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Easy Salsa Verde Chicken and Rice Skillet photo

Salsa Verde Chicken and Rice Skillet

This Salsa Verde Chicken and Rice Skillet is a vibrant, easy one-pan meal bursting with flavor and perfect for busy weeknights!
Print Recipe Save it
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings

Equipment

  • Large Skillet
  • Spatula
  • Measuring cups and spoons
  • Knife and cutting board

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs
  • 0.5 teaspoon cumin
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon salt
  • 1 tablespoon vegetable oil or other high smoke point oil
  • 2 cups chicken broth or water
  • 1 cup long grain rice
  • 1 cup salsa verde
  • 1 can sweet corn (15.25 ounce can) drained
  • 0.5 cup colby jack cheese

Instructions
 

  • Begin by cutting the chicken thighs into bite-sized pieces. In a bowl, mix together the cumin, garlic powder, and salt. Toss the chicken pieces in the spice mixture until they are evenly coated.
  • In your skillet, heat the vegetable oil over medium-high heat. Once hot, add the seasoned chicken to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. Remove the chicken from the skillet and set it aside.
  • In the same skillet, add the chicken broth (or water) and bring it to a gentle boil. Stir in the long grain rice, making sure it is evenly distributed. Reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes or until the rice is tender and has absorbed the liquid.
  • Once the rice is cooked, stir in the salsa verde and drained sweet corn. Then, add the seared chicken back into the skillet. Mix everything together gently, ensuring the chicken and rice are well combined with the salsa verde.
  • Sprinkle the colby jack cheese over the top of the skillet mixture. Cover the skillet again and let it cook for an additional 5 minutes, or until the cheese has melted and is bubbly.
  • Remove the skillet from the heat and let it sit for a couple of minutes. Fluff the rice with a fork and serve the Salsa Verde Chicken and Rice Skillet warm. Enjoy the vibrant flavors and comforting textures of this easy meal!

Notes

  • Do not overcrowd the skillet when searing the chicken to ensure even cooking and browning.
  • Use an appropriate lid to cover the skillet while cooking the rice to trap steam and cook rice properly.
  • Refrigerate leftovers in an airtight container for up to 3-4 days or freeze for up to 2 months.
Keyword chicken, Easy, one pan, Quick, Salsa Verde