  4. Pour in broth and salsa verde, stirring to combine.
  5. Return chicken to the skillet and bring to a simmer.
  6. Cover and cook on low for 18–20 minutes until rice is tender.
  7. Top with cheese, cover to melt, then finish with lime juice and cilantro.

Notes

Adjust spice level by choosing mild or hot salsa verde.