Flavorful Salsa Verde Chicken & Rice Skillet Recipe

Salsa Verde Chicken & Rice Skillet is a dish that brings together the vibrant flavors of zesty salsa verde and juicy chicken, all nestled on a bed of fluffy rice. Imagine the delightful aroma wafting through your kitchen as these ingredients come together, creating a symphony of taste that dances on your palate.

This recipe is perfect for busy weeknights or any occasion when you want a comforting meal that’s quick and easy to prepare. The combination of fresh ingredients and bold flavors will leave you craving more, making it an instant family favorite.

I remember the first time I made this dish; my friends were practically fighting over the last bit in the skillet. Their delighted faces were priceless and proved just how much people love this meal.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts but adjust based on how many people I’m feeding.

• Salsa Verde: Choose your favorite brand or make homemade for a fresh flavor kick.

• Long Grain Rice: It provides a pleasant texture and absorbs those delightful salsa verde flavors.

• Chicken Broth: Use low-sodium broth for better control over saltiness while enhancing flavor.

• Black Beans: Canned beans save time; rinse them well for best results.

• Bell Peppers: Use any color you have on hand; they add sweetness and crunch to the dish.

• Onion: A yellow onion works best here for its balance of sweetness and flavor.

• Fresh Cilantro: Chopped cilantro adds brightness right before serving; don’t skip this!

• Lime Juice: A splash of lime juice at the end brightens up all those rich flavors beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Salsa Verde Chicken & Rice Skillet

Prep Your Ingredients: Begin by dicing your onion and bell peppers into small pieces. Rinse and drain the black beans while your chicken breasts are ready for seasoning.

Sauté the Veggies: In a large skillet over medium heat, add a drizzle of olive oil. Once hot, toss in the diced onions and bell peppers. Cook until they soften and become fragrant—about five minutes.

Add the Chicken: Season your chicken breasts with salt and pepper. Add them to the skillet, cooking until they’re golden brown on both sides—roughly 5-7 minutes per side should do it.

Add Rice and Broth : Stir in your rice until it’s coated with all those delicious juices. Pour in the chicken broth along with salsa verde, bringing everything to a gentle simmer.

Add Black Beans : After about 10 minutes of simmering, gently fold in your drained black beans. Let everything cook together until rice is tender—around another 10-15 minutes should suffice.

Finish with Freshness : Once cooked through, remove from heat and stir in chopped cilantro and lime juice. Let it sit for a couple of minutes before serving for maximum flavor melding!

This Salsa Verde Chicken & Rice Skillet is not just a meal; it’s an experience filled with laughter, satisfaction, and maybe even some friendly competition over who gets seconds (or thirds!). Enjoy every bite!

Perfecting the Cooking Process

Sear the chicken first to lock in moisture, then add rice and salsa verde for maximum flavor absorption.

Add Your Touch

Feel free to swap out ingredients, like using quinoa instead of rice or adding black beans for extra protein.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat on low heat to maintain moisture.

Cooking this dish reminds me of family potlucks where we’d all gather around, sharing laughs and stories over heaping plates of deliciousness.

FAQ

What can I substitute for chicken in Salsa Verde Chicken & Rice Skillet?

You can use turkey or tofu for a lighter option without sacrificing flavor.

Can I make Salsa Verde Chicken & Rice Skillet ahead of time?

Absolutely! Prepare it a day in advance for even better flavor development.

How spicy is the salsa verde?

The spice level varies by brand; check labels if sensitive to heat or prefer milder options.

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Salsa Verde Chicken & Rice Skillet

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Salsa Verde Chicken & Rice Skillet is a quick and flavorful one-pan meal combining tender chicken, zesty salsa verde, and fluffy rice. Perfect for busy weeknights, this dish bursts with fresh ingredients and bold flavors that will leave your family asking for more. With minimal prep and cleanup, it’s an ideal choice for a comforting dinner that impresses without the fuss.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves 4
• Category: Main
• Method: Sautéing
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts (1.5 lbs)
• 1 cup salsa verde
• 1 cup long-grain rice
• 2 cups low-sodium chicken broth
• 1 can (15 oz) black beans, rinsed and drained
• 1 red bell pepper, diced
• 1 yellow onion, diced
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tsp olive oil
• Salt and pepper to taste

Instructions

1. Dice onion and bell pepper. Rinse black beans.
2. Heat olive oil in a large skillet over medium heat. Sauté onions and bell peppers until soft (about 5 minutes).
3. Season chicken with salt and pepper; add to skillet. Cook until golden brown (5-7 minutes per side).
4. Stir in rice until coated with juices; pour in chicken broth and salsa verde. Bring to a simmer.
5. After 10 minutes, fold in black beans. Cook until rice is tender (another 10-15 minutes).
6. Remove from heat; stir in cilantro and lime juice. Let sit before serving.

Nutrition

• Serving Size: 1 plate (approx. 350g)
• Calories: 450
• Sugar: 2g
• Sodium: 680mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 8g
• Protein: 36g
• Cholesterol: 85mg

Keywords: Customize by adding vegetables like corn or swapping rice for quinoa. Store leftovers in an airtight container for up to three days; reheat on low to maintain moisture.