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Salsa Verde Chicken Skillet: A One-Pan Wonder for Busy Weeknights
Looking for a delicious dinner that combines tender chicken, fluffy rice, and vibrant flavors? This salsa verde chicken skillet delivers everything you crave in just one pan. Perfect for busy weeknights, this recipe transforms simple ingredients into a restaurant-quality meal that’s ready in under 45 minutes.
Why You'll Love This Recipe
- One-pan convenience means minimal cleanup and maximum flavor concentration
- Budget-friendly recipe costs approximately $12-15 to feed a family of four
- Packed with lean protein and complex carbohydrates for sustained energy
- Customizable heat level and ingredients to suit different taste preferences
- Perfect for meal prep and leftovers taste even better the next day
Why This Salsa Verde Chicken Skillet Recipe Works
This recipe succeeds because it uses the absorption method, allowing rice to cook perfectly while absorbing all the chicken’s natural juices. The tangy salsa verde adds brightness without overwhelming the dish.
The combination of garlic powder and onion powder creates depth without requiring fresh aromatics. Cooking everything in one skillet ensures flavors meld beautifully while keeping preparation simple.
Health-wise, this dish provides complete proteins from chicken, complex carbohydrates from rice, and antioxidants from cilantro and lime. Each serving contains approximately 380 calories with 35 grams of protein, making it ideal for active families.
What You’ll Need for Your Perfect Salsa Verde Chicken Skillet
Ingredients
| Ingredient | Quantity (Approx) | Purpose / Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 4 pieces (1.5 lbs) | Main protein source, provides tender texture |
| Salsa verde | 1 cup | Adds tangy flavor and moisture |
| Long-grain rice | 1 cup | Absorbs flavors, provides substance |
| Low-sodium chicken broth | 2 cups | Cooking liquid for rice, adds richness |
| Fresh cilantro | ½ cup chopped | Fresh herb finish, adds color |
| Lime juice | 2 tablespoons | Brightens flavors, adds acidity |
| Extra virgin olive oil | 2 tablespoons | Cooking fat, prevents sticking |
| Garlic powder | 1 teaspoon | Aromatic seasoning base |
| Onion powder | 1 teaspoon | Adds savory depth |
| Salt and pepper | To taste | Essential seasoning |
Tools
| Tool | Purpose |
|---|---|
| Large skillet with lid | Main cooking vessel, needs tight-fitting lid for steaming |
| Measuring cups | Accurate ingredient portioning |
| Sharp knife | Chopping cilantro and checking chicken doneness |
| Cutting board | Safe preparation surface |
| Wooden spoon | Stirring without scratching skillet surface |
How to Make Salsa Verde Chicken Skillet
| Step | Instructions |
|---|---|
| Step 1: Prep | Prepare ingredients by chopping cilantro and measuring out salsa verde |
| Step 2: Season & Sear | Heat olive oil in large skillet over medium heat. Season chicken with salt, pepper, garlic powder, and onion powder. Sauté until golden brown on both sides |
| Step 3: Add Rice | Stir in rice until coated with pan juices. Pour in chicken broth and bring to a boil |
| Step 4: Simmer | Reduce heat, gently mix in salsa verde, cover tightly, and simmer for about 20 minutes |
| Step 5: Check & Rest | Check if rice has absorbed all liquid; cover again if needed until fluffy |
| Step 6: Finish | Stir in cilantro and lime juice just before serving |
Chef's Helpful Tips
- Pound chicken breasts to even thickness for uniform cooking and tender results
- Don’t lift the lid during cooking – steam escapes and rice won’t cook properly
- Let the skillet rest 5 minutes after cooking for perfect rice texture
- Use a meat thermometer to ensure chicken reaches 165°F internal temperature
- Add extra broth if rice appears dry during cooking process
Serving and Storage Tips for Salsa Verde Chicken Skillet
Serving Tips
Serve this hearty skillet meal with warm tortillas, sliced avocado, or a simple green salad. The dish pairs beautifully with black beans or roasted vegetables for extra nutrition.
For special occasions, garnish with crumbled queso fresco, diced tomatoes, or pickled jalapeños. This recipe works wonderfully for family gatherings, potluck dinners, or casual entertaining.
Leftovers store in the refrigerator for up to four days. Reheat gently with a splash of chicken broth to restore moisture. This dish also freezes well for up to three months.
Mistakes to Avoid While Making Salsa Verde Chicken Skillet
Don’t overcook the chicken initially – it will continue cooking with the rice. Overcooked chicken becomes tough and dry, ruining the dish’s texture.
