Salsa Verde Chicken & Rice Skillet Recipe
If you’re craving a dish that bursts with vibrant flavors and comes together quickly, you are going to fall in love with the Salsa Verde Chicken & Rice Skillet. This one-pan wonder combines tender shredded rotisserie chicken, zesty salsa verde, and perfectly seasoned rice, all mingling with the sweetness of roasted corn and the creamy tang of melted Monterey Jack cheese. It’s a cozy, colorful meal that feels like a warm hug on a plate, ideal for both busy weeknights and satisfying weekend dinners.
Ingredients You’ll Need
Simple and straightforward ingredients form the heart of this dish, each bringing a crucial element to the flavor and texture without any fuss. Fresh aromatics, comforting grains, creamy cheese, and bold spices all work in harmony to create a truly memorable skillet meal.
- 2 cups shredded rotisserie chicken: Already cooked and shredded to save time while adding rich, savory flavor.
- 1 cup yellow onion, diced: Adds sweetness and a gentle crunch when sautéed.
- 3 garlic cloves, minced: For that warm, aromatic base that wakes up the skillet.
- 1 tbsp extra virgin olive oil: Helps sauté the aromatics to golden perfection and adds richness.
- 15.5oz salsa verde: The star ingredient that brings tangy, herby brightness with a little kick.
- 1 can (4oz) diced green chiles: Adds smoky heat and vibrant green color.
- 1 cup white long grain rice: The hearty, fluffy base that absorbs all the luscious flavors.
- 2 cups chicken broth: Infuses the rice with savory depth and keeps everything moist.
- 1 cup shredded Monterey Jack cheese: Melts throughout for a creamy, gooey finish.
- 1 can black beans, rinsed and drained: Adds protein, texture, and a subtle earthiness.
- 1/2 cup roasted corn: Brings a sweet pop and delightful color contrast.
- 1 tsp chili powder: Wakes up the palate with smokiness and warmth.
- 1 tsp sea salt: Enhances every ingredient’s natural flavor.
- 1/2 tsp cumin: Adds an earthy, slightly nutty depth.
- 1/2 tsp garlic powder: Reinforces the garlicky goodness.
- Dash of black pepper: Balances and rounds out the seasoning.
- 3 tbsp cilantro: Fresh and bright, scattered on top for a refreshing finish.
- Optional toppings – avocado, red pepper flakes: Creamy avocado cools the heat, while red pepper flakes add an extra punch if you love spice.
How to Make Salsa Verde Chicken & Rice Skillet
Step 1: Sauté Aromatics
Start by warming your olive oil in a large skillet over medium heat. Once hot, toss in the diced onion and minced garlic. Sauté them together until the onion turns translucent and the kitchen fills with that irresistible garlicky aroma—it’s the really important base that will carry the whole dish.
Step 2: Season the Base
Mix your chili powder, sea salt, cumin, garlic powder, and black pepper in a small bowl, then sprinkle these spices over the fragrant onion and garlic. Stir well so every piece gets coated and the spices toast slightly, bringing out their full, complex flavors.
Step 3: Add the Main Ingredients
Into the skillet, pour your rinsed black beans, roasted corn, shredded chicken, diced green chiles, and long grain rice. Give everything a good stir to combine these colorful elements and distribute the seasoning evenly.
Step 4: Pour in the Liquids
Now comes the magic—pour in the chicken broth and the salsa verde. They work together to infuse the rice and chicken with bold, tangy, and savory flavors. Stir once more to make sure everything’s well incorporated before bringing the mixture to a gentle boil.
Step 5: Simmer with Lid On
Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for about 15 minutes. This time allows the rice to soak up all the fantastic juices and the flavors to meld into a delicious harmony. Keep an eye on it and add a bit more time if the rice isn’t quite tender yet.
Step 6: Melt the Cheese
When the rice is cooked through and the liquid has been absorbed, turn off the heat. Sprinkle the shredded Monterey Jack cheese evenly over the top, then cover again for a few minutes to let it melt into a creamy, gooey layer that pulls everything together beautifully.
Step 7: Garnish and Enjoy
Remove the lid and shower your freshly made Salsa Verde Chicken & Rice Skillet with chopped cilantro. Add optional toppings like creamy avocado slices and a sprinkle of red pepper flakes if you want an extra kick. Then grab your spoon and dive into cozy, saucy goodness!
How to Serve Salsa Verde Chicken & Rice Skillet
Garnishes
A sprinkle of fresh cilantro not only brightens the flavor but also makes the dish look incredibly inviting. Creamy avocado adds a luscious contrast in texture, while red pepper flakes can be added for those who love a little fiery heat to balance the tangy salsa verde perfectly.
Side Dishes
This skillet stands strong on its own but pairs beautifully with a crisp green salad to add refreshing crunch or even some warm tortilla chips for scooping and crunching alongside. A side of pickled jalapeños can give fans of bold flavors even more zest and fun.
Creative Ways to Present
Serve it straight from the skillet family-style for a cozy dinner vibe or plate it individually with a dollop of sour cream and a wedge of lime for an elegant touch. You can also stuff the mixture into soft tortillas for quick and delicious burritos or top crispy tostadas for a festive appetizer.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, any leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen overnight, making reheated portions just as delightful as fresh.
