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If you’re craving a comforting, vibrant one-pan meal that bursts with flavor and comes together in a breeze, let me introduce you to my favorite weeknight winner: the Salsa Verde Chicken & Rice Skillet. This dish combines tender shredded rotisserie chicken with zesty salsa verde, hearty black beans, sweet roasted corn, and perfectly cooked rice—all seasoned with a blend of warm spices and topped with melty Monterey Jack cheese and fresh cilantro. It’s an irresistible medley of textures and tastes that feels like a warm hug on a plate, perfect for busy days or anytime you want an easy, satisfying dinner that feels special.

Salsa Verde Chicken & Rice Skillet Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Salsa Verde Chicken & Rice Skillet lies in the simplicity of its ingredients. Each component is straightforward yet essential, contributing layers of flavor, wonderful textures, and a lovely pop of color that will brighten your dinner table.

2 cups shredded rotisserie chicken: Using pre-cooked chicken saves time and adds juicy, tender protein.
1 cup yellow onion, diced: Adds a sweet and savory foundational flavor when sautéed.
3 garlic cloves, minced: Provides aroma and a mild punch that lifts the whole dish.
1 tbsp extra virgin olive oil: For sautéing the aromatics and adding silkiness.
15.5oz salsa verde: The star ingredient, giving the dish its signature tangy, slightly spicy green chili sauce.
1 can (4oz) diced green chiles: Brings extra mild heat and depth.
1 cup white long grain rice: The hearty base that soaks up all those delicious flavors perfectly.
2 cups chicken broth: Used for cooking the rice, infusing it with savory richness.
1 cup shredded Monterey Jack cheese: Melts beautifully for creamy, cheesy goodness on top.
1 can black beans, rinsed and drained: Adds protein, fiber, and a creamy texture.
1/2 cup roasted corn: Sweetness and a satisfying bite that balances the dish.
1 tsp chili powder: Introduces warm, smoky notes to the seasoning mix.
1 tsp sea salt: Enhances all the flavors naturally.
1/2 tsp cumin: Adds an earthy undertone signifying classic southwest flair.
1/2 tsp garlic powder: Boosts garlicky goodness alongside the fresh minced garlic.
Dash of black pepper: For a little warming kick.
3 tbsp cilantro: Fresh and bright, it finishes the dish with herbal notes.
Optional toppings: avocado, red pepper flakes: Creamy avocado cools the palate, while red pepper flakes provide a little extra heat if you like it spicy.

How to Make Salsa Verde Chicken & Rice Skillet

Step 1: Sauté Aromatics for Flavor

Begin by heating the olive oil in a pan over medium heat. Add the minced garlic and diced yellow onion, letting them cook gently until fragrant and translucent. This step builds a fragrant base layer that will infuse every bite of the dish.

Step 2: Add the Seasoning Blend

Mix together the chili powder, sea salt, cumin, garlic powder, and black pepper in a small bowl. Sprinkle this seasoning over the garlic and onion, stirring well. Cook for a minute more to toast the spices and release their aromatic oils, ensuring your skillet is bursting with bold flavor.

Step 3: Combine the Main Ingredients

Pour in the black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice. Stir everything together so the rice is evenly coated and the mixture is well combined. This creates a vibrant, colorful base that promises every bite will be packed with taste.

Step 4: Let It Simmer and Absorb

Bring the pan to a boil for 2-3 minutes, then reduce the heat to low and cover with a lid. Let it simmer for about 15 minutes, allowing the rice to absorb the flavorful liquids. This is where the dish really comes alive as the salsa verde and spices permeate the tender chicken and rice.

Step 5: Finish with Cheese and Fresh Herbs

Check if the rice is cooked through; if it needs more time, cover and continue cooking a few minutes longer. Once done, turn off the heat and sprinkle shredded Monterey Jack cheese evenly over the top. Place the lid back on and allow the cheese to melt for 2-3 minutes. When melted, scatter fresh cilantro across the skillet along with any optional avocado slices and red pepper flakes you love.

How to Serve Salsa Verde Chicken & Rice Skillet

Garnishes

Fresh garnishes really elevate this dish. Bright cilantro adds a refreshing herbal note, while slices of ripe avocado bring creamy coolness that balances the subtle heat. A sprinkle of red pepper flakes is perfect for anyone wanting to up the spice factor.

Side Dishes

This skillet is a fantastic all-in-one meal, but if you want to round it out, consider serving with a crisp green salad for freshness or warm corn tortillas to scoop up every bite. A dollop of sour cream or a squeeze of lime juice on the side can add an extra burst of creaminess or citrus brightness.

Creative Ways to Present

For a crowd, serve this dish in the skillet it was cooked in—it looks inviting and guests can help themselves. You can also divide it into small bowls and add a sunny-side-up egg on top for brunch or an extra protein boost. Another fun idea is to stuff the filling into bell peppers and bake briefly for a colorful twist.

