If you love a one-pan wonder that’s bursting with vibrant flavors, then this Salsa Verde Chicken & Rice Skillet is about to become your new weeknight hero. Combining tender shredded rotisserie chicken with zesty salsa verde, hearty black beans, sweet roasted corn, and fluffy rice, this dish is a comforting yet exciting meal all in one skillet. It’s easy to prepare, packed with textures and colors, and covers all the bases from savory to slightly spicy, making it the ultimate cozy dinner that you’ll want to make again and again.

Salsa Verde Chicken & Rice Skillet Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Salsa Verde Chicken & Rice Skillet is how straightforward yet essential each ingredient is. Every component brings its own character—whether it’s the creamy melted cheese, the punch of fresh cilantro, or the warm spices that bring everything together beautifully.

Shredded rotisserie chicken: Saves time and adds savory juiciness to the dish.

Yellow onion, diced: Provides a sweet and aromatic base that builds flavor layers.
Garlic cloves, minced: Adds a fragrant, bold depth that wakes up the palate.

Extra virgin olive oil: Perfect for sautéing and infusing richness.
Salsa verde (15.5oz): The star ingredient offering tangy, vibrant, and slightly spicy notes.

Diced green chiles (4oz can): Introduces mild heat and smoky undertones.
White long grain rice: Fluffy foundation that soaks up all the wonderful flavors.
Chicken broth: Enriches the rice as it cooks, making every bite flavorful and moist.

Shredded Monterey Jack cheese: Melts gorgeously on top for creamy indulgence.
Black beans, rinsed and drained: Packs protein and a hearty texture.
Roasted corn: Adds subtle sweetness and a delightful pop in every bite.

Chili powder: Brings a smoky warmth that rounds out the spice profile.
Sea salt: Elevates all the flavors perfectly.
Cumin: Offers a nutty, earthy aroma that pairs perfectly with the other spices.

Garlic powder: Enhances the garlic flavor for an extra punch.
Black pepper: Just a dash for a little kick.
Fresh cilantro: Brightens the final dish with its crisp and citrusy freshness.

Optional toppings – avocado and red pepper flakes: For creamy coolness and heat contrast.

How to Make Salsa Verde Chicken & Rice Skillet

Step 1: Sauté Aromatics

First things first, warm your olive oil over medium heat in a large skillet. Toss in the minced garlic and diced yellow onion. Let them cook until they’re soft and fragrant—this simple step builds a strong flavor foundation for your entire dish.

Step 2: Season the Base

Mix your chili powder, sea salt, cumin, garlic powder, and black pepper in a small bowl. Sprinkle this spice blend over your softened veggies in the skillet. Stir everything together just long enough for the spices to awaken, which only takes about a minute or so.

Step 3: Combine the Main Ingredients

Now for all the good stuff—add the shredded chicken, rinsed black beans, roasted corn, diced green chiles, salsa verde, chicken broth, and the rice right into the skillet. Give everything a good stir so the rice is evenly coated and everything is well distributed.

Step 4: Cook the Rice

Turn the heat up to bring your skillet contents to a gentle boil, letting it bubble for 2 to 3 minutes. Then reduce the heat to a low simmer, cover the skillet with a lid, and set a timer for 15 minutes. This is when the rice soaks up all those fantastic flavors.

Step 5: Check for Doneness

Once the timer goes off, peek under the lid to check if the rice is tender and the liquid absorbed. If not quite done, cover and let it cook for a few extra minutes. Perfect rice is key, so take your time here.

Step 6: Add Cheese and Melt

After your rice is perfectly cooked, turn off the heat. Sprinkle the shredded Monterey Jack cheese over the top, cover the skillet again, and let the cheese melt gently in the residual heat for 2 to 3 minutes. That ooey-gooey layer is pure comfort food bliss.

Step 7: Garnish and Enjoy

Finally, sprinkle chopped fresh cilantro over the hot cheese, and if you love extra creaminess or a little heat, add sliced avocado and a pinch of red pepper flakes. Your Salsa Verde Chicken & Rice Skillet is now ready to be savored!

How to Serve Salsa Verde Chicken & Rice Skillet

Garnishes

Fresh garnishes bring life and brightness to the dish. Cilantro adds a fresh herbal note, creamy avocado slices cool down any spicy bites, and red pepper flakes lend a perfect kick for those who crave heat. You could even add a dollop of sour cream or a squeeze of lime for a tangy lift.

Side Dishes

This skillet meal is hearty on its own but pairs beautifully with simple sides like a crisp garden salad, charred street-style corn, or warm tortillas to scoop up every last bite. A fresh pico de gallo or a light cucumber salad can also complement the bold flavors without overwhelming them.

Creative Ways to Present

For a fun twist, serve the Salsa Verde Chicken & Rice Skillet in individual ramekins, garnished with avocado and cilantro for a pretty presentation. Alternatively, turn it into a layered burrito bowl with extra toppings like pickled onions, jalapeños, and shredded lettuce for a festive fiesta on your plate.

Make Ahead and Storage

Storing Leftovers

This dish keeps beautifully in an airtight container in the refrigerator for 3 to 4 days. The flavors actually deepen overnight, making leftovers just as delicious as the first serving. Just be sure to let it cool before storing to keep texture and taste at their best.

Freezing

You can freeze the Salsa Verde Chicken & Rice Skillet, though the texture of the rice can change slightly after thawing. Portion it out into freezer-safe containers and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating gently.

Reheating

Reheat leftovers on the stovetop over low heat with a splash of chicken broth or water to restore moisture. Cover the pan to warm through evenly and help the cheese melt a bit again. You can also microwave individual portions, stirring halfway through to ensure even heating.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Absolutely! Cooking fresh chicken breasts or thighs and shredding them works just as well. Just cook the chicken fully before shredding and adding it to the skillet during step 3.

Is this dish spicy?

The salsa verde and green chiles add a mild to moderate heat level, but it’s not overwhelmingly spicy. Adjust the red pepper flakes or chili powder to your preference to dial it up or down.

Can I substitute the rice with another grain?

Yes, you can try using brown rice or quinoa, but keep in mind the cooking time and liquid ratios will vary. Brown rice usually takes longer to cook, so you may need to simmer it for additional time.

What if I don’t have Monterey Jack cheese?

Cheddar, pepper jack, or even a mild mozzarella are great cheese substitutes that melt well and complement the flavors of this dish.

Can I make this recipe vegetarian?

Definitely! Simply skip the chicken and add extra beans or sautéed veggies like bell peppers and zucchini to keep it hearty and satisfying.

Final Thoughts

There’s something so special about a dish like the Salsa Verde Chicken & Rice Skillet that fills your kitchen with tempting aromas and your heart with comfort. It’s easy to make, flexible, and absolutely packed with flavor, making it a perfect go-to for busy nights or casual gatherings. I can’t recommend it enough—give this recipe a try and watch it quickly become a beloved favorite in your home!

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