Salsa Verde Chicken & Rice Skillet Recipe

If you crave a meal that bursts with vibrant flavors, comforting textures, and comes together in one pan, you are going to adore this Salsa Verde Chicken & Rice Skillet. This dish combines tender shredded chicken, zesty salsa verde, and fluffy rice all simmered to perfection with black beans, corn, and a blend of spices that wake up your palate. Every spoonful offers a harmonious mix of tangy, savory, and mildly spicy notes, making it an irresistible weeknight favorite that’s both hearty and full of exciting Mexican-inspired flair.

Ingredients You’ll Need

The beauty of this Salsa Verde Chicken & Rice Skillet lies in its simple yet essential ingredients. Each component serves a purpose, whether it’s adding depth, freshness, or that perfect cheesy finish to the dish.

• 2 cups shredded rotisserie chicken: Ready-to-use fun protein that saves time and adds juiciness.
• 1 cup yellow onion, diced: Adds sweetness and a subtle crunch when sautéed.
• 3 garlic cloves, minced: Delivers aromatic warmth and a mild punch.
• 1 tbsp extra virgin olive oil: Helps sauté the aromatics and adds richness.
• 15.5oz salsa verde: The star ingredient that infuses the dish with tangy, zesty flavor.
• 1 can (4oz) diced green chiles: Gives a gentle smoky heat and depth.
• 1 cup white long grain rice: Forms the hearty base, soaking up all the delicious juices.
• 2 cups chicken broth: Keeps the rice moist and infuses it with savory goodness.
• 1 cup shredded monterey jack cheese: Melts beautifully on top for creamy richness.
• 1 can black beans, rinsed and drained: Adds protein, texture, and earthiness.
• 1/2 cup roasted corn: Sweet bursts that complement the spice.
• 1 tsp chili powder: Gives a smoky spice kick that ties everything together.
• 1 tsp sea salt: Enhances overall flavor and balances the ingredients.
• 1/2 tsp cumin: Adds a warm, earthy undertone.
• 1/2 tsp garlic powder: Boosts the garlic flavor for extra savoriness.
• Dash of black pepper: Touches of heat and complexity.
• 3 tbsp cilantro: Bright herbaceous finish and freshness.
• Optional toppings – avocado and red pepper flakes: Creamy contrast and extra spice to customize your bowl.

How to Make Salsa Verde Chicken & Rice Skillet

Step 1: Sauté Aromatics

Warm the extra virgin olive oil in a pan over medium heat. Add your minced garlic and diced yellow onion, stirring occasionally so they become soft and fragrant. This step lays the glorious flavor foundation of the Salsa Verde Chicken & Rice Skillet by releasing the sweet and savory aromas that will infuse the whole dish.

Step 2: Season the Base

Combine chili powder, sea salt, cumin, garlic powder, and a dash of black pepper in a small bowl. Sprinkle this spice blend over the garlic and onions, letting it toast gently for about a minute until the kitchen is filled with warm, inviting scents and the spices bloom fully.

Step 3: Add the Core Ingredients

Now it’s time to bring everything together. Into the pan goes the drained black beans, roasted corn, shredded rotisserie chicken, diced green chiles, and dry white rice. Pour in the chicken broth and salsa verde, stirring gently to mix all the ingredients well. This combination gives the Salsa Verde Chicken & Rice Skillet its signature hearty texture and bright, tangy flavor.

Step 4: Simmer to Perfection

Crank the heat up to bring the mixture to a boil, letting it bubble for 2 to 3 minutes before reducing the heat to low. Cover your skillet and let it simmer for about 15 minutes. This slow cooking allows the rice to absorb all those delicious juices, making every grain tender and flavorful. Check at the end, and if needed, cook a few minutes longer until the rice is perfectly done.

Step 5: Add the Cheesy Finish

Once the rice is cooked through and the liquid is soaked up, turn off the heat. Sprinkle shredded monterey jack cheese generously over the top. Cover the skillet and let the cheese melt with the residual warmth for 2 to 3 minutes. This layer of creamy, gooey goodness adds the final indulgent touch to the Salsa Verde Chicken & Rice Skillet.

Step 6: Garnish and Serve

Before serving, sprinkle fresh cilantro all over the skillet. For extra flair and creaminess, add slices of avocado and a sprinkle of red pepper flakes if you like a little heat. Then dig in and enjoy the satisfying layers of flavor in every bite!

How to Serve Salsa Verde Chicken & Rice Skillet

Garnishes

Fresh cilantro brightens the dish with herbal notes, while creamy avocado slices bring a cooling balance to the salsa’s tang and spice. Red pepper flakes add an optional zing for those who love a little fire in their food. Don’t hold back on these final garnishes—they elevate the skillet from simple to stunning.

Side Dishes

This skillet is a complete meal on its own, but if you want to round it out, try pairing it with a crisp green salad tossed in lime vinaigrette or some crunchy tortilla chips for scooping. A side of Mexican street corn or lightly dressed cabbage slaw would also complement the flavors perfectly and add textural contrast.

Creative Ways to Present

Serve the Salsa Verde Chicken & Rice Skillet family-style right from the pan for a cozy, communal vibe. Or, portion it into individual bowls topped with dollops of sour cream and a wedge of lime for a restaurant-worthy presentation. You could even turn leftovers into burrito bowls or quesadillas—each bite delivering that beloved salsa verde magic.

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. The flavors tend to meld and deepen overnight, making for an even tastier next-day meal.

Freezing

You can also freeze the Salsa Verde Chicken & Rice Skillet by placing cooled portions in freezer-safe containers or bags. Freeze for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight before reheating to maintain the best texture and flavor.

Reheating

Reheat gently in a skillet over medium-low heat or in the microwave, adding a splash of chicken broth or water if the rice seems dry. Covering while reheating helps preserve moisture and keeps the cheese melty. Stir occasionally to warm evenly and serve hot.

FAQs

Can I use fresh chicken instead of rotisserie?

Absolutely! If you prefer cooking your own chicken, you can dice or shred cooked chicken breasts or thighs and add them at the same step. Just be sure the chicken is fully cooked before combining with the rice and salsa verde.

Is there a way to make this dish vegetarian?

Yes! Simply swap the chicken broth for vegetable broth and leave out the shredded chicken. You can add extra beans or some sautéed mushrooms for added protein and texture. The salsa verde and spices will still deliver plenty of flavor.

What type of salsa verde works best?

Look for a good quality salsa verde made from tomatillos for tangy brightness. Store-bought versions work perfectly, but homemade salsa verde will take it to the next level if you have the time. Just make sure it’s not too watery so your skillet isn’t soupy.

Can I use brown rice instead of white?

You can, but brown rice will need more cooking time and liquid. If using brown rice, increase the chicken broth by about 1 cup and simmer uncovered longer until the rice is tender. Adjust seasoning as needed.

How spicy is this Salsa Verde Chicken & Rice Skillet?

This dish has a mild to moderate heat level, perfect for most palates. The green chiles and chili powder add mild warmth, but you can easily adjust the spice with more red pepper flakes or a spicier salsa verde if you like it hotter.

Final Thoughts

This Salsa Verde Chicken & Rice Skillet is one of those heartwarming meals that fills your kitchen with irresistible aromas and your belly with pure satisfaction. Its simple ingredients come together in delicious harmony, offering a fuss-free, flavorful dish that’s perfect any night of the week. I hope you’ll give this recipe a try soon and make it a new favorite in your home too.

Print