Salsa Verde Chicken & Rice Skillet

When life gets busy and you need a meal that’s hearty, flavorful, and ready in under an hour, this Salsa Verde Chicken & Rice Skillet is here to save the day. Creamy, zesty, and packed with protein and veggies, it’s the kind of one-pan dinner that keeps both your taste buds and your weeknight schedule happy.

With tender shredded rotisserie chicken, smoky roasted corn, black beans, and just the right amount of spice, this skillet dinner delivers maximum comfort with minimal effort. The star ingredient, salsa verde, infuses every bite with tangy, slightly smoky flavor that pairs beautifully with melted Monterey Jack cheese and fresh cilantro.

It’s the ultimate weeknight dinner hack everything cooks in one skillet, cleanup is easy, and the flavors are bold enough to feel like a restaurant meal. Perfect for family dinners, meal prep, or even entertaining when you want something that feels special without being complicated.

Why You’ll Love This Recipe

• One-pan wonder – Everything cooks in a single skillet for easy cleanup.
• Full of flavor – Salsa verde, green chiles, and spices create a tangy, zesty base.
• Protein-packed – Rotisserie chicken, black beans, and cheese make this hearty and satisfying.
• Customizable – Adjust spice, add toppings, or swap ingredients to fit your taste.
• Meal-prep friendly – Stores well and tastes even better the next day.

Ingredients Breakdown

This recipe serves 4–6 people.

Main Ingredients

• 2 cups shredded rotisserie chicken – Quick shortcut protein; juicy and tender.
• 1 cup yellow onion, diced – Adds savory sweetness to the skillet.
• 3 garlic cloves, minced – For aromatic depth.
• 1 tbsp extra virgin olive oil – Base for sautéing.
• 1 cup white long grain rice – Starchy base that soaks up all the flavors.
• 2 cups chicken broth – Cooks the rice and adds richness.

Flavor Builders

• 15.5 oz jar salsa verde – Bright, tangy, and slightly smoky sauce base.
• 1 can (4 oz) diced green chiles – Adds mild heat and depth.
• 1 tsp chili powder – Classic Tex-Mex spice.
• 1 tsp sea salt – Balances the flavors.
• ½ tsp cumin – Warm, earthy undertone.
• ½ tsp garlic powder – Enhances the garlic notes.
• Dash of black pepper – Rounds out the seasoning.

Add-Ins & Toppings

• 1 can black beans, rinsed and drained – Extra protein and fiber.
• ½ cup roasted corn – Sweet and smoky element.
• 1 cup shredded Monterey Jack cheese – Melty, creamy finish.
• 3 tbsp fresh cilantro, chopped – Herbaceous freshness.
• Optional toppings – Sliced avocado, red pepper flakes, sour cream, or tortilla chips for crunch.

Tools & Equipment Needed

• Large deep skillet or sauté pan with lid
• Wooden spoon or spatula
• Measuring cups & spoons
• Sharp knife & cutting board
• Cheese grater (if shredding cheese fresh)

Step-by-Step Instructions

1. Sauté the Aromatics

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and cook until softened, about 3–4 minutes.
3. Stir in garlic and cook 1 more minute until fragrant.

2. Toast the Rice & Spices

1. Add rice to the skillet and stir for 1–2 minutes to lightly toast.
2. Sprinkle in chili powder, cumin, garlic powder, salt, and pepper. Stir to coat the rice with seasonings.

3. Build the Flavor Base

1. Pour in chicken broth, salsa verde, and diced green chiles.
2. Stir well, then bring to a boil.
3. Reduce heat to low, cover, and simmer for 15–20 minutes, until rice is tender and most liquid is absorbed.

4. Add the Good Stuff

1. Stir in shredded chicken, black beans, and roasted corn.
2. Cook another 5 minutes until everything is heated through.

5. Finish with Cheese & Cilantro

1. Sprinkle Monterey Jack cheese evenly over the skillet.
2. Cover for 2–3 minutes until the cheese melts.
3. Remove from heat and garnish with cilantro.

6. Serve & Enjoy

Serve hot straight from the skillet with optional toppings like avocado, tortilla chips, or a dollop of sour cream.

