Salsa Verde Chicken & Rice Skillet Recipe

If you’re craving a comforting, vibrant meal that comes together in one pan with minimal fuss, look no further than this Salsa Verde Chicken & Rice Skillet. It’s a glorious blend of tender shredded chicken, zesty salsa verde, perfectly simmered rice, and a melty blanket of Monterey Jack cheese—all bursting with layers of flavor and texture. This dish dances between tangy, savory, and smoky notes, effortlessly bringing a fiesta to your dinner table with every bite.

Ingredients You’ll Need

Getting the right ingredients is the secret to making this dish shine. Each element plays an important role in building the perfect balance of flavors, textures, and colors—a quality that makes the Salsa Verde Chicken & Rice Skillet so sensationally satisfying.

• 2 cups shredded rotisserie chicken: Convenient and tender, it infuses the dish with juicy protein and smoky notes.
• 1 cup yellow onion, diced: Adds a natural sweetness and depth when sautéed with garlic.
• 3 garlic cloves, minced: Brings aromatic punch that wakes up every ingredient.
• 1 tbsp extra virgin olive oil: Helps to gently soften the veggies and blend flavors.
• 15.5oz salsa verde: The star of the dish, delivering bright, tangy, and mildly spicy goodness.
• 1 can (4oz) diced green chiles: Adds a subtle smoky heat and texture variation.
• 1 cup white long grain rice: Absorbs all the rich flavors and gives the dish its comforting base.
• 2 cups chicken broth: Ensures the rice cooks perfectly while enriching the taste.
• 1 cup shredded Monterey Jack cheese: Melts into gooey, creamy perfection on top.
• 1 can black beans, rinsed and drained: Offers a hearty contrast and a pop of protein and fiber.
• 1/2 cup roasted corn: Adds sweet crunch and vibrant color.
• 1 tsp chili powder: Introduces warm, smoky undertones.
• 1 tsp sea salt: Enhances every flavor without overpowering.
• 1/2 tsp cumin: Brings earthiness and a slight nuttiness.
• 1/2 tsp garlic powder: Boosts the garlic flavor for more depth.
• Dash of black pepper: Adds just enough heat to round out the spice profile.
• 3 tbsp cilantro: Freshness and herbaceous brightness to finish the dish.
• Optional toppings: avocado, red pepper flakes: Creamy and spicy extras perfect for personalizing each serving.

How to Make Salsa Verde Chicken & Rice Skillet

Step 1: Sauté Aromatics

Start by heating the extra virgin olive oil in a large skillet over medium heat. Once warm, add the minced garlic and diced yellow onion. Stir and cook until the onion becomes translucent and the garlic fills the kitchen with its inviting aroma.

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 skillet to season the onion and garlic mixture. Stir well, letting the spices bloom for a minute, creating a fragrant foundation for the dish.

Step 3: Combine the Core Ingredients

Now pour in the rinsed black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and white rice. Give everything a good stir to make sure all the ingredients are well distributed and coated in the flavorful salsa verde sauce.

Step 4: Simmer the Rice

Bring the mixture to a gentle boil, cooking for 2 to 3 minutes to kick-start the rice absorption process. Then, reduce the heat to low, cover with a lid, and let it simmer for about 15 minutes. This slow cook allows the rice to soak up the liquids and flavors beautifully.

Step 5: Check and Melt Cheese

After 15 minutes, check if the rice is tender and the liquid is fully absorbed. If the rice needs more time, cover and simmer a bit longer. Once ready, turn off the heat and sprinkle the shredded Monterey Jack cheese on top. Cover again and let the residual heat melt the cheese into glorious gooeyness over 2 to 3 minutes.

Step 6: Garnish and Enjoy

Finish with a generous sprinkle of fresh cilantro. Add creamy avocado slices and a pinch of red pepper flakes if you want that extra kick. Grab your spoon and dive into this heartwarming Salsa Verde Chicken & Rice Skillet that’s as inviting as a hug.

How to Serve Salsa Verde Chicken & Rice Skillet

Garnishes

Topping your skillet with fresh cilantro makes all the difference—it adds a crisp freshness that cuts through the richness. Creamy avocado slices bring smooth texture and a subtle buttery flavor, while red pepper flakes kick up the excitement for those who enjoy a little heat.

Side Dishes

This dish shines as a one-pan meal but pairs beautifully with a simple green salad or a side of crispy tortilla chips for crunch. You can also serve it alongside Mexican-style street corn or a refreshing cucumber salad for balance and extra color on your plate.

Creative Ways to Present

Consider baking the skillet mixture in a casserole dish topped with extra cheese and broil it for a golden crust. Or scoop it into warm tortillas and roll it up for delicious burrito bowls. Presentation is all about making this comforting Salsa Verde Chicken & Rice Skillet feel fresh and fun each time you enjoy it.

Make Ahead and Storage

Storing Leftovers

After the meal, let your skillet cool completely before transferring leftovers to an airtight container. Store in the refrigerator for up to 4 days. The flavors meld beautifully overnight, so leftovers taste just as good, if not better.

Freezing

If you want to save some for later, freeze the cooled Salsa Verde Chicken & Rice Skillet in a freezer-safe container for up to 3 months. Separate portion sizes freeze best so you can reheat just the amount you need for a quick, satisfying meal.

Reheating

When you’re ready to enjoy leftovers, thaw if frozen and reheat in a skillet over low heat until warmed through. You can add a splash of chicken broth to revive moisture. Alternatively, heat in the microwave, covered, stirring halfway to evenly reheat that cheesy, flavorful goodness.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Absolutely! You can cook chicken breasts or thighs separately and shred them before adding to the skillet. Rotisserie chicken just saves time and adds a wonderful pre-seasoned flavor, but fresh chicken works beautifully too.

Is this dish spicy?

The core recipe offers a mild to moderate kick thanks to the salsa verde and green chiles. If you prefer spicier dishes, adding extra red pepper flakes or a dash of hot sauce is an easy way to ramp up the heat.

Can I make this recipe gluten-free?

Yes, all the main ingredients are naturally gluten-free. Just double-check your chicken broth and salsa verde to ensure they do not contain any gluten additives. This dish is a great gluten-free dinner option.

Can I substitute the rice with another grain?

You can try quinoa or brown rice, but cooking times will vary, so adjust accordingly. White long grain rice is recommended for the best texture and timing in this skillet recipe.

What can I add to increase the vegetable content?

Feel free to toss in some diced bell peppers, zucchini, or spinach during the cooking process. Just add them right after the onions soften so they have time to meld with the other flavors.

Final Thoughts

This Salsa Verde Chicken & Rice Skillet is one of those meals you’ll want to make again and again. It balances convenience with bold, vibrant flavors that feel both comforting and exciting. Whether you’re cooking for family or friends, this one-pan wonder is sure to brighten your weeknight dinner rotation with its heartwarming charm and easy prep. Give it a try—you might just discover your new favorite go-to meal.

Print