Salsa Verde Chicken and Rice Casserole is a bright and tasty dish that mixes tender chicken, zesty salsa verde, and fluffy rice all baked together in one pan. The green salsa gives it a fresh, tangy kick, and the chicken soaks up all those flavors, making every bite comforting and full of life.
I love making this casserole when I want a meal that’s easy to put together but still feels like something special. It’s one of those dishes I can throw in the oven and then relax while it cooks. The combination of salsa verde and chicken is always a crowd-pleaser in my house—plus, the rice gets perfectly soft and juicy, soaking in all the tasty sauce.
My favorite way to serve this casserole is with a little dollop of sour cream and some chopped fresh cilantro on top. Sometimes, I add a squeeze of lime for an extra zing that brightens everything up. It’s perfect for a simple weeknight dinner or even for sharing with friends and family when I want something delicious without a lot of fuss.
Key Ingredients & Substitutions
Chicken thighs: Bone-in, skin-on thighs keep the meat juicy and add flavor. If you prefer, boneless thighs work too but may cook faster. I love the crispy skin from browning first—it’s a must!
Rice: Long-grain white rice cooks well in the casserole, staying fluffy. You can try brown rice, but add extra liquid and cook longer to get it tender.
Salsa verde: This adds bright, tangy flavor. Use store-bought for convenience or homemade for fresher taste. If you can’t find salsa verde, a mix of tomatillos and green chilies works well.
Cheese: A Mexican blend or a mix of cheddar and Monterey Jack melts creamy and adds richness. Feel free to swap for mozzarella or queso fresco for a different twist.
How Do You Get Crispy Chicken Skin and Perfectly Cooked Rice Together?
Getting crispy chicken skin while the rice cooks can be tricky because the oven needs moisture for the rice, but moisture softens the skin. The secret is to brown chicken on the stove first.
- Brown chicken skin-side down in a hot skillet until golden and crisp, about 4-5 minutes.
- Flip briefly, then remove chicken. This seals in flavor and gives that crisp texture.
- Add rice and liquids to the skillet, then nestle chicken back skin-side up on top before baking.
- Cover the dish while baking to steam the rice fully. The chicken cooks gently without drying out.
- Finish with cheese uncovered, so it melts while the skin stays as crisp as possible.
Following these steps ensures moist chicken with lovely crispy skin and fluffy, flavorful rice all in one dish.
Equipment You’ll Need
- Large oven-safe skillet or casserole dish – perfect for browning chicken and baking everything together, so you use just one pan.
- Tongs – make flipping the chicken thighs easy and safe.
- Measuring cups and spoons – to measure rice, salsa verde, and spices accurately for the best flavor balance.
- Aluminum foil or a tight-fitting lid – helps keep moisture in while baking the rice and chicken.
- Wooden or silicone spoon – great for stirring the rice and salsa mixture without scratching your pan.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless, skinless chicken breasts if you prefer leaner meat; just check cooking time as breasts cook faster.
- Add black beans or pinto beans to the rice for extra protein and a heartier texture.
- Stir in diced green chilies or jalapeños for more heat if you like your casserole spicy.
- Mix in fresh or frozen chopped spinach or kale for a boost of greens that blend well with the salsa verde.
Salsa Verde Chicken and Rice Casserole
Ingredients You’ll Need:
- 4 bone-in, skin-on chicken thighs
- 2 cups long-grain white rice, uncooked
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 1/2 cups salsa verde (store-bought or homemade)
- 1 1/2 cups chicken broth
- 1 cup shredded Mexican cheese blend (or cheddar and Monterey Jack mix)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- Fresh cilantro, chopped, for garnish
Time You’ll Need:
This delicious casserole takes about 15 minutes to prep and around 45 minutes to bake. So, in about an hour, you’ll have a warm, flavorful meal ready to enjoy.
Step-by-Step Instructions:
1. Prepare Your Oven and Chicken:
Start by preheating your oven to 375°F (190°C). Then, heat olive oil in a large oven-safe skillet or casserole dish over medium-high heat. Season your chicken thighs well with salt, pepper, cumin, garlic powder, and onion powder. Brown the chicken skin side down in the skillet for 4-5 minutes until golden and crisp. Flip for another 2 minutes, then remove the chicken and set it aside.
2. Mix Rice and Salsa Verde:
To the same skillet, add the uncooked rice, corn kernels, salsa verde, and chicken broth. Stir everything together to combine and spread it evenly in the skillet.
3. Bake It All Together:
Place the browned chicken thighs on top of the rice mixture with the skin side up. Cover the skillet tightly with foil or a lid and bake for 35-40 minutes until the rice is tender and the chicken is fully cooked (check that the inside temperature of the chicken reaches 165°F/75°C).
4. Add Cheese and Finish:
Carefully remove the foil or lid, sprinkle the shredded cheese evenly over the chicken and rice. Return the skillet to the oven without the cover and bake uncovered for 5-7 more minutes, allowing the cheese to melt and become bubbly.
5. Serve and Enjoy:
Garnish your casserole with fresh chopped cilantro before serving. This dish is perfect served as is or with a dollop of sour cream for extra creaminess.
Can I Use Frozen Chicken Thighs for This Recipe?
Yes! Just make sure to fully thaw the chicken thighs in the refrigerator overnight before cooking. This helps ensure even cooking and prevents excess moisture from affecting the rice texture.
Can I Substitute Brown Rice Instead of White Rice?
You can, but brown rice will need a longer cooking time and more liquid. Increase the chicken broth by about 1/2 cup and bake covered for an additional 15-20 minutes until the rice is tender.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven until warmed through. Adding a splash of broth can help keep the rice moist when reheating.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare everything up to the baking step, then cover and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if needed for thorough cooking.
