There’s something magical about a one-pan meal that brings vibrant flavors to your table with hardly any fuss, and the Salsa Verde Chicken & Rice Skillet does exactly that. Succulent rotisserie chicken, zesty salsa verde, and savory spices come together with creamy cheese and hearty beans for a skillet supper that checks every box: comforting, colorful, and downright irresistible. If you’re craving a family-approved dinner that feels special but is sneakily simple, this dish is your answer—offering bold taste in every bite while saving you precious cleanup time!

Salsa Verde Chicken & Rice Skillet Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe has a purpose, working together to create layers of flavor and texture in the Salsa Verde Chicken & Rice Skillet. These are all easy-to-find staples, yet each one adds something unique, from a hit of spice to luscious creaminess or a pop of freshness.

Shredded rotisserie chicken: The ultimate weeknight shortcut, this brings tender, savory protein without any extra prep or cooking.
Yellow onion: Diced onion lays a sweet, aromatic base that rounds out the flavors of the skillet.
Garlic cloves: Minced garlic gives the dish an extra layer of savory depth and warmth.
Extra virgin olive oil: This healthy fat helps sauté the aromatics and imparts a subtle richness.
Salsa verde: A tangy, herby kick that’s the shining star of our skillet; choose your favorite jar for big flavor.
Diced green chiles: These mild chiles add flavor and just a gentle heat—perfect for all palates.
White long grain rice: Soaks up all the flavors and delivers fluffy, tender bites every time.
Chicken broth: Using broth instead of water makes every grain of rice more flavorful.
Shredded Monterey Jack cheese: Melty, creamy cheese that ties everything together with the perfect stretch.
Black beans: Rinsed and drained, they bring extra protein and a hearty, creamy bite.
Roasted corn: Roasted kernels add a touch of sweetness and a little charred flavor.
Chili powder: This blend offers gentle smokiness and a touch of earthiness.
Sea salt: Essential for making every ingredient pop.
Cumin: Earthy and aromatic, cumin is a classic for Tex-Mex flair.
Garlic powder: Reinforces our savory backbone without being overpowering.
Black pepper: Just a dash sharpens all the other flavors.
Cilantro: Chopped fresh on top, cilantro gives a bright, fresh finish.
Optional toppings (avocado, red pepper flakes): Cool, creamy avocado and spicy red pepper take things over the top if you want them!

How to Make Salsa Verde Chicken & Rice Skillet

Step 1: Heat the Pan

Start by drizzling that olive oil into your large skillet and place it over medium heat. Give it a quick swirl to coat the pan. This ensures that the onions and garlic cook gently without sticking, creating the flavorful base we’re going for.

Step 2: Sauté Onion and Garlic

Add the diced onion and minced garlic right into the pan. You’ll want to stir this mixture and let it cook for a few minutes until the onion becomes soft and a bit translucent. Your kitchen will smell incredible, and this is where the Salsa Verde Chicken & Rice Skillet really starts to build depth.

Step 3: Season the Base

Grab a small bowl and mix together your chili powder, cumin, garlic powder, sea salt, and that dash of black pepper. Once blended, sprinkle it all over the softened onions and garlic. Stir well, and let the spices toast for a minute just to wake them up and bring out their flavors.

Step 4: Build the Skillet

Add in your shredded rotisserie chicken, rinsed and drained black beans, roasted corn, diced green chiles, white long grain rice, chicken broth, and salsa verde. Drop it all into the skillet and give it a thorough stir to combine—make sure every grain of rice is coated in that spicy, tangy sauce. This step is where your Salsa Verde Chicken & Rice Skillet comes together fast!

Step 5: Simmer to Perfection

Bring the whole skillet to a gentle boil for 2–3 minutes. Once it’s bubbling, lower the heat to a simmer and pop a lid on the pan. Set a timer for 15 minutes—this is when the rice soaks up all the flavors and gets perfectly tender.

Step 6: Check and Finish the Rice

When the timer goes off, carefully check to see if the rice is cooked through and all the liquid is absorbed. If it needs another minute or two, just put the lid back on and give it more time. Be patient—fluffy rice is worth the wait!

