Bright, cozy, and wildly satisfying, this Salsa Verde Chicken & Rice Skillet is the kind of one-pan dinner that quickly becomes a weeknight favorite. Tender chicken, tangy salsa verde, hearty white beans, and fluffy rice come together in a skillet for a meal that’s comforting without being heavy. It’s easy to make, full of fresh flavor, and comes together in about 35–40 minutes from start to finish.

If you love bold, simple recipes with minimal cleanup, this skillet fits the bill. The vegetables and spices build a bright base, the chicken cooks through in a flavorful salsa-laced broth, and the rice soaks up all those savory juices. Top with chopped cilantro and crumbly cotija-style cheese for a lovely contrast of freshness and creaminess.

Why this recipe works

Everything cooks in one skillet, which means fewer dishes and more time to enjoy dinner.
The salsa verde adds tang and a touch of heat, while the white beans lend creaminess and protein.
Simple pantry ingredients, quick prep, and a forgiving method make this an excellent option for busy nights.

Ingredients

Use the list below exactly as written. The measurements are important for texture and cook time.

2 tablespoons olive oil
1/2 large yellow onion, diced, about 1 cup
3 cloves garlic, minced
1 lb chicken tenders
salt & pepper to taste
1 can mild diced green chiles
1 can white beans, rinsed and drained
1 cup salsa verde
1 3/4 cups chicken stock
1/2 teaspoon cumin
3/4 cup long grain white rice
chopped cilantro for garnish
cotija cheese for garnish

Prep Tips

Dice the onion to roughly 1/4-inch pieces so it softens evenly during sautéing.
Mince the garlic finely so it releases maximum flavor quickly without burning.
Pat the chicken tenders dry with paper towels before seasoning; this helps them brown better.
Rinse the white beans under cold water and drain thoroughly to remove excess sodium from the canning liquid.
Measure the rice accurately — long grain rice needs the right liquid ratio to cook through without getting gummy.

Step-by-step Instructions

Below are clear, rewritten directions that keep the original order and ingredient amounts while improving clarity and flow. Follow each step in sequence for best results.

Heat a large, heavy skillet over medium-high heat. Add 2 tablespoons olive oil and allow it to shimmer but not smoke.
Add 1/2 large yellow onion (diced, about 1 cup) to the skillet. Sauté, stirring occasionally, until the onion becomes translucent and starts to soften, about 3–4 minutes.
Add 3 cloves garlic (minced) to the skillet with the onion. Stir and cook for 30–60 seconds until fragrant, taking care not to let the garlic brown.
Season 1 lb chicken tenders with salt & pepper to taste. Push the aromatics to the side of the skillet and add the chicken tenders in a single layer. Cook undisturbed for 2–3 minutes to develop a golden edge, then flip and sear the other side for another 2 minutes. The chicken should get some color but does not need to be cooked through at this point.
Stir the chicken together with the onion and garlic. Add 1 can mild diced green chiles (undrained) and 1 can white beans (rinsed and drained) to the skillet. Stir to combine so the chiles and beans are distributed evenly around the chicken.
Pour in 1 cup salsa verde and 1 3/4 cups chicken stock. Sprinkle 1/2 teaspoon cumin over the mixture and stir once to combine. Scrape any browned bits from the bottom of the skillet — those add great flavor.
Bring the skillet to a gentle simmer. Taste the broth and season with additional salt and pepper if needed.
Stir in 3/4 cup long grain white rice, making sure the rice is submerged in the liquid. Reduce the heat to low so the mixture maintains a gentle simmer. Cover the skillet with a tight-fitting lid.
Cook, covered, without stirring, for about 18–20 minutes, or until the rice is tender and has absorbed most of the liquid and the chicken is cooked through to an internal temperature of 165°F (74°C). If the liquid is absorbed but the rice is not tender, add up to 1/4 cup additional chicken stock, cover, and continue to cook until done.
Once the rice is cooked and the chicken is done, remove the skillet from the heat and let it rest, covered, for 5 minutes. This final rest helps the rice finish steaming and the flavors to meld.
Fluff the rice gently with a fork, breaking the chicken tenders into bite-sized pieces as you stir if desired.
Garnish with chopped cilantro and sprinkle cotija cheese over the top. Serve the skillet directly from the pan or transfer to a warm serving dish.

