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Chicken Rice Skillet with Salsa Verde

A one-pan meal featuring juicy chicken, fluffy rice, and zesty salsa verde, perfect for quick family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, diced Use boneless, skinless chicken for best results.
  • 1 cup rice White rice is recommended.
  • 2 cups chicken broth Low sodium broth can be used if preferred.
  • 1 cup salsa verde Store-bought or homemade salsa verde both work well.
Vegetables and Aromatics
  • 1 medium bell pepper, diced Any color bell pepper can be used.
  • 1 medium onion, diced Yellow or white onion is preferred.
  • 2 cloves garlic, minced Freshly minced garlic enhances flavor.
Cooking Essentials
  • 2 tablespoons olive oil Can be substituted with another cooking oil.
  • to taste Salt and pepper Adjust based on preference.
  • to garnish Fresh cilantro For garnish before serving.

Method
 

Preparation
  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the diced chicken breast, seasoning it lightly with salt and pepper. Cook until browned, about 5-7 minutes.
  3. Once chicken is cooked, add minced garlic, diced onion, and bell pepper. Sauté for 3-5 minutes until tender and fragrant.
  4. Stir in the rice, mixing it well with the chicken and vegetables.
  5. Pour in chicken broth and salsa verde. Mix everything together and bring to a gentle simmer.
  6. Cover the skillet and reduce heat to low. Cook for about 15 minutes until the rice has absorbed the liquid.
  7. Remove from heat, fluff the rice with a fork, garnish with fresh cilantro, and serve hot.

Notes

Customize with different vegetables or rice types for variations. Store leftovers in an airtight container for up to 3 days, or freeze for up to a month.