This quick fix Salsa Verde Chicken and Rice recipe could not be any easier. There’s only 4 ingredients! Plus, everything cooks in the same skillet – even the rice – so you only have to wash one dish. Super simple to throw together on a busy weeknight!
Salsa Verde Chicken and Rice
I love everything about this meal – salsa verde (obsessed with it), chicken, rice. This recipe is right up our alley!
AND there’s less than 450 calories per serving. Love it!
Come see how easy it is to whip up.
Just four ingredients! Salsa verde, chicken broth (or water), rice, and chicken.
I’m using boneless, skinless chicken breasts, but you could also use leftover rotisserie chicken here.
Cut the chicken into bite-sized pieces.
In a large pot or dutch oven, heat a tablespoon of olive oil over medium-high heat.
While the oil is heating, season the chicken generously with salt and pepper.
When the oil is very hot, add the chicken in a single layer and cook until the outside is golden brown, about 1-2 minutes per side. The chicken does not have to be fully cooked here, because it will continue cooking later with the rice.
Add the uncooked rice (it doesn’t have to be instant, just regular rice), salsa verde, and chicken broth. Bring to a boil then cover, reduce heat to low, and simmer for 20 minutes.
Ta da! A fabulous, quick and easy meal that’s super easy to throw together on a weeknight.
Garnish with a little cilantro or parsley if desired! :) Hope you enjoy! :)
Salsa Verde Chicken and Rice
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 4 servings 1x
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Category: Dinner
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Method: Stove
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Cuisine: American
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This quick fix Salsa Verde Chicken and Rice recipe could not be any easier. There’s only 4 ingredients! Plus, everything cooks in the same skillet – even the rice – so you only have to wash one dish. Super simple to throw together on a busy weeknight!
Ingredients
- 1 pound boneless, skinless chicken breasts
- salt and pepper to taste
- 1–2 tablespoons olive oil
- 1 cup uncooked long grain white rice (not instant)
- 2 cups broth
- 1 cup salsa verde
Instructions
- Rinse the chicken breasts and pat dry. Cut into bite-sized pieces (about 1-inch cubes). Season generously with salt and pepper. In a large pot or dutch oven (something with a lid), heat the olive oil over medium-high heat.
- When the oil is very hot, add the chicken in a single layer and cook until the outside is golden brown, about 1-2 minutes per side.
- Add the rice, salsa verde, and chicken broth. Bring to a boil then cover, reduce heat to low, and simmer for 20 minutes until the rice is tender. Serve and enjoy!
possibly the rice was old or it was the kind of rice that cooks slowly. Some kinds of rice take 45 minutes to cook. Read the package directions to see which kind you have. Hope this helps. I have not yet made this this recipe but it sounds like it would work, and I look forward to trying it.
Even the picky eaters in my family love this recipe! There are never any leftovers. It is so easy, and sometimes I use 1 can chicken broth (a little less than 2 cups), and the whole jar of salsa verde (more than a cup), and it still turns out great! Thanks for an easy, delicious weeknight recipe!!
This was easy and delicious. My husband and 16 year old daughter liked it. Will definitely make again.
So glad you enjoyed!! :)
I made this last week for the first time and was so elated to how flavorful this dish was not to say how easy it was..going to make it again tonight..twice..one with chicken and one with shrimp…..my son absolutely loved it as much as i did…it will definitely be a frequent meal for us…thank you for sharing this with us
Great recipe! Wonderful flavor, a little heat that hits late, and all in a simple dish.
I varied from the recipe by using leg quarters because they’re what I had available, brown rice because I’m getting more whole grain in my diet, and Knorr chicken bullion because it’s so dang good. And it turned out great! Lunches for the week, and can’t wait!
Can brown rice be substituted? If so, what do I need to add? (Other than the brown rice of course Haha)
This recipe was fabulous!! So easy to make and my kids all loved it too! I used cut up rotisserie chicken and added broccoli. Because I have a family of 8, I doubled the recipe and there was plenty for all of us. This will be a keeper!!
I am looking for dishes that can be used with pork or beef. Someone I know can’t have chicken, fish or turkey. Have you made this recipe with beef or pork? It sounds so good. For me I am going to try it with rotisserie chicken. Thank you.
I am betting cream cheese would really be good in this.
I gave it a try and followed the directions carefully. For some reason the rice was not cooked so I went another 10 minutes. Still not cooked another ten minutes. Still a tad crunchy. Any ideas what I did wrong?
I made this the other night and was so impressed! I was a little dubious just because of how simple it was, but I was pleasantly surprised. I had never had salsa verde before. It really gave the dish great flavor and a little bit of a kick (but not too much at all). Thanks for sharing!
Would you make any adjustments if using brown rice??
I was wondering the same thing. I think I’m going to try it and also go the rice cooker route after cooking the chicken…I might use pork.
Hi, we are a family of 5 who love left-overs…to double the reccipe would you double up on everything or just the rice and broth? (I dont want the flavor to be too overwhelming for the kiddos)..
Hi – do you think you could make this in a rice cooker after cooking the chicken?
Delicious!! Thanks for sharing such a great recipe.
This was so easy and so yummy. I followed the recipe exactly and was surprised how flavorful it was! Thank you.
I cooked chicken then added everything and poured in rice cooker turned out great!
This is so good! Made it once before.. wish i would have doubled it! I’m making it again tonight. I’m going to add shrimp this time. So easy. Thank you Amanda :)
Delicious! I too am a Salsa Verde fanatic! Prior to adding the chicken I chopped up an onion, 3 huge cloves of garlic and a small drained can of hot diced green chilis. LOVED this easy and extremely tasty recipe! A side salad made it a truly great meal! Thank You Kevin and Amanda!
I usually don’t leave reviews of recipes, and I was skeptical about this one since it needed such basic ingredients, but it was soooooo good!! It had a lot of flavor and everything meshed so well together. Definitely will be making it again – soon! Thanks for the great recipe!
This looks so delicious and I really like that is only uses four ingredients in one pan – so easy!
This looks awesome! Do you think you could add extra veggies (i’m thinking onion, broccoli and spinach) to the dish when it was cooking and it would still turn out okay? Or should I could those separately and add them in later?
You totally could! You may need to add a little extra liquid before cooking. Good luck! :)
This looks delicious. I’ve never tried salsa verde before. Is it spicy?
I am obsessed with salsa verde!! I think it is milder than regular salsa. Hope this helps! :)
Usually it’s not spicy, but has a great flavor.
Great recipe!! so easy to make and really delicious! Thanks!
So simple! Simple recipes that pack of punch of flavor are the best!
I’ve made this basic configuration with the addition of browning the rice a nice nutty brown. It adds a great flavor to the mix. Great post Amanda, thanks!
Perfect quick fix dinner! Love it!
What do you think about substituting QUINOA for the rice in this recipe?