Salsa Verde Chicken & Rice Skillet Recipe

If you’re craving a cozy, flavor-packed meal that comes together in just one skillet (and under 30 minutes!), this Salsa Verde Chicken & Rice Skillet will absolutely delight you. It’s zesty with salsa verde, hearty with shredded chicken and tender rice, and finished with a melty layer of cheese—making every bite pure comfort.

Ingredients You’ll Need

The beauty of this Salsa Verde Chicken & Rice Skillet is in its everyday ingredients—each one brings just the right combination of taste, hearty texture, and amazing color. Here’s what you’ll need to create this skillet supper sensation.

• Shredded rotisserie chicken: This is the ultimate time-saver—flavorful, moist, and ready to toss right in.
• Yellow onion: Adds subtle sweetness and a savory base, making every bite more aromatic and satisfying.
• Garlic cloves: Minced garlic brings that extra little kick of warmth you’ll crave in a comforting skillet meal.
• Extra virgin olive oil: Helps soften your veggies and gives everything a finishing silkiness.
• Salsa verde: The star of the show—zippy, bright, and herby, it forms the main sauce for the dish.
• Diced green chiles: For gentle heat and rich green chile flavor that’s never overpowering.
• White long grain rice: Both fluffy and sturdy, it soaks up all the delicious juices and salsa.
• Chicken broth: Infuses your rice with even more savory goodness—so much better than water alone.
• Shredded Monterey Jack cheese: Melts to gooey perfection for that crave-worthy final layer.
• Black beans: Rinsed and drained, these add protein and a satisfying, creamy bite to every forkful.
• Roasted corn: Sweet and toasty, corn adds color and little pops of texture that make the dish fun to eat.
• Chili powder, sea salt, cumin, garlic powder, black pepper: This savory spice blend makes sure every bite is full of smoky, earthy flavor.
• Cilantro: A burst of fresh, herby brightness as a finishing touch.
• Optional toppings: Avocado, red pepper flakes: For added creaminess and a subtle heat, if you like!

Variations

One of the best things about making a Salsa Verde Chicken & Rice Skillet at home is that it leaves loads of room for fun swaps and add-ins. Whether you’re working with dietary restrictions or simply using what’s on hand, here are some tasty ways to mix things up:

• Swap proteins: Try cooked ground turkey or leftover roast pork in place of chicken for a fresh twist on flavor.
• Go vegetarian: Skip the chicken and double up on beans or toss in chopped sautéed mushrooms for extra substance.
• Add veggies: Stir in chopped bell peppers, zucchini, or baby spinach along with the onions and garlic for extra color and nutrition.
• Switch up the cheese: Pepper Jack, cheddar, or even a dollop of sour cream gives this skillet a new flavor profile every time.

How to Make Salsa Verde Chicken & Rice Skillet

Step 1: Sauté the Aromatics

Start by heating olive oil over medium heat in your trusty large skillet. Add the diced onion and minced garlic and sauté everything until the onions turn soft and translucent. This step builds a savory, fragrant foundation for the magic to come—don’t rush it!

Step 2: Season and Layer In Flavor

Mix the chili powder, cumin, garlic powder, sea salt, and black pepper together in a small bowl, then sprinkle them into the pan with your onions and garlic. Stir gently until those spices release their aroma—it should smell absolutely dreamy and cozy.

Step 3: Combine the Main Ingredients

Now comes the fun part! Pour in the black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice. Mix everything up really well so the rice is coated in those zippy, savory juices and every ingredient gets a little love.

Step 4: Simmer and Cook the Rice

Bring the mixture to a gentle boil for 2-3 minutes, then reduce the heat, cover tightly with a lid, and let it simmer for about 15 minutes. Take a peek at the rice—if it needs a bit more time, just keep cooking until all the liquid is absorbed and the grains are tender.

Step 5: Melt the Cheese and Add Bright Finishes

When your rice is done, switch off the heat. Sprinkle shredded Monterey Jack cheese right over the top, then re-cover the skillet. Let it sit for a couple of minutes, just until the cheese achieves that glorious gooey melt. Finish with a flourish of chopped cilantro, creamy avocado slices, and a sprinkle of red pepper flakes if you love a little extra heat.

How to Serve Salsa Verde Chicken & Rice Skillet

Garnishes

Fresh garnishes take this skillet from “yum” to “oh wow!” in seconds. Try a sprinkle of fresh chopped cilantro, creamy avocado slices, a squeeze of lime, or a shower of red pepper flakes for a little sparkle of color and spice. Feel free to get creative—radish slices or a dollop of Greek yogurt are excellent, too!

Side Dishes

You honestly don’t need much to round out this meal—it’s hearty on its own. If you’re feeding a crowd (or just want to go the extra mile), serve with warm flour or corn tortillas, a simple green salad, or a side of crispy fried plantains. Tortilla chips and a side of guacamole or salsa make great party additions, too!

Creative Ways to Present

For something fun, spoon your Salsa Verde Chicken & Rice Skillet filling into halved bell peppers for a make-ahead meal, or stuff it into burritos for an easy lunch the next day. You can even serve it nacho-style—pile onto a platter of tortilla chips and bake until bubbly for party fare everyone will love.

Make Ahead and Storage

Storing Leftovers

Leftover Salsa Verde Chicken & Rice Skillet keeps beautifully! Just let it cool to room temperature and transfer it to an airtight container. It’ll last in the fridge for up to 4 days—perfect for next-day lunches or quick dinners.

Freezing

This skillet freezes well, too. Place cooled portions in freezer-safe containers or zip-top bags (pressing out excess air) and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

For easy reheating, microwave individual servings with a splash of broth or water (to prevent drying out) or gently rewarm in a covered skillet over medium-low heat. Add a fresh sprinkle of cheese or cilantro to revive those flavors!

FAQs

Final Thoughts

I can’t wait for you to make this Salsa Verde Chicken & Rice Skillet. It’s cozy, fresh, and bursting with layers of crave-worthy flavor—all in under 30 minutes and just one pan. Pull out your skillet, round up your fresh garnishes, and enjoy some seriously delicious comfort food tonight!

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