Tips & Variations

• Spicier version – Add jalapeños or use a spicier salsa verde.
• Vegetarian option – Skip the chicken and add extra beans or grilled zucchini.
• Cheese swap – Try pepper jack for a spicy kick or cheddar for a sharper flavor.
• Grain variation – Use brown rice (adjust cook time) or even quinoa for extra protein.
• Extra creamy – Stir in ½ cup sour cream or cream cheese before topping with shredded cheese.

Flavor Profile & Pairings

This skillet dish is:

• Tangy from salsa verde
• Savory from chicken and onions
• Smoky-sweet from roasted corn
• Creamy from melted Monterey Jack cheese
• Bright from fresh cilantro

Perfect Pairings:

• Drinks: Margaritas, sparkling lime water, or light beer.
• Sides: A crisp green salad, tortilla chips, or Mexican street corn.

Nutritional Overview (Per Serving, Approximate for 6 servings)

• Calories: 430
• Protein: 28g
• Carbohydrates: 42g
• Fat: 16g
• Fiber: 7g

✅ High-protein
✅ Gluten-free adaptable (check broth/seasonings)

Make-Ahead & Meal Prep Tips

• Chicken: Shred rotisserie chicken in advance; refrigerate up to 3 days.
• Rice base: Cook the rice mixture ahead, then reheat and stir in beans, corn, and cheese just before serving.
• Storage: Store leftovers in airtight containers for 3–4 days.
• Freezing: Freeze portions without cheese; reheat and add cheese fresh.

FAQs

1. Can I use homemade salsa verde?
Yes! Fresh salsa verde with tomatillos, cilantro, and lime makes it even better.

2. Can I substitute brown rice?
Yes, but increase broth to 2 ½ cups and simmer longer (about 35–40 minutes).

3. Can I make this dairy-free?
Absolutely—just omit the cheese or use a plant-based cheese alternative.

4. Does this recipe work in an Instant Pot?
Yes—sauté aromatics and rice on Sauté mode, add liquids, then cook on High Pressure for 8 minutes. Quick release, then stir in chicken, beans, corn, and cheese.

Cooking Timeline (At a Glance)

Step	Time
Prep ingredients	10 min
Sauté aromatics	5 min
Cook rice mixture	20 min
Add chicken & beans	5 min
Melt cheese & finish	5 min
Total: ~45 minutes

Serving Suggestions

• Family-style dinner – Serve straight from the skillet with toppings on the side.
• Meal prep bowls – Divide into containers with extra cilantro and avocado.
• Fiesta night – Pair with tortilla chips and salsa for dipping.

Recipe Variations

• Salsa Verde Chicken Burritos – Wrap leftovers in tortillas with lettuce and avocado.
• Cheesy Verde Casserole – Transfer skillet mixture to a baking dish, top with cheese, and broil.
• Verde Rice Bowls – Serve over a bed of greens with extra toppings for a lighter option.

Ingredient Spotlight: Salsa Verde

Salsa verde, made from tomatillos, green chiles, and cilantro, is the flavor powerhouse of this dish. Look for brands that are tangy and not overly salty. For a fresher taste, blend your own with roasted tomatillos, garlic, lime, and jalapeño.

Pro Cooking Tips

• Toasting rice before simmering enhances flavor.
• Keep the lid on while rice cooks—lifting it releases steam and slows cooking.
• Always let rice rest for 5 minutes after cooking for the best texture.
• Freshly shred cheese for smoother melting.

Storage & Freezing Guide

• Refrigerator: Store leftovers up to 4 days. Reheat gently in a skillet or microwave.
• Freezer: Freeze without cheese for 2 months. Reheat and add cheese when serving.
• Reheat: Add a splash of broth or water to prevent rice from drying out.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	430
Protein	28g
Carbs	42g
Fat	16g
Fiber	7g

Dietary Notes: Gluten-free adaptable, can be made dairy-free.

Conclusion

This Salsa Verde Chicken & Rice Skillet is everything you want in a weeknight dinner easy, hearty, and loaded with bold flavor. With juicy rotisserie chicken, tangy salsa verde, and melty Monterey Jack cheese, it’s a crowd-pleaser you’ll want to make again and again.

Serve it family-style, pack it up for meal prep, or dress it up with avocado and tortilla chips for a fiesta-worthy meal. However you enjoy it, one thing’s for sure: this skillet is going to earn a permanent spot in your recipe rotation.

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