Name: Salsa Verde Chicken and Rice Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 tablespoon olive oil; 1 pound boneless skinless chicken breasts ( or chicken thighs (cut into bite-sized pieces)); 1 teaspoon salt (divided); 1 teaspoon garlic powder; 1 teaspoon onion powder; ¼ teaspoon black pepper; 1 cup uncooked long grain white rice; 2 cups low-sodium chicken broth; 1 cup salsa verde; 1 cup frozen corn; 4 ounces cream cheese (softened and cubed); 1 ½ cups shredded Monterey Jack cheese

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My salsa verde chicken and rice skillet is spicy, cheesy, and filling in the best way. It’s a one pan meal that comes together in about 35 minutes.

Cheesy chicken and rice skillet with corn, parsley, and salsa verde.

If you’re a fan of spicy, cheesy food that comes together fast, I’ve got you covered with this salsa verde chicken and rice. It’s made with seasoned chicken breasts, store-bought salsa verde, long-grain white rice, some frozen corn, and a layer of melty Monterey Jack cheese.

I cook everything right in the same pan, so there are not extra dishes to clean up. From beginning to end it takes me about 35 to 40 minutes to go from prep to table.

What to Avoid When Making Salsa Verde Chicken and Rice

Anytime you’re cooking chicken and rice together and want them to get done at the same time, you’ve got to be on point. Otherwise, you’ll end up with rubbery chicken or undercooked rice or both. Here are my best tips to make sure your chicken and rice skillet is a success:

Have reasonable expectations: This recipe takes me about 25 to 30 minutes to cook (not counting prep time). That’s using my stove and my pan. It may take you a little more or a little less time since stove tops and pans all cook differently.

Keep an eye on the rice: It usually takes about 18 to 20 minutes for the rice to cook, but I take a peek every 8 to 10 minutes just to make sure it doesn’t stick. As long as you take a quick look, stir the rice to make sure none is sticking, and recover the pan, it will be fine. Just don’t leave the lid off for long amounts of time.

Add more broth: If the pan starts to look dry and the rice and/or chicken isn’t done cooking, add a little more broth. Start by adding ¼ cup and go from there. Don’t let all the liquid evaporate or the rice will stick and burn.

About the chicken: In all honesty, the chicken is the tricky part of this recipe. You’ll want to dice it in 1-inch cubes to make sure it cooks at the same rate as the rice without overcooking. Smaller pieces will overcook and larger pieces won’t get done at the same time as the rice. If you’re concerned about the chicken cooking properly, use rotisserie or pre-cooked chicken and stir it in at the end.

Close-up of creamy chicken and rice with diced tomatoes and salsa verde.

Common Questions

Yes, with one caveat. You’ll need to cook the chicken completely ahead of time or use precooked rotisserie chicken. Don’t cook the chicken and rice together since brown rice takes longer to cook than white rice. The chicken will get stirred in at the end before you add the cheese. You may need to add more broth, too, so keep a close eye on that.

Yes, chicken thighs work. Make sure to cut them into smaller pieces since they take longer to cook. That way they’ll cook at the same rate as the rice.

I use a 3.6-quart Lodge brand braising pan with lid. It’s just a hair under 12 inches across and is the perfect size. Whatever you use, make sure it has a snug-fitting fit and keep in mind that all pans cook differently. Cook times may vary.

How to Make Salsa Verde Chicken and Rice

Start by dicing the chicken. Make sure to dice it into 1-inch pieces unless you’re using chicken thighs. Then you’ll want to dice it a little smaller.

Heat a 12-inch pan with lid over medium heat. Add the oil and diced chicken. Sprinkle the chicken with ½ teaspoon of salt, pepper, garlic powder, and onion powder. Toss to combine then arrange the chicken in an even layer.

Let the chicken cook for 1 to 2 minutes then turn to cook on the other sides for 1 to 2 minutes. It will not be cooked through, and that’s OK! It will finish cooking with the rice. Right now you’re just giving it a quick sear to lock in moisture.

Pour in the rice, chicken broth, salsa verde, and the remaining salt. Stir to combine and make sure the rice is completely submerged in liquid.

Seasoned chicken pieces browning in a skillet.

Rice added to salsa verde chicken and rice skillet before cooking.

Bring the mixture to a low boil, then reduce the heat to a low simmer. Cover and let everything cook for about 18 to 20 minutes.

Check on the rice every 8 to 10 minutes to make sure it isn’t sticking. If the pan looks dry, add more liquid ¼ cup at a time.

Your goal is to get the rice cooked until it’s firm but not crunchy and the chicken should be tender, cooked through, and no longer pink.

Corn and cream cheese added to chicken and rice in a skillet.

Shredded cheese added to salsa verde chicken and rice skillet.

At that point, stir in the corn and cream cheese until everything is heated through and the cream cheese melts. You’ll want to leave a little bit of liquid in the bottom of the pan to mix with the cream cheese.

Sprinkle shredded Monterey Jack over the top, cover for 2 to 3 minutes, and let the cheese melt. Serve with sour cream, pico de gallo, or a side of chips and guac.

How to Store Leftovers

Store leftover salsa verde chicken in the fridge for up to 4 days. It gets thick as it cools, so you’ll want to reheat it on low power/over low heat and add a splash of chicken broth to loosen it.