There’s something truly comforting about a one-pan meal that’s packed with flavor, and this Salsa Verde Chicken & Rice Skillet Recipe fits that bill perfectly. I absolutely love how this dish combines tender shredded chicken with zesty salsa verde and hearty rice, all cooked together in one skillet for an effortless dinner. When I first tried this recipe, I was amazed at how quickly it came together and how much my family enjoyed digging in.
You’ll find that this recipe is perfect for busy weeknights when you want something satisfying but don’t want to spend hours in the kitchen. The blend of spices with the fresh ingredients creates a vibrant, cozy meal that’s as colorful as it is delicious. Trust me, once you make this Salsa Verde Chicken & Rice Skillet Recipe, it’ll quickly become a go-to in your recipe rotation.
Why You’ll Love This Recipe
- One-Pan Convenience: Everything cooks together, saving you time and cleanup.
- Flavor-Packed: The salsa verde brightens the dish while spices add warmth and depth.
- Versatile Ingredients: Uses staples like rotisserie chicken and canned beans for easy prep.
- Family-Friendly: My kids and adults alike can’t get enough of this hearty, cheesy skillet meal.
Ingredients You’ll Need
All the ingredients here work beautifully together to give you that perfect balance of comfort and freshness. I like keeping shredded rotisserie chicken on hand because it speeds up the process without sacrificing flavor.
- Shredded rotisserie chicken: A great shortcut that gives tender, flavorful chicken right out of the package.
- Yellow onion: Adds sweetness and texture when sautéed.
- Garlic cloves: Infuses the dish with savory depth when minced fresh.
- Extra virgin olive oil: For sautéing and adding richness.
- Salsa verde: The star ingredient, brings tangy, herbaceous flavor.
- Diced green chiles: Adds subtle heat and extra dimension.
- White long grain rice: Absorbs all the saucy goodness perfectly.
- Chicken broth: Gives moisture and boosts savory flavor.
- Shredded Monterey Jack cheese: For that melty, creamy finish on top.
- Black beans: Rinsed and drained, they bring protein and texture.
- Roasted corn: Adds a touch of natural sweetness and crunch.
- Chili powder: For the subtle kick of warmth.
- Sea salt: Enhances all the flavors.
- Cumin: Adds earthiness and depth.
- Garlic powder: Boosts garlicky flavor in a subtle way.
- Black pepper: For seasoning balance.
- Cilantro: Fresh garnish that brightens the dish.
- Optional toppings (avocado, red pepper flakes): These add creaminess and extra kick if you want it.
Variations
I love tweaking this Salsa Verde Chicken & Rice Skillet Recipe depending on what I have around or who I’m cooking for. It’s a wonderfully adaptable dish that welcomes your personal touch!
- Protein swap: I’ve made it with rotisserie turkey or even shredded pork, and it works just as well.
- Make it vegetarian: Omit the chicken and load it up with extra beans and veggies like bell peppers or zucchini.
- Spice level: Add more diced jalapeños or a few dashes of hot sauce if you crave heat.
- Cheese options: I sometimes use pepper jack for a smoky kick or queso fresco for a lighter finish.
How to Make Salsa Verde Chicken & Rice Skillet Recipe
Step 1: Sauté Aromatics and Spice It Up
Heat the olive oil over medium in a large skillet, then toss in the minced garlic and diced yellow onion. As they cook, sprinkle your chili powder, sea salt, cumin, garlic powder, and black pepper on top. You’ll want to stir frequently and cook until everything smells fragrant and the onions start to soften—about 3-4 minutes. This step really builds the flavor base for the whole dish, and I’ve learned that low and slow avoids burning the garlic while drawing out onion sweetness.
