Salsa Verde Chicken & Rice Skillet Recipe

This Salsa Verde Chicken & Rice Skillet is a flavor-packed, one-pan weeknight wonder that brings zesty southwestern vibes directly to your kitchen. It’s loaded with tender shredded chicken, vibrant veggies, aromatic spices, and melty cheese, all simmered together in a tangy salsa verde sauce. With minimal prep and maximum comfort, this dish is as perfect for a cozy family dinner as it is for impressing guests or meal prepping for the week ahead. Get ready to fall in love with the magic of a one-skillet meal that delivers bold taste and easy cleanup!

Ingredients You’ll Need

The beauty of Salsa Verde Chicken & Rice Skillet is in its straightforward yet thoughtful ingredients. Each addition brings an essential note of flavor, color, or texture, so you really get a symphony of comfort in every spoonful.

• Shredded rotisserie chicken: Opt for rotisserie for unbeatable tenderness and speedy prep, but any pre-cooked chicken works wonders.
• Yellow onion, diced: Sweet, mellow onions are the base that build up the dish’s flavor profile.
• Garlic cloves, minced: Fresh garlic brightens up the skillet and infuses every bite.
• Extra virgin olive oil: This helps to soften the onions and garlic while bringing out their best flavors.
• Salsa verde: The star of the show, it gives a tangy, gently spicy backbone to the whole skillet.
• Diced green chiles: Adds a mild, earthy heat and authentic Southwestern kick.
• White long grain rice: Fluffy, comforting, and perfect for soaking up all that goodness.
• Chicken broth: Adds savory depth and helps the rice cook to perfection.
• Shredded Monterey Jack cheese: Creamy and melty, it forms the irresistible finishing touch.
• Black beans, rinsed and drained: These bring creaminess, protein, and a gorgeous pop of color.
• Roasted corn: Sweet and charred, it adds a lovely caramelized edge.
• Chili powder: An essential touch of warmth and complexity.
• Sea salt: Don’t skimp—good seasoning ties everything together.
• Cumin: This spice gives a signature earthy background note that makes things extra craveable.
• Garlic powder: Boosts the savory depth, complementing the fresh garlic for round-the-clock flavor.
• Black pepper: Just a dash for subtle heat and balance.
• Cilantro: Fresh, herby brightness as a final flourish—don’t skip it!
• Optional toppings (avocado, red pepper flakes): Creamy avocado and a sprinkle of heat level up your servings beautifully.

How to Make Salsa Verde Chicken & Rice Skillet

Step 1: Sauté the Aromatics

Begin by heating the extra virgin olive oil in a large skillet over medium heat. Once shimmering, add in the diced onions and minced garlic. Let them cook together, stirring occasionally, until the onions are translucent and everything smells delightfully fragrant—this sets the flavor base for your Salsa Verde Chicken & Rice Skillet.

Step 2: Bloom the Spices

As the onions and garlic soften, mix the chili powder, sea salt, cumin, garlic powder, and a dash of black pepper in a small bowl. Sprinkle the spice mixture over your aromatics, stirring for about a minute so the spices release their essential oils. This step really wakes up all those earthy, zesty flavors in the skillet.

Step 3: Build the Skillet

Now for the fun part: Add the rinsed and drained black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice to the skillet. Stir to fully combine everything. You’ll watch your skillet come to life, brimming with colorful textures and enticing aromas.

Step 4: Simmer to Perfection

Raise the heat and bring the mixture to a gentle boil for 2-3 minutes, then reduce it to a simmer and cover the skillet with a lid. Set a timer for 15 minutes—this is when the rice absorbs the luscious broth and salsa verde, fluffing up into tasty, saucy perfection.

Step 5: Check and Finish the Rice

Take a quick peek at the rice to ensure it’s fully cooked and has absorbed most of the liquid. If it needs a bit more time, simply cover and cook for a few minutes longer. The goal is rice that’s tender but not mushy, with everything beautifully melded together.

Step 6: Melt the Cheese

When the rice is done, turn off the heat. Sprinkle the shredded Monterey Jack cheese evenly over the skillet, then pop the lid back on for 2-3 minutes. The cheese will melt into creamy strands, creating a luscious, gooey finish for your Salsa Verde Chicken & Rice Skillet.

Step 7: Add Fresh Toppings

Finish with a generous handful of chopped cilantro and (if you like) slices of creamy avocado and a sprinkle of red pepper flakes. These final touches add freshness and a little extra kick that make your skillet meal truly irresistible.

How to Serve Salsa Verde Chicken & Rice Skillet

Garnishes

Top each serving with fresh cilantro for a burst of herby brightness. Sliced avocado lends creaminess that pairs perfectly with the zesty flavors, while a scattering of red pepper flakes wakes everything up with a gentle heat. Don’t forget a squeeze of lime if you like things super fresh.

Side Dishes

This Salsa Verde Chicken & Rice Skillet is honestly a meal in itself, but it pairs beautifully with simple sides like crisp green salads, warm flour tortillas, or a bowl of tortilla chips for scooping. Try it with a citrusy slaw or grilled veggies for a more rounded table spread.

Creative Ways to Present

You can spoon the skillet filling into baked bell pepper halves for a stunning individual entrée, or serve it taco-bar style with bowls of extra toppings. For a party, pile the warm mixture onto tortilla chips for the ultimate nachos, or stuff it into burritos for an epic handheld version.

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool to room temperature before transferring them to an airtight container. Salsa Verde Chicken & Rice Skillet will keep well in the fridge for up to 4 days, making it a fantastic option for quick lunches or weeknight dinners.

Freezing

This dish is wonderfully freezer-friendly. Simply pack the cooled skillet into individual portions or one big container, squeeze out excess air, and freeze for up to 3 months. Thaw overnight in the fridge or use your microwave’s defrost setting before reheating.

Reheating

To bring back that just-cooked magic, warm the rice skillet in a covered skillet over medium-low heat, adding a splash of chicken broth if it’s looking dry. Alternatively, microwave single servings with a damp paper towel over the top to keep things moist and fluffy.

FAQs

Can I use brown rice instead of white?

Yes, you can use brown rice, but it will require a longer cooking time and a bit more liquid. Adjust as needed, and taste-test the rice for doneness before serving your Salsa Verde Chicken & Rice Skillet.

What if I don’t have rotisserie chicken?

No worries! Any pre-cooked or leftover chicken is perfect. You can also quickly poach or bake a couple of chicken breasts or thighs, then shred them for the recipe.

Is it possible to make this dish vegetarian?

Absolutely! Swap chicken for more beans or a plant-based protein, and use vegetable broth instead of chicken broth. You’ll still get all the great flavor and satisfaction from your Salsa Verde Chicken & Rice Skillet.

How spicy does this recipe turn out?

This skillet has a gentle heat from the salsa verde and green chiles, but it’s not overwhelmingly spicy. For more kick, use a hot salsa verde or add diced jalapeños alongside the green chiles.

Is this recipe gluten-free?

Yes, all the ingredients in this dish are naturally gluten-free! Just double-check your salsa verde and broth labels to ensure no added gluten-containing ingredients.

Final Thoughts

I hope this recipe puts a fresh, zesty spin on your dinner routine! There’s just something so comforting and fun about digging into a bubbling Salsa Verde Chicken & Rice Skillet with your favorite people. Don’t be surprised if it quickly becomes a regular request around your table—enjoy every vibrant, cheesy, flavor-packed bite!

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