Salsa Verde Chicken & Rice Skillet — Easy, Balanced One-Pan Dinner

Introduction to Salsa Verde Chicken & Rice Skillet

Hey there! If you’re looking for a quick and delicious dinner idea, then look no further than this Salsa Verde Chicken & Rice Skillet! This dish is one-pan magic, combining juicy chicken with zesty salsa verde, fluffy rice, and healthy veggies. Trust me; it’s the perfect solution for busy weeknights when you want something hearty and scrumptious without a ton of cleanup. Plus, I have a few tips on how to tweak it for your taste and dietary needs!

Nutritional Benefits of Salsa Verde Chicken & Rice

This dish packs some serious nutrition while still being super tasty! The chicken provides lean protein, which is essential for muscle building and keeping you full. Then we have black beans, which are loaded with fiber and help regulate your digestive system. And let’s not forget the corn and rice that give you carbohydrates for energy! This meal is not just balanced; it’s also colorful and inviting, making it great for the whole family.

Adaptable Variations

• For a Spicy Kick: Add some diced jalapeños or a dash of hot sauce to the skillet when cooking the chicken for a spicy twist.
• Vegetarian Option: Swap out the chicken for chickpeas or extra veggies like bell peppers and zucchini. Just increase your cooking time slightly for the veggies to soften.
• Gluten-Free Version: Stick to white rice and ensure your salsa verde is gluten-free to keep things safe and delicious!
• Extra Creamy: Stir in a dollop of sour cream or Greek yogurt right before serving for added creaminess.

Easy Salsa Verde Chicken & Rice Skillet Recipe

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 cup uncooked white rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (fresh, frozen, or canned)
• 1 cup salsa verde
• 2 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 avocado, sliced
• Fresh cilantro, chopped for garnish
• Lime wedges for serving
• Olive oil for cooking

Cooking Instructions

1. Prepare the Ingredients: Start by rinsing and draining your black beans and corn. Cut the avocado into beautiful slices for later, and chop up some fresh cilantro to add that gorgeous green touch at the end.
2. Sear the Chicken: Grab a large skillet and heat up a tablespoon of olive oil over medium-high heat. Sprinkle some salt, pepper, cumin, garlic powder, and onion powder onto the chicken breasts. Once your oil is hot and shimmering, carefully add the chicken. Sear for about 5-6 minutes on each side until you get that perfect golden brown color. Remove the chicken and set it aside for now!
3. Cook the Rice: In the same skillet with those yummy chicken juices left behind, add the uncooked rice. Stir it around for 2-3 minutes to toast the rice slightly—this brings out amazing flavors!
4. Combine Ingredients: Now let’s amp up the flavor! Pour in your salsa verde and chicken broth, and give a good stir. Toss in the black beans and corn, and then gently lay the seared chicken back into the skillet, pushing it into the rice mixture.
5. Simmer: Bring everything to a boil, then reduce the heat to low for a gentle simmer. Cover the skillet with a lid and let it bubble away for about 20-25 minutes or until the rice is nice and tender and has absorbed all that flavorful liquid.
6. Check the Chicken: Make sure the chicken is cooked through (it should reach an internal temperature of 165°F or 75°C). Use a meat thermometer for peace of mind!
7. Finish and Garnish: Turn off the heat and let the skillet sit covered for about 5 minutes. This helps the rice fluff up even more. Once ready, fluff the rice with a fork, then top it with those lovely avocado slices, a sprinkle of cilantro, and squeeze some fresh lime juice on top.
8. Serve: Dish out your delicious chicken and rice onto plates, adding any extra garnishes you desire. Enjoy every bite of this wholesome, satisfying meal!

Practical Tips for Success

• If you want to meal prep, this dish stores well in an airtight container in the fridge for up to 3 days. Just reheat before serving.
• If you’re not a fan of cilantro, feel free to substitute it with parsley or omit it altogether.
• Be careful not to overcook the chicken; you want it juicy, not dry! If in doubt, take it off the heat a little early.
• If you like creamy rice, try mixing in a little cream cheese or sour cream at the end for a richer taste.
• Experiment with different salsas like mango or peach salsa for a twist!

Equipment Needed

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

• A large skillet with a lid (I prefer non-stick to help with cleanup)
• A good meat thermometer (it makes checking chicken so much easier!)
• Flexible cutting board and knife for prepping
• Measuring utensils for your ingredients
• A spatula for stirring and serving

Frequently Asked Questions

1. Can I use brown rice instead of white rice? Yes, but brown rice typically takes longer to cook. You might have to adjust the liquid and cooking time accordingly.
2. What if I don’t have salsa verde? You can use regular salsa or a homemade version if you prefer, but it will change the flavor profile a bit!
3. How can I store leftovers? Place any leftovers in an airtight container in the fridge for up to 3 days—simply reheat in the microwave or on the stovetop.
4. Is there a way to cook this in the oven? Definitely! You can transfer everything to a baking dish, cover with foil, and bake at 375°F for about 30-35 minutes.
5. Can I add other vegetables? Of course! Chopped bell peppers, zucchini, or spinach can be great additions. Just add them along with the beans and corn.

I can’t wait for you to try this Salsa Verde Chicken & Rice Skillet! It’s such a flavorful and satisfying meal that’s sure to be a hit. If you enjoy it, please share your experience with me! Feel free to tag me on Pinterest or leave a comment. Happy cooking!