Avoid using short-grain rice, which becomes mushy in this preparation. Long-grain rice maintains its structure and absorbs flavors without becoming sticky.
Never skip the resting period after cooking. This allows residual heat to finish the rice perfectly and prevents a gummy texture.
You Must Know
- Always use low-sodium broth to control salt levels and prevent overseasoning
- Room temperature chicken cooks more evenly than cold chicken straight from refrigerator
- Salsa verde varies in heat levels between brands – taste before adding extra seasonings
- Fresh lime juice added at the end brightens flavors better than bottled juice
Suggestions for Salsa Verde Chicken Skillet Variations
Transform this basic recipe by adding diced bell peppers or corn kernels during the searing step. These vegetables add color, nutrition, and subtle sweetness that complements the tangy salsa verde.
For extra richness, substitute coconut milk for half the chicken broth. This creates a creamy texture while maintaining the dish’s bright flavors. You might also enjoy our Ultimate Chicken Casserole for another comforting chicken dish.
Spice lovers can add diced jalapeños or a pinch of cumin for extra heat. For a complete meal inspiration, check out this 3-Ingredient Salsa Chicken recipe from Simply Recipes.
Consider our Creamy Garlic Shrimp Pasta for seafood lovers, or try this popular chicken breast recipe for more chicken inspiration.
FAQs:
Absolutely! Chicken thighs work wonderfully and stay more moist during cooking. Use boneless, skinless thighs and increase cooking time by 5-10 minutes to ensure they reach 175°F internal temperature.
You can substitute with regular salsa, diced green chilies mixed with lime juice, or even pesto for a different flavor profile. Adjust liquid levels accordingly as these substitutes may have different consistencies.
The rice is done when it has absorbed all liquid and feels tender when tasted. If rice seems undercooked after 20 minutes, add ¼ cup more broth, cover, and cook 5 more minutes.
Yes, this dish reheats beautifully. Prepare completely, cool, and refrigerate. When reheating, add a splash of broth to prevent drying out and heat gently over medium-low heat.
Perfect for meal prep! Divide into individual containers after cooling completely. It stays fresh for 4 days refrigerated or 3 months frozen. Reheat portions in microwave with a splash of water.
Conclusion
This salsa verde chicken skillet proves that delicious, nutritious meals don’t require complicated techniques or expensive ingredients. With its perfect balance of protein, carbohydrates, and vibrant flavors, it’s destined to become a family favorite.
The beauty of this recipe lies in its simplicity and versatility. Whether you’re feeding hungry teenagers, hosting friends, or preparing weekly meals, this one-pan wonder delivers satisfaction every time. Give it a try tonight – your taste buds and your schedule will thank you!
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📖 Recipe Card
Salsa Verde Chicken Skillet
- Total Time: 20 minutes
- Yield: 4 1x
Description
A delicious one-pan salsa verde chicken skillet with rice that combines tender chicken, tangy salsa verde, and perfectly cooked rice for an easy weeknight dinner.
Ingredients
- 4 pieces (1.5 lbs) boneless, skinless chicken breasts
- 1 cup salsa verde
- 1 cup long-grain rice
- 2 cups low-sodium chicken broth
- ½ cup chopped fresh cilantro
- 2 tablespoons lime juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Step 1: Prep – Prepare ingredients by chopping cilantro and measuring out salsa verde
- Step 2: Season & Sear – Heat olive oil in large skillet over medium heat. Season chicken with salt, pepper, garlic powder, and onion powder. Sauté until golden brown on both sides
- Step 3: Add Rice – Stir in rice until coated with pan juices. Pour in chicken broth and bring to a boil
- Step 4: Simmer – Reduce heat, gently mix in salsa verde, cover tightly, and simmer for about 20 minutes
- Step 5: Check & Rest – Check if rice has absorbed all liquid; cover again if needed until fluffy
- Step 6: Finish – Stir in cilantro and lime juice just before serving
Notes
- Pound chicken breasts to even thickness for uniform cooking and tender results
- Don’t lift the lid during cooking – steam escapes and rice won’t cook properly
- Let the skillet rest 5 minutes after cooking for perfect rice texture
- Use a meat thermometer to ensure chicken reaches 165°F internal temperature
- Prep Time: 10 minutes
- Cook Time: 5-10 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 485 calories
- Sugar: 3g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 125mg
Keywords: salsa verde chicken skillet, one pan chicken, chicken and rice, easy dinner, Mexican chicken, skillet meal
