Salsa Verde Chicken & Rice Skillet Recipe

If you’re hunting for a seriously satisfying, totally crave-worthy one-pan meal, look no further than this Salsa Verde Chicken & Rice Skillet. It’s a vibrant combination of tender chicken, creamy Monterey Jack cheese, fragrant rice, bold salsa verde, and plenty of Tex-Mex flair—all cooked up together in a single pan! Whether it’s a busy weeknight or you’re hosting friends for dinner, this is one meal that brings both comfort and lots of zesty flavor, making dinner cleanup a breeze and your taste buds very happy.

Ingredients You’ll Need

The ingredients for the Salsa Verde Chicken & Rice Skillet are wonderfully straightforward, but each one plays an important role in building layers of flavor. From the savory rotisserie chicken to the zippy salsa verde, these pantry-friendly ingredients make magic together.

• Rotisserie chicken (2 cups, shredded): The secret shortcut for tender, flavorful protein without any extra fuss—perfect to soak up all those bold flavors.
• Yellow onion (1 cup, diced): Adds a touch of sweetness and depth, providing a flavorful base to your skillet.
• Garlic cloves (3, minced): For that unmistakable aromatic kick every good skillet needs.
• Extra virgin olive oil (1 tbsp): Keeps everything from sticking and gives a subtle richness to the dish.
• Salsa verde (15.5 oz): The star of the show—bright, tangy, and slightly spicy, it pulls everything together.
• Diced green chiles (1 can, 4 oz): Adds a jot of heat and a touch of smokiness without overpowering the mix.
• White long grain rice (1 cup): Fluffy, hearty, and perfect for soaking up those savory juices.
• Chicken broth (2 cups): Both cooks the rice and infuses it with extra umami.
• Monterey Jack cheese (1 cup, shredded): Melts into dreamy, gooey goodness atop the finished skillet.
• Black beans (1 can, rinsed and drained): Lend creaminess, substance, and a little boost of protein and fiber.
• Roasted corn (1/2 cup): Sweet and smoky notes that add color and texture.
• Chili powder (1 tsp): Delivers that classic Tex-Mex backbone to your flavor profile.
• Sea salt (1 tsp): Balances and enhances all of the other flavors.
• Cumin (1/2 tsp): Brings a gently earthy, toasty note to the party.
• Garlic powder (1/2 tsp): For an extra dimension of garlic flavor.
• Black pepper (dash): Adds subtle heat and complexity.
• Cilantro (3 tbsp): Sprinkled at the end for a burst of botanical freshness.
• Optional toppings: avocado, red pepper flakes: Creamy avocado and spicy red pepper flakes take this dish to the next level—garnish at will!

How to Make Salsa Verde Chicken & Rice Skillet

Step 1: Sauté the Aromatics

Start by heating extra virgin olive oil in a large skillet over medium heat. Once shimmering, toss in the diced yellow onion and minced garlic. Sauté until the onions become translucent and irresistibly fragrant—this is your flavor foundation, so don’t rush it!

Step 2: Add the Seasonings

In a small bowl, mix together the chili powder, sea salt, cumin, garlic powder, and a dash of black pepper. Sprinkle these spices over the sautéed onions and garlic. Stir everything together for another minute or so until your kitchen smells absolutely amazing. This step “blooms” the spices, making their flavors more vibrant in the final Salsa Verde Chicken & Rice Skillet.

Step 3: Build the Skillet

To the aromatic base, add the drained black beans, roasted corn, shredded rotisserie chicken, diced green chiles, chicken broth, salsa verde, and white long grain rice. Give everything a good mix so the grains and beans are evenly distributed. Your skillet should be bursting with wholesome colors and aromas by now!

Step 4: Simmer and Cook

Bring the entire mixture to a gentle boil for 2 to 3 minutes, stirring occasionally. Once it’s bubbling, reduce the heat to a simmer and cover the pan with a lid. Let everything cook for about 15 minutes. This gives the rice time to absorb that flavor-packed liquid—check at the end to make sure the rice is tender, letting it simmer a few minutes more if needed.

