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Salsa Verde Chicken and Rice Skillet

A saucy skillet dinner of white rice, salsa verde, and chicken finished gently together.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Course Main Course
Cuisine Tex-Mex
Servings 4 servings

Ingredients
  

Main ingredients

  • 1 lb boneless, skinless chicken breasts cut into 4 even portions, about 1/2–3/4 inch thick
  • 1 cup salsa verde
  • 1 cup long-grain white rice dry
  • 2 cups chicken broth low-sodium preferred
  • 2 tbsp olive oil divided
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup fresh cilantro chopped, for garnish

As Needed

  • water as needed if the rice becomes dry

Instructions
 

Brown the Chicken

  • Cut the chicken into 4 portions about 1/2–3/4 inch thick and season with cumin, salt, and pepper. Heat 1 tablespoon oil over medium heat and cook for 3–4 minutes per side until browned and 155–160°F; transfer to a plate.

Cook the Rice

  • Add the remaining 1 tablespoon oil and cook the onion over medium heat for 4–5 minutes until soft. Add garlic for 30 seconds, then stir in the dry rice for 1 minute.
  • Add all the salsa verde and broth, bring to a simmer, and cover. Cook over low heat for 15 minutes until the rice is partly tender.
  • Return the chicken and its juices on top of the rice and cover. Cook over low heat for 3–5 minutes until the rice is tender and the chicken reaches 165°F, removing finished chicken if the rice needs additional cooking.
  • If the tender rice is very wet, simmer uncovered briefly; if firm and dry, add water as needed and continue covered until tender. Remove from heat, rest for 5 minutes, and fluff gently with cilantro before serving.

Notes

  • Refrigerate promptly in shallow covered containers at 40°F or below; use within 3 days of the oldest cooked ingredient.
  • Reheat cooked leftovers to 165°F.
Keyword salsa verde chicken and rice skillet