Salsa Verde Chicken & Rice Skillet Recipe

This Salsa Verde Chicken & Rice Skillet Recipe is one of my absolute go-to meals when I want something comforting, packed with flavor, and requiring minimal cleanup. It’s like all the best parts of a Mexican dinner wrapped up in one pan—tangy salsa verde, tender shredded chicken, and fluffy rice that soaks in all those delicious spices. Honestly, it’s perfect for busy weeknights or when you want to impress friends without standing over the stove all evening.

What really makes this recipe special is how effortlessly it comes together yet feels totally homemade and special. You’re getting tender chicken mingling with salsa verde’s bright punch, studded with roasted corn and black beans for that extra heartiness. Trust me, after trying this Salsa Verde Chicken & Rice Skillet Recipe a few times, you’ll want to keep it in your meal rotation too!

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Ingredients & Why They Work

Each ingredient in this Salsa Verde Chicken & Rice Skillet Recipe plays a key role in layering flavors and textures while keeping things simple. I’ve found that using rotisserie chicken really cuts prep time without sacrificing that home-cooked feel.

• Shredded rotisserie chicken: Ready to use, tender, and adds great protein without extra cooking.
• Yellow onion: Adds sweetness and depth when sautéed with garlic.
• Garlic cloves: A flavor essential that brightens everything up.
• Extra virgin olive oil: A healthy fat base that helps sauté aromatics evenly.
• Salsa verde: The star of the dish—tangy, slightly spicy, and full of fresh tomatillo flavor.
• Diced green chiles (canned): Adds mild heat and smokiness without overpowering.
• White long grain rice: Holds moisture well and soaks up all the savory liquids.
• Chicken broth: Infuses the rice and chicken with extra savory depth.
• Shredded Monterey Jack cheese: Melts beautifully and adds a creamy finish.
• Black beans (rinsed & drained): Adds fiber and a hearty texture contrast.
• Roasted corn: Brings gentle sweetness and a nice pop in every bite.
• Chili powder: Earthy warmth that ties the spices together.
• Sea salt: To enhance all the flavors naturally.
• Cumin: Adds a subtle smoky note that’s classic in Tex-Mex dishes.
• Garlic powder: Boosts garlic flavor with ease and consistency.
• Black pepper: A hint of heat that balances everything.
• Cilantro: Freshness to brighten the finished dish.
• Optional toppings (avocado, red pepper flakes): Add creaminess and extra kick to personalize your plate.

Tweak to Your Taste

I love how adaptable this Salsa Verde Chicken & Rice Skillet Recipe is—you can easily change spices, swap veggies, or make it spicier or milder depending on what you’re craving. Experimenting has made this a recipe I feel really comfortable making again and again.

• Add extra heat: Once, I upped the diced green chiles and sprinkled in some cayenne—my family said it added a perfect kick!
• Vegetarian version: Skip the chicken and toss in extra beans or sautéed mushrooms for a meatless yet filling option.
• Use fresh herbs: Cilantro is classic, but swapping with parsley or even fresh oregano can give a nice twist.
• Try brown rice: If you prefer, use brown rice but add extra cooking time & broth for tenderness.

Step-by-Step: How I Make Salsa Verde Chicken & Rice Skillet Recipe

Step 1: Sauté the aromatics first

Start by heating a tablespoon of extra virgin olive oil in a skillet over medium heat. Once warmed, toss in the minced garlic and diced yellow onion. I like to cook these until the onions turn soft and translucent and the garlic becomes fragrant—usually 3 to 4 minutes. This step builds the foundation of flavor, so don’t rush it! Keep an eye so the garlic doesn’t burn; burnt garlic can easily turn bitter.

Step 2: Season and mix in spices

While your aromatics are softening, mix your chili powder, sea salt, cumin, garlic powder, and a dash of black pepper in a small bowl. Sprinkle these spices over the onions and garlic, stirring well to coat everything evenly. Stir for about a minute or until the spices start to bloom, releasing their aroma. This little step is a game-changer for that rich, slightly smoky Tex-Mex flavor we’re after.

Step 3: Add the main ingredients to the skillet

Now it’s time for the good stuff—add the rinsed black beans, roasted corn, shredded rotisserie chicken, and diced green chiles right into the pan. Pour in the chicken broth, salsa verde, and uncooked white rice. Give everything a good stir so all ingredients are evenly distributed. You want the rice to start soaking up the flavorful liquids and spices right away.

Step 4: Simmer until the rice is tender

Bring your mixture to a gentle boil, letting it bubble for 2-3 minutes while stirring occasionally. Then reduce the heat to low, cover your skillet with a tight-fitting lid, and set a timer for 15 minutes. This hands-off step lets the rice absorb all those layered flavors. I always check the rice when the timer goes off and if it needs more time, I add a couple more minutes—you want it tender but not mushy.

Step 5: Melt cheese and add fresh toppings

As soon as the rice is cooked through and most of the liquid is absorbed, turn off the heat. Sprinkle shredded Monterey Jack cheese all over the top, then cover the skillet again for 2-3 minutes so the cheese melts into a gooey blanket. Finally, I love to sprinkle chopped cilantro, add sliced avocado for creaminess, and a few red pepper flakes if I want some extra heat. Now it’s ready to dig in!

How to Serve Salsa Verde Chicken & Rice Skillet Recipe

Garnishes

I’m a big fan of finishing this skillet with bright and fresh garnishes. Cilantro is a must for me—it adds that herbal brightness that lifts the dish. Creamy slices of ripe avocado are my secret weapon for mellowing heat and adding buttery richness. Then, if you like a little spice, red pepper flakes bring a lovely warmth without overpowering.

Side Dishes

This recipe is pretty filling on its own, but if I want to round out the meal, I’ll often pair it with a crisp green salad or roasted veggies. Sometimes, a scoop of sour cream or a dollop of Greek yogurt works wonders for cooling down the spices. Cornbread or warm flour tortillas make it feel even more like a fiesta.

Creative Ways to Present

For gatherings, I love serving this chipotle chicken & rice skillet in mini cast iron pans—super cute and keeps it hot at the table. You can also turn it into stuffed peppers by filling halved bell peppers with the rice mixture before baking. If you’re doing meal prep, layered parfait glasses with avocado and cilantro on top make for an Instagram-worthy presentation!

Make Ahead and Storage

Storing Leftovers

After your meal, I usually let the leftovers cool completely, then store them in an airtight container in the fridge for up to 3 days. I find the rice can soak up more of the salsa verde overnight, which actually intensifies the flavor! Just make sure to stir before reheating.

Freezing

If you want to freeze this Salsa Verde Chicken & Rice Skillet Recipe, portion it into freezer-safe containers or bags. I’ve done this with good results and typically freeze for up to 2 months. When thawed, the texture remains surprisingly good.

Reheating

I reheat leftovers gently on the stove over low heat with a splash of water or broth, stirring often to prevent the rice from drying out. You could also microwave it covered for a few minutes, but I prefer stovetop reheating for the best texture.

FAQs

Final Thoughts

This Salsa Verde Chicken & Rice Skillet Recipe has become one of those meals I feel lucky to have in my recipe collection. It’s flavorful, comforting, and comes together without a fuss—perfect for when you want a satisfying dinner but don’t want to stress. I hope you enjoy making it as much as I do and that it soon becomes a favorite in your kitchen too!

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