Salsa Verde Chicken and Rice Skillet
Servings: 6 Servings
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
Instructions
- Dice the chicken into 1-inch pieces. Heat the oil in a 12-inch skillet with a lid over medium heat, then add the chicken.1 tablespoon olive oil, 1 pound boneless skinless chicken breasts
- Season the chicken with ½ teaspoon salt, pepper, garlic powder, and onion powder. Toss to coat, then spread the chicken into an even layer.½ teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon black pepper
- Cook for 1 to 2 minutes per side, just until lightly seared. The chicken will not be fully cooked yet.
- Add the rice, chicken broth, salsa verde, and remaining salt. Stir to combine, making sure the rice is covered with liquid.1 cup uncooked long grain white rice, 2 cups low-sodium chicken broth, 1 cup salsa verde, ½ teaspoon salt
- Bring the mixture to a low boil, then reduce the heat to low. Cover and simmer for 18 to 20 minutes, stirring every 8 to 10 minutes to help prevent sticking. Add extra broth, ¼ cup at a time, if the skillet starts to look dry.
- Once the rice is tender and the chicken is cooked through, stir in the corn and cream cheese until the cream cheese melts and the mixture is creamy.1 cup frozen corn, 4 ounces cream cheese
- Sprinkle Monterey Jack cheese over the top, cover, and let it melt for 2 to 3 minutes. Serve immediately.1 ½ cups shredded Monterey Jack cheese
Notes
- Use 2 to 2 ½ cups cooked shredded or chopped chicken instead of cooking the chicken with the rice. Just stir it in at the end before adding the cheese.
- Leave a little liquid in the bottom of pan to mix with the cream cheese and corn.
- There are lots of tips and FAQs above the recipe card that cover common issues and questions.
- Store leftovers in the fridge for up to 4 days.
Nutrition Facts
Salsa Verde Chicken and Rice Skillet
Serving Size
1.25 cups
Amount per Serving
Calories
451
% Daily Value*
Fat
21
g
32
%
Saturated Fat
10
g
50
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
93
mg
31
%
Sodium
1002
mg
42
%
Potassium
598
mg
17
%
Carbohydrates
36
g
12
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
29
g
58
%
Vitamin A
731
IU
15
%
Vitamin C
4
mg
5
%
Calcium
248
mg
25
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
