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Salsa Verde Chicken & Rice Skillet Recipe

If you’re looking for a comforting, flavorful meal that comes together in just one pan, you’re going to love this Salsa Verde Chicken & Rice Skillet Recipe. It’s one of those dishes I turn to when I want something hearty but don’t want to spend all evening in the kitchen. The tangy and vibrant salsa verde infuses the whole skillet with fresh, zesty flavor, while the chicken and rice create that ultimate cozy combo that satisfies everyone at the table.

I first made this recipe on a busy weeknight when I had a bunch of leftover rotisserie chicken and honestly, it quickly became a family favorite. What I love most is how versatile and forgiving it is—you can easily tweak the ingredients, make it spicier or milder, and it’s perfect for meal prep or casual dinners. Trust me, once you try this Salsa Verde Chicken & Rice Skillet Recipe, it’ll find a regular spot in your rotation.

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Why This Recipe Works

  • One-Pan Convenience: I love how everything cooks together, cutting down on cleanup and making dinner effortless.
  • Flavor-Packed Salsa Verde: Using salsa verde adds a fresh tang that brightens the whole dish without needing extra sauces.
  • Comforting and Filling: The combination of chicken, rice, beans, and corn creates a balanced, satisfying meal in every bite.
  • Versatile and Adaptable: You can easily swap ingredients or add your favorite toppings to suit your taste or pantry staples.

Ingredients & Why They Work

Each ingredient in this Salsa Verde Chicken & Rice Skillet Recipe plays a part in creating layers of flavor and texture that come together beautifully. If you’re shopping for this dish, keeping an eye out for fresh, quality produce and a good salsa verde really makes a difference.

  • Shredded rotisserie chicken: Ready-to-eat chicken saves time and adds tender protein without extra fuss.
  • Yellow onion: Adds sweetness and depth when sautéed, perfectly balancing the green chiles and salsa verde.
  • Garlic cloves: Be sure to mince them finely to release that wonderful aroma that fills your kitchen.
  • Extra virgin olive oil: The base for sautéing and infusing flavor subtly without overpowering the dish.
  • Salsa verde: A zesty, tangy salsa that gives this recipe its signature vibrant flavor.
  • Diced green chiles: Adds mild heat and a smoky note that complements the salsa verde perfectly.
  • White long grain rice: Cooks evenly in the skillet and soaks up all the delicious juices.
  • Chicken broth: Enhances flavor and keeps the rice moist and tender.
  • Shredded monterey jack cheese: Melts beautifully and adds creamy richness to finish the dish.
  • Black beans: Rinsed and drained, they bring heartiness and a nice contrasting texture.
  • Roasted corn: Sweet bursts in every bite that brighten up the skillet.
  • Spices (chili powder, sea salt, cumin, garlic powder, black pepper): The perfect blend to season the dish without overwhelming the salsa verde’s bright flavors.
  • Cilantro: Fresh and herbaceous, this is essential for topping and adding a final pop of freshness.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to personalize this Salsa Verde Chicken & Rice Skillet Recipe depending on my mood and what I have in the fridge. It’s so easy to swap out ingredients or add toppings that keep it fresh every time I make it.

  • Make it spicy: If you like heat, I add extra diced jalapeños or a sprinkle of cayenne along with the red pepper flakes—I promise it kicks the flavor up a notch without stealing the spotlight.
  • Vegetarian twist: I’ve replaced the chicken with extra beans and veggies like zucchini or bell peppers for a hearty meatless dinner that still feels filling.
  • Cheese variations: Monterey jack is my go-to, but sometimes I swap in pepper jack for a smoky kick or add a dollop of sour cream for creaminess.

Step-by-Step: How I Make Salsa Verde Chicken & Rice Skillet Recipe

Step 1: Sauté the aromatics gently

Start by heating the olive oil in a large skillet over medium heat. Once hot, toss in the minced garlic and diced yellow onion. I like to cook these slowly until they’re soft and fragrant—this usually takes about 4-5 minutes. This step builds the base flavor, so don’t rush it or crank up the heat too high, or you’ll risk burning the garlic which can add bitterness.

Step 2: Add the spices and stir

Mix your chili powder, sea salt, cumin, garlic powder, and a dash of black pepper in a small bowl. Sprinkle them evenly over your sautéed onion and garlic, stirring constantly. The smell when the spices bloom in the oil is one of my favorite kitchen moments—it tells you you’re on the right track!

