Salsa Verde Chicken and Rice Casserole is a simple, comforting dish that brings together tender chicken, zesty salsa verde, and fluffy rice all baked to perfection. The bright flavors of the green salsa mixed through the creamy rice make it both fresh and satisfying. It’s a one-pan meal that feels like a warm hug after a busy day.
I love making this casserole when I want something quick but flavorful. Mixing the salsa verde right into the rice keeps everything moist and tasty, and the chicken stays juicy as it bakes. Sometimes I add a little extra cheese on top to get that golden, bubbly crust, which is always a crowd-pleaser in my house.
This casserole is great served with a side of simple steamed veggies or a crisp salad to balance out all the richness. It’s the perfect easy dinner to bring everyone together without spending too much time in the kitchen. I always find myself looking forward to the leftovers too—they taste even better the next day!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in and skin-on thighs add great flavor and stay juicy. If you prefer, boneless skinless thighs or chicken breasts can work, but watch cooking time as they cook faster.
Salsa Verde: This is the star of the dish, giving it a tangy, herb-filled punch. Use store-bought for convenience or homemade for fresher flavor. Mild or spicy versions both work depending on your heat preference.
Rice: Long grain white rice is best here for fluffiness and even cooking. Avoid instant rice as it won’t hold up well baked. You can swap with jasmine or basmati for a mild fragrant twist.
Corn: Adds sweetness and texture. Fresh, frozen, or canned corn are all good choices. I like fresh when in season as it brings the best flavor.
Cheese: Monterey Jack or mozzarella melt beautifully, creating a creamy topping. Pepper Jack adds a nice spicy touch if you want a little extra kick.
How Do You Get Perfectly Cooked Chicken and Rice in One Dish?
The key is to brown the chicken well before baking. Searing skin-side down crisps the skin and locks in flavor. After sautéing onions and garlic, toast the rice slightly to deepen its taste and prevent mushiness.
- Add the liquid ingredients and let the rice absorb the flavors.
- Place the chicken on top skin up so it stays crispy during baking.
- Cover with cheese so it melts into a creamy layer over chicken and rice.
- Bake uncovered to allow moisture to evaporate and skin to stay crispy.
Finally, let the casserole rest a bit before serving to let the rice finish absorbing moisture. This simple method keeps chicken juicy and rice tender every time.
Equipment You’ll Need
- Cast iron or oven-safe skillet – great for searing chicken and baking everything in one pan.
- Wooden spoon or silicone spatula – perfect for stirring rice and scraping up flavor bits.
- Measuring cups and spoons – to keep ingredients accurate and your dish balanced.
- Sharp knife and cutting board – for chopping onions, garlic, and cilantro easily.
- Oven mitts – to safely handle the hot skillet when transferring to and from the oven.
Flavor Variations & Add-Ins
- Try ground turkey or chicken sausage instead of thighs for a leaner protein and quicker cooking.
- Add black beans or pinto beans for extra fiber and a heartier texture.
- Mix in diced green chilies or jalapeños for more heat and bold flavor.
- Top with crumbled queso fresco or feta cheese instead of Monterey Jack for a tangy twist.
Salsa Verde Chicken and Rice Casserole
Ingredients You’ll Need:
- 6 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup long grain white rice, uncooked
- 1 cup salsa verde (store-bought or homemade)
- 1½ cups chicken broth
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup shredded Monterey Jack or mozzarella cheese
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- ½ teaspoon cumin
- Fresh cilantro, chopped (for garnish)
- Optional: Lime wedges, for serving
How Much Time Will You Need?
This casserole takes about 15 minutes of prep time and around 35 minutes of baking in the oven. So, in total, you’ll spend roughly 50 minutes from start to finish, including resting time for the flavors to settle before serving.
Step-by-Step Instructions:
1. Preheat and Prepare Chicken:
Preheat your oven to 375°F (190°C). Season the chicken thighs well with salt and pepper. In an oven-safe skillet, heat the olive oil over medium-high heat. Place the chicken thighs skin side down and cook for 5-7 minutes until the skin turns golden and crispy. Flip and cook for an additional 2-3 minutes. Remove the chicken from the skillet and set aside.
2. Cook the Rice Mixture:
In the same skillet, add the butter, chopped onion, and minced garlic. Sauté for 2-3 minutes until soft and fragrant. Stir in the uncooked rice, cumin, and corn kernels. Cook for 1-2 minutes, stirring often, to toast the rice lightly.
3. Add Liquids and Bake:
Pour the salsa verde and chicken broth into the skillet with the rice mixture. Stir to combine evenly and add a pinch of salt if needed. Place the browned chicken thighs on top of the rice mixture with the skin side up. Sprinkle the shredded cheese evenly over both the chicken and rice. Transfer the skillet to the oven and bake uncovered for 30-35 minutes, until the rice is cooked through and the chicken reaches an internal temperature of 165°F (75°C).
4. Garnish and Serve:
Remove the casserole from the oven and let it rest for about 5 minutes. Sprinkle fresh chopped cilantro over the top. Serve warm with optional lime wedges on the side for an extra burst of fresh flavor.
Can I Use Frozen Chicken Thighs for This Casserole?
Yes, you can use frozen chicken thighs, but be sure to fully thaw them in the refrigerator overnight before cooking. This ensures even cooking and helps you get a nice crispy skin when searing.
Can I Substitute Brown Rice for White Rice?
You can substitute brown rice, but keep in mind it will require a longer cooking time and more liquid. Consider partially cooking the brown rice first or increasing the baking time to ensure it’s tender.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. You might want to add a splash of broth or water to keep the rice moist.
Can I Make This Casserole Ahead of Time?
Absolutely! You can assemble the casserole up to a day ahead and keep it covered in the fridge. When ready to cook, bring it to room temperature for about 20 minutes, then bake as directed. This helps save time on busy days.