Step 5: Melt the Cheese

When the rice is fully cooked and all the liquid has been soaked up, turn off the heat. Sprinkle shredded Monterey Jack cheese over the top and place the lid back on for a few minutes—just enough time for the cheese to melt into gooey ribbons and blanket your gorgeous skillet.

Step 6: Add Final Touches

With the cheese melted, finish your Salsa Verde Chicken & Rice Skillet with a generous scatter of fresh cilantro and any optional toppings you love, like creamy slices of avocado or a sprinkle of red pepper flakes. Serve it straight out of the skillet for cozy, colorful family-style dining!

How to Serve Salsa Verde Chicken & Rice Skillet

Garnishes

The right garnishes take this dish from great to unforgettable. Fresh cilantro adds a final pop of green and brightness, while avocado gives a luscious, creamy counterpoint to the zesty flavors. Don’t forget a pinch of red pepper flakes if you like a little heat—it’s all about layering on that irresistible freshness right before serving.

Side Dishes

The Salsa Verde Chicken & Rice Skillet is hearty enough to shine solo, but it also pairs beautifully with simple sides like a crisp green salad, warm flour tortillas, or even tortilla chips for scooping up every last bite. For something cooling, a scoop of sour cream or a tangy slaw would be right at home on the table.

Creative Ways to Present

If you’re in the mood for a little fun, serve the skillet family-style right from the pan and let everyone dive in, or pile the filling into taco shells or crisp lettuce cups for festive, hand-held bites. Leftovers make a fab filling for burritos or enchiladas—just get creative with how you enjoy your Salsa Verde Chicken & Rice Skillet!

Make Ahead and Storage

Storing Leftovers

To store leftovers, let the skillet cool to room temperature first. Transfer the Salsa Verde Chicken & Rice Skillet to airtight containers and pop them in the fridge. It will keep beautifully for up to 4 days—perfect for quick lunches or another dinner later in the week.

Freezing

This recipe freezes surprisingly well! Spoon cooled portions into freezer-safe containers, label with the date, and freeze for up to 2 months. When you’re ready to enjoy, just thaw overnight in the fridge before reheating gently.

Reheating

For best texture, reheat the Salsa Verde Chicken & Rice Skillet on the stovetop over medium-low heat, adding a splash of chicken broth if needed to loosen things up. You can also microwave individual servings—just cover them with a damp paper towel to keep the rice moist and prevent drying out.

FAQs

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

Absolutely! If you have a favorite homemade salsa verde, it will work wonderfully here and give the whole skillet an extra layer of homemade goodness and flavor. Just aim for about 15.5 ounces to match the original recipe.

Is it possible to make this vegetarian?

Definitely! To make a vegetarian Salsa Verde Chicken & Rice Skillet, simply swap the chicken for more black beans or a can of drained chickpeas, and use vegetable broth instead of chicken broth.

What if I only have brown rice?

You can use brown rice, but just remember it takes longer to cook and may require more liquid. Check the rice package instructions and adjust your simmer time and broth amount accordingly.

Can I make this in advance for meal prep?

This skillet is ideal for meal prepping! It keeps well in the fridge, and the flavors even improve after a day. Portion it out for grab-and-go lunches or quick dinners throughout the week.

How can I make it spicier?

To amp up the heat in your Salsa Verde Chicken & Rice Skillet, try stirring in some chopped jalapeños with the other veggies, use a spicier salsa verde, or finish with plenty of red pepper flakes on top.

Final Thoughts

This Salsa Verde Chicken & Rice Skillet is the kind of easy comfort food you’ll want to make again and again. With minimal prep and maximum flavor, it promises a satisfying dinner the whole family will love. Grab your skillet, gather your ingredients, and get ready to discover your new weeknight favorite!

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