This one-pan Skillet Chicken with Mexican Green Rice is loaded with savory spices, cilantro, and spinach. Cook chicken with peppers and rice in a zesty green sauce, then simmer until tender. It’s a vibrant, healthy dinner ready under 40 minutes, bursting with Mexican-inspired flavor.
Simple and satisfying, this one-pan meal solves weeknight dinner dilemmas. Tender chicken, herby cilantro green rice, and warm Mexican spices all cook together for big flavor. It’s incredibly easy – just add everything to the skillet and let it simmer. You’ll love how quick cleanup is, too, so you have more time to enjoy the meal.
The secret is a bright green sauce made from spinach and cilantro that infuses the rice with flavor and color. Everything cooks in one skillet, so each ingredient shares its flavor: the chicken browns to golden perfection, and the long-grain rice absorbs the savory broth and sauce. Using green enchilada sauce (or salsa verde) and spices like cumin creates layers of authentic Mexican taste. Optional toppings like shredded cheese or a squeeze of lime take this dish to the next level.
Gather these simple ingredients to make Skillet Chicken with Mexican Green Rice. You probably have most of them on hand: boneless chicken, rice, peppers, and pantry spices. The table below lists each key ingredient with helpful tips or substitutions.
1. Boneless skinless chicken breasts
Amount: 1.5–2 pounds
Chicken thighs can be used for juicier and more flavorful meat
2. Salt and black pepper
Amount: To taste
Season chicken and rice gradually for balanced flavor
3. Olive oil
Amount: 2 tablespoons
Avocado or canola oil can be used for higher heat cooking
4. Onion
Amount: 1 medium, chopped
White or yellow onion adds sweetness, red onion also works
5. Poblano peppers
Amount: 2, cored, seeded, chopped
Replace one with jalapeño if you want extra heat
6. Garlic cloves
Amount: 3, minced
Fresh garlic gives bold flavor, garlic powder can be used if needed
7. Ground cumin
Amount: 1 teaspoon
Chili powder or ground coriander can be added for extra warmth
8. Green enchilada sauce (or salsa verde)
Amount: 2 cups (about 20 oz)
Choose mild or hot depending on spice preference
9. Long-grain white rice
Amount: 1½ cups
Rinse well until water runs clear for fluffy texture
10. Chicken broth (or water)
Amount: 1½ cups
Broth adds richer flavor, water works as lighter option
11. Fresh cilantro
Amount: ½ cup, chopped
Use both stems and leaves, wash thoroughly before use
12. Fresh spinach
Amount: 1 cup, chopped
Baby spinach or kale can be used for similar color and nutrition
Yes. Brown rice can be used, but it needs more liquid and time to cook. Increase the broth to about 2 cups and simmer covered for 40-45 minutes until the brown rice is tender. This makes the dish nuttier and higher in fiber.
Absolutely. For an Instant Pot, brown the chicken and veggies on Sauté mode first, then add rice, sauce, and broth. Cook on high pressure for about 8 minutes and use a natural release. For a slow cooker, brown the chicken first, then combine all ingredients in the cooker and cook on low for 4-5 hours, adjusting liquid if needed.
After it cools to room temperature, refrigerate leftovers in a sealed container for up to 3 days. Reheat by warming on the stove or in the microwave with a splash of water or broth. You can also freeze it for up to 2 months and thaw before reheating.
The spice level depends on your green sauce and peppers. For a milder dish, use mild enchilada sauce and remove the pepper seeds. To make it spicier, add diced jalapeño or a pinch of cayenne pepper when cooking, or stir in hot sauce. Adjust seasonings to taste.
A vibrant one-pan dinner with tender chicken, herbed green rice, and zesty spices. Ready in about 35 minutes, this family-friendly meal is as easy as it is flavorful.
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then add to the hot skillet. Cook until each side is golden (about 2–3 minutes per side, the chicken will finish cooking later). Transfer the chicken to a plate and set aside.
In the same skillet, add the chopped onion and poblano peppers. Sauté until they start to soften (about 2 minutes). Add the minced garlic and ground cumin and cook for 30 seconds more until fragrant.
Pour in the green enchilada sauce and chicken broth, scraping up any browned bits from the pan. Stir in the rice and mix well to combine. Nestle the browned chicken back into the rice mixture.
Cover the skillet, reduce heat to low, and simmer for about 15 minutes, or until the rice is tender and most of the liquid is absorbed. Stir once halfway through to prevent sticking and ensure even cooking.
Remove the skillet from heat and let it stand, covered, for 3–5 minutes. Fluff the rice and chicken with a fork, then stir in the chopped spinach and cilantro until wilted. Taste and add salt, pepper, or lime juice if needed before serving.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Hi, I’m Anna — a wellness enthusiast, recipe creator, and founder of Cook Recipe. I love making healthy, easy, and feel-good meals that inspire others to live happier, more balanced lives. When I’m not in the kitchen, you’ll find me exploring new places or flowing through a yoga session! 🌿
