Can I use brown rice instead of white rice?

Yes, but be aware brown rice takes longer to cook and often needs a bit more liquid. Boost the simmering time by 15-20 minutes and check for doneness, adding more broth if the mixture gets too dry.

Is it okay to use chicken breast instead of thighs?

Absolutely. Chicken breast will work well—just keep an eye on cooking so it stays moist. Thighs are more forgiving and juicy, but both cuts are delicious.

What if I don’t have salsa verde?

No salsa verde on hand? Try green enchilada sauce or a tomatillo-based salsa. You could even use a chunky green salsa and add a splash of lime for extra acidity.

How do I make this dish vegetarian?

Simply swap out the chicken for a combination of canned beans (like black beans or pinto beans) and extra veggies. Use vegetable broth instead of chicken broth.

One Pan Salsa Verde Chicken and Rice Recipe

Name: One Pan Salsa Verde Chicken and Rice Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-inspired
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 cups good quality chicken broth; Fresh cilantro for garnish

This One Pan Salsa Verde Chicken and Rice is a true weeknight hero! Loaded with savory chicken, vibrant cauliflower, tender rice, and lots of bright, zesty salsa verde—all cooked in a single pan—it’s the definition of an easy, crowd-pleasing meal. The flavors are a lively balance of smokiness, tang, and warmth, while the texture is that lovely combination of juicy chicken, fluffy rice, and perfectly tender veggies. If you’re after a comfort dish that’s quick to make (just 30 minutes from start to finish!) and even quicker to disappear from plates, don’t miss this one!

Why You’ll Love This Recipe

Incredibly Simple: No fussing with extra pots or complicated techniques—everything cooks together in one sturdy pan.
Speedy: Just 10 minutes of prep and 20 minutes of cook time means dinner is ready in half an hour, including cleanup.
Bold, Fresh Flavors: Salsa verde brings brightness and a gentle tang that pairs perfectly with savory chicken, cumin, and fresh cilantro.
Versatile, Nutritious Base: Built around wholesome ingredients—chicken, cauliflower, rice, and more—this is a balanced meal you can feel good about.
Perfect for Tweaks: Customize spice, veggies, or even protein without risking the flavor-packed result.

Ingredients You’ll Need

Here’s everything you’ll want on hand, along with why each star ingredient matters (because every single one pulls its weight!):

Avocado Oil: For sautéing; it adds a mild, buttery background and withstands high heat beautifully.
Onion: Brings classic sweetness and a little depth to the base of the dish.
Garlic: The secret to robust flavor; sautéing brings out all its fragrant, punchy magic.
Boneless Skinless Chicken Thighs: My top pick for juicy, tender bites that won’t dry out—breasts work, but thighs bring more flavor.
Cauliflower Florets: A subtle nutty note and extra nutrition; they soak up the sauce while staying toothsome.
Cumin: The spice that brings cozy, earthy warmth—don’t skip it!
Fine Sea Salt & Ground Black Pepper: Enhances every layer, drawing out all those bold and zingy flavors.
Long Grain White Rice: Fluffy, never mushy, and soaks up every drop of the delicious sauce.
Salsa Verde (Stonewall Kitchen recommended): The real flavor bomb—zesty, a touch spicy, and seriously vibrant.
Good Quality Chicken Broth: For body and depth, making the rice extra rich in taste.
Fresh Cilantro: For bright color and an herby finish; sprinkle generously just before serving.

Note: If you don’t have these exact brands or cuts, don’t worry! Suggestions for swaps are below!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to put your spin on it? Here’s how you can make it your own:

Spice Lovers: Add chopped jalapeños or a pinch of chili flakes as you sauté the onion for a gentle heat boost.
Cheesy Finish: Sprinkle shredded Monterey Jack or Pepper Jack cheese on top in the last 5 minutes of cooking and let it melt right in.
Veggie Boost: Swap in broccoli, bell pepper, or zucchini for some or all of the cauliflower.
Grain-Free: Substitute riced cauliflower or quinoa for a lighter, lower-carb version.
Protein Swap: Use boneless chicken breasts, turkey, or even canned beans for an instant vegetarian version.
No Salsa Verde?: Use mild green enchilada sauce or a tomatillo-based salsa.

The pan is your playground—don’t hesitate to try what you love!

