Easy Salsa Verde Chicken Rice Skillet One-Pan Mexican Style Meal

This salsa verde chicken rice skillet is a bright, comforting one-pan dinner that combines tender seasoned chicken, fragrant rice, vibrant salsa verde, and flavorful spices for a satisfying meal your whole family will love. It’s the kind of dish that feels like a cozy weeknight dinner yet bright and bold enough to impress guests. With juicy chicken simmered right in a zesty green sauce and rice that absorbs every bit of flavor, you’ll find this recipe both simple to make and deliciously rewarding.

Because it’s all cooked in one pan, cleanup is a breeze — no juggling pots and pans at the end of a long day. Perfect for busy home cooks, this meal also makes fantastic leftovers that reheat beautifully for lunch or dinner the next day. Whether you’re craving Mexican-inspired comfort food or searching for an easy, balanced meal the whole family can enjoy, this skillet delivers big flavor with minimal fuss.

Why You’ll Love This Recipe

• Bold salsa verde flavor with tender seasoned chicken
• One-pan meal for easy cooking and cleanup
• Balanced mix of protein and rice for a complete dinner
• Family-friendly with customizable toppings
• Ready in about 30 minutes for quick weeknights
• Excellent for meal prep and leftovers

Ingredients

• 1 1/2 lb (680 g) boneless skinless chicken breasts, cubed
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 1/2 cups (300 g) long grain white rice, uncooked
• 1 1/2 cups (355 mL) salsa verde
• 3 cups (710 mL) chicken broth
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 cup shredded Mexican blend cheese (optional)
• Fresh cilantro for garnish

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How to Make Salsa Verde Chicken Rice Skillet

• Heat olive oil in a large skillet over medium-high heat
• Add cubed chicken and cook until lightly browned on all sides
• Push chicken to one side and add diced onion, cooking until softened
• Stir in minced garlic and cook until fragrant
• Mix in uncooked white rice until lightly toasted in the skillet
• Sprinkle chili powder, cumin, and oregano over the rice and chicken
• Pour in salsa verde and chicken broth, stirring to combine evenly
• Bring the mixture to a gentle boil
• Reduce heat to low, cover the skillet, and simmer until rice is tender
• Remove the cover and stir to incorporate any liquid still present
• Pour shredded cheese evenly over the top if using
• Cover again briefly to allow cheese to melt
• Garnish with fresh cilantro before serving

Recipe Information

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Servings: 6 servings
Cuisine: Mexican-inspired
Course: Main Dinner

Flavor Profile Breakdown

• Tangy heat and brightness from salsa verde
• Mild warmth from chili powder and cumin
• Aromatic depth from garlic and onions
• Savory richness from chicken and broth
• Creamy finish if cheese is added

Pro Tips for Best Results

• Rinse rice lightly before cooking for fluffier texture
• Keep heat moderate to avoid burning the bottom of the rice
• Stir once midway through simmering to prevent sticking
• Taste before serving and adjust salt or seasoning as needed
• Use fresh cilantro for a pop of fresh, herbal flavor

Variations & Substitutions

• Swap white rice for brown rice, increasing cook time slightly
• Use rotisserie chicken for even quicker prep
• Add black beans or corn for extra texture and nutrition
• Stir in lime zest or fresh lime juice for extra brightness
• Try pepper jack cheese for mild spiciness

Common Mistakes to Avoid

• Adding too much liquid at once, which can make rice mushy
• Skipping the browning step for chicken — it adds depth of flavor
• Not covering the skillet tight, which slows rice cooking
• Stirring rice too frequently during simmering

Serving Suggestions

• Top with avocado slices or a dollop of Greek yogurt
• Serve with warm tortillas or tortilla chips
• Pair with a crisp green salad or slaw
• Sprinkle additional lime juice before eating

Storage & Reheating Tips

• Cool leftover skillet before sealing in an airtight container
• Refrigerate for up to 3–4 days
• Reheat gently in a skillet or microwave with a splash of broth
• Freeze meals in freezer-safe containers for up to 2–3 months

Nutrition Information (Approximate)

Calories: 500 kcal
Protein: 36 g
Carbohydrates: 55 g
Fat: 15 g
Fiber: 4 g
Sugar: 4 g
Sodium: 980 mg

Final Thoughts

This salsa verde chicken rice skillet is a delicious balance of bright Mexican-inspired flavors and hearty comfort. It’s easy enough for weeknights yet bold enough to serve guests, and it’s versatile enough to adapt to whatever you have in your pantry. Whether enjoyed fresh or reheated for later meals, it’s a dependable go-to dinner that checks all the boxes.

FAQs

Can I use brown rice instead of white rice?
Yes. Use brown rice, but increase simmering time until tender.

Is this dish gluten-free?
Yes, as long as the salsa verde and broth are gluten-free.

Can I make this recipe in advance?
Yes, it reheats well and holds flavor in the fridge.

What toppings work well with this skillet?
Avocado, cilantro, lime wedges, or Greek yogurt enhance flavor.

Can I use leftover cooked chicken?
Absolutely; reduce initial cook time and add cooked chicken later.