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Salsa Verde Chicken Skillet

This salsa verde chicken skillet recipe is fresh and flavorful and can be made in twenty minutes from start to finish. It’s both gluten free and dairy free and uses only the one skillet so cleanup is a snap. The salsa verde and lime juice play into a not-too-spicy mix of flavors that accent the chicken and rice fantastically.

  • Author: Bailey
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 minutes
  • Yield: 4-6 1x
  • Category: chicken
  • Method: stovetop
  • Cuisine: american
  • Diet: Gluten Free


  • 3 tablespoons olive oil or avocado oil
  • 1 large yellow onion, finely diced
  • 3 tablespoons minced garlic
  • 1pound boneless chicken breasts, diced into 1-inch pieces
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 24 ounces salsa verde salsa
  • 4 cups white or brown rice (cooked already, or use 90 second rice or ready rice)
  • 1 (15 ounce) can black beans, drained and rinsed
  • Juice of 1 lime (about 2 tablespoons lime juice)
  • 1/4 cup chopped cilantro, plus more for garnishing


1. Add the oil to a large skillet over medium high heat, and then add in the onion and minced garlic once the oil is hot. Sauté for about 4 to 5 minutes, or until the onion has started to soften and become translucent

2. Add in the chicken and cook for 5 to 6 minutes, stirring frequently. Then sprinkle the spices over the chicken and stir 1 minute to evenly coat the chicken pieces

3. Pour the salsa verde, cooked white rice and black beans into the skillet and stir to combine everything together. Lastly, stir in the lime juice and cilantro and remove from the heat

4. Taste and adjust spices to taste