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Salsa Verde Chicken and Rice Skillet

Salsa verde chicken and rice skillet with golden chicken thighs nestled into green salsa verde rice and melted Monterey jack on top. One-pan Tex-Mex skillet dinner with toasty rice, simmered in salsa verde and chicken broth for tender, flavorful bite.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 5 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 1.5 lb boneless chicken thighs
Rice base
  • 1.5 cup long-grain white rice
  • 1 jar (16 oz) salsa verde
  • 2 cup chicken broth
Add-ins and flavor
  • 1 can (15 oz) white beans or pinto beans, drained
  • 1 cup frozen corn, thawed
  • 3 garlic cloves, minced
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.25 tsp Salt and pepper to taste
Topping
  • 1 cup Monterey jack cheese, shredded
  • 0.25 Fresh cilantro and lime wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season boneless chicken thighs with cumin, chili powder, salt, and pepper. Make sure each piece is evenly coated so it browns well.
  2. Heat olive oil in a large oven-safe cast iron skillet over high heat, then sear the chicken thighs for 4–5 minutes per side until golden. Remove and set aside.
Toast the rice and build the skillet
  1. Add minced garlic to the pan and cook for 30 seconds until fragrant. Scrape up any browned bits for extra flavor.
  2. Add long-grain white rice and toast for 2 minutes. Stir to coat so the grains stay separate.
  3. Pour in salsa verde and chicken broth, then stir to combine. Add white beans or pinto beans and frozen corn.
  4. Nestle the chicken thighs back into the rice and bring everything to a simmer. Cover and cook over low heat for 20 minutes until the rice is cooked and the chicken is done.
Melt cheese and serve
  1. Top with shredded Monterey jack cheese and cover for 2 minutes to melt. Let it rest briefly so the cheese stays gooey.
  2. Garnish with fresh cilantro and lime wedges for serving. Serve warm with extra lime if you like.

Notes

For best browning, pat the chicken thighs dry before seasoning and searing, and use a fully preheated skillet over high heat. Store leftovers in an airtight container in the fridge for up to 3–4 days; reheat until steaming. Freezing is not recommended because the rice and salsa verde can soften too much after thawing. For a lighter option, use reduced-sodium chicken broth and choose no-salt-added salsa verde.