Salsa Verde Chicken and Rice Foil Packets

When you’re after something bold, satisfying, and mess-free, look no further than Salsa Verde Chicken and Rice Foil Packets. Juicy chicken, perfectly fluffy rice, and a punch of tangy salsa verde come together in one simple foil wrap that bakes to perfection. It’s a Tex-Mex twist on a classic baked dinner—easy enough for weeknights and fun enough for entertaining.

Stay in the flavor loop! Join our newsletter to receive this recipe and other delicious updates fresh to your inbox.

Why You’ll Love This Recipe

Bold Flavor – Salsa verde gives every bite a citrusy, herby kick.
All-in-One Meal – Protein, carbs, and veggies cook together in one packet.
Melted Cheese Finish – A gooey layer of cheese tops it all off.
Make-Ahead Friendly – Prep now, bake later, or even freeze.
Zero Cleanup – Just toss the foil when you’re done.

Ingredients You’ll Need (4 Packets)

• 4 boneless, skinless chicken breasts (or thighs)
• 2 cups instant rice (white or brown)
• 1 ½ cups salsa verde (store-bought or homemade)
• 1 cup shredded Monterey Jack or pepper jack cheese
• 1 cup frozen corn
• 1 cup canned black beans, rinsed and drained
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• Salt & pepper to taste
• Fresh cilantro, diced avocado, or lime wedges (for serving)

Tools You’ll Need

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

Step-by-Step Instructions

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

Step 2: Layer It Up
To each foil piece, add ½ cup of instant rice. Top with one chicken breast, drizzle with olive oil, and season with salt, pepper, and garlic powder. Pour over ⅓ cup salsa verde. Scatter on beans and corn.

Step 3: Wrap & Bake
Fold the foil tightly into packets. Place on a baking sheet and bake for 30–35 minutes or until chicken is cooked through and rice is tender.

Step 4: Add Cheese & Broil (Optional)
Carefully open each packet and sprinkle cheese on top. Return to oven under broiler for 2–3 minutes until melted and bubbly.

Step 5: Finish & Serve
Garnish with chopped cilantro, avocado, or a squeeze of lime. Serve straight from the foil for rustic charm and easy cleanup.

Tips for Success

Use instant rice for best results—it cooks perfectly in the steam.
Don’t overfill packets—this ensures even cooking.
Want it spicier? Add a spoonful of chopped jalapeños or hot sauce.

Serving Ideas

• With tortilla chips and guacamole for a fun twist
• Over salad greens for a warm Tex-Mex bowl
• With a mango salsa or street corn salad on the side

Storage & Reheating

To Store: Keep cooled packets in the fridge up to 3 days.
To Reheat: Warm in the oven or microwave (remove foil first!).
To Freeze: Assemble uncooked, freeze flat. Thaw overnight and bake as directed.

FAQ

Can I use other meats?
Sure! Shrimp or salmon also work great with salsa verde.

Can I cook these on the grill?
Absolutely. Grill over medium heat for 20–25 minutes, flipping once.

What cheese works best?
Monterey Jack, cheddar, pepper jack, or a Mexican blend all melt beautifully.

Prep Time: 10 minutes
Cook Time: 35 minutes
Cuisine: Tex-Mex

Print