There is something truly comforting and vibrant about the Salsa Verde Chicken & Rice Skillet. This one-pan wonder melds tender shredded chicken, zesty salsa verde, and fluffy rice into a flavor-packed dish that’s as cozy as it is exciting. Imagine savory spices dancing with fresh corn, black beans, and melty Monterey Jack cheese—all coming together in a colorful skillet meal that’s perfect for busy weeknights or casual gatherings. It’s simple, satisfying, and the kind of recipe you’ll want to make again and again.

Salsa Verde Chicken & Rice Skillet Recipe - Recipe Image

Ingredients You’ll Need

Getting to know your ingredients is half the fun here! These simple staples each bring something special—whether it’s the creamy cheese, the bright green chiles, or the perfectly seasoned chicken. Together, they create layers of flavor and texture that make this skillet dish stand out.

2 cups shredded rotisserie chicken: Pre-cooked for convenience and rich flavor, adding juicy protein to the dish.
1 cup yellow onion, diced: Provides a sweet, aromatic base that balances the spices.
3 garlic cloves, minced: Adds depth and a savory punch that wakes up the palate.
1 tbsp extra virgin olive oil: For sautéing the aromatics and ensuring everything cooks evenly.
15.5oz salsa verde: The star ingredient that pours bright, tangy flavor into every bite.
1 can (4oz) diced green chiles: Brings mild heat and a smoky hint to the mix.
1 cup white long grain rice: Absorbs all those vibrant flavors while maintaining a light, fluffy texture.
2 cups chicken broth: Helps the rice cook perfectly and infuses the dish with savory richness.
1 cup shredded Monterey Jack cheese: Melts beautifully, adding creamy, gooey goodness.
1 can black beans, rinsed and drained: Adds heartiness and a boost of fiber to the skillet.
1/2 cup roasted corn: Offers a subtle sweetness and lovely pop of color.
1 tsp chili powder: Layer of smoky, mild heat that ties the flavors together.
1 tsp sea salt: Enhances all the natural flavors throughout the dish.
1/2 tsp cumin: Gives a warm, earthy undertone to the seasoning.
1/2 tsp garlic powder: Boosts the garlic flavor without overpowering.
Dash of black pepper: Adds just enough bite for balance.
3 tbsp cilantro: Fresh herbaceous brightness to finish the dish.
Optional toppings: avocado, red pepper flakes: Creamy avocado soothes the spice, while red pepper flakes bring extra kick for those who crave it.

How to Make Salsa Verde Chicken & Rice Skillet

Step 1: Sauté the Aromatics

Begin by warming up your tablespoon of extra virgin olive oil in a pan over medium heat. Toss in the minced garlic and diced yellow onion. The sizzling aroma that fills your kitchen at this stage is irresistible—it sets the mood and flavors for everything to come.

Step 2: Season the Base

Mix chili powder, sea salt, cumin, garlic powder, and a dash of black pepper in a small bowl. Sprinkle this spice blend into the pan with the garlic and onion. Stir well until the spices toast lightly and their fragrance blooms, infusing the base with that warm, inviting Southwestern vibe.

Step 3: Add the Main Ingredients

Pour in the black beans (rinsed and drained), roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice. Stir gently to combine everything, making sure the rice is fully submerged and evenly mixed with the vibrant green sauce.

Step 4: Cook and Simmer

Bring your skillet mixture to a rolling boil and let it bubble for 2 to 3 minutes. Then, reduce the heat to a gentle simmer and cover with a lid. Set your timer for 15 minutes, allowing the rice to absorb all the liquid and flavors. This part requires a little patience but is worth every second!

Step 5: Finish Cooking

Check the rice after 15 minutes to see if it’s tender and fully cooked. If it needs more time, simply cover and continue simmering for a few more minutes. Once done, turn off the heat and sprinkle the shredded Monterey Jack cheese over the top. Cover again and let it rest for 2 to 3 minutes so the cheese melts perfectly, creating a luscious, cheesy finish.

Step 6: Garnish and Enjoy

To finish this beautiful skillet, scatter fresh cilantro over the melted cheese. If you like, add creamy avocado slices and a sprinkle of red pepper flakes for an extra burst of flavor and texture. And just like that, your Salsa Verde Chicken & Rice Skillet is ready to serve and impress.

How to Serve Salsa Verde Chicken & Rice Skillet

Garnishes

Garnishing is where you add your own signature touch. Fresh cilantro always brightens up the dish, while creamy avocado slices lend coolness that contrasts deliciously with the tangy salsa verde. For those who love a little heat, red pepper flakes provide the perfect final punch.

Side Dishes

This skillet can shine as a one-dish meal, but pairing it with a crisp green salad or warm tortillas makes for an even more satisfying feast. A side of Mexican street corn or simple roasted vegetables also complements the flavors beautifully and rounds out the meal perfectly.