Make Ahead and Storage

Storing Leftovers

Store any leftover Salsa Verde Chicken & Rice Skillet in an airtight container in the refrigerator. It will keep well for 3 to 4 days, making it an ideal meal prep option for busy work weeks or easy lunches.

Freezing

This dish can be frozen for up to 2 months. Cool completely before transferring to freezer-safe containers or bags. When you want a comforting quick meal, just thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers gently in a covered skillet over low to medium heat or in the microwave, stirring occasionally to ensure the rice heats evenly. You might want to add a splash of chicken broth or water to keep the rice moist during reheating.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Absolutely! You can cook and shred fresh chicken breast or thighs for this recipe. Just cook it through first, then shred and add it to the skillet in step 3. Rotisserie chicken just saves time and adds great flavor.

Is this dish spicy?

The Salsa Verde Chicken & Rice Skillet has a mild to moderate heat level thanks to the salsa verde and spices. If you prefer it spicier, add extra diced green chiles or red pepper flakes. For less heat, use a mild salsa verde and skip the pepper flakes.

Can I substitute the rice with another grain?

You can experiment with quinoa or brown rice, but keep in mind that cooking times and liquid amounts may vary. White long grain rice soaks up the flavors beautifully and cooks evenly in this skillet recipe.

Is the black bean and corn combination necessary?

While traditional for this type of southwest-inspired dish, you could swap out or omit the black beans and corn. Adding them provides fiber, texture, and sweetness, so they greatly enhance both taste and nutrition.

Can I make this recipe vegetarian?

Definitely! Simply omit the chicken and replace the chicken broth with vegetable broth. You could also add more beans or even tofu for protein to keep the dish hearty and satisfying.

Final Thoughts

The Salsa Verde Chicken & Rice Skillet has quickly become one of my go-to meals because it’s not only packed with flavor but also ridiculously easy to pull together. Whether you’re cooking for family, meal prepping, or just want a cozy dish that feels like a fiesta in every bite, this recipe will not disappoint. Give it a try and discover how simple ingredients can come together in a spectacular way to brighten your dinner table and your mood.

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Salsa Verde Chicken & Rice Skillet Recipe

★★★★★

4.9 from 18 reviews

Author: Olivia
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

This Salsa Verde Chicken & Rice Skillet is a vibrant, one-pan meal bursting with zesty flavors and wholesome ingredients. Featuring shredded rotisserie chicken, salsa verde, black beans, roasted corn, and aromatic spices, it’s a quick and easy dinner perfect for busy weeknights. The dish is topped with melted Monterey Jack cheese and fresh cilantro, with optional avocado and red pepper flakes for added creaminess and heat.

Instructions

Heat Olive Oil: Add the extra virgin olive oil to a large skillet or pan and warm it over medium heat until shimmering.
Sauté Aromatics: Add the minced garlic and diced yellow onion to the pan, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
Add Spices: In a small bowl, combine chili powder, sea salt, cumin, garlic powder, and a dash of black pepper. Sprinkle this spice mix into the pan with the garlic and onion, stirring constantly for about 1 minute to release their flavors.
Combine Main Ingredients: Pour in the rinsed and drained black beans, roasted corn, shredded rotisserie chicken, diced green chiles, chicken broth, salsa verde, and white rice. Stir thoroughly to ensure all ingredients are evenly combined.
Bring to Boil and Simmer: Increase the heat and bring the mixture to a boil for 2-3 minutes. Then, reduce the heat to low, cover the pan with a lid, and let it simmer gently for 15 minutes to allow the rice to absorb the liquid.
Check Rice Doneness: After 15 minutes, remove the lid and check if the rice is fully cooked and tender. If not, cover and continue simmering for an additional 5-10 minutes as needed.
Melt Cheese: Once the rice has absorbed all the liquid and is cooked through, turn off the heat. Sprinkle the shredded Monterey Jack cheese evenly over the top, cover the pan again, and let it sit for 2-3 minutes to melt the cheese.
Add Fresh Toppings: Remove the lid and garnish with fresh cilantro, sliced avocado, and a sprinkle of red pepper flakes if desired for some heat and extra flavor.
Serve and Enjoy: Give the skillet a gentle stir to mix melted cheese and toppings slightly, then serve immediately while warm.

Notes

Using rotisserie chicken saves time and adds a flavorful, tender protein.
Rinse and drain canned beans to reduce sodium and improve texture.
Adjust the chili powder and red pepper flakes according to your preferred spice level.
If you prefer a vegetarian version, omit chicken and use vegetable broth instead.
Leftovers can be refrigerated in an airtight container for up to 3 days and reheated thoroughly before serving.
For a creamier dish, add a dollop of sour cream or a squeeze of fresh lime juice before serving.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Skillet Cooking, Simmering
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 cup
Calories: 380
Sugar: 3g
Sodium: 700mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 8g
Protein: 30g
Cholesterol: 65mg

Keywords: Salsa Verde Chicken, Chicken and Rice Skillet, One-Pan Dinner, Mexican Chicken Skillet, Easy Weeknight Meal