Salsa Verde Chicken & Rice Skillet Recipe

I absolutely love this Salsa Verde Chicken & Rice Skillet Recipe because it’s the kind of meal that feels like a warm hug on a plate—comforting, satisfying, and packed with vibrant flavors. Whether you’re rushing home after a busy day or hosting friends for a casual dinner, this dish comes together quickly and delivers big taste without a lot of fuss.

When I first tried this recipe, I was amazed at how the salsa verde adds the perfect tangy kick that brightens up the tender chicken and fluffy rice. You’ll find that the combination of ingredients creates a well-balanced, hearty meal that your whole family will go crazy for, and cleanup is a breeze since it’s all cooked in one skillet!

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Ingredients You’ll Need

These ingredients work so well together, creating a rich, hearty dish without being complicated. Picking good quality salsa verde will really elevate this recipe, so don’t skimp on that!

• Shredded Rotisserie Chicken: Using rotisserie chicken saves time and brings great flavor.
• Yellow Onion: Adds a subtle sweetness and depth when sautéed.
• Garlic Cloves: Essential for that aromatic base that wakes up all the other flavors.
• Extra Virgin Olive Oil: For sautéing and adding a touch of richness.
• Salsa Verde: The star of the show with fresh, tangy, and mildly spicy notes.
• Diced Green Chiles (Canned): Adds a gentle heat and smokiness that pairs perfectly with salsa verde.
• White Long Grain Rice: Use long grain for fluffy, separate rice grains.
• Chicken Broth: Provides moisture and flavor as the rice cooks.
• Shredded Monterey Jack Cheese: Melts beautifully and adds creamy richness.
• Black Beans (Rinsed and Drained): Boosts protein and fiber while giving a nice texture.
• Roasted Corn: Adds natural sweetness and a bit of crunch.
• Chili Powder: A warm spice that layers well with the other seasonings.
• Sea Salt: Enhances all the natural flavors.
• Cumin: Brings an earthy, warm note essential for this flavor profile.
• Garlic Powder: Reinforces the garlic flavor without overpowering.
• Black Pepper: A subtle heat to balance the dish.
• Cilantro: Fresh and bright, it’s the perfect finishing herb.
• Optional Toppings (Avocado, Red Pepper Flakes): These elevate the dish and bring creamy or spicy contrast.

Variations

I love how flexible this Salsa Verde Chicken & Rice Skillet Recipe is—I’ve tried a few tweaks to suit different moods or dietary needs, and it always turns out delicious. Feel free to personalize it to suit your tastes!

• Spicy Kick: When I want more heat, I add extra diced jalapeños or swap red pepper flakes for cayenne powder—my family loves the fiery version!
• Vegetarian Style: Try replacing chicken with extra beans and diced tofu or roasted veggies for a meat-free meal that’s still satisfying.
• Cheese Swap: Use pepper jack for a bit more spice or a Mexican cheese blend for varied melting textures.
• Fresh Lime Juice: A squeeze of lime at the end brightens everything up and adds a fresh zing.

How to Make Salsa Verde Chicken & Rice Skillet Recipe

Step 1: Sauté the Aromatics

Heat the olive oil in a large skillet over medium heat. Toss in the minced garlic and diced yellow onion, stirring them frequently. You’ll want to cook these until they’re soft and fragrant, usually about 3-4 minutes. This step is key because it builds the flavor foundation for the whole dish. Be careful not to burn the garlic—just a gentle golden color is perfect.

Step 2: Season and Add the Ingredients

Mix together the chili powder, sea salt, cumin, garlic powder, and black pepper in a small bowl, then sprinkle this spice blend over the cooked onions and garlic. Stir everything together so the spices toast slightly and become aromatic, about 1 minute. Then add the black beans and roasted corn, followed by shredded rotisserie chicken, drained green chiles, chicken broth, salsa verde, and the rice. Give it all a good mix to combine everything evenly.

Step 3: Simmer Until Perfect

Bring the mixture to a boil, and let it bubble for 2-3 minutes. Then reduce the heat to low, cover the skillet with a lid, and set a timer for 15 minutes. This is when the rice soaks up all those wonderful flavors and becomes tender. When the timer goes off, check to make sure the rice is fully cooked—it should be fluffy and soft. If it needs more time, pop the lid back on and let it simmer a bit longer, just keep an eye to avoid burning.

Step 4: Melt the Cheese and Finish

Once your rice is cooked through and all the liquid is absorbed, turn off the heat. Sprinkle the shredded Monterey Jack cheese evenly on top, then replace the lid and let it rest for 2-3 minutes so the cheese gets deliciously melty. Finish by topping with fresh cilantro and, if you like, avocado slices or a sprinkle of red pepper flakes for some extra zing.

How to Serve Salsa Verde Chicken & Rice Skillet Recipe

Garnishes

I usually top mine with fresh cilantro and creamy avocado slices—this adds a lovely freshness and richness that balances the tangy salsa verde. For a bit of heat, I sprinkle red pepper flakes, but you can skip them if you prefer milder flavors. Sometimes a dollop of sour cream works wonders, too!

Side Dishes

I like serving this skillet recipe alongside a crisp green salad or simple Mexican street corn salad for some contrast in textures. A basket of warm tortillas also pairs beautifully, letting you scoop up every last bit.

Creative Ways to Present

For family gatherings, I love to keep the skillet on the table, topped with colorful garnishes so everyone can help themselves. Another fun twist is to spoon the chicken and rice mixture into halved bell peppers or stuff small tortillas for a festive taco night vibe.

Make Ahead and Storage

Storing Leftovers

I transfer leftovers to an airtight container and refrigerate—they keep well for 3-4 days. Just be sure to cool the skillet fully before storing to maintain the best texture and flavor.

Freezing

I’ve frozen this dish a few times with great success. Portion it out into freezer-safe containers and thaw overnight in the fridge. Because of the cheese and avocado, I usually add fresh toppings after reheating rather than freezing them together.

Reheating

Reheat leftovers gently in a skillet over medium-low heat, stirring occasionally; adding a splash of chicken broth helps keep it moist. Alternatively, the microwave works fine—just cover to avoid drying out. Add fresh avocado and cilantro after reheating for best flavor.

FAQs

Final Thoughts

This Salsa Verde Chicken & Rice Skillet Recipe has become one of my go-to dishes because it’s simple yet bursting with fresh, exciting flavors that remind me of home cooking with a twist. I hope you give it a try—you might just find it becoming a family favorite in your kitchen too, bringing everyone together around the table with smiles and happy plates.

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