Salsa Verde Chicken and Rice Foil Packets

When you’re craving a comforting, flavor-packed meal with minimal cleanup, Salsa Verde Chicken and Rice Foil Packets are your go-to solution. Wrapped in foil and baked to tender perfection, this one-packet wonder combines juicy chicken, fluffy rice, melty cheese, and tangy salsa verde—all sealed together for a simple yet satisfying dinner.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Why You’ll Love This Recipe

One-Packet Wonder – All your main components cook together in one foil wrap.
Zesty Tex-Mex Flavor – Salsa verde adds a tangy, herby kick that pairs perfectly with chicken.
Melty & Cheesy – Topped with gooey Monterey Jack or cheddar for the ultimate finish.
Customizable – Add beans, corn, peppers, or any veggies you like.
Minimal Cleanup – Foil = zero dishes and easy prep.

Ingredients You’ll Need

For Each Foil Packet (makes 4 total):

• 1 boneless, skinless chicken breast or thigh
• ½ cup uncooked instant rice (white or brown)
• ⅓ cup salsa verde (store-bought or homemade)
• ¼ cup shredded Monterey Jack or cheddar cheese
• ¼ cup canned black beans (rinsed & drained) – optional
• ¼ cup corn kernels – optional
• Salt & pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro, lime wedges, or diced avocado for topping (optional)

Tools You’ll Need

• Heavy-duty aluminum foil
• Baking sheet
• Mixing bowl
• Measuring cups
• Tongs or spatula

Step-by-Step Instructions

Step 1: Preheat & Prep
Preheat oven to 400°F (200°C). Tear four large sheets of foil (about 12×18 inches each).

Step 2: Assemble the Packets
In the center of each foil sheet, add ½ cup of uncooked rice and drizzle with a bit of olive oil. Top with chicken, season with salt and pepper, and pour ⅓ cup salsa verde over the top. Add beans, corn, or veggies if using.

Step 3: Wrap It Up
Fold the long sides of the foil over the chicken and fold the ends to seal into a tight packet. Place on a baking sheet.

Step 4: Bake & Finish
Bake for 30–35 minutes, or until the chicken is cooked through and rice is tender. Carefully open packets (watch out for steam!) and sprinkle cheese on top. Return to oven uncovered for 5 minutes until melted.

Step 5: Garnish & Serve
Top with chopped cilantro, a squeeze of lime, or avocado if desired. Serve right in the foil for easy cleanup!

Tips for Perfect Foil Packets

Use Instant Rice – Regular rice won’t fully cook in time; instant rice is key.
Cheese at the End – Adding cheese after baking prevents burning.
Make It Spicy – Add jalapeños or hot sauce if you like heat.
Grill Option – These foil packets can also be grilled over medium heat for 25–30 minutes.

Serving Suggestions

• Pair with tortilla chips & guac
• Serve with a chilled Mexican street corn salad
• Enjoy with a side of grilled veggies or a tossed green salad

Storage & Reheating

Store: Let leftovers cool and refrigerate in the foil or an airtight container for up to 3 days.
Reheat: Warm in the oven or microwave until heated through.
Freeze: You can freeze uncooked foil packets for up to 2 months—just thaw before baking.

Frequently Asked Questions

Can I use thighs instead of breasts?
Absolutely! Thighs stay juicy and flavorful.

Can I prep these ahead?
Yes! Assemble and refrigerate up to 1 day ahead. Bake when ready.

Can I add veggies?
Totally. Bell peppers, onions, or zucchini work great.

Preparation Time: 10 minutes
Cook Time: 35 minutes
Cuisine: Tex-Mex / Southwestern

Print