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
Scale
- 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