Name: One Pan Salsa Verde Chicken and Rice Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 tablespoons avocado oil (divided); 1 onion, diced; 3 garlic cloves, minced; 1 1/2 lbs. boneless, skinless chicken thighs, diced into bite-sized pieces; 1/2 medium cauliflower, cut into florets (about 2 cups); 1 teaspoon cumin; 1 teaspoon fine sea salt; 1/2 teaspoon ground black pepper; 1 cup long grain white rice, rinsed well and drained; 1 cup Stonewall Kitchen Salsa Verde; 1 1/2 cup good quality chicken broth; cilantro

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If you’re on a quest for a dinner that’s comforting, punchy with flavor, and a cinch to pull together, let me introduce you to my favorite weeknight hero: One Pan Salsa Verde Chicken and Rice. This dish is everything you want in a meal—juicy chicken, aromatic rice, a pop of zesty salsa verde, and the stealthy veggie boost from cauliflower, all made in a single pan. You’ll be amazed at how every ingredient melds together for a vibrant, hearty, and delightfully easy dinner. Whether you’re whipping up a quick family meal or looking for meal-prep magic, this recipe promises crave-worthy results without a fuss.

One Pan Salsa Verde Chicken and Rice Recipe - Recipe Image

Ingredients You’ll Need

The beauty of One Pan Salsa Verde Chicken and Rice is in its short, smart ingredient list. Each component earns its place, working its magic for flavor, heartiness, or gorgeous color. Here’s how these simple ingredients come together to make something downright irresistible.

Avocado oil: With its high smoke point and subtle richness, avocado oil helps everything sizzle just right without overpowering the dish.
Onion: Diced onion serves as the flavor foundation—soft, sweet, and aromatic.
Garlic: Minced garlic infuses the whole pan with an irresistible savory depth.
Boneless, skinless chicken thighs: Thighs stay juicy and tender, even after a good sear and simmer.
Cauliflower: Florets add bulk and nutrition while absorbing the salsa’s punchy flavor.
Cumin: Earthy, fragrant cumin brings a welcome hint of warmth and complexity.
Fine sea salt: A measured sprinkle enhances every other flavor in the pan.
Ground black pepper: For just the right peppery bite.
Long grain white rice: Rinsed rice ensures fluffy, distinct grains with no stickiness.
Stonewall Kitchen Salsa Verde: This salsa lends a bright, tangy, and just-spicy-enough kick.
Good quality chicken broth: Broth maintains moisture and infuses the dish with extra savory depth.
Cilantro: For a fresh, herbal garnish that wakes up every bite at the end.

How to Make One Pan Salsa Verde Chicken and Rice

Step 1: Sauté the Aromatics

Start by heating your trusty heavy-bottomed pan over medium-high—let’s really get things going! Add 1 tablespoon of avocado oil, then toss in the diced onion and minced garlic. Stirring occasionally, let them cook for 3 to 5 minutes until they’re soft, translucent, and their fragrance wafts through the kitchen. This step lays down that classic savory backbone that makes the whole dish taste homey.

Step 2: Brown the Chicken

Scoot the onion and garlic over to one side of the pan and add another tablespoon of oil. Once hot, drop in the diced chicken thighs. Let them cook undisturbed for several minutes, then stir occasionally for 5 to 7 minutes total, until they just begin to brown. Browning is key for flavor, and the chicken will stay nice and juicy later.

Step 3: Add Rice, Cauliflower, and Spices

Sprinkle the cumin, salt, and black pepper right into the pan. Add the rinsed rice and cauliflower florets, then give everything a thorough stir so both veggies and grains are mingling happily with the spices and chicken. This is where the magic starts—those flavors are going to seep into every bite.

Step 4: Pour in the Salsa and Broth

Time for the zing! Pour in the salsa verde and chicken broth, then use your spoon to gently scrape up any lovely browned bits stuck to the bottom—flavor payoff! Make sure the rice and chicken are mostly submerged, and bring the mixture up to a lively simmer.

Step 5: Simmer and Cover

Once it starts bubbling, cover your pan with a snug-fitting lid, and lower the heat to medium-low. This gentle cooking will coax every last bit of flavor into the rice and chicken. Resist the urge to peek often—let it go for 20 minutes of cozy simmer time.

