Description
A simple recipe for tender chicken cooked with salsa verde served over rice.
Ingredients
Scale
- 1.5 lb boneless, skinless chicken breasts
- 1 (16 ounce) jar salsa verde
- 1 tablespoon olive oil
- 1 cup uncooked white rice
- 2 cups water
- 1/2 teaspoon salt
Instructions
- Season chicken breasts lightly with salt.
- Heat olive oil in a large skillet over medium heat.
- Sear chicken breasts for 3-4 minutes per side until lightly browned.
- Pour salsa verde over the chicken in the skillet.
- Bring the salsa to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until chicken is cooked through (internal temperature reaches 165°F).
- While chicken cooks, prepare rice: combine water and salt in a saucepan. Bring to a boil.
- Add rice, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
- Remove chicken from the skillet and let it rest for 5 minutes before shredding or slicing.
- Serve the shredded or sliced chicken and extra salsa verde over the cooked rice.
Notes
- You can use chicken thighs instead of breasts. Adjust cooking time if necessary.
- For richer flavor, use chicken broth instead of water for the rice.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 650
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 40
- Cholesterol: 110
Keywords: salsa verde chicken, rice, easy chicken recipe, weeknight dinner, tender chicken