How to Make One Pan Salsa Verde Chicken and Rice

Let’s get straight to the best part—making this gorgeous meal:

Step 1: Sauté Aromatics

Heat a heavy-bottomed, high-sided pan over medium-high. Once hot, drizzle in some avocado oil and toss in the diced onion and garlic. Sauté until they’re soft, glossy, and fragrant—about 3-5 minutes.

Step 2: Brown the Chicken

Slide the onion and garlic to the side. Add a bit more oil if needed, then add the chicken pieces. Let them cook, stirring occasionally, until they start to brown and caramelize—about 5-7 minutes. This is where the flavor magic begins!

Step 3: Add Veggies, Rice, and Spices

Add in the cauliflower, cumin, salt, black pepper, and rice. Stir everything well to ensure the rice gets a little toasty and picks up those pan flavors.

Step 4: Pour in Liquid Gold

Add your chicken broth and salsa verde, scraping the bottom of the pan to grab all the good browned bits. This not only prevents sticking but amps up the depth of your sauce.

Step 5: Simmer and Steam

Let the mixture come to a gentle boil. Then, cover the pan tightly and lower the heat to medium-low. Let it all cook for 20 minutes—no peeking! The steam will finish the rice and marry all the flavors.

Step 6: Finish and Enjoy

Once the rice is tender and the liquid absorbed, fluff up the pan contents, garnish with plenty of fresh cilantro, and serve right away.

Pro Tips for Making the Recipe

Rinse Your Rice: Don’t skip this step; rinsing removes excess starch for fluffier grains.
Uniform Cutting: Dice your chicken and cauliflower into even, bite-sized pieces for even cooking.
Don’t Overcrowd the Pan: Browning the chicken in a single layer delivers best flavor—do it in batches if needed.
Let It Rest: After cooking, let the covered pan sit off the heat for 5 minutes before fluffing. This settles the rice and keeps it extra tender.
Use Good Salsa Verde: The quality really shines through. If you like a bolder tang, go for a tomatillo-heavy variety.

How to Serve

This dish is an entire hearty meal in a single pan, but it also plays well with others! Here are some delicious serving ideas:

Main Dish

Serve it hot and straight from the pan at the table for a family-style, communal feel.

Garnishes

Add a final flourish—extra cilantro, a squeeze of lime, sliced green onions, or a dollop of sour cream for richness. Avocado slices or a sprinkle of cotija cheese are fantastic if you want more decadence.

Sides

Pair with a crisp green salad, warm tortillas for mopping up the sauce, or simple roasted veggies.

Toppings

Chopped tomatoes, hot sauce, or a just a few crunchy tortilla chips on the side ramp up the texture and fun.

Make Ahead and Storage

Storing Leftovers

Pop any leftovers into an airtight container in the fridge. They’ll stay fresh and tasty for up to 4 days. This also makes it perfect for packable work lunches!

Freezing

This recipe freezes beautifully. Cool completely, spoon into freezer-safe containers, and store for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, gently warm on the stovetop with a splash of broth (to revive the rice’s texture), or use the microwave—just cover loosely and heat until steaming.

FAQs

Can I use brown rice instead of white rice?

Yes, but be aware brown rice takes longer to cook and often needs a bit more liquid. Boost the simmering time by 15-20 minutes and check for doneness, adding more broth if the mixture gets too dry.
Is it okay to use chicken breast instead of thighs?

Absolutely. Chicken breast will work well—just keep an eye on cooking so it stays moist. Thighs are more forgiving and juicy, but both cuts are delicious.
What if I don’t have salsa verde?

No salsa verde on hand? Try green enchilada sauce or a tomatillo-based salsa. You could even use a chunky green salsa and add a splash of lime for extra acidity.
How do I make this dish vegetarian?

Simply swap out the chicken for a combination of canned beans (like black beans or pinto beans) and extra veggies. Use vegetable broth instead of chicken broth.

Final Thoughts

This One Pan Salsa Verde Chicken and Rice is so much more than a quick fix—it’s a joyful, full-flavored dinner that genuinely makes weeknights feel special. The zippy salsa, tender chicken, and just-the-right-amount-of-bite rice all come together like you cooked for hours, without actually having to. Embrace a little experimentation with your favorite ingredients, and let dinner practically make itself tonight. Give it a try—you’ll be thanking yourself in just 30 minutes!