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Salsa Verde Chicken and Rice Skillet

Salsa verde chicken and rice skillet with golden seared thighs and tender rice simmered in green salsa verde, then finished with melted Monterey jack. It’s a one-pan dinner with creamy beans and sweet corn for an easy weeknight skillet meal.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

boneless chicken thighs
  • 1.5 lb boneless chicken thighs Use thighs for juicy, fast cooking.
long-grain white rice
  • 1.5 cup long-grain white rice Long-grain helps the rice stay fluffy in the skillet.
salsa verde
  • 1 jar (16 oz) salsa verde Jarred salsa verde keeps this weeknight-friendly.
chicken broth
  • 2 cup chicken broth Use low-sodium if you’re sensitive to salt.
white beans or pinto beans
  • 1 can (15 oz) white beans or pinto beans, drained Thoroughly drain for less extra liquid.
frozen corn
  • 1 cup frozen corn, thawed Thawing helps prevent temperature drop.
garlic cloves
  • 3 cloves garlic cloves, minced Minced so it disperses through the rice.
olive oil
  • 1 tbsp olive oil For searing the chicken.
ground cumin
  • 1 tsp cumin Warming spice for the chicken seasoning.
chili powder
  • 1 tsp chili powder Adds mild heat and color.
Monterey jack cheese
  • 1 cup Monterey jack cheese, shredded Melted on top at the end.
salt and pepper
  • 1 salt and pepper to taste Season to your preference.
fresh cilantro and lime wedges
  • 1 fresh cilantro and lime wedges for serving Bright garnish right before serving.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season chicken thighs with cumin, chili powder, salt, and pepper.
  2. Heat olive oil in a large oven-safe skillet over high heat, then sear chicken thighs for 4–5 minutes per side until golden; remove and set aside.
Toast rice and build the salsa verde base
  1. Add garlic to the pan and cook for 30 seconds, then add rice and toast for 2 minutes while stirring.
  2. Pour in salsa verde and chicken broth, stir to combine, then add beans and corn.
Simmer until rice is tender
  1. Nestle chicken thighs back into the rice, bring to a simmer, cover, and cook over low heat for 20 minutes until rice is cooked and chicken is done with visible doneness.
Melt cheese and garnish
  1. Top with shredded Monterey jack, cover for 2 minutes until the cheese melts into a layer.
  2. Garnish with cilantro and lime wedges for serving.

Notes

Pro tip: keep the skillet covered during the 20-minute low simmer so the rice absorbs the salsa verde evenly. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently with a splash of broth to loosen the rice. Freezing is not recommended because the rice texture can soften after thawing. Dietary swap: use dairy-free cheese in place of Monterey jack for a lactose-free option (melt quality may vary).