Serving Suggestions

This Salsa Verde Chicken & Rice Skillet is delicious on its own, but you can elevate it with a few simple accompaniments:

Serve with lime wedges for a bright squeeze of acidity.
Add sliced avocado or a scoop of guacamole for creaminess.
Pair with a crunchy green salad or lightly dressed cabbage slaw to cut through the richness.
For extra heat, pass hot sauce at the table or stir in a diced jalapeño while sautéing the onion.

Make-ahead & Storage

To make ahead: Cook through step 10, then cool to room temperature and refrigerate in an airtight container for up to 3 days. Reheat in a covered skillet over low heat, adding a splash of chicken stock to loosen the rice if needed.
Freezing: This dish can be frozen, but creamier textures (like cotija) are best added after reheating. Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.

Common Questions

Can I use brown rice? Yes, but brown rice requires a longer cooking time and more liquid. If you substitute brown rice, increase the chicken stock and simmer time according to the rice package instructions, and plan for about 40–45 minutes of covered cooking time.

Can I use bone-in chicken? You can, but bone-in pieces will increase the cooking time and may require adjusting the liquid slightly. Remove any large bones before serving or shred the meat off the bone after cooking.

Is the salsa verde spicy? This recipe calls for mild diced green chiles and standard salsa verde, which keeps the heat gentle. Use a medium or hot salsa verde if you want more kick.

Flavor Notes

The salsa verde provides a tangy, herb-forward base that brightens the whole skillet. Cumin adds warmth and subtle earthiness, while the white beans lend body and a creamy bite. Cotija-style cheese brings salty, crumbly texture and balances the vibrant salsa. Fresh cilantro at the end adds a final burst of color and freshness.

Nutrition Snapshot

This one-skillet meal balances protein, carbs, and some fiber from the beans. If you’d like to boost vegetables, stir in a couple of handfuls of baby spinach or chopped bell pepper with the beans and chiles during step 5.

Final Thoughts

Simple, satisfying, and bright — this Salsa Verde Chicken & Rice Skillet is a dinner you’ll want to make again and again. It’s perfect for busy nights, meal prep, or when you want a cozy, full-flavored meal with minimal fuss. Keep a jar of salsa verde on hand, and you’ll be surprised how often you reach for this skillet to feed hungry friends and family.

Ready to dive in? Gather the ingredients, heat a skillet, and enjoy the comforting, vibrant flavors of this one-pan dinner.

Salsa Verde Chicken & Rice Skillet

A quick, one-skillet meal of tender chicken, rice, beans, and salsa verde cooked together for an easy weeknight dinner.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

2 tablespoons olive oil
1/2 large yellow onion diced (about 1 cup)
3 cloves garlic minced
1 lb chicken tenders
salt to taste
black pepper to taste
1 can mild diced green chiles
1 can white beans rinsed and drained
1 cup salsa verde
1 3/4 cups chicken stock
1/2 teaspoon ground cumin
3/4 cup long grain white rice
cilantro chopped, for garnish
cotija cheese for garnish

Equipment

large deep skillet
Measuring cups and spoons
Wooden spoon or spatula
Knife and cutting board

Method

Heat 2 tablespoons olive oil in a large, deep skillet over medium heat.
Add the diced onion and saute for 2–3 minutes until softened.
Stir in the minced garlic and cook 1 minute until fragrant.
Season the chicken tenders with salt and pepper, then add to the skillet and brown them briefly with the onions and garlic.
Stir in the diced green chiles, rinsed white beans, salsa verde, chicken stock, ground cumin, and long grain white rice; mix to combine.
Bring to a gentle simmer, then cover and cook over medium-low heat until the rice is tender and liquid is absorbed, about 18–22 minutes.
Remove from heat and let sit 2–3 minutes, then top with chopped cilantro and cotija cheese before serving.