One Sunday afternoon, I was rummaging through my pantry, trying to figure out what to make for dinner. I had a package of chicken breasts and a jar of salsa verde, and that’s when the lightbulb went off – Salsa Verde Chicken & Rice Skillet! It’s one of my go-to dishes that’s not only delicious but also so easy to whip up. I can’t tell you how many times this Salsa Verde Chicken & Rice Skillet has saved me on those busy weeknights when I just don’t have the energy to slave over a complicated meal.
Why This Salsa Verde Chicken & Rice Skillet Recipe Will Become Your Go-To
The Secret Behind Perfect Salsa Verde Chicken & Rice Skillet
What makes this Salsa Verde Chicken & Rice Skillet recipe so special is the way the flavors come together. The tangy, herby salsa verde perfectly complements the juicy chicken and fluffy rice. And the best part? It all comes together in one skillet, making cleanup a breeze. Trust me, once you try this recipe, it’ll become a staple in your weekly rotation.
Essential Ingredients You’ll Need
– Chicken breasts: The star of the show. Make sure to use boneless, skinless chicken breasts for this recipe.
– Salsa verde: This zesty green sauce is the secret weapon that takes this dish to the next level. Look for a high-quality brand or make your own.
– Garlic: Minced fresh garlic adds depth and aroma to the dish.
– Onion: Diced onion adds sweetness and texture.
– Chicken broth: Using broth instead of water ensures the rice cooks up perfectly fluffy.
– Basmati rice: I love the delicate, fragrant flavor of basmati rice, but you can use any long-grain variety.
– Lime juice: A squeeze of fresh lime juice brightens up the flavors.
– Cilantro: Chopped fresh cilantro provides a pop of freshness.
Step-by-Step Salsa Verde Chicken & Rice Skillet Instructions
Preparing Your Salsa Verde Chicken & Rice Skillet
This Salsa Verde Chicken & Rice Skillet comes together in just one pan, making it an easy and fuss-free weeknight meal. In just about 30 minutes, you’ll have a flavorful and satisfying dinner on the table.
1- Season the chicken breasts with salt and pepper. Heat a large skillet over medium-high heat and add a drizzle of olive oil.
2- Sear the chicken for 3-4 minutes per side until golden brown. Transfer the chicken to a plate and set aside.
3- Reduce the heat to medium and add the diced onion to the skillet. Cook for 5 minutes, stirring occasionally, until the onion is softened.
4- Add the minced garlic and cook for 1 minute, until fragrant. Then, stir in the salsa verde, chicken broth, and basmati rice. Bring the mixture to a simmer.
5- Return the seared chicken breasts to the skillet, nestling them into the rice. Cover the skillet and reduce the heat to low. Simmer for 15-20 minutes, or until the rice is tender and the chicken is cooked through.
6- Remove the skillet from the heat, stir in the lime juice and chopped cilantro. Serve the Salsa Verde Chicken & Rice Skillet immediately.
Pro Tips for Success
– For extra flavor, you can brown the chicken in batches to get a nice sear on the outside.
– If the rice seems dry, you can add a splash of extra broth or water to keep it moist.
– Be sure to use a high-quality salsa verde, as it’s the star of the dish. You can even make your own for the best flavor.
– Don’t be afraid to adjust the seasoning to your taste – add more salt, pepper, or lime juice as needed.
Serving and Storing Your Salsa Verde Chicken & Rice Skillet
Perfect Pairings for Salsa Verde Chicken & Rice Skillet
This Salsa Verde Chicken & Rice Skillet is a complete meal on its own, but you can easily turn it into a more elaborate spread. Serve it with a fresh green salad, roasted vegetables, or warm tortillas for scooping. It also pairs beautifully with a cold cerveza or a crisp white wine.
Storage and Make-Ahead Tips
Leftover Salsa Verde Chicken & Rice Skillet will keep in the fridge for up to 4 days. Simply reheat individual portions in the microwave or on the stovetop. You can also assemble the entire dish in advance and bake it just before serving. Just store the uncooked rice and chicken separately until you’re ready to cook.
Variations and Dietary Adaptations for Salsa Verde Chicken & Rice Skillet
Creative Salsa Verde Chicken & Rice Skillet Variations
For a twist on this classic, try swapping out the chicken for shrimp or tofu. You can also experiment with different types of rice, like brown or wild rice. And if you’re feeling adventurous, add in some diced bell peppers or corn for extra color and texture.
Making Salsa Verde Chicken & Rice Skillet Diet-Friendly
To make this Salsa Verde Chicken & Rice Skillet more diet-friendly, you can use low-sodium broth and swap the white rice for cauliflower rice for a low-carb option. For a gluten-free version, just be sure to use a gluten-free salsa verde. And for the vegans out there, replace the chicken with your favorite plant-based protein.
Frequently Asked Questions
Q: Can I use a different type of salsa besides salsa verde?
A: While salsa verde is the star of this dish, you can certainly experiment with other types of salsa. Just keep in mind that the flavors will be a bit different. A tomato-based salsa or a spicier variety would also work well.
Q: How can I make this recipe in advance?
A: You can assemble the entire dish up to a day in advance and store the uncooked rice and chicken separately in the fridge. When you’re ready to serve, simply transfer everything to the skillet and cook as directed.
Q: Can I use boneless, skinless chicken thighs instead of breasts?
A: Absolutely! Chicken thighs would work great in this Salsa Verde Chicken & Rice Skillet. The dark meat will stay juicier and more flavorful. Just be sure to adjust the cooking time accordingly.
Q: How can I make this recipe spicier?
A: For an extra kick of heat, you can add a minced jalapeño or serrano pepper to the onion and garlic mixture. You can also use a spicier variety of salsa verde.
Q: Can I freeze leftovers of this dish?
A: Yes, you can definitely freeze leftovers of the Salsa Verde Chicken & Rice Skillet. Just let it cool completely, then transfer to an airtight container or resealable bag. It will keep in the freezer for up to 3 months.
Salsa Verde Chicken & Rice Skillet: A Deliciously Simple One-Pot Meal
- Total Time: 30
- Yield: 4
Description
This Salsa Verde Chicken & Rice Skillet is a quick and easy one-pan meal that’s bursting with flavor. Tender chicken, fluffy rice, and a zesty salsa verde sauce come together for a delicious family-friendly dinner.
Ingredients
– 1 lb boneless, skinless chicken breasts, cubed
– 1 cup long-grain white rice
– 1 cup salsa verde
– 1 cup chicken broth
– 1 tsp cumin
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp chopped fresh cilantro
Instructions
1. 1. In a large skillet, heat a drizzle of oil over medium-high heat. Add the cubed chicken and season with cumin, garlic powder, salt, and pepper. Cook for 5-7 minutes, until chicken is lightly browned.
2. 2. Add the rice, salsa verde, and chicken broth to the skillet. Stir to combine.
3. 3. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, until rice is tender and liquid is absorbed.
4. 4. Remove from heat and stir in the chopped cilantro.
5. 5. Serve hot and enjoy!
Notes
This dish can be customized with your favorite salsa verde or by adding extra vegetables like bell peppers or onions. Leftovers can be stored in the fridge for up to 4 days.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Conclusion
There you have it – my go-to Salsa Verde Chicken & Rice Skillet recipe! It’s the perfect blend of bold flavors and easy prep, making it a weeknight lifesaver. I hope you’ll give this dish a try and let me know what you think. Don’t forget to share your photos and tag me on social media – I love seeing your creations! Enjoy!
