Salsa Verde Chicken & Rice Skillet Recipe

If you’re craving a vibrant, comforting meal that comes together effortlessly in one pan, the Salsa Verde Chicken & Rice Skillet is about to become your new go-to dinner. This dish masterfully combines tender shredded chicken, zesty salsa verde, and fluffy rice, all infused with aromatic spices and fresh ingredients. Each bite offers a delightful blend of smoky, tangy, and savory flavors, making it a perfect weeknight favorite that feels like a warm hug on a plate. Plus, it’s packed with colorful veggies and cheese that melt into every corner of the skillet, turning simple pantry staples into something truly special.

Ingredients You’ll Need

Gathering simple ingredients is the secret to making this dish shine. Each element brings its own charm—whether it’s the mellow sweetness of roasted corn, the punchy heat of green chiles, or the creamy richness of melted Monterey Jack cheese, every item plays a crucial role in balancing the flavors and textures.

• Shredded rotisserie chicken: Provides tender, juicy protein that’s already cooked, saving time and adding flavor.
• Yellow onion, diced: Adds a sweet, savory base that caramelizes beautifully when sautéed.
• Garlic cloves, minced: Infuses the dish with aromatic depth and warmth.
• Extra virgin olive oil: For sautéing and enhancing flavors with its fruity richness.
• Salsa verde: The star ingredient, bursting with tangy tomatillo flavor and mild heat.
• Diced green chiles: Brings a subtle smokiness and gentle heat without overpowering.
• White long grain rice: Serves as comfortingly fluffy base that soaks up all the delicious juices.
• Chicken broth: Adds savory liquid to cook the rice and infuse depth.
• Shredded Monterey Jack cheese: Melts into lush, gooey pockets throughout the skillet.
• Black beans, rinsed and drained: Introduces creamy texture and earthy flavor while boosting protein.
• Roasted corn: Adds a hint of sweetness and vibrant color.
• Chili powder: Provides smoky warmth and a touch of spice.
• Sea salt: Enhances all the natural flavors and balances the dish.
• Cumin: Gives a subtle earthiness and aromatic richness.
• Garlic powder: Amplifies garlic flavor, layering complexity.
• Black pepper: Adds subtle heat and brightens the overall taste.
• Cilantro: For fresh, herbaceous brightness as a finishing touch.
• Optional toppings – avocado and red pepper flakes: Creamy and spicy accents to personalize your skillet.

How to Make Salsa Verde Chicken & Rice Skillet

Step 1: Sauté Aromatics

Start by heating the olive oil over medium heat in a large skillet. Add the minced garlic and diced yellow onion, stirring so they soften and become fragrant. This forms the flavorful base that will carry the rest of your ingredients, releasing those sweet and savory notes that make this dish so irresistible.

Step 2: Season the Aromatics

Mix together chili powder, sea salt, cumin, garlic powder, and black pepper in a small bowl. Sprinkle these spices into the pan with the garlic and onion, stirring constantly to toast them lightly. This step unlocks the aromas and flavors, giving your skillet that signature depth and warmth.

Step 3: Combine the Main Ingredients

Next, pour in the black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice. Stir everything thoroughly so all the components are evenly mixed. The rice will soak up the salsa verde and broth, turning every bite into a tender, flavor-packed experience.

Step 4: Cook the Rice

Bring the mixture to a light boil for 2 to 3 minutes, then reduce the heat to a simmer. Cover the skillet with a lid and allow it to cook undisturbed for 15 minutes. Resist the urge to stir too often because it needs this time to absorb the liquid fully and cook the rice through.

Step 5: Check Rice and Melt Cheese

After 15 minutes, check if the rice is tender and the liquid has been absorbed. If needed, let it simmer a few minutes longer. When it’s just right, turn off the heat, sprinkle shredded Monterey Jack cheese over the top, and cover the pan again. Let it rest for 2 to 3 minutes while the cheese melts into creamy indulgence atop the warm rice and chicken.

Step 6: Finish and Serve

Uncover the skillet and garnish with a generous handful of fresh cilantro. If you like, add diced avocado and sprinkle red pepper flakes for a bit of fresh creaminess and heat. Now you’ve made the perfect Salsa Verde Chicken & Rice Skillet, ready to enjoy!

How to Serve Salsa Verde Chicken & Rice Skillet

Garnishes

Fresh cilantro adds a burst of herbal brightness that lifts the whole dish. Creamy slices of avocado bring lush texture and coolness to each bite, balancing out the salsa verde’s tang. A sprinkle of red pepper flakes adds a playful kick if you want a little extra heat. These simple touches elevate the skillet from great to unforgettable.

Side Dishes

This skillet is a satisfying meal on its own, but pairing it with a crisp green salad or some roasted vegetables can add freshness and variety. For a heartier spread, warm corn tortillas or a side of guacamole make wonderful companions that embrace the bold flavors already at play.

Creative Ways to Present

Serve the dish family-style right from the skillet to keep things cozy and casual. Alternatively, scoop portions into small bowls topped with a dollop of Greek yogurt or sour cream for extra creaminess. You can also transform leftovers into burrito bowls for a delicious, easy lunch the next day.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your leftover Salsa Verde Chicken & Rice Skillet into airtight containers. It keeps beautifully in the refrigerator for 3 to 4 days, making it an ideal meal prep option. The flavors tend to deepen overnight, so leftovers often taste even better.

Freezing

You can freeze this dish for up to 2 months. Portion it out into freezer-safe containers or heavy-duty zip-top bags. When you want to enjoy it again, thaw overnight in the fridge and reheat gently for the best texture and flavor retention.

Reheating

Reheat leftovers in a skillet over medium-low heat, adding a splash of chicken broth or water to restore moisture. Cover the pan to help steam the rice and melt the cheese again. Alternatively, microwave covered for 2 to 3 minutes, stirring halfway through to warm evenly.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Absolutely! You can use cooked chicken breasts or thighs, shredded after cooking. Rotisserie chicken adds convenience and extra flavor, but any cooked chicken works well here.

Is it possible to make this recipe vegetarian or vegan?

Yes, to make it vegetarian, simply omit the chicken and use vegetable broth instead of chicken broth. For vegan versions, skip cheese or use a plant-based cheese alternative.

What’s the best salsa verde to use for this skillet?

Choose a salsa verde that’s fresh and vibrant, ideally made from tomatillos with a nice balance of tang and mild heat. Store-bought brands like Hatch or any quality Mexican-style salsa verde work great.

Can I substitute the long grain rice with another type?

While long grain rice is best because it stays fluffy, you can experiment with jasmine or basmati rice. Avoid short grain rice as it tends to be stickier and might make the skillet too mushy.

How spicy is the Salsa Verde Chicken & Rice Skillet?

The dish has a gentle heat level from the salsa verde and green chiles, but it’s very customizable. Add red pepper flakes or hot sauce if you prefer more spice, or omit them for a milder flavor that kids will love too.

Final Thoughts

I can’t recommend the Salsa Verde Chicken & Rice Skillet enough for those dinners when you want comfort food packed with flavor but without the fuss. It’s colorful, satisfying, and flexible enough to become a family favorite in no time. Give this recipe a try—you might find yourself making it on repeat!

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