Name: SALSA VERDE CHICKEN & RICE SKILLET Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken breasts; 1 cup salsa verde (store-bought or homemade); 1 cup long-grain white rice; 2 cups low-sodium chicken broth; 1/4 cup fresh cilantro, chopped; 1 cup bell peppers, diced (any color); 1 medium onion, chopped; 4 garlic cloves, minced; Juice of 1 lime; 1 tablespoon olive oil; Salt and pepper to taste

Jump to Recipe· 4.7 from 16 reviews

If you’re craving a dish that’s equal parts comforting, tangy, and bursting with color, look no further than SALSA VERDE CHICKEN & RICE SKILLET. This recipe brings together juicy chicken breasts, fluffy rice, crisp bell peppers, and a lively punch of salsa verde, all in one pan. It’s a true weeknight hero that packs major flavor in under 40 minutes — ideal for sharing with family or impressing at potlucks. From its mouthwatering aromas to its zesty finish, SALSA VERDE CHICKEN & RICE SKILLET is guaranteed to become a repeat favorite.

Ingredients You’ll Need

SALSA VERDE CHICKEN & RICE SKILLET Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of vibrant staples, this dish transforms your pantry basics into something magical. Each ingredient in SALSA VERDE CHICKEN & RICE SKILLET plays a key role, lending its texture, brightness, or savory depth to the final skillet.

Chicken breasts: Boneless, skinless chicken stays moist while soaking up all those wonderful flavors — cut them in half if they’re extra thick for even cooking.
Salsa verde: This bright, tangy sauce made from tomatillos and green chilies delivers the signature zing; opt for a good jarred version or your favorite homemade recipe.
Long-grain white rice: Its fluffy grains remain separate and perfectly tender, ideal for soaking up juices without getting mushy.
Low-sodium chicken broth: Adds savory backbone to the skillet while allowing the fresh flavors to shine—plus, the lower sodium keeps it from becoming too salty.
Fresh cilantro: Stirred in at the end, a handful of chopped cilantro gives each bite a pop of herbal freshness (skip if you’re not a fan, or try parsley instead).
Bell peppers: Any color works! They bring a sweet, crunchy contrast and gorgeous pops of color.
Onion: Chopped onion gets caramelized to lay down the first layer of savory flavor.
Garlic: Minced garlic adds aromatic depth — don’t skip it!
Lime juice: A squeeze at the end lifts the skillet with fresh acidity and keeps things bright.
Olive oil: Used for sautéing, it lets all the flavors bloom and meld together beautifully.
Salt and pepper: Essential for seasoning and balancing the dish to perfection.

How to Make SALSA VERDE CHICKEN & RICE SKILLET

Step 1: Sauté the Vegetables

Start your SALSA VERDE CHICKEN & RICE SKILLET by heating olive oil in a large skillet over medium heat. Once shimmering, add the chopped onions and your favorite bell peppers. Let them sauté until they’re softened, releasing their sweetness and forming the base layer of the skillet’s flavor. This step is all about building that irresistible, savory aroma—so let the veggies take their time getting tender and just a bit golden around the edges.

Step 2: Brown the Chicken

Pat your chicken breasts dry, then season both sides with a generous pinch of salt and freshly ground black pepper. Nestle them into the skillet with the vegetables, making sure they have good contact with the pan. Brown each side for about five minutes, which not only locks in those savory juices but also adds a gorgeous golden color and a slightly crisp texture on the outside.

Step 3: Toast the Garlic and Rice

Scoot the chicken to one side and add your minced garlic, stirring for just 30 seconds until it’s fragrant (don’t walk away, garlic burns fast!). Then sprinkle in the uncooked long-grain rice, stirring well. Toasting the rice for a couple minutes in the chicken-y, garlicky oil gives every grain a deeper, nuttier flavor that will shine through in the final dish.

Step 4: Simmer with Broth and Salsa Verde

Now pour in the chicken broth and salsa verde, stirring to mix everything together and ensure the rice is evenly distributed. Bring the skillet to a gentle simmer, then cover tightly with a lid. Let it cook undisturbed for 20 to 25 minutes, or until the rice is fully cooked and has soaked up most of the liquid. You’ll know it’s ready when everything smells absolutely irresistible and the rice is fluffy but not soggy.

