Salsa Verde Chicken & Rice Skillet Recipe

If you’re craving a one-pan wonder that’s zesty, comforting, and couldn’t be easier to pull off, let me introduce you to Salsa Verde Chicken & Rice Skillet. This vibrant dish combines juicy shredded chicken, aromatic onions and garlic, a punchy tomatillo salsa verde, and gooey cheese—all simmered together with rice for a complete meal that’s ready in under an hour. It’s bursting with Southwest flavors, perfect for busy weeknights or sharing with friends when you want to wow them without breaking a sweat.

Ingredients You’ll Need

With just a handful of practical pantry staples and a few fresh touches, each ingredient in this Salsa Verde Chicken & Rice Skillet plays its part to deliver bold flavor, comforting texture, and colorful appeal. Here’s what you’ll need—and why it matters:

• Rotisserie Chicken (2 cups, shredded): Using pre-cooked chicken means less work for maximum flavor and tender, juicy bites every time.
• Yellow Onion (1 cup, diced): Sweet and mild, these add classic depth to your skillet.
• Garlic (3 cloves, minced): Nothing beats a fragrant garlicky base to get those taste buds tingling.
• Extra Virgin Olive Oil (1 tbsp): Helps everything sauté beautifully and brings a subtle richness.
• Salsa Verde (15.5oz): This tangy, tomatillo-based sauce is the bold backbone of the dish, brightening every bite.
• Diced Green Chiles (4oz can): For gentle heat and another layer of peppery flavor—don’t skip these!
• White Long Grain Rice (1 cup): Fluffy when cooked and the perfect canvas for soaking up all that saucy goodness.
• Chicken Broth (2 cups): Infuses the rice with savory depth—choose low-sodium if you like to control the salt.
• Monterey Jack Cheese (1 cup, shredded): Melted on top, this cheese brings creamy decadence and a hint of tang.
• Black Beans (1 can, rinsed and drained): Nutty, hearty, and packed with protein and fiber.
• Roasted Corn (1/2 cup): Sweet, slightly smoky, and a favorite for adding little pops of color and crunch.
• Chili Powder (1 tsp): Sets the Southwestern tone and adds gentle warmth.
• Sea Salt (1 tsp): Essential for rounding out the bright, tangy flavors.
• Cumin (1/2 tsp): Earthy and aromatic, it ties together the Tex-Mex profile.
• Garlic Powder (1/2 tsp): Doubles down on that garlicky happiness.
• Black Pepper (dash): Just enough for a subtle kick.
• Cilantro (3 tbsp): Adds a green, zippy finish right before serving.
• Optional Toppings (avocado, red pepper flakes): Top it off with creamy slices and a sprinkle of heat, if you like!

How to Make Salsa Verde Chicken & Rice Skillet

Step 1: Build the Aromatic Base

Start your Salsa Verde Chicken & Rice Skillet by heating the olive oil in a large skillet over medium. Toss in the diced onion and let it soften, becoming translucent and fragrant, about 2–3 minutes. Then add the minced garlic, stirring just until you can smell that savory goodness in the air. These are the essential building blocks for that savory, crave-able flavor foundation.

Step 2: Season It Up

While your onions and garlic sizzle, stir together the chili powder, sea salt, cumin, garlic powder, and black pepper in a small bowl. Sprinkle these spices over the aromatics in the pan, letting everything toast and bloom for a minute or so. This step wakes up the flavors and ensures your Salsa Verde Chicken & Rice Skillet tastes anything but bland.

Step 3: Add the Stars

Now, pour in the rinsed black beans, roasted corn, shredded rotisserie chicken, diced green chiles, salsa verde, chicken broth, and rice. Stir everything together so that the rice is submerged and the flavors are mingling. This is where your skillet starts looking like a party, with every color and texture coming together!

Step 4: Simmer and Cook the Rice

Turn up the heat and bring everything just to a boil—give it 2 to 3 minutes for the flavors to settle into each other. As soon as you see a gentle bubbling, lower the heat to a simmer and cover the pan. Set your timer for 15 minutes. Let the skillet work its magic as the rice soaks up those tangy juices. Peek after the timer—if the rice isn’t fully cooked, give it a few extra minutes. Every stove is a little different!

