This Salsa Verde Chicken Rice Skillet is a flavorful and incredibly easy one-pan meal that brings vibrant Tex-Mex inspired flavors right to your dinner table, proving that impressive meals don’t have to be complicated or time-consuming. It’s the perfect solution for busy evenings when you crave something delicious and satisfying without the hassle of multiple pots and pans.
Key Ingredients for Salsa Verde Chicken Rice Skillet
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup uncooked long-grain white rice (uncooked volume)
- 2 cups chicken broth
- 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
- 1 cup prepared salsa verde (store-bought or homemade)
- ½ cup frozen corn (optional)
- ½ cup shredded Monterey Jack cheese or cheddar cheese (or a blend)
- Fresh cilantro, chopped, for garnish (optional)
- Sour cream or plain Greek yogurt, for serving (optional)
- Lime wedges, for serving (optional)
How to Make Salsa Verde Chicken Rice Skillet
This Salsa Verde Chicken Rice Skillet is designed for maximum flavor with minimal effort. In under 40 minutes, you can whip up a hearty and delicious meal that’s packed with zesty salsa verde, tender chicken, and fluffy rice, all cooked together in one skillet. The magic lies in the simplicity of combining everything and letting it simmer to perfection, creating a wonderfully creamy and satisfying dish that’s perfect for any night of the week.
Step-by-Step Instructions
- Prepare the Chicken: Pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with chili powder, cumin, garlic powder, salt, and pepper until evenly coated. This step seasons the chicken from the inside out, ensuring every bite is flavorful.
- Sear the Chicken: Heat the olive oil in a large, oven-safe skillet (cast iron works wonderfully here) over medium-high heat. Add the seasoned chicken in a single layer. Cook for 3-4 minutes per side, until browned but not cooked through. Remove the chicken from the skillet and set aside on a plate. This initial sear locks in juices and adds a lovely depth of flavor.
- Sauté Aromatics: Reduce the heat to medium. Add the chopped onion to the skillet and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 30 seconds until fragrant, taking care not to burn it.
- Toast the Rice: Add the uncooked rice to the skillet with the onions and garlic. Stir and cook for 1-2 minutes, allowing the rice to toast slightly. This helps the grains stay separated and absorb flavor more effectively.
- Add Liquids and Flavor: Pour in the chicken broth, undrained Rotel diced tomatoes and green chilies, and the salsa verde. Stir everything together, scraping up any browned bits from the bottom of the skillet.
- Combine and Simmer: Return the seared chicken pieces (and any accumulated juices) back into the skillet. If using, stir in the frozen corn. Bring the mixture to a simmer.
- Cook the Rice: Once simmering, reduce the heat to low, cover the skillet tightly, and let it cook for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed. You can check for doneness by carefully lifting the lid.
- Melt the Cheese: Remove the skillet from the heat. Sprinkle the shredded cheese evenly over the top of the chicken and rice mixture. Replace the lid and let it stand for 5 minutes, allowing the residual heat to melt the cheese into a gooey, luscious topping.
- Serve: Garnish the Salsa Verde Chicken Rice Skillet with fresh chopped cilantro, if desired. Serve hot with dollops of sour cream or Greek yogurt and lime wedges on the side. This delightful dish is ready to be devoured!
Why You’ll Love This Salsa Verde Chicken Rice Skillet
This Salsa Verde Chicken Rice Skillet is an absolute winner because it delivers bold, vibrant flavors in every single bite. The zesty tang of the salsa verde, combined with tender chicken and perfectly cooked rice, creates a symphony of taste that will leave you wanting more. It’s a fantastic budget-friendly option, significantly cheaper than ordering takeout, transforming simple ingredients into an extraordinary meal right in your own kitchen. Imagine the delightful aroma filling your home as this dish comes together, making it feel like a special occasion every night.
Unlike a fussy enchilada dish, this one-pan wonder simplifies the entire process without sacrificing any of the deliciousness. It’s the ultimate weeknight savior for those days when cooking feels like a chore but you still crave something incredibly satisfying and full of flavor. So go ahead, gather your ingredients, and get ready to experience the magic of this easy, delicious, and utterly craveable Salsa Verde Chicken Rice Skillet. Your taste buds will thank you!
Storing and Reheating Tips
Leftovers of your delicious Salsa Verde Chicken Rice Skillet can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the skillet has cooled down before transferring it to the container to prevent any condensation buildup.
To reheat, you can warm individual portions in the microwave on a medium power setting for 1-2 minutes, stirring halfway through, until heated through. For a more evenly reheated dish, you can also place the desired portion back into a skillet over medium-low heat on the stovetop, adding a tablespoon or two of chicken broth or water if it seems dry, and stirring until warmed through.
If you wish to freeze this Salsa Verde Chicken Rice Skillet for future meals, allow it to cool completely. Portion it into freezer-safe containers or bags. It can be stored in the freezer for up to 2-3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight before reheating as described above.
Final Thoughts
The Salsa Verde Chicken Rice Skillet is a testament to how simple ingredients can create something truly spectacular. Give this recipe a try; you’ll be amazed at how easy it is to whip up such a flavorful and satisfying meal. Happy cooking!
try also :
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Salsa Verde Chicken Rice Skillet
Ingredients
Equipment
Method
- Pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with chili powder, cumin, garlic powder, salt, and pepper until evenly coated. This step seasons the chicken from the inside out, ensuring every bite is flavorful.boneless, skinless chicken breasts or thighs, 1 teaspoon chili powder, ½ teaspoon cumin, ¼ teaspoon garlic powder, salt, freshly ground black pepper
- Heat the olive oil in a large, oven-safe skillet (cast iron works wonderfully here) over medium-high heat. Add the seasoned chicken in a single layer. Cook for 3-4 minutes per side, until browned but not cooked through. Remove the chicken from the skillet and set aside on a plate. This initial sear locks in juices and adds a lovely depth of flavor.1 tablespoon olive oil, boneless, skinless chicken breasts or thighs
- Reduce the heat to medium. Add the chopped onion to the skillet and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 30 seconds until fragrant, taking care not to burn it.1 medium onion, 2 cloves garlic
- Add the uncooked rice to the skillet with the onions and garlic. Stir and cook for 1-2 minutes, allowing the rice to toast slightly. This helps the grains stay separated and absorb flavor more effectively.1 cup uncooked long-grain white rice
- Pour in the chicken broth, undrained Rotel diced tomatoes and green chilies, and the salsa verde. Stir everything together, scraping up any browned bits from the bottom of the skillet.2 cups chicken broth, 1 (10 ounce) can Rotel diced tomatoes and green chilies, 1 cup prepared salsa verde
- Return the seared chicken pieces (and any accumulated juices) back into the skillet. If using, stir in the frozen corn. Bring the mixture to a simmer.boneless, skinless chicken breasts or thighs, ½ cup frozen corn
- Once simmering, reduce the heat to low, cover the skillet tightly, and let it cook for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed. You can check for doneness by carefully lifting the lid.
- Remove the skillet from the heat. Sprinkle the shredded cheese evenly over the top of the chicken and rice mixture. Replace the lid and let it stand for 5 minutes, allowing the residual heat to melt the cheese into a gooey, luscious topping.½ cup shredded Monterey Jack cheese or cheddar cheese
- Garnish the Salsa Verde Chicken Rice Skillet with fresh chopped cilantro, if desired. Serve hot with dollops of sour cream or Greek yogurt and lime wedges on the side. This delightful dish is ready to be devoured!fresh cilantro, sour cream or plain Greek yogurt, lime wedges