Name: Salsa Verde Chicken & Rice Skillet Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 cups shredded rotisserie chicken; 1 cup yellow onion, diced; 3 garlic cloves, minced; 1 tbsp extra virgin olive oil; 15.5oz salsa verde; 1 can (4oz) diced green chiles; 1 cup white long grain rice; 2 cups chicken broth; 1 cup shredded monterey jack cheese; 1 can black beans, rinsed and drained; 1/2 cup roasted corn; 1 tsp chili powder; 1 tsp sea salt; 1/2 tsp cumin; 1/2 tsp garlic powder; dash of black pepper; 3 tbsp cilantro; optional toppings: avocado, red pepper flakes

Jump to Recipe

Salsa Verde Chicken & Rice Skillet has earned a regular spot in my kitchen for good reason: it’s an irresistibly satisfying one-pan meal that brings tangy, savory, and cheesy flavors together in every bite. This dish is bursting with vibrant colors from veggies and herbs, plus just the right amount of spice, thanks to salsa verde and green chiles. Whether you’re new to weeknight skillet meals or a seasoned pro searching for a fresh favorite, you’ll love how this recipe combines convenience, bold flavors, and crowd-pleasing comfort in a single, easy-to-clean skillet.

Salsa Verde Chicken & Rice Skillet Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this dish is its lineup of simple but absolutely essential ingredients, each one layering in bold flavor, homey texture, or a pop of color. When you use quality ingredients, each element really gets to shine—and it all comes together effortlessly.

Shredded rotisserie chicken: Grab a store-bought chicken or use leftovers; its juicy meat infuses the whole skillet with savory flavor and saves you time!
Yellow onion, diced: Onion brings natural sweetness and a base of rich flavor as it softens and caramelizes.
Garlic cloves, minced: Fresh garlic gives this skillet an irresistible, aromatic punch that you really don’t want to skip.
Extra virgin olive oil: This helps everything cook evenly and adds a smooth richness that carries flavors throughout the dish.
Salsa verde: The star ingredient—zesty and bright, it gives the dish its signature tang and vibrant color.
Canned diced green chiles: These add a gentle warmth and loads of Southwestern flair without too much heat.
White long grain rice: This absorbs every delicious drop of flavor, creating that perfect, fluffy base.
Chicken broth: Broth infuses the rice with deep, hearty flavor while it cooks.
Shredded Monterey Jack cheese: Melt-in-your-mouth cheese creates that irresistible, gooey comfort factor!
Black beans, rinsed and drained: These add protein, creamy texture, and a gorgeous pop of black color.
Roasted corn: Corn brings subtle sweetness and a little char that makes each bite burst with flavor.
Chili powder: A key spice for warmth and complexity; it’s what makes the flavor so craveable.
Sea salt: Brings out every other flavor—essential for balance.
Cumin: This adds earthy depth and extra Southwest vibes to the skillet.
Garlic powder: A second layer of garlicky goodness, ensuring every bite is packed with flavor.
Dash of black pepper: A simple finishing touch for gentle heat.
Cilantro: Fresh cilantro is the finishing flourish, adding brightness and color on top.
Optional Toppings – Avocado, red pepper flakes: Creamy avocado cools off the heat while red pepper flakes let you dial up the spice to your liking!

How to Make Salsa Verde Chicken & Rice Skillet

Step 1: Sauté the Aromatics

Begin by drizzling extra virgin olive oil into a large skillet set over medium heat. Give the oil about a minute to warm up, then add your diced yellow onion and minced garlic. Stir them together gently and cook for a couple minutes, just until they’re fragrant and the onion becomes translucent. This will fill your kitchen with a mouthwatering aroma, and ensures you’re starting the Salsa Verde Chicken & Rice Skillet with a savory, flavorful foundation.

Step 2: Spice It Up

In a small bowl, mix together your chili powder, sea salt, cumin, garlic powder, and black pepper. Sprinkle this spice mixture right onto your sizzling onion and garlic. Let the spices toast for a minute or so, stirring constantly—this blooming step wakes up the aroma and really deepens the flavor of the whole dish.

Step 3: Start Building the Skillet

Now it’s time to add in the remaining flavor-makers: tip in the black beans (drained and rinsed), roasted corn, shredded rotisserie chicken, and the diced green chiles. Give everything a good stir so that every ingredient is evenly coated in that delicious spice and onion base.

Step 4: Add Rice, Salsa Verde, and Broth

Pour the uncooked white rice into the skillet, followed by your entire jar of salsa verde and chicken broth. This is where everything begins to meld together! Stir well so the rice and chicken are fully submerged in your flavorful liquid, making sure no rice sticks to the bottom.

Step 5: Simmer Until Rice is Tender

Crank up the heat, bringing everything to a gentle boil. Let it bubble for 2 to 3 minutes, then drop the heat to low. Cover the skillet with a snug-fitting lid and set your timer for 15 minutes. Try to avoid peeking—this helps the rice cook through and absorb all the goodness from the skillet.

Step 6: Check for Done-ness

When your timer goes off, lift the lid and check if your rice has soaked up the liquid and is perfectly tender. If you notice any bites that aren’t quite done, simply add a splash more broth, replace the lid, and let it simmer for a few extra minutes.

