Irresistibly Easy Salsa Verde Chicken & Rice Skillet : A Healthy Weeknight Power Dinner

Need a quick, comforting, and healthy meal that tastes like it simmered for hours? This Salsa Verde Chicken & Rice Skillet is your new go-to. It’s a one-pan meal that’s full of bold flavor from salsa verde, lean protein from chicken breast, and the comforting satisfaction of perfectly cooked rice and beans. Whether you’re feeding a family or prepping lunches for the week, this dish delivers big-time flavor with minimal fuss.

It’s ideal if you’re looking for easy healthy dinner casserole recipes, dinners that make good leftover lunches, or dairy-free meal ideas for dinner. And if you’re a fan of low-prep, big-flavor meals like our One Pan Balsamic Chicken or Cheesy Mexican Tortilla Casserole, you’ll love this one too.

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Why You’ll Love This Salsa Verde Chicken & Rice Skillet

There’s a reason skillet dinners are kitchen staples. Here’s what makes this one stand out:

• Everything in one pan – fewer dishes, faster cleanup
• Healthy and filling – lean chicken, fiber-rich beans, and whole-grain rice
• Dairy-free and gluten-free – perfect for sensitive diets
• Tons of flavor – salsa verde brings zing and freshness
• Meal-prep friendly – reheats like a dream

Pair it with a side like Cucumber Dill Salad or Garlic Butter Corn with Melty Cheese for a full plate that’s sure to impress.

Who Is This Recipe Perfect For?

This is a recipe made for real life. It’s especially great for:

• Busy weeknights
• Meal preppers
• Families with kids
• Anyone avoiding dairy or gluten
• Clean eaters looking for real food, fast
• Fans of bold Latin-inspired flavors

It also makes fantastic leftovers, much like our Chicken Sweet Potato Rice Bowl, which holds up beautifully in the fridge.

Ingredients for Salsa Verde Chicken & Rice Skillet

Using pantry and fridge staples, this dish comes together quickly and easily. Stick to organic when possible for the cleanest version.

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts, diced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 cup diced yellow onion
• 1 clove garlic, minced
• 1 cup long grain white rice, rinsed
• 1 1/4 cups low-sodium chicken broth
• 1 cup salsa verde (store-bought or homemade)
• 1 cup canned white beans, drained and rinsed
• 1/2 cup fresh cilantro, chopped
• Lime wedges, for garnish

Need a new salsa to try with this? Pair it with a side of Chia Seed Jam on toast or chips to balance the bold flavors.

Step-by-Step Preparation Instructions

Step 1: Cook the Chicken

Heat olive oil in a large skillet over medium heat. Add chicken and season with salt, pepper, and cumin. Cook for 3–4 minutes until lightly browned but not fully cooked through.

Step 2: Add the Aromatics

Add diced onion and minced garlic to the skillet. Stir frequently and cook for 2–3 minutes until the onion softens and becomes translucent.

Step 3: Toast the Rice

Add the uncooked white rice to the skillet and stir for about a minute to toast it lightly in the oil and aromatics.

Step 4: Add Liquids

Pour in the chicken broth and salsa verde. Stir to combine. Bring to a light boil.

Step 5: Simmer

Cover the skillet with a lid, reduce the heat to low, and let it simmer for 20 minutes until the rice is cooked through and most of the liquid is absorbed.

Step 6: Mix in Beans and Cilantro

Gently fold in the white beans and chopped cilantro. Cook for another 2–3 minutes until heated through.

Step 7: Garnish and Serve

Squeeze lime juice over the top and garnish with extra cilantro. Serve hot.

Looking for another cozy skillet meal? You might love our Ground Turkey Butternut Squash Skillet as an alternative.

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Kitchen Equipment You’ll Need

• Large non-stick or cast iron skillet with lid
• Cutting board
• Chef’s knife
• Wooden spoon
• Measuring cups and spoons
• Citrus juicer (optional)

Healthy Benefits of Salsa Verde Chicken & Rice

This dish fits right into a well-balanced diet:

• Lean protein from chicken builds muscle and keeps you full
• White beans bring fiber and plant-based protein
• Salsa verde adds big flavor with minimal calories
• Fresh herbs like cilantro provide antioxidants
• Rice offers satisfying complex carbs

If you’re looking for another meal that’s hearty and healthy, check out our Mediterranean Quinoa Power Bowl.

Tips for the Best Results

• Use freshly made salsa verde if possible—it really makes a difference
• Rinse your rice before cooking to avoid stickiness
• Let it rest for 5 minutes after cooking to let flavors settle
• Dice chicken evenly so it cooks at the same rate

You can also try using leftover Baked Boneless Chicken Thighs for added depth of flavor.

Common Mistakes to Avoid

• Using too much salsa verde—this can make the dish too wet
• Overcooking the rice or chicken—timing is key
• Not covering the skillet—rice needs steam to cook properly
• Adding beans too early—they can get mushy if overcooked

For another easy, flavorful option that comes together with minimal effort, see our Slow Cooker Chicken Stew.

Serving and Presentation Ideas

Serve it in shallow bowls and garnish with:

• Fresh lime wedges
• Extra cilantro
• Sliced avocado
• Diced tomatoes or scallions for extra color

Pair with simple sides like Healthy Smashed Carrots or Oven Roasted Garlic Cabbage Steaks.

How to Store and Reheat Leftovers

This meal makes excellent leftovers.

Fridge: Store in an airtight container for up to 4 days
Freezer: Freeze in individual portions for up to 2 months

Reheat: Use a skillet with a splash of broth, or microwave in 60-second intervals, stirring in between.

Want more make-ahead ideas? Try our Freezer Breakfast Sandwiches for a morning win.

Variations and Add-Ons

• Swap rice for quinoa or brown rice
• Add black beans or corn for Tex-Mex flair
• Top with avocado slices or dairy-free cheese shreds
• Spice it up with jalapeños or chili flakes

Or make it creamy by stirring in a spoonful of dairy-free sour cream or mashed avocado before serving.

Perfect Pairings for Salsa Verde Chicken & Rice

Looking to round out your plate? Pair this skillet meal with:

• Crispy Smashed Potato Salad
• Roasted Stuffed Bell Peppers
• Garlic Parmesan Chicken Kebabs
• Creamy Mushroom Pasta

Skip the wine and pair with infused waters or Cucumber Mint Agua Fresca.

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FAQs

Can I use brown rice?
Yes, but increase the cooking time to 35–40 minutes and add extra broth.

Can I make this in an Instant Pot?
Yes, sauté the chicken, add the rest of the ingredients, and pressure cook for 8 minutes with natural release.

Is it spicy?
Mild to medium depending on your salsa. Use mild salsa verde for less heat.

Can I use canned chicken?
Yes, add it at the same time as the beans.

Final Thoughts

This Salsa Verde Chicken & Rice Skillet is a lifesaver on weeknights. Flavor-packed, easy to prepare, and endlessly customizable, it’s a dinner that deserves a spot on your regular rotation. If you love comforting one-pan meals like our Texas Cowboy Stew or Garlic Butter Shrimp and Mashed Potatoes, give this one a go next.

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