Salsa Verde Chicken & Rice Skillet: A Flavor-Packed One-Pan Dinner

When it comes to weeknight dinners, nothing beats the convenience of a one-pan meal. Fewer dishes, quicker cooking, and maximum flavor make these recipes staples in busy households. Among the countless variations, Salsa Verde Chicken & Rice Skillet stands out as a hearty, zesty, and satisfying dish that packs a punch of bold Southwestern flavors.

This recipe brings together tender shredded chicken, smoky salsa verde, earthy black beans, sweet corn, and creamy Monterey Jack cheese—all nestled in perfectly cooked rice. The beauty lies in its balance: it’s comforting yet vibrant, filling yet fresh, and customizable to suit your personal taste.

Whether you’re cooking for your family, meal prepping for the week, or entertaining friends, this dish is guaranteed to please. The flavors develop beautifully in just one skillet, leaving you with a complete, restaurant-worthy dinner in less than 45 minutes.

Why You’ll Love This Recipe

• One-pan wonder: Minimal cleanup and maximum flavor.
• Quick and easy: Perfect for busy weeknights—ready in under an hour.
• Full of nutrients: Protein from chicken and beans, fiber from veggies, and wholesome rice make it a balanced meal.
• Adaptable: Easily swap in different proteins, grains, or toppings.
• Bold Southwestern flavors: Salsa verde, green chiles, and spices infuse the dish with depth and zing.

Ingredients You’ll Need

Here’s the full list of ingredients to make Salsa Verde Chicken & Rice Skillet:

• 2 cups shredded rotisserie chicken
• 1 cup yellow onion, diced
• 3 garlic cloves, 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
• 1 cup shredded Monterey Jack cheese
• 1 can black beans, rinsed and drained
• ½ cup roasted corn
• 1 tsp chili powder
• 1 tsp sea salt
• ½ tsp cumin
• ½ tsp garlic powder
• Dash of black pepper
• 3 tbsp cilantro, chopped
• Optional toppings: avocado, red pepper flakes

Step-by-Step Method

Step 1: Sauté the Aromatics

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced onion and cook for 3–4 minutes until softened.
3. Stir in the garlic and cook for 30 seconds until fragrant.

Step 2: Toast the Rice and Spices

1. Add the rice to the skillet and stir to coat with oil, onion, and garlic.
2. Sprinkle in chili powder, cumin, garlic powder, sea salt, and black pepper.
3. Stir well to toast the rice lightly for about 1–2 minutes.

Tip: Toasting the rice with spices enhances its nutty flavor and helps build depth in the dish.

Step 3: Add Liquids and Simmer

1. Pour in the chicken broth, salsa verde, and diced green chiles.
2. Stir everything together, ensuring the rice is submerged in the liquid.
3. Bring to a boil, then reduce heat to low.
4. Cover and simmer for 18–20 minutes, or until the rice is fully cooked and tender.

Step 4: Add Chicken, Beans, and Corn

1. Once the rice is done, stir in shredded rotisserie chicken, black beans, and roasted corn.
2. Mix well until everything is evenly distributed and heated through.

Step 5: Add Cheese and Finish

1. Sprinkle shredded Monterey Jack cheese evenly across the skillet.
2. Cover with a lid for 2–3 minutes until the cheese melts into gooey perfection.
3. Remove from heat and top with fresh cilantro.

Step 6: Serve and Enjoy

Scoop generous portions into bowls and top with optional extras such as creamy avocado slices or a pinch of red pepper flakes for heat.

Cooking Tips for Success

• Use rotisserie chicken: It’s quick, convenient, and full of flavor. Leftover cooked chicken works too.
• Don’t lift the lid while rice cooks: Trapped steam is essential for tender rice.
• Control spice levels: Use mild salsa verde for a subtle flavor or hot salsa verde for more kick.
• Cheese matters: Monterey Jack melts beautifully, but you can substitute with cheddar or pepper jack for variety.
• Fresh finish: Don’t skip the cilantro—it brightens the entire dish.

Variations to Try

1. Vegetarian version: Omit chicken and add more beans or sautéed vegetables like zucchini, bell peppers, or mushrooms.
2. Different protein: Try cooked shrimp, ground turkey, or even steak strips.
3. Grain swap: Replace white rice with brown rice or quinoa (adjust cooking time accordingly).
4. Extra toppings: Add sour cream, pickled jalapeños, salsa fresca, or a squeeze of lime juice for extra zing.
5. Spicy twist: Add chipotle peppers in adobo sauce for smoky heat.

What to Serve with Salsa Verde Chicken & Rice Skillet

This skillet dish is hearty enough to serve on its own, but you can also pair it with:

• Warm tortillas – Perfect for scooping up bites.
• Mexican street corn (elote) – A creamy, tangy side dish that complements the skillet.
• Green salad – A light, refreshing option to balance the richness.
• Chips and guacamole – A fun, shareable appetizer before the main dish.

Nutritional Insights (Per Serving, Approximate)

• Calories: 520 kcal
• Protein: 34 g
• Carbohydrates: 46 g
• Fat: 20 g
• Fiber: 8 g
• Sodium: 780 mg

Note: Nutritional values vary depending on ingredient brands and portion sizes.

Storing and Reheating Leftovers

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Place in freezer-safe containers for up to 2 months.
• Reheat: Warm gently in a skillet with a splash of chicken broth to keep rice from drying out.

Common Mistakes to Avoid

1. Using uncooked chicken – This recipe is designed for pre-cooked rotisserie chicken to save time and ensure tenderness.
2. Overcooking rice – Keep a close eye on the liquid-to-rice ratio.
3. Forgetting to rinse beans – Draining and rinsing black beans removes excess salt and starch.
4. Skipping cheese – The melty layer ties all the flavors together.

Conclusion

Salsa Verde Chicken & Rice Skillet is proof that weeknight meals don’t have to be boring or time-consuming. With simple ingredients, one skillet, and less than an hour, you can serve a dish that’s hearty, flavorful, and satisfying. The combination of salsa verde, chicken, beans, rice, and cheese delivers comfort with every bite, while cilantro and optional toppings keep it fresh and vibrant.

This recipe is more than just a meal—it’s an experience of flavors and textures that celebrate Southwestern cuisine in the easiest way possible. Once you try it, it will quickly become a staple in your kitchen rotation.

Print

Frequently Asked Questions (FAQ)

Q1: Can I use raw chicken instead of rotisserie chicken?
Yes, but you’ll need to cook it separately before adding. Dice raw chicken, season, and cook in the skillet until fully done before starting the rice step.

Q2: Can I make this dish vegetarian?
Absolutely. Skip the chicken and use extra beans, lentils, or sautéed vegetables.

Q3: How do I keep the rice from sticking to the skillet?
Make sure there’s enough liquid and keep the skillet covered while simmering. A nonstick pan also helps.

Q4: What’s the best substitute for salsa verde?
You can use red salsa, enchilada sauce, or even a homemade tomatillo sauce.

Q5: Can I prepare this ahead of time?
Yes. Cook everything, let it cool, and store it in the fridge. Reheat on the stove with a splash of broth before serving.

Q6: Can I make this recipe spicy?
Yes. Add jalapeños, hot salsa verde, or a dash of cayenne pepper for extra heat.

Q7: What type of cheese works best besides Monterey Jack?
Pepper Jack for spice, cheddar for sharpness, or a Mexican cheese blend all work well.