Easy Skillet Salsa Chicken w/ Cilantro Lime Rice Recipe

This recipe by Laura in the Kitchen on YouTube is a winner and a delicious dish that both kids and adults alike will surely enjoy. This yummy dish is loaded with a flavorful sauce and well-seasoned chicken, then topped with lots of cheese, and then baked to perfection! When you serve this to the table on dinnertime, expect clean plates because this will surely be gone within just a few minutes. Go ahead and give it a try, you won’t regret it.

Ingredients:

Chicken Seasoning

• 3 tbsp of olive oil
• 1 tbsp of garlic and herb seasoning
• 1 tbsp of chicken bouillon powder
• 1 tsp of Paprika
• 1 tsp of Chili Powder
• 1 tsp of Granulated Onion
• 1 tsp of Granulated Garlic
• ¼ tsp of Cumin
• Salt and pepper, to taste
• 2 pounds of chicken breast

Salsa Chicken

• 1 large yellow onion, thinly sliced
• 2 Poblano peppers, thinly sliced
• 3 cloves of garlic, minced
• 2 cups of Salsa Verde
• 8 ounces of shredded pepper Jack Cheese

For the rice

• 1½ cups of long-grain rice
• 2¾ cups of chicken stock
• Freshly chopped cilantro
• Freshly squeezed lime
• Salt, to taste

Directions:

Step 1

Preheat your oven to 425°F, then place a shallow Dutch oven on a stove over medium-high heat, add the olive oil, and allow it to heat up while preparing the chicken. Wash, clean, and pat dry the chicken, then add them to a large mixing bowl, and season them with all of the seasonings listed above. Give them a good mix to combine, then once the Dutch oven is hot enough, add the seasoned chicken, and sear them well until all sides are nice and brown.

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Step 2

Remove the cooked chicken and set them aside, then in the same pan, add the onions and peppers, give them a good toss, and saute them until they soften. Add the garlic, then toss them all together, and cook them for another minute. Pour ¼ cup of water as needed to deglaze the bottom of the pot, then put the seared chicken back into the pot including the juices, and then pour the sauce or Salsa Verde. Add the cheese all over the top, then place the pot in the preheated oven, and let it bake for about 25 minutes.

Step 3

While waiting for the chicken to bake, rinse the rice well, then add it to the saucepan along with the stock or water with 1 tablespoon of chicken bouillon powder, and then place it on a stove. Bring it to a boil, then cover it with the lid, and cook it on low heat for about 12 minutes. Turn off the heat and remove it from the stove, then keep it covered until the chicken is ready, and then once ready to serve, add some chopped cilantro, squeezed a bit of lime, and some lemon zest. Fluff the rice with a fork, then serve, and enjoy!

*All image credit belongs to Laura in the Kitchen via YouTube. Follow and subscribe to her channel for more!

Easy Skillet Salsa Chicken w/ Cilantro Lime Rice Recipe