Step 3: Combine the main ingredients

Now it’s time to add your proteins and starch: the drained black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice all go straight into the skillet. Give everything a good stir to combine. This part feels a little like magic because all those simple ingredients start turning into a cohesive meal.

Step 4: Cook the rice with care

Bring everything to a gentle boil and let it bubble for 2-3 minutes. Then reduce the heat to low, cover your skillet with a lid, and let it simmer for 15 minutes. The trick I learned is not to peek too early—letting the rice absorb the liquid fully is key. After 15 minutes, check the rice, and if it’s still a bit firm, cover and cook for another 5 minutes.

Step 5: Cheese it up and garnish

Once your rice is perfectly tender and has soaked up all those delicious juices, turn off the heat. Sprinkle the shredded monterey jack cheese on top and cover again for 2-3 minutes to let it melt into gooey bliss. Before serving, finish with fresh cilantro, and if you love a bit of creaminess or heat, add sliced avocado and a sprinkle of red pepper flakes.

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Pro Tips for Making Salsa Verde Chicken & Rice Skillet Recipe

  • Use leftover chicken: A rotisserie chicken is a game changer here because it’s quick, flavorful, and tender—perfect for this recipe.
  • Don’t lift the lid early: Peeking while rice cooks lets steam out and can cause uneven cooking; patience really pays off.
  • Balance liquids carefully: Make sure to use the recommended amount of broth and salsa verde so the rice cooks just right without drying out or getting mushy.
  • Fresh garnishes matter: Adding cilantro and avocado just before serving gives the dish brightness and creaminess that keeps it from feeling heavy.

How to Serve Salsa Verde Chicken & Rice Skillet Recipe

Salsa Verde Chicken & Rice Skillet Recipe - Recipe Image

Garnishes

Whenever I serve this dish, I always top it with fresh cilantro and sliced avocado. The avocado lends a creamy, cooling contrast to the zesty salsa verde, and the cilantro adds that bright herbal punch I look forward to. If you like a little extra heat, I sprinkle on some red pepper flakes for a gentle kick. Lime wedges on the side never hurt either!

Side Dishes

Because this skillet recipe is pretty filling on its own, I usually keep sides simple. A crisp green salad with a light vinaigrette complements the dish well, or a helping of roasted vegetables like zucchini or bell peppers adds extra color and nutrients. For something heartier, warm corn tortillas are perfect for scooping up the skillet contents and turning it into a fun, hands-on meal.

Creative Ways to Present

For casual family dinners, I serve it right in the skillet—keeps things rustic and cozy. But for a special occasion, I’ve spooned the salsa verde chicken and rice over crispy tortilla chips topped with extra cheese and broiled them for a fantastic twist on nachos. It’s always a hit! We’ve even turned leftovers into burrito bowls with all the fixings for a fun weekend lunch.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I usually let the skillet cool completely before transferring it to the container to keep everything fresh. When I warm it up later, the flavors are just as vibrant, and the rice doesn’t get mushy if reheated gently.

Freezing

I’ve frozen this Salsa Verde Chicken & Rice Skillet Recipe a few times with success. Just make sure it’s completely cooled before portioning into freezer-safe containers. When you’re ready to eat, thaw overnight in the fridge and reheat on the stove over low heat, stirring occasionally. Freezing changes the texture of the avocado, so I skip it if I plan to freeze leftovers.

Reheating

For reheating, I prefer using a skillet on the stove with a splash of chicken broth or water to bring back moisture, covering it to steam the rice evenly. Microwaving works too—just cover and heat in short bursts, stirring in between to avoid cold spots. Adding fresh cilantro or avocado after reheating refreshes the dish beautifully.

FAQs

  1. Can I use fresh chicken instead of rotisserie chicken?

    Absolutely! You can cook chicken breasts or thighs directly in the skillet before adding the other ingredients, just make sure the chicken is fully cooked and shredded before mixing everything together. Using rotisserie chicken just speeds up the process but fresh cooked chicken works just as well.

  2. Is this recipe spicy?

    This recipe has a mild heat thanks to the green chiles and chili powder, but it’s not overly spicy. You can easily adjust the heat level by adding more or fewer chiles, jalapeños, or red pepper flakes based on your taste preferences.