Step 5: Finish with Cilantro and Lime

Turn off the heat and remove the lid. Stir in plenty of chopped fresh cilantro and squeeze in the juice of one bright lime. These finishing touches add freshness, color, and a final pop of flavor that takes your SALSA VERDE CHICKEN & RICE SKILLET over the top. Serve it straight from the skillet for a truly cozy, communal experience.

How to Serve SALSA VERDE CHICKEN & RICE SKILLET

Garnishes

Garnishing is where this dish can really shine! A shower of extra chopped cilantro, sliced jalapeños, diced avocado, or thinly sliced green onions adds even more color and flavor. For a creamy, cooling finish, try a dollop of sour cream or a sprinkle of crumbled queso fresco right before serving.

Side Dishes

SALSA VERDE CHICKEN & RICE SKILLET is nearly a complete meal in itself, but it pairs beautifully with some light and refreshing sides. Serve with a simple tossed salad, a big bowl of tortilla chips, or spicy roasted corn to round out the spread. If you’re entertaining, bring it out alongside black beans or a zesty cabbage slaw for extra crunch.

Creative Ways to Present

For fun, individual presentations, scoop portions into colorful bowls and let guests top their bowls buffet-style with all the fixings—think extra salsa verde, sliced radish, or shredded lettuce. Or, make it a party centerpiece by serving the skillet straight on the table, letting everyone dig in family-style. Stuff leftovers in warm tortillas for next-day burritos or taco fillings!

Make Ahead and Storage

Storing Leftovers

Transfer any leftovers of your SALSA VERDE CHICKEN & RICE SKILLET to an airtight container as soon as the dish cools to room temperature. Stored properly in the refrigerator, it keeps beautifully for up to 4 days, making it perfect for easy lunches or a grab-and-go dinner later in the week.

Freezing

If you want to stash some away for a rainy day, SALSA VERDE CHICKEN & RICE SKILLET freezes surprisingly well. Divide into single portions, pack tightly in freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge for the best texture and flavor retention.

Reheating

To reheat, sprinkle a spoonful of water or chicken broth over the skillet contents (this keeps the rice moist), then warm gently on the stovetop or in the microwave until piping hot. Give it a quick stir and finish with a fresh squeeze of lime or more cilantro before serving to revive those vibrant flavors.

FAQs

Can I use brown rice instead of white rice?

Yes, but keep in mind that brown rice takes longer to cook and will need additional broth or water. Plan for up to 15 extra minutes of simmering to ensure the rice is cooked through and the liquid is absorbed.

How spicy is SALSA VERDE CHICKEN & RICE SKILLET?

The spice level depends entirely on your salsa verde! Store-bought varieties range from mild to extra hot. If you prefer things milder, look for a medium or mild salsa, or mix in a bit of sour cream to mellow the heat just before serving.

Can I make this SALSA VERDE CHICKEN & RICE SKILLET ahead of time?

Absolutely! This dish is excellent for meal prep. Prepare the entire skillet, let it cool, and store in the fridge. Simply reheat as directed, and add fresh garnishes just before serving for the best texture and freshness.

What protein alternatives work in this recipe?

You can swap the chicken breasts for boneless, skinless thighs, cooked turkey, or even firm tofu for a vegetarian option. Adjust cooking times as needed to ensure your protein is juicy, tender, and cooked through.

Is homemade salsa verde better than store-bought?

Homemade salsa verde brings brighter, more customizable flavor, but a quality store-bought version keeps things quick and convenient. Both work beautifully, so use what suits your mood and schedule—this SALSA VERDE CHICKEN & RICE SKILLET is delicious either way!

Final Thoughts

If you’re looking for a dish that delivers both excitement and ease, you owe it to yourself to try SALSA VERDE CHICKEN & RICE SKILLET. It’s comforting, lively, and utterly satisfying—one of those rare recipes the whole table will agree on. I hope it finds a permanent spot in your kitchen and brings as much joy to your table as it has to mine!