Freezing
Salsa Verde Chicken & Rice Skillet freezes well, too! Just portion it into freezer-safe containers and it will keep up to 2 months. When you’re ready to eat, thaw overnight in the fridge and reheat gently on the stove or in the microwave.
Reheating
To bring leftovers back to life, warm them over medium heat on the stovetop with a splash of chicken broth or water to prevent drying. Cover the pan so the cheese melts again and the dish stays moist, or use a microwave-safe lid when reheating in the microwave.
FAQs
Can I use fresh chicken instead of rotisserie chicken?
Absolutely! You can use cooked, shredded chicken breast or thighs. Just cook and shred it before adding to the skillet to maintain that perfect texture.
Is there a substitute for salsa verde?
If you can’t find salsa verde, a high-quality green tomatillo salsa or a mild green chili salsa will work great to capture that tangy, herbal flavor.
Can I make this recipe vegetarian?
Yes! Simply omit the chicken and replace the chicken broth with vegetable broth. Adding extra beans or some sautéed vegetables like bell peppers can keep it hearty and delicious.
How spicy is this Salsa Verde Chicken & Rice Skillet?
The dish has a mild to moderate heat level due to the green chiles and chili powder, but you can adjust it easily by controlling the amount of red pepper flakes or chiles you add.
Can I prepare this recipe in advance?
You can assemble the ingredients in the skillet up to step 4 and then refrigerate it. When ready to cook, just bring it to a boil and continue with the simmering process for fresh results.
Final Thoughts
This Salsa Verde Chicken & Rice Skillet quickly became one of my favorite go-to meals because of its effortless preparation and incredible flavor that feels both comforting and exciting at the same time. I encourage you to try it soon—it’s a guaranteed hit that will have everyone asking for seconds and maybe even thirds!
Print
Salsa Verde Chicken & Rice Skillet Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This Salsa Verde Chicken & Rice Skillet is a flavorful, one-pan meal combining tender shredded rotisserie chicken with zesty salsa verde, hearty black beans, roasted corn, and perfectly cooked rice. Topped with melted Monterey Jack cheese, fresh cilantro, and optional avocado, this dish is a quick and comforting dinner option packed with Tex-Mex flair.
Ingredients
Protein & Vegetables
- 2 cups shredded rotisserie chicken
- 1 cup yellow onion, diced
- 3 garlic cloves, minced
- 1 can (4oz) diced green chiles
- 1 can black beans, rinsed and drained (15oz)
- 1/2 cup roasted corn
- 3 tbsp fresh cilantro, chopped
- Optional toppings: 1 avocado, sliced; red pepper flakes, to taste
Grains & Dairy
- 1 cup white long grain rice
- 1 cup shredded Monterey Jack cheese
Liquids & Condiments
- 15.5 oz jar salsa verde
- 2 cups chicken broth
- 1 tbsp extra virgin olive oil
Spices & Seasonings
- 1 tsp chili powder
- 1 tsp sea salt
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Dash of black pepper
Instructions
- Heat olive oil: Place a large skillet over medium heat and add 1 tablespoon of extra virgin olive oil, allowing it to warm.
- Sauté aromatics: Add the minced garlic and diced yellow onion to the pan, cooking until soft and fragrant, about 3-4 minutes.
- Add spices: In a small bowl, mix chili powder, sea salt, cumin, garlic powder, and black pepper. Sprinkle these spices over the garlic and onion mixture, stirring until well combined and fragrant.
- Combine main ingredients: Pour in the rinsed black beans, roasted corn, shredded rotisserie chicken, diced green chiles, chicken broth, salsa verde, and white rice. Stir thoroughly to evenly combine all ingredients.
- Simmer: Bring the mixture to a boil and let it cook for 2-3 minutes. Then reduce the heat to low, cover the skillet with a lid, and let it simmer for 15 minutes.
- Check rice doneness: After 15 minutes, remove the lid and check if the rice is tender and has absorbed most of the liquid. If not, cover and continue simmering for an additional 5-10 minutes as needed.
- Melt cheese: Once rice is cooked, turn off the heat. Sprinkle shredded Monterey Jack cheese evenly over the skillet. Replace the lid and let it sit for 2-3 minutes to allow the cheese to melt.
- Add fresh toppings: Remove the lid, then garnish the dish with chopped cilantro. Add sliced avocado and sprinkle red pepper flakes if desired.
- Serve and enjoy: Scoop portions onto plates and enjoy this comforting, flavorful one-pan dinner.
Notes
- Using rotisserie chicken saves time but you can substitute with cooked shredded chicken breast.
- White long grain rice works well, but you can use brown rice; if so, increase cooking time and liquid accordingly.
- For a spicier dish, add extra diced green chiles or increase chili powder.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Add a squeeze of fresh lime juice before serving for added brightness.
- For a vegetarian version, omit the chicken and increase black beans or add other vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet Cooking, Simmering
- Cuisine: Mexican, Tex-Mex
Nutrition
- Serving Size: 1 serving (about 1 1/4 cups)
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 65 mg
Keywords: salsa verde chicken skillet, chicken and rice skillet, easy Mexican dinner, one-pan chicken recipe, Tex-Mex chicken and rice
