Salsa Verde Chicken & Rice Skillet

One-Pan Salsa Verde Chicken & Rice Skillet
recipe.yield: 4 generous servings
recipe.prepTime: 15 minutes
recipe.cookTime: 35 minutes
recipe.totalTime: 50 minutes
recipe.difficulty: Easy
recipe.intensity: Low (Mostly hands-off cooking after initial sauté)
recipe.category: Main Course
recipe.cuisine: Mexican-inspired
recipe.dietary: Gluten-free

Why This Skillet Deserves a Spot in Your Weeknight Rotation

In the busy rhythm of modern life, the promise of a complete, vibrant dinner made in a single pan is nothing short of magical. This Salsa Verde Chicken & Rice Skillet delivers on that promise and then some. It’s a symphony of zesty, tangy, and savory flavors that comes together with minimal effort and maximum reward. Tender chicken thighs simmer in a bath of vibrant salsa verde and broth, perfuming the rice as it cooks and absorbing every drop of flavor. The result is a dish where the chicken is impossibly juicy, the rice is perfectly tender and infused with the herbaceous punch of tomatillos, and the melted Monterey Jack cheese provides a creamy, indulgent finish. It’s a comforting, crowd-pleasing meal that looks and tastes like you spent hours, but secretly comes together in under an hour with just one pan to wash.

Ingredients

1 ½ lbs boneless, skinless chicken thighs (about 4-6 thighs)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 ½ teaspoons kosher salt, divided
½ teaspoon black pepper
1 tablespoon olive oil or avocado oil
1 medium white onion, diced
3 cloves garlic, minced
1 ½ cups long-grain white rice (like jasmine or basmati), rinsed
1 ½ cups salsa verde (store-bought or homemade, 12-16 oz jar)
1 ½ cups low-sodium chicken broth
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn kernels
1 cup shredded Monterey Jack cheese (or a Mexican blend)
For serving: Fresh cilantro, chopped, sliced avocado, lime wedges, sour cream or Mexican crema

Equipment

Large oven-safe skillet (12-inch cast iron or stainless steel)
Tongs
Wooden spoon or spatula

Instructions

Step 1: Season & Sear the Chicken

Pat the 1 ½ lbs chicken thighs completely dry with paper towels. This is crucial for achieving a good sear.
In a small bowl, mix the 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon of the kosher salt, and ½ teaspoon black pepper. Sprinkle this seasoning blend evenly over both sides of the chicken thighs, rubbing it in gently.
Heat the 1 tablespoon oil in your large skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken thighs. Sear without moving for 5-6 minutes per side, until a deep golden-brown crust forms. The chicken will not be cooked through at this stage. Transfer the seared chicken to a clean plate and set aside. Do not wipe out the skillet.

Step 2: Build the Flavor Base

Reduce the heat to medium. In the same skillet with the chicken drippings, add the diced onion. Sauté for 4-5 minutes, stirring occasionally, until softened and translucent.
Add the 3 cloves minced garlic and cook for 1 more minute until fragrant.
Add the 1 ½ cups rinsed rice to the skillet. Stir constantly for 2 minutes, allowing the rice to toast slightly in the oils and soak up the flavors. This simple step adds a wonderful nutty depth.

Step 3: Combine & Simmer

Pour in the 1 ½ cups salsa verde and 1 ½ cups chicken broth. Use your wooden spoon to scrape up any delicious browned bits (the fond) from the bottom of the pan. This is pure flavor.
Stir in the drained black beans, frozen corn, and the remaining ½ teaspoon of salt. Bring the mixture to a steady simmer.
Nestle the seared chicken thighs back into the skillet, pressing them down into the rice and liquid. Reduce the heat to low, cover the skillet tightly with a lid (or aluminum foil if your skillet doesn’t have one), and cook for 20-25 minutes. Do not peek for at least the first 20 minutes to ensure the steam builds up to properly cook the rice.

Step 4: Check & Finish

After 20 minutes, check that the rice is tender and has absorbed most of the liquid. The internal temperature of the chicken should reach 165°F. If the rice is still too firm, re-cover and cook for another 3-5 minutes, adding a splash of broth if the pan seems dry.
Once cooked, remove the skillet from the heat. Sprinkle the 1 cup of shredded cheese evenly over the chicken and rice.
Re-cover the skillet for 2-3 minutes to allow the residual heat to melt the cheese into a gooey, perfect layer.

Step 5: Serve & Garnish

Garnish the entire skillet generously with fresh chopped cilantro. Serve directly from the pan, offering lime wedges for squeezing, along with sliced avocado, and a dollop of sour cream on the side.

Chef’s Notes for Success & Customization

Chicken Choice: Chicken thighs are recommended for their flavor and ability to stay juicy during the longer cooking time. For chicken breasts, use 1 lb, cut into large chunks, and reduce the simmer time to 15-18 minutes.
Rinse Your Rice: Always rinse your rice in a fine-mesh strainer until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
Salsa Verde Selection: The flavor of your dish hinges on the salsa. Choose a good-quality, flavorful jarred salsa verde, or use 1 ½ cups of homemade for an incredible result. For extra heat, use a spicy version or add a diced jalapeño with the onions.
Make it Creamier: Stir in ¼ cup of sour cream or Mexican crema into the rice mixture just before adding the cheese for an extra-rich dish.
Vegetarian Version: Omit the chicken. Use vegetable broth, add an extra can of beans or 1 cup of quartered baby potatoes, and increase the initial sauté time for the onions to 6-7 minutes.
No Oven-Safe Skillet? After simmering, you can transfer the entire mixture to a greased 9×13 baking dish, top with cheese, and broil for 2-3 minutes to melt and brown the cheese.

Nutrition Information

recipe.servingSize: ¼ of the skillet (includes 1 chicken thigh and rice/bean mixture)
recipe.calories: 680
recipe.carbohydrateContent: 72g
recipe.proteinContent: 44g
recipe.fatContent: 24g
recipe.saturatedFatContent: 8g
recipe.cholesterolContent: 145mg
recipe.sodiumContent: 1350mg (highly dependent on salsa and broth used)
recipe.fiberContent: 9g
recipe.sugarContent: 6g

Nutritional information is an estimate based on specific ingredients. Sodium can be significantly reduced by using no-salt-added beans, low-sodium broth, and a lower-sodium salsa verde.

This Salsa Verde Chicken & Rice Skillet is the epitome of efficient, flavorful cooking. It’s a complete, balanced meal that wraps the bright, tangy notes of salsa verde around comforting, familiar ingredients, all while keeping cleanup to an absolute minimum. It’s a recipe you’ll return to again and again.