  3. Can I make this recipe gluten-free?

    Yes! This Salsa Verde Chicken & Rice Skillet Recipe is naturally gluten-free as long as you double-check that your chicken broth and salsa verde don’t contain any gluten-containing additives.

  4. What rice works best for this skillet recipe?

    White long grain rice is ideal because it cooks evenly and doesn’t get too sticky, absorbing the salsa verde and broth perfectly. You can experiment with brown rice, but it will require longer cooking times and more liquid.

  5. Can I add other vegetables to this dish?

    Definitely! Feel free to toss in diced bell peppers, zucchini, or spinach for extra veggies. Just adjust the cooking time as needed to ensure everything is tender before serving.

Final Thoughts

This Salsa Verde Chicken & Rice Skillet Recipe is one of those meals that feels like a warm hug on a plate—easy, tasty, and endlessly satisfying. I love how quick it is to throw together and how it fills me up without weighing me down. If you’re trying it for the first time, I’m confident you’ll find it as comforting and versatile as I do. Give it a go and don’t hesitate to make it your own—you might just end up with a new favorite you come back to time and again.

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Salsa Verde Chicken & Rice Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 32 reviews
  • Author: Taylor
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 5 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican

Description

A flavorful Salsa Verde Chicken & Rice Skillet combining shredded rotisserie chicken, salsa verde, black beans, corn, and spices, all cooked together with rice for a comforting, easy one-pan meal topped with melted Monterey Jack cheese and fresh cilantro.


Ingredients

Units Scale

Main Ingredients

  • 2 cups shredded rotisserie chicken
  • 1 cup yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp extra virgin olive oil
  • 15.5 oz salsa verde
  • 1 can (4 oz) diced green chiles
  • 1 cup white long grain rice
  • 2 cups chicken broth
  • 1 cup shredded Monterey Jack cheese
  • 1 can black beans, rinsed and drained
  • 1/2 cup roasted corn
  • 1 tsp chili powder
  • 1 tsp sea salt
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • dash of black pepper
  • 3 tbsp cilantro

Optional Toppings

  • Avocado
  • Red pepper flakes

Instructions

  1. Heat Oil and Sauté Aromatics: Add 1 tablespoon of extra virgin olive oil to a pan and heat over medium heat. Then, add the minced garlic and diced yellow onion to the pan, stirring occasionally.
  2. Add Spices: Mix chili powder, sea salt, cumin, garlic powder, and black pepper in a small bowl. Sprinkle the spice mixture over the garlic and onions and cook until fragrant, about 1-2 minutes.
  3. Add Remaining Ingredients: Pour in the rinsed black beans, roasted corn, shredded rotisserie chicken, diced green chiles, chicken broth, salsa verde, and white long grain rice. Stir everything together to combine evenly.
  4. Bring to Boil and Simmer: Increase heat to bring the mixture to a boil for 2-3 minutes. Then reduce heat to a simmer and cover the pan with a lid. Set a timer for 15 minutes.
  5. Check Rice and Continue Cooking: After 15 minutes, check if the rice is fully cooked and has absorbed most of the liquid. If not done, cover and cook for additional time until fully cooked.
  6. Add Cheese and Melt: Once the rice is cooked through, turn off the heat and sprinkle shredded Monterey Jack cheese on top. Cover the pan again and let the cheese melt for 2-3 minutes.
  7. Garnish and Serve: After the cheese has melted, top with fresh cilantro, and optional avocado slices and red pepper flakes. Serve warm and enjoy!

Notes

  • Use rotisserie chicken for convenience and added flavor, but leftover cooked chicken works as well.
  • If you prefer a spicier dish, add extra diced green chiles or increase chili powder.
  • Rinsing black beans reduces sodium and improves texture.
  • For a dairy-free option, omit the cheese or use a vegan cheese alternative.
  • Cooking times may vary slightly depending on the type of rice used; adjust simmering time accordingly.
  • Covering the pan while melting cheese helps it melt evenly and quickly.

Nutrition

  • Serving Size: 1 serving
  • Calories: 410 kcal
  • Sugar: 3 g
  • Sodium: 680 mg
  • Fat: 12 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 7 g
  • Protein: 30 g
  • Cholesterol: 65 mg

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