Step 2: Combine Chicken, Rice, and Veggies
Next, add the shredded rotisserie chicken, rinsed black beans, roasted corn, and diced green chiles right into the skillet. Pour in the chicken broth and salsa verde, then stir in the uncooked rice. Mix everything thoroughly so the rice is evenly distributed and soaked in that flavorful liquid. This one-pot magic is what makes the Salsa Verde Chicken & Rice Skillet Recipe so effortless and comforting.
Step 3: Cook Until Tender and Melted
Turn the heat up to bring the skillet to a gentle boil, then reduce it right down to a simmer and cover with a lid. Set your timer for 15 minutes and resist the urge to peek too much—it lets the rice cook evenly. When the timer dings, check if the rice is tender and has soaked up the liquid. If it needs a bit more time, just let it simmer a few minutes longer with the lid on. Once perfectly cooked, turn off the heat and sprinkle the shredded Monterey Jack cheese over the top. Replace the lid and let it sit for 2-3 minutes to melt the cheese into a gooey, irresistible topping.
Pro Tips for Making Salsa Verde Chicken & Rice Skillet Recipe
- Use Rotisserie Chicken: Saves time and adds a delicious roasted flavor you can’t beat.
- Keep the Lid On: Resist lifting the lid too often while rice cooks to keep steam trapped and cook evenly.
- Spice Blend Ahead: Mix your spices together beforehand to speed up cooking and ensure an even flavor spread.
- Don’t Skimp on Salsa Verde: The salsa gives this dish its signature brightness and tang, so choose a quality jar or homemade if you can.
How to Serve Salsa Verde Chicken & Rice Skillet Recipe
Garnishes
I always top mine with freshly chopped cilantro for that vibrant pop of green and fresh flavor. A few slices of creamy avocado add the perfect cool contrast to the zingy salsa verde. If you like a little heat, I sprinkle on red pepper flakes — they bring an exciting kick that balances the melted cheese perfectly.
Side Dishes
Since this dish already has so much going on, I usually keep the sides simple. A crisp mixed green salad with a citrus vinaigrette complements the richness nicely. Sometimes, I serve it alongside warm tortillas or chips to scoop up every last bite.
Creative Ways to Present
For gatherings, I like to transfer the finished skillet to a beautiful serving dish and scatter extra cilantro and avocado on top. Adding lime wedges on the side lets guests brighten their portion as they like. For taco night vibes, serve it in individual bowls with all the toppings ready for customizing—makes it fun and interactive!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and they keep well for up to 4 days. The flavors actually meld nicely overnight, so sometimes I think it tastes even better the next day. Just be sure to cool it before refrigerating to avoid soggy rice.
Freezing
I have frozen portions of this skillet meal successfully — just portion it into freezer-safe containers and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
Reheating works best over low-medium heat on the stovetop with a splash of chicken broth or water to revive the rice’s texture. Alternatively, microwave in short bursts, stirring in between to ensure even warming without drying it out.
FAQs
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Can I use fresh chicken instead of rotisserie chicken for this Salsa Verde Chicken & Rice Skillet Recipe?
Absolutely! You can cook fresh chicken breasts or thighs by dicing or shredding them before adding to the skillet, but you’ll want to cook the chicken first until it’s fully done before combining with other ingredients. Using rotisserie chicken is just a convenient shortcut, but fresh works well too.
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What kind of salsa verde is best for this recipe?
I recommend using a good quality jarred salsa verde that balances tang, herbiness, and mild heat. If you have time, making your own from tomatillos and fresh herbs is fantastic, but any fresh-tasting salsa verde will brighten this dish wonderfully.
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Can I make the Salsa Verde Chicken & Rice Skillet Recipe gluten-free?
Yes! This recipe is naturally gluten-free when you use gluten-free chicken broth and ensure your salsa verde and spices don’t contain any additives with gluten. Always check labels if you have sensitivity.
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How do I know when the rice is fully cooked?
After simmering covered for 15 minutes, check the rice by tasting a small spoonful. It should be tender and have fully absorbed the liquid. If it’s still a little chewy, add a splash more broth or water and cook covered a couple more minutes.
