Salsa Verde Chicken & Rice Skillet

There’s nothing quite like the comforting aroma of a meal bubbling away on the stove, and the vibrant, zesty flavor of Salsa Verde Chicken & Rice Skillet fills your kitchen with warmth. This one-pan dish combines juicy chicken, wholesome rice, and zesty salsa verde, all in a delightful 30-minute meal that brings flavors together beautifully.

This recipe is perfect for busy weeknights or casual family gatherings—practically anyone can enjoy it! Plus, it holds up well in the fridge if you like to prep meals ahead of time or have leftovers for lunch the next day.

Why You’ll Love This Recipe

• It’s a quick and easy meal that takes just 30 minutes.
• One pan means minimal cleanup and hassle-free cooking.
• The combination of tender chicken, creamy cheese, and zesty salsa verde creates a delightful flavor profile.
• It’s a versatile dish that can easily be customized with your favorite toppings.

What You’ll Need

Here’s everything you’ll need to create this delicious skillet dish.

For the Chicken & Rice

• 2 cups shredded rotisserie chicken
• 1 cup yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp extra virgin olive oil
• 15.5 oz salsa verde
• 1 can (4 oz) diced green chiles
• 1 cup white long grain rice
• 2 cups chicken broth

For the Toppings

• 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, chopped

Optional toppings: avocado, red pepper flakes

Note: Use low-sodium chicken broth for less saltiness.

Substitutions & Swaps

• Rotisserie chicken can be replaced with grilled chicken.
• White long grain rice can be substituted with brown rice.
• Monterey jack cheese can be replaced with cheddar cheese.
• Salsa verde can be swapped with green enchilada sauce.

How to Make It

Follow these simple steps to prepare your skillet dish.

1. Heat Oil

Add olive oil to a pan and heat on medium.

2. Sauté Aromatics

Add minced garlic and diced yellow onion to the pan and sauté until softened and fragrant.

3. Season

Mix together chili powder, sea salt, cumin, garlic powder, and a dash of black pepper in a small bowl. Add this seasoning mixture to the pan, combining with the garlic and onion until well mixed.

4. Combine Ingredients

Pour in drained and rinsed black beans, roasted corn, shredded chicken, green chiles, chicken broth, salsa verde, and rice. Mix together well to combine.

5. Boil

Bring the mixture to a boil for 2-3 minutes.

6. Simmer

Turn heat to simmer, cover the pan with a lid, and set a timer for 15 minutes.

7. Check Rice

Once the timer goes off, check to ensure the rice is cooked through. If needed, set a timer for additional cooking time.

8. Melt Cheese

Once the rice has completely soaked up the liquid and is fully cooked, turn off the heat. Top with shredded cheese and cover the pan again, allowing the cheese to melt for 2-3 minutes.

9. Garnish

When the cheese has melted, top with chopped cilantro, avocado, and a sprinkle of red pepper flakes.

10. Enjoy!

Serve warm and enjoy your flavorful dish!

How to Store It

Fridge: Store in an airtight container, up to 4 days.
Freezer: Yes, store in a freezer-safe container for up to 3 months.
Reheat: Use the microwave for about 2-3 minutes or until heated through.

Tips for Best Results

• Ensure the rice is spread evenly in the pan for even cooking.
• For added creaminess, stir in a dollop of sour cream before serving.
• Taste and adjust seasonings to your preference prior to serving.

Serving Suggestions

• Pair with crispy tortilla chips for crunch.
• Serve alongside a fresh green salad for a lighter meal.
• Excellent with a scoop of guacamole or fresh pico de gallo on top.