Description
Salsa verde chicken rice skillet brings zesty Mexican-inspired comfort straight to your dinner table with minimal cleanup. Hearty protein and tender rice combine in one pan for a quick meal that satisfies hungry families in less than 30 minutes.
Ingredients
Scale
Main Protein:
- 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
Grains and Base:
- 1 cup long-grain rice (white or brown)
- 2 cups low-sodium chicken broth
Vegetables and Seasonings:
- 1 cup fresh salsa verde
- 1 cup bell peppers, chopped (any color)
- 1 medium onion, chopped
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- Salt
- Pepper
Instructions
- Dice 1 medium onion and 1 cup of bell peppers into uniform small pieces for even cooking and consistent flavor distribution.
- Warm 1 tablespoon olive oil in a 12-inch skillet over medium heat (375°F). Sauté the chopped onion and peppers until they become translucent and softened, approximately 4-5 minutes.
- Pat 4 chicken breasts (1.5 lbs total) dry with paper towels. Sprinkle 1 teaspoon salt and ½ teaspoon black pepper across both sides of the meat.
- Nestle the seasoned chicken breasts into the skillet. Brown each side for 4-5 minutes until a golden crust develops and internal temperature reaches 145°F.
- Add 1 cup rinsed rice and 1 cup salsa verde directly into the skillet. Pour 2 cups low-sodium chicken broth over the ingredients, stirring gently to combine.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover the skillet and allow everything to simmer for 18-22 minutes until rice absorbs liquid completely.
- Turn off heat. Let the skillet rest, covered, for 3-4 minutes to allow remaining moisture to distribute evenly.
- Uncover and fluff rice with a fork. Squeeze fresh lime juice from 1 whole lime across the surface.
- Garnish with ¼ cup freshly chopped cilantro before serving hot directly from the skillet.
Notes
- Chop vegetables uniformly for even cooking and consistent texture throughout the dish.
- Select a high-quality salsa verde that matches your preferred spice level to control the overall heat of the recipe.
- For a low-carb version, substitute rice with cauliflower rice or serve over riced cauliflower to reduce carbohydrates.
- When browning chicken, ensure your skillet is hot enough to create a nice golden crust without burning, which develops rich flavor and keeps the meat juicy.
- Prep Time: 5 minutes
- Cook Time: 29-35 minutes
- Category: One-Skillet
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 335 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2.5 g
- Protein: 35 g
- Cholesterol: 85 mg