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Salsa Verde Chicken and Rice

A bowl of Salsa Verde Chicken & Rice featuring a perfectly cooked chicken thigh topped with vibrant green salsa verde.
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A simple and flavorful dish featuring chicken and rice cooked with salsa verde.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts
  • 1 cup uncooked white rice
  • 1 (16 ounce) jar salsa verde
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/4 cup chopped fresh cilantro (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Season the chicken breasts with salt and pepper.
  3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until browned.
  4. Remove chicken from the skillet and set aside.
  5. Add the uncooked rice and chicken broth to the skillet. Stir to combine.
  6. Pour the salsa verde over the rice mixture.
  7. Place the seared chicken breasts on top of the rice and salsa verde.
  8. Cover the skillet tightly with a lid or aluminum foil.
  9. Bake for 25-30 minutes, or until the chicken is cooked through and the rice is tender.
  10. Let it rest for 5 minutes before serving. Garnish with cilantro if desired.

Notes

  • For spicier salsa verde, use a hot variety.
  • You can substitute chicken thighs for chicken breasts.
  • Ensure the chicken is cooked to an internal temperature of 165°F (74°C).

Nutrition

Keywords: Salsa Verde Chicken, Chicken and Rice, One-Pan Meal, Mexican Chicken, Easy Dinner

Find it online: https://www.meltitclean.com/salsa-verde-chicken-rice/