Salsa Verde Chicken & Rice Skillet Recipe

If ever there was a dish that checks all the right boxes for a comforting meal—quick, flavorful, irresistibly cheesy, and crowd-pleasing—it’s the Salsa Verde Chicken & Rice Skillet. This delightful one-pan wonder brings together tender shredded chicken, zesty salsa verde, hearty rice, and a melody of Tex-Mex favorites into a weeknight dinner that feels special but takes hardly any time. Whether you’re craving something easy after a long day or need a no-fuss meal to feed a hungry bunch, this recipe will have you coming back for seconds (and thirds!).

Ingredients You’ll Need

Gathering ingredients for Salsa Verde Chicken & Rice Skillet couldn’t be simpler, and every item brings its own magic—bold flavors, creamy textures, pops of color, and a little heat all combine to make this skillet something unforgettable.

• Shredded rotisserie chicken: Pre-cooked chicken keeps things quick and infuses depth; feel free to use leftovers!
• Yellow onion, diced: Adds sweetness and a base of irresistible flavor.
• Garlic cloves, minced: Packs a savory punch and smells heavenly when it hits the pan.
• Extra virgin olive oil: For sautéing your aromatics and giving everything a silky finish.
• Salsa verde: The key to tangy, vibrant flavor—don’t skimp, let those tomatillos shine.
• Diced green chiles: Lend the perfect bit of mild heat.
• White long grain rice: Creates the hearty backbone of your skillet—fluffy and perfect every time.
• Chicken broth: Infuses the rice with rich, savory notes from the inside out.
• Shredded Monterey Jack cheese: Melts beautifully for that swoon-worthy cheesy topping.
• Black beans, rinsed and drained: Add plant-based protein and a creamy bite.
• Roasted corn: Sweet, slightly smoky corn adds color and a pop of texture.
• Chili powder: Bring in warmth and just the right amount of kick.
• Sea salt: Enhances all those wonderful flavors.
• Cumin: For that earthy background note—absolutely essential!
• Garlic powder: Reinforces garlicky goodness in every forkful.
• Black pepper: Just a dash for a subtle finish.
• Cilantro: Fresh and fragrant, it brightens everything when sprinkled at the end.
• Optional toppings—avocado, red pepper flakes: Creaminess and heat, for those who love a little extra on top.

How to Make Salsa Verde Chicken & Rice Skillet

Step 1: Sauté the Aromatics

Heat your olive oil in a large skillet over medium. Toss in the diced onion and minced garlic. As they sizzle away, your kitchen will fill with an inviting aroma that’s the very foundation of this dish. Stir occasionally until the onion is soft and just starting to caramelize, which should take 2–3 minutes.

Step 2: Bloom the Spices

Next, grab a small bowl and mix together your chili powder, cumin, garlic powder, and sea salt. Sprinkle this fragrant blend over your onions and garlic while they’re still in the pan, stirring for about a minute—just until everything smells toasty and amazing. This step awakens all those beautiful spices.

Step 3: Combine the Building Blocks

Add your drained black beans, roasted corn, shredded chicken, diced green chiles, uncooked rice, salsa verde, and chicken broth straight into the skillet. Give everything a gentle but thorough mix so the ingredients are evenly combined.

Step 4: Simmer and Cook the Rice

Bring your bubbling mixture up to a low boil—let it roll for 2–3 minutes—then reduce the heat to a gentle simmer. Pop the lid on and let it cook for 15 minutes. Check the rice at the end; if it needs a few more minutes for tenderness, simply give it some extra time.

Step 5: Melt in the Cheese

Once your rice is perfectly cooked through and has soaked up most of the liquid, turn the heat off. Sprinkle a generous blanket of shredded Monterey Jack cheese over the top, then cover with the lid again for another couple minutes. When you lift the lid, you’ll find melty, gooey cheese ready to be scooped up.

Step 6: Finish with Freshness

Finish your Salsa Verde Chicken & Rice Skillet by showering with chopped cilantro. If you like, add slices of creamy avocado and a pinch of red pepper flakes for color and kick. Dive in and enjoy while it’s piping hot!

How to Serve Salsa Verde Chicken & Rice Skillet

Garnishes

Bright, fresh garnishes truly elevate this skillet. Pile on chopped cilantro, creamy avocado, and a scatter of red pepper flakes. The fragrance of fresh herbs and the cool richness of avocado balance the spice and tie everything together beautifully.

Side Dishes

Salsa Verde Chicken & Rice Skillet is hearty enough to stand alone, but if you want to round out your plate, think about some crunchy tortilla chips, a simple green salad with a zesty lime vinaigrette, or a side of sautéed greens for a bit of extra color and nutrition.

Creative Ways to Present

Get playful: scoop spoonfuls into small bowls for a lively party appetizer, stuff leftovers into warm tortillas for the world’s easiest burritos, or serve over a bed of fresh spinach for a Tex-Mex rice bowl twist. However you plate it, this dish always looks irresistible.

Make Ahead and Storage

Storing Leftovers

Let your Salsa Verde Chicken & Rice Skillet cool to room temperature before transferring leftovers to an airtight container. Stored in the fridge, it’ll stay delicious for up to four days—just as tasty for lunch as it was for dinner.

Freezing

This skillet freezes beautifully. Pack cooled portions into freezer-friendly containers or zip bags, squeezing out any extra air. For maximum freshness, use within three months. Let it thaw in the fridge overnight before reheating.

Reheating

Warm leftovers gently in a skillet over the stove, adding a splash of broth if the rice seems dry. Microwave reheating also works—just cover and heat in intervals, stirring occasionally for even warming. Add fresh cilantro or cheese to revive the flavors.

FAQs

Can I use brown rice instead of white?

Absolutely! If substituting with brown rice, increase the simmer time and add a bit more broth to ensure the rice becomes tender, since brown rice takes longer to cook.

Is this dish spicy?

Salsa Verde Chicken & Rice Skillet has a mild heat thanks to green chiles and salsa verde, but the spice level can be adjusted—add more red pepper flakes or use a spicier salsa for extra kick.

Can I make this vegetarian?

Definitely—swap in extra black beans or even chickpeas for the chicken, and replace the chicken broth with vegetable broth for a plant-based version that still boasts amazing flavor.

What if I don’t have rotisserie chicken?

No problem! You can use any cooked, shredded chicken—leftovers work just as well, or quickly poach or roast a couple of chicken breasts specifically for this dish.

Can I make this in advance for meal prep?

You bet. Make the Salsa Verde Chicken & Rice Skillet ahead, portion it out, and store in the fridge. It reheats wonderfully for a grab-and-go meal throughout the week.

Final Thoughts

I can’t recommend this Salsa Verde Chicken & Rice Skillet enough—it’s hearty, packed with flavor, and comes together with almost no effort. Whether you serve it straight from the pan for a laid-back family dinner or dress it up with all the toppings for company, it’s bound to be a repeat favorite. Give it a try, and prepare to crave it all over again!

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