Step 7: Cheesy Finale

Turn off the heat, sprinkle your shredded Monterey Jack cheese evenly over the entire skillet, then pop the lid back on. Wait 2 to 3 minutes until the cheese is gloriously melted and gooey—this is the finishing touch that makes your Salsa Verde Chicken & Rice Skillet pure comfort food!

Step 8: Top and Enjoy

Scatter freshly chopped cilantro over the melty cheese, and don’t be shy about adding creamy slices of avocado and a shake of red pepper flakes if you love extra flavor. Serve it up straight from the skillet and get ready to dig in!

How to Serve Salsa Verde Chicken & Rice Skillet

Garnishes

Every great skillet deserves a few special finishing touches! For your Salsa Verde Chicken & Rice Skillet, nothing beats a handful of fresh cilantro, silky avocado slices, lime wedges, and a sprinkle of red pepper flakes. These bright, fresh garnishes add pops of color and flavor that make each serving extra eye-catching and irresistible.

Side Dishes

This skillet is definitely a meal-in-one, but if you want to round out the table, try pairing it with warm flour tortillas, a crisp green salad, or even tortilla chips for scooping. Creamy refried beans or a simple cabbage slaw also make excellent, fresh counterpoints to balance the skillet’s richness and spice.

Creative Ways to Present

For a fun twist, scoop the Salsa Verde Chicken & Rice Skillet right into individual bowls and let everyone build their own with assorted toppings. Or, spoon it into halved bell peppers and pop them under the broiler for a festive stuffed pepper presentation. You can even set out lettuce cups for a lighter option—everyone loves a DIY dinner!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Salsa Verde Chicken & Rice Skillet, you’re in luck—it reheats beautifully! Place any extras in an airtight container and store in the refrigerator for up to 4 days. Make sure the rice is cooled to room temperature before sealing to keep everything fresh and flavorful.

Freezing

To freeze, let the skillet cool completely, then portion into freezer-safe bags or containers. Label with the date and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture. This is a lifesaver for busy weeks or surprise guests!

Reheating

When you’re ready to enjoy leftovers, reheat gently on the stovetop over low heat, adding a splash of chicken broth as needed to keep the rice moist. You can also microwave individual servings—just cover and heat in 60-second bursts, stirring occasionally until hot all the way through.

FAQs

Can I use cooked chicken breast instead of rotisserie chicken?

Absolutely! Any cooked, shredded chicken works well. If you have leftover baked or poached chicken breast, simply shred it and use in place of rotisserie for the same delicious result in your Salsa Verde Chicken & Rice Skillet.

What kind of salsa verde is best for this recipe?

Choose a jarred or refrigerated salsa verde that you love the taste of—look for options with simple ingredients and fresh tomatillo flavor. Whether mild or medium, just be sure it’s flavorful enough to stand out in your skillet.

Can I make this skillet vegetarian?

Definitely! Omit the chicken and increase the beans and corn, or toss in diced zucchini or bell pepper for extra veggies. Swap in vegetable broth and you’ll have a hearty vegetarian Salsa Verde Rice Skillet.

What if I only have brown rice?

You can use brown rice, just know it will take longer to cook and may need additional broth. Start with the same method, and allow for at least 15–20 extra minutes of simmering, checking for doneness as you go.

How spicy is this dish, and how can I adjust the heat?

Salsa Verde Chicken & Rice Skillet is generally mild to medium, depending on your salsa and green chiles. For extra heat, choose a spicier salsa verde or add a minced jalapeño. To mellow it out, use mild salsa and skip the red pepper flakes at the end.

Final Thoughts

If you’re looking for a weeknight dinner that checks all the boxes—hearty, healthy, flavor-packed, and family-friendly—Salsa Verde Chicken & Rice Skillet is a must-try. Just one pan and a handful of ingredients promise comfort and bold flavor, with plenty of creative ways to make it your own. So gather your favorite toppings, grab that skillet, and get ready to discover your new go-to meal. Happy cooking!

Salsa Verde Chicken & Rice Skillet Recipe

★★★★★

5.2 from 18 reviews

Author: Ava
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

A delicious and satisfying one-pan meal combining tender shredded rotisserie chicken, flavorful salsa verde, and aromatic spices with rice, beans, corn, and cheese, topped with fresh cilantro and optional avocado.

Instructions

Heat the Pan: Add olive oil to a pan and heat on medium.
Saute Onion and Garlic: Add minced garlic and diced yellow onion to the pan.
Season the Aromatics: Mix spices in a bowl and add to the pan, cook until fragrant.
Combine Ingredients: Mix in black beans, roasted corn, shredded chicken, green chiles, chicken broth, salsa verde, and rice.
Simmer: Bring to a boil, then simmer covered for 15 minutes.
Cook Rice: Check for doneness and cook further if needed.
Melt Cheese: Once rice is cooked, top with cheese and let melt.
Finish and Serve: Garnish with cilantro, avocado, and red pepper flakes before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Simmering
Cuisine: Mexican