Salsa Verde Chicken & Rice Skillet
A delightful one-pan dish combining juicy chicken, aromatic rice, and tangy salsa verde, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced
- 1 cup salsa verde
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 medium bell pepper, diced
- 1 cup corn (fresh or frozen)
- 1 tsp garlic powder
- Salt and pepper to taste
- to taste cup Fresh cilantro for garnish
Instructions
Cooking Instructions
- In a large skillet, heat a bit of olive oil over medium heat. Add the diced chicken, season with salt, pepper, and garlic powder. Cook until browned, about 5 minutes.
- Next, toss in the bell pepper and corn, stirring for an additional 2-3 minutes until they begin to soften.
- Pour in the salsa verde and chicken broth, followed by adding the rice. Stir well to combine everything.
- Bring the mixture to a gentle boil, then reduce the heat to low and cover. Let it simmer for about 20 minutes, or until the rice is tender and has absorbed all the delicious flavors.
- Once everything is cooked, fluff the rice with a fork, garnish with fresh cilantro, and get ready to serve!
Notes
Don’t worry if your chicken sauce looks a little chunky; it’s all part of the magic! For a creamier texture, stir in a dollop of Greek yogurt or sour cream before serving. This recipe is super flexible; swap in any veggies you have on hand, such as zucchini, spinach, or mushrooms.