Step 6: Finish and Garnish

Lift the lid and take in all those glorious aromas. If the rice is fluffy and tender, and most of the liquid has been absorbed, it’s done! Sprinkle with generous handfuls of fresh cilantro to brighten everything up. Grab your forks—it’s ready to enjoy.

How to Serve One Pan Salsa Verde Chicken and Rice

Garnishes

For One Pan Salsa Verde Chicken and Rice, you can really have fun with finishing touches. A scattering of chopped cilantro adds fresh, vibrant color. Try a few slices of avocado, a squeeze of fresh lime, or even some crumbled queso fresco for an extra pop. Don’t be shy—pile on whatever you love!

Side Dishes

Although this dish is an all-in-one wonder, I love serving it with a simple green salad dressed in lime, or some charred corn tossed with a bit of cotija. Warm tortillas or crispy tortilla chips are also fantastic for scooping up all those saucy bits—you’ll thank yourself for the extra crunch.

Creative Ways to Present

Try turning One Pan Salsa Verde Chicken and Rice into handheld bites by spooning the mixture into crisp lettuce cups. Or, set out a DIY bowl bar with all your favorite toppings, letting everyone personalize their bowl. Leftovers make an outrageously good burrito filling, too—so don’t be afraid to remix!

Make Ahead and Storage

Storing Leftovers

Once cooled, scoop any leftovers into an airtight container and refrigerate for up to four days. The flavors only get deeper and richer by day two, making it a gift that keeps on giving. It’s a lifesaver for quick lunches or no-stress dinner repeats.

Freezing

One Pan Salsa Verde Chicken and Rice freezes beautifully. Cool the mixture completely, then portion it into freezer-safe bags or containers (removing as much air as possible). Freeze for up to 2 months. When you need a fast meal, you’ll have something homemade and hearty ready to go.

Reheating

To reheat, simply microwave single servings until steaming, or warm larger portions on the stovetop over low heat with a splash of chicken broth or water to keep everything moist. Garnish freshly, and you’ll barely notice it’s leftover at all!

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work well, but keep in mind they cook a bit faster and can dry out if overcooked. Dice them to similar bite-sized pieces for even cooking, and watch carefully to ensure they stay juicy.

Can I make One Pan Salsa Verde Chicken and Rice with brown rice?

You can! Brown rice will give a slightly nuttier flavor and extra fiber, but it requires a little more broth and about 10-15 extra minutes of cooking time. Just check for doneness and add liquid if needed.

What if I don’t have salsa verde?

Regular tomato-based salsa can work in a pinch, but you’ll lose the signature tangy-green flavor. If you want to make your own, blend tomatillos, green chilies, lime, and cilantro for a quick homemade version!

Is this recipe spicy?

That depends on your salsa verde! Most varieties are mild, but you can opt for a spicy version or add chopped jalapeño if you crave more heat. Customize as you like—don’t forget, toppings like sour cream can help mellow things out.

Can I make it vegetarian?

Definitely—just skip the chicken and use veggie broth. You can add extra cauliflower, bell peppers, or even canned white beans for protein and texture. The result is still crave-worthy and satisfying!

Final Thoughts

I can’t wait for you to give One Pan Salsa Verde Chicken and Rice a go in your own kitchen. Whether you’re seeking an easy family dinner or prepping for tasty lunches all week, this recipe delivers flavor, comfort, and convenience every time. Let your creativity loose and make it your own—happy cooking!

One Pan Salsa Verde Chicken and Rice Recipe

★★★★★

5.3 from 14 reviews

Author: Lila
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This One Pan Salsa Verde Chicken and Rice recipe is a delicious and easy meal that combines tender chicken, flavorful salsa verde, and aromatic rice all cooked together in one pan for a flavorful dish that’s sure to please.

Instructions

Heat a medium heavy-bottomed high-sided pan over medium-high heat. Once hot, add 1 tablespoon oil and onion and garlic. Cook until soft and translucent, 3-5 minutes.

Push onion and garlic to the side and add 1 tablespoon of oil. Once hot, add the chicken and cook until beginning to brown, about 5-7 minutes.

Add cumin, salt, pepper, rice, and cauliflower. Stir to combine.
Add chicken stock and salsa, scraping up any browned bits.
Let the mixture come up to a boil, then cover with a tight-fitting lid and lower the heat to medium-low.
Cook for 20 minutes.
Garnish with cilantro and enjoy!

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: One-Pan Cooking
Cuisine: Mexican