Description
This Salsa Verde Chicken & Rice Skillet is a healthy, one-pan dinner loaded with tender chicken, fluffy rice, and zesty salsa verde. It’s gluten-free, dairy-free, and ready in under 40 minutes — perfect for busy weeknights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized cubes
- 1 teaspoon ground cumin
- Salt & freshly ground black pepper, to taste
- 1/2 cup diced yellow onion
- 2 cloves garlic, minced
- 1 cup uncooked long grain white rice
- 1 1/2 cups low sodium chicken broth
- 1 cup salsa verde
- 1/4 cup chopped cilantro
- Juice of 1 lime
Instructions
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken, season with cumin, salt, and pepper, and cook 5–6 minutes until browned but not fully cooked.
- Sauté aromatics: Add onion and cook 2–3 minutes until softened. Stir in garlic and cook 30 seconds.
- Add rice & liquids: Stir in rice, broth, and salsa verde. Mix well.
- Simmer: Bring to a boil, reduce heat to low, cover, and cook 18–20 minutes until rice is tender and liquid is absorbed.
- Finish: Remove from heat, stir in cilantro, and squeeze lime juice over top. Fluff rice before serving.
Notes
- Salsa tip: Choose mild or medium salsa verde to control heat level.
- Rice swap: Brown rice works but needs extra liquid and longer cook time.
- Add-ins: Stir in canned corn, black beans, or diced peppers for extra texture.
- Meal prep: Refrigerates well for 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 2g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 68mg
Keywords: salsa verde chicken, chicken rice skillet, one pan dinner, gluten free chicken recipe, healthy chicken skillet, weeknight chicken recipe