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Can I prepare this recipe in advance?
You can prep ingredients ahead, like shredding chicken and chopping veggies, but I recommend cooking and assembling it close to serving time for freshest texture. Leftovers store and reheat well if you want to make it a day ahead.
Final Thoughts
This Salsa Verde Chicken & Rice Skillet Recipe feels like a warm hug after a busy day, and it’s been a lifesaver in my kitchen for quick, hearty dinners. I love how easily it comes together and how versatile it is for any season or craving. I’m confident you’ll enjoy making it just as much as I do—give it a try and let it surprise you with its simple yet bold flavors. Don’t forget to top it with a little extra love in the form of avocado and cilantro for that perfect finish!
Print
Salsa Verde Chicken & Rice Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 5
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Salsa Verde Chicken & Rice Skillet is a flavorful and easy one-pan meal combining tender shredded rotisserie chicken, zesty salsa verde, and aromatic spices with fluffy rice, black beans, roasted corn, and melted Monterey Jack cheese. Perfect for a quick weeknight dinner, it delivers a delicious Mexican-inspired comfort food experience in just 30 minutes.
Ingredients
Protein and Vegetables
- 2 cups shredded rotisserie chicken
- 1 cup yellow onion, diced
- 3 garlic cloves, minced
- 1 can black beans, rinsed and drained
- 1/2 cup roasted corn
- 1 can (4oz) diced green chiles
Grains and Dairy
- 1 cup white long grain rice
- 1 cup shredded Monterey Jack cheese
Liquids and Fats
- 1 tbsp extra virgin olive oil
- 2 cups chicken broth
- 15.5oz salsa verde
Spices and Herbs
- 1 tsp chili powder
- 1 tsp sea salt
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Dash of black pepper
- 3 tbsp cilantro, chopped
Optional Toppings
- Avocado slices
- Red pepper flakes
Instructions
- Heat the oil and cook aromatics: In a large skillet or pan, add 1 tablespoon of extra virgin olive oil and heat it over medium heat. Once the oil is hot, add minced garlic and diced yellow onion. Sauté until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes.
- Season with spices: In a small bowl, mix together chili powder, sea salt, cumin, garlic powder, and black pepper. Add this seasoning blend to the pan with the garlic and onions, stirring well to coat and release the spices’ aromas.
- Add main ingredients: Pour in the rinsed black beans, roasted corn, shredded rotisserie chicken, diced green chiles, chicken broth, salsa verde, and uncooked white rice. Stir everything together thoroughly so the rice is well distributed and all ingredients are combined.
- Bring to a boil: Increase the heat and bring the mixture to a gentle boil. Let it boil uncovered for 2 to 3 minutes to start cooking the rice and allow flavors to meld.
- Simmer with lid: Reduce the heat to low and cover the pan with a lid. Let it simmer for 15 minutes, allowing the rice to absorb the liquid and cook through.
- Check rice doneness: After 15 minutes, remove the lid and check if the rice is fully cooked and liquid absorbed. If the rice isn’t completely tender, cover again and simmer for a few more minutes until done.
- Melt the cheese: Once the rice is cooked through, turn off the heat and sprinkle shredded Monterey Jack cheese evenly over the top. Place the lid back on the skillet and let the residual heat melt the cheese for 2 to 3 minutes.
- Garnish and serve: Remove the lid, sprinkle chopped cilantro over the top, and add optional toppings such as sliced avocado and red pepper flakes. Serve hot and enjoy this comforting skillet meal.
Notes
- Use leftover rotisserie chicken or freshly cooked chicken for convenience.
- Rinsing canned black beans reduces sodium and improves flavor.
- Adjust chili powder and red pepper flakes for preferred spice level.
- If rice isn’t done within 15 minutes, add a splash more chicken broth or water to prevent burning.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/5 of recipe (about 1.5 cups)
- Calories: 370
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 60mg
