Irresistible Salsa Verde Chicken Skillet Recipe for Easy One-Pan Dinner
A quick and easy one-pan dinner featuring tender chicken, fluffy rice, and tangy salsa verde. Perfect for busy weeknights with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup salsa verde
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Optional toppings: fresh cilantro, sliced avocado, lime wedges, shredded cheese
Instructions
- Dice the chicken breasts into bite-sized pieces. Finely chop the onion and garlic. Measure out the rice, salsa verde, and chicken broth.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until fragrant and translucent, about 3-4 minutes.
- Push the onion and garlic to the side of the skillet. Add the chicken pieces and season with salt and pepper. Sear the chicken until lightly browned on all sides, about 5-6 minutes.
- Stir the rice into the skillet, ensuring it gets coated with the flavorful juices from the chicken and aromatics.
- Add the salsa verde and chicken broth. Stir well to combine. Bring the mixture to a gentle boil.
- Reduce the heat to low, cover the skillet, and let it simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
- Fluff the rice with a fork and ensure the chicken is cooked through (internal temperature should reach 165°F/74°C).
- Top with chopped cilantro, sliced avocado, lime wedges, and shredded cheese if desired. Serve hot and enjoy!
Notes
[‘Season the chicken generously with salt and pepper for enhanced flavor.’, ‘Use long-grain white rice for even cooking and flavor absorption.’, ‘Avoid lifting the lid while the rice is cooking to ensure fluffy texture.’, ‘Adjust spice level by choosing mild or spicy salsa verde.’, ‘If rice isn’t fully cooked and liquid is absorbed, add 1/4 cup of water and simmer longer.’]
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 3
- Sodium: 750
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 35
- Fiber: 2
- Protein: 30
Keywords: salsa verde chicken, one-pan dinner, easy dinner recipe, Mexican chicken skillet, quick weeknight meal