One Pan Salsa Verde Chicken & Rice
Less then 30 minute dinner
Some nights you need dinner to do two things: be easy and be comforting.
This One Pan Salsa Verde Chicken & Rice checks both boxes. Juicy chicken thighs, fluffy rice, melty cheese, sweet lunchbox peppers, and salsa verde all come together in one skillet in less than 30 minutes. It’s cozy enough for a chilly evening but simple enough to make on the busiest weeknight.
The Secret Is Salsa Verde
Salsa verde does most of the heavy lifting here. It brings bright, tangy flavor without needing a long list of spices, while cumin adds just enough warmth to make the whole dish taste like it simmered for hours.
It’s one of those pantry staples I always keep around because it instantly makes dinner more interesting.
Pro Tip: I love adding some green enchilada sauce to this as well. It’s not a must but it for sure levels up the flavor!
One Pan = Less Cleanup
One pan dinners will always have my heart.
The chicken cooks first, then the rice absorbs all those delicious flavors while the peppers soften and everything comes together in one skillet. Finish it with a generous handful of cheese, cover it for a few minutes, and let it get perfectly melty.
Less cleanup always tastes better.
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Make It Your Own
Top your bowl with fresh cilantro, sliced jalapeños, avocado, sour cream, or a squeeze of lime. It’s also a great recipe to double for meal prep because the leftovers reheat beautifully for lunch the next day.
If your family likes things a little spicier, swap in hot salsa verde or add an extra jalapeño on top.
Chef's Note
This is exactly the kind of dinner I make when everyone is hungry (and to be honest, when I start to become hangry) and I don’t have the energy for a sink full of dishes. Serve it straight from the skillet with a simple salad, and don’t be shy with the cheese, cilantro or jalapenos…we also always have hot sauce on our table. It really does make the whole dish.
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One Pan Salsa Verde Chicken & Rice
- Total Time: 25 minutes
- Yield: 4-6 1x
- Diet: Gluten-Free
Description
This One Pan Salsa Verde Chicken & Rice is an easy gluten-free dinner made with juicy chicken thighs, fluffy rice, sweet peppers, salsa verde, and melty cheese. Ready in under 30 minutes with only one pan to clean!
Ingredients
- 1 tablespoon olive oil, divided in half
- 4-6 boneless chicken thighs
- 1/2 teaspoon each, sea salt and black pepper
- 1/3 cup onion or shallot, small diced
- 4-6 lunchbox peppers (assorted colors), quartered
- 1 teaspoon cumin
- 1/2 cup jasmine rice
- 1 cup salsa verde (I choose mild, because my kids were having it)
- 1 cup water
- 1 cup cheddar cheese, grated
- 1 small bunch cilantro, roughly chopped
- garnish with jalapeno slices, if desired
Get Recipe Ingredients
Instructions
- Heat a skillet up over high heat. Swirl 1/2 tablespoon olive oil in the pan. Salt and pepper the chicken thighs. Place the chicken thighs in the skillet (leaving about 1 inch of space between each thigh). Cook for 6-8 minute or until the underside is nicely browned. Turn the heat to low and flip the chicken over.
- Add in the remaining 1/2 tablespoon of olive oil, onion/shallot, peppers, cumin, rice salsa verde and water. Stir to combine. Place a lid on the skillet and let cook for 10 minutes. Turn the heat off and let sit for 2-3 minutes. Sprinkle the cheese on top and return the lid to the pan for 2 minutes or until it melts.
- Garnish with cilantro and jalapeno.
Notes
To add even more flavor, use 1/2 cup green enchilada sauce – so 1/2 cup salsa verde and 1/2 cup enchilada sauce
- Prep Time: 5
- Cook Time: 20
- Category: Dinner
- Method: Sautéing
- Cuisine: Mexican
Hi, I'm Kat.
Thanks for being here.
Hi, I’m Kat, a Colorado-based personal chef, soccer mom, and the heart behind White Sparrow Food Company. I share easy, wholesome, gluten-free recipes inspired by the meals I cook for my clients and made simple for real life at home.
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