Step 7: Melt the Cheese

When your rice is ready and the skillet is off the heat, generously sprinkle shredded Monterey Jack cheese over the top. Cover again, letting the cheese melt for 2–3 minutes. It should become gooey and irresistible—just the way we like it.

Step 8: Top and Enjoy

Just before serving, shower the skillet with chopped cilantro, creamy avocado, and a pinch of red pepper flakes if you want a hint of heat. Now dig in—you’ve just made Salsa Verde Chicken & Rice Skillet magic!

How to Serve Salsa Verde Chicken & Rice Skillet

Garnishes

This dish absolutely sings with a flurry of fresh cilantro, which brightens each bite. If you love creamy contrasts, sliced or cubed avocado is a welcome addition, while a scattering of red pepper flakes will add a little heat for any spice lovers at the table. Don’t be afraid to add your favorite shredded lettuce, diced tomatoes, or a squeeze of lime if you’re feeling creative!

Side Dishes

While the Salsa Verde Chicken & Rice Skillet is satisfying on its own, it also plays well with sides. Try it alongside a crisp green salad with a citrusy vinaigrette or a platter of warm, homemade tortilla chips and guacamole. Roasted vegetables like bell peppers or zucchini also complement the flavors beautifully without overpowering the main event.

Creative Ways to Present

If you’re feeding a crowd or just feeling fancy, spoon the skillet mixture into shallow bowls and top each with a dollop of sour cream or Greek yogurt. You can also serve the filling wrapped up as burritos, scooped into crispy taco shells, or as the star of a make-your-own taco night. However you serve it, the Salsa Verde Chicken & Rice Skillet steals the show every time!

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, pack any leftover Salsa Verde Chicken & Rice Skillet into airtight containers. It will keep beautifully in the fridge for up to four days. The flavors actually mingle and deepen, making leftovers even more enjoyable for lunches or dinners later in the week.

Freezing

This recipe freezes like a dream. Once cooled, portion the skillet into freezer-safe bags or containers, squeezing out as much air as possible. It will hold up in the freezer for up to three months. When you’re ready for a quick dinner, just thaw overnight in the refrigerator.

Reheating

For best results, reheat leftovers gently on the stove over medium-low heat, adding a splash of chicken broth if the rice seems dry. You can also microwave it—just cover and heat in short bursts, stirring occasionally. Don’t forget to re-cheese before serving, as an extra layer of melted Monterey Jack makes it just as good as fresh!

FAQs

Can I use another type of rice?

Absolutely! While white long grain rice cooks perfectly in this skillet, you can substitute jasmine or basmati for a subtle flavor twist. Brown rice works too, but you may need to add extra broth and increase the cooking time until the grains are tender.

Is there a vegetarian version of Salsa Verde Chicken & Rice Skillet?

Sure—just leave out the rotisserie chicken and add in extra beans or some sautéed mushrooms for a delicious, hearty meatless option. Vegetable broth is a perfect substitution for chicken broth here as well.

Can I make this dish spicier?

Definitely! Use a spicier salsa verde, add chopped jalapenos along with the onions, or ramp up the red pepper flakes on top. Taste as you go so you can dial in your ideal heat level.

Will leftover Salsa Verde Chicken & Rice Skillet get soggy?

The rice can absorb more moisture as it sits, but reheating with a splash of chicken broth brings it back to its original, comforting texture. The flavors even meld and get even better the next day!

What’s the best way to shred rotisserie chicken for this recipe?

While the chicken is still warm, use two forks to pull it apart into bite-sized shreds. This gives you juicy pieces that soak up all the delicious salsa verde and spices in the skillet.

Final Thoughts

You’re just one skillet away from an irresistibly zesty, comforting dinner when you make the Salsa Verde Chicken & Rice Skillet. Whether you’re whipping up a quick weeknight supper or bringing the family together for something special, this crowd-pleasing favorite will have everyone reaching for seconds. Give it a try and enjoy just how easy, flavorful, and fun dinnertime can be!