Creative Ways to Present

Try serving the Salsa Verde Chicken & Rice Skillet straight from the pan for a cozy, family-style experience. You can also plate it neatly, layering with extra avocado and a dollop of sour cream or Greek yogurt on top. For a festive touch, consider adding a squeeze of fresh lime juice just before serving—that little zing can elevate the dish to new heights.

Make Ahead and Storage

Storing Leftovers

Leftovers store wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually meld even more, making it an easy and delicious lunch or dinner option the next day. Just give it a good stir before reheating to redistribute the ingredients evenly.

Freezing

You can freeze portions of the Salsa Verde Chicken & Rice Skillet for up to 2 months. Be sure to cool it completely before transferring it to a freezer-safe container. When thawed, the texture remains great, though the rice may be a bit softer after freezing.

Reheating

Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. Adding a splash of chicken broth or water can bring back some moisture if the dish feels dry. Melted cheese tends to reheat beautifully, keeping the skillet just as comforting the second time around.

FAQs

Can I use fresh chicken instead of rotisserie?

Absolutely! You can cook boneless chicken breasts or thighs first and shred them yourself. Just add the cooked chicken in the same step as the beans and veggies so it warms through without overcooking.

Is this dish spicy?

It has a gentle kick from the salsa verde and green chiles, but it’s not overwhelmingly spicy. You can easily adjust heat levels by adding more or less chili powder, or by topping with red pepper flakes according to your taste.

Can I make this dish vegetarian?

Yes! Simply substitute the chicken with extra beans or your favorite meatless protein, and use vegetable broth instead of chicken broth for a satisfying vegetarian version.

What type of rice works best?

Long grain white rice is ideal since it absorbs liquid well and stays fluffy. Avoid instant rice, as it may become mushy during the slow simmer.

Can I use store-bought salsa verde?

Definitely! A good quality store-bought salsa verde is convenient and flavorful. Just choose one you love, as it heavily influences the dish’s overall taste.

Final Thoughts

Making this Salsa Verde Chicken & Rice Skillet feels like wrapping yourself in a warm, delicious hug. It’s simple enough for weeknight dinners but special enough to share with family and friends. If you’re looking for a crowd-pleasing, flavorful recipe that combines comforting textures with exciting flavors, this skillet is an absolute must-try. Give it a whirl—you might just find your new favorite go-to meal!

Salsa Verde Chicken & Rice Skillet Recipe

★★★★★

5.2 from 29 reviews

Author: Elara
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Halal

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Description

This Salsa Verde Chicken & Rice Skillet is a flavorful, one-pan meal combining tender shredded rotisserie chicken with zesty salsa verde, black beans, corn, and aromatic spices. Cooked together with rice and topped with melty Monterey Jack cheese and fresh cilantro, it’s a comforting and easy dinner that’s perfect for busy weeknights or casual gatherings.

Instructions

Heat Olive Oil: Add 1 tablespoon of extra virgin olive oil to a large skillet and heat over medium heat until shimmering.
Sauté Aromatics: Add the minced garlic and diced yellow onion to the pan and cook until the onions are translucent and the garlic is fragrant, about 2-3 minutes.
Add Spices: In a small bowl, mix together chili powder, sea salt, cumin, garlic powder, and black pepper. Sprinkle the spices over the garlic and onion mixture and stir to coat, cooking for another 1 minute to release the flavors.
Combine Ingredients: Pour in the drained and rinsed black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and white rice. Stir everything together well to combine all ingredients evenly.
Simmer the Mixture: Bring the mixture to a gentle boil then reduce heat to low, cover with a lid, and let simmer for 15 minutes, allowing the rice to cook and absorb the liquids.
Check Rice Doneness: After 15 minutes, check if the rice is tender and the liquid is absorbed. If not fully cooked, cover again and simmer for an additional 5-10 minutes as needed.
Melting Cheese: Once the rice is fully cooked, turn off the heat, sprinkle shredded Monterey Jack cheese evenly over the skillet contents, cover with the lid and allow the cheese to melt for 2-3 minutes.
Garnish and Serve: Remove the lid and top the skillet with fresh chopped cilantro, and optional avocado slices and red pepper flakes for extra flavor and texture.
Enjoy: Serve warm directly from the skillet as a hearty, flavorful meal perfect for any day.

Notes

Use rotisserie chicken for convenience, but leftover cooked chicken works too.
If you prefer a spicier dish, increase the amount of chili powder or add jalapeños.
For a vegetarian option, omit chicken and substitute vegetable broth.
Cover the skillet tightly during simmering to prevent steam from escaping and ensure even rice cooking.
Customize toppings such as adding sour cream, sliced jalapeños, or chopped green onions.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Skillet Cooking, Simmering
Cuisine: Mexican-American