Step 5: Cheese Finish and Fresh Top

Once the rice is tender and the liquid absorbed, turn off the heat. Scatter Monterey Jack cheese all over the surface. Cover the pan again and let the cheese melt into gooey perfection, about 2–3 minutes. When you lift the lid, shower the skillet with chopped cilantro, creamy avocado if you’re feeling fancy, and a pinch of red pepper flakes for a final eye-catching, flavor-packed finish. That’s it—time to dig in!

How to Serve Salsa Verde Chicken & Rice Skillet

Garnishes

When it comes to garnishing your Salsa Verde Chicken & Rice Skillet, a sprinkle of fresh cilantro and slices of ripe avocado are absolute game-changers. They don’t just add color—they bring brightness and creaminess that make every bite sing. If you want a touch of heat, go wild with red pepper flakes or even a few pickled jalapeño rings. A squeeze of lime over the top right before serving is fantastic, too.

Side Dishes

This skillet is seriously a meal on its own, but if you want to round out your table, pair it with a crisp green salad topped with radishes and a citrusy dressing. Warm flour or corn tortillas on the side are perfect for scooping up all the goodness in your Salsa Verde Chicken & Rice Skillet. You can also offer a bowl of sour cream or Mexican crema for extra richness, or even simple sautéed vegetables for balance.

Creative Ways to Present

For a fun twist, try spooning the Salsa Verde Chicken & Rice Skillet filling into roasted bell pepper halves and baking until bubbly, great for parties or meal prep. Turn leftovers into burrito or taco fillings for super easy lunches. Or pile it high on a bed of crisp lettuce for a vibrant, hearty grain bowl that feels fresh and new each time you serve it.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), let the skillet cool to room temperature. Transfer everything into an airtight container and store it in the fridge for up to 4 days. The rice and chicken absorb even more flavor overnight, making reheated leftovers just as crave-worthy as when they were freshly made.

Freezing

Salsa Verde Chicken & Rice Skillet is wonderfully freezer-friendly. Once cool, pack portions in freezer-safe containers or bags, squeezing out as much air as possible. It’ll keep well for up to 3 months. Just remember to label and date, so you’re never left guessing what’s in your freezer treasure trove!

Reheating

To reheat, thaw overnight in the refrigerator first if frozen. Warm on the stovetop over medium-low, stirring occasionally and adding a splash of broth or water to loosen things up if needed. You can also microwave individual servings until hot, stirring halfway through. Don’t forget to top with fresh cilantro or avocado to bring those fresh vibes back to your reheated bowl!

FAQs

Can I use homemade salsa verde instead of store-bought?

Absolutely! Your favorite homemade salsa verde will give the Salsa Verde Chicken & Rice Skillet an extra layer of personality. Just keep an eye on salt and spice levels since homemade versions can vary.

What other cheese can I use if I don’t have Monterey Jack?

Feel free to swap in shredded cheddar, pepper jack, or even mozzarella if that’s what you have on hand. Each cheese melts a bit differently but will bring plenty of gooey comfort to the skillet.

Can I make this recipe vegetarian?

You sure can! Just replace the chicken with extra beans or your favorite plant-based protein, and use veggie broth in place of chicken broth. The flavors will remain bright and satisfying.

How spicy is this Salsa Verde Chicken & Rice Skillet?

The dish is flavorful and tangy, but not overly spicy. The green chiles and salsa verde add gentle heat, but you can always adjust the spice level with your choice of toppings or by choosing a milder salsa verde.

Is it possible to use brown rice instead of white rice?

Yes, but brown rice takes longer to cook and may need a little more broth. Give it extra simmer time, and check regularly so the grains get tender and everything stays deliciously saucy.

Final Thoughts

I hope you’re as excited as I am to get a forkful of this Salsa Verde Chicken & Rice Skillet! It’s easy, flavorful, and endlessly adaptable—ideal for busy nights or lazy weekends alike. Give it a try, mix and match the toppings, and watch this skillet become a staple at your table. Let me know how it turns out when you make it!

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