If you’re looking for a vibrant, comforting dish that comes together quickly and scores big on flavor, you’ve got to try this Salsa Verde Chicken & Rice Skillet Recipe. It’s a beautiful harmony of tender shredded chicken, zesty green salsa, and fluffy rice, all cooked in one pan for maximum ease and minimal cleanup. Every bite bursts with fresh, smoky, and slightly spicy notes, making it an irresistible weeknight winner that will have everyone asking for seconds.

Ingredients You’ll Need

A round white bowl filled with shredded pale beige chicken pieces, showing soft, fibrous texture with some small brownish parts. Two old-fashioned silver forks rest on the right edge of the bowl. The bowl sits on a white marbled surface, with a white and black striped cloth partly visible on the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

This Salsa Verde Chicken & Rice Skillet Recipe calls for simple, wholesome ingredients that blend beautifully to create a dish packed with texture and flavor. Each component adds something special—whether it’s the creaminess of the cheese, the crunch of roasted corn, or the subtle heat from the spices.

2 cups shredded rotisserie chicken: Perfectly cooked and convenient, it’s the protein star of the dish.
1 cup yellow onion, diced: Adds a gentle sweetness and depth to the base flavors.
3 garlic cloves, minced: Infuses the skillet with a warm, aromatic punch.
1 tbsp extra virgin olive oil: Helps sauté the aromatics and enhances richness.
15.5oz salsa verde: The tangy, slightly spicy green salsa that gives this recipe its signature zest.
1 can (4oz) diced green chiles: Adds an extra layer of mild heat and complexity.
1 cup white long grain rice: Absorbs all the delicious flavors while keeping the texture light and fluffy.
2 cups chicken broth: Provides moisture and savory depth for perfectly cooked rice.
1 cup shredded Monterey Jack cheese: Melts beautifully on top for a creamy finish.
1 can black beans, rinsed and drained: Brings heartiness and subtle earthiness.
1/2 cup roasted corn: Offers a sweet crunch that brightens each bite.
1 tsp chili powder: Adds smoky warmth without overpowering the salsa verde.
1 tsp sea salt: Essential for seasoning and balancing the flavors.
1/2 tsp cumin: Gives a subtle, earthy undertone that complements the chiles.
1/2 tsp garlic powder: Amplifies the garlic flavor in the dish.
Dash of black pepper: Adds just a hint of sharpness.
3 tbsp cilantro: Fresh and lively garnish that enlivens the final presentation.
Optional toppings: avocado, red pepper flakes: Creamy avocado and fiery flakes let you customize your plate.

How to Make Salsa Verde Chicken & Rice Skillet Recipe

Step 1: Sauté Aromatics

Heat the olive oil in a pan over medium heat, then add the diced yellow onion and minced garlic. Sauté these until they soften and become fragrant—this step builds the aromatic foundation that gives the dish its inviting smell and flavor.

Step 2: Season the Base

Mix chili powder, sea salt, cumin, garlic powder, and black pepper in a small bowl, then sprinkle the spice blend over the onions and garlic. Stir for a minute or two, allowing the spices to toast lightly and deepen in aroma—this will make the whole skillet come alive with flavor.

Step 3: Add the Main Ingredients

To the pan, add the shredded chicken, rinsed black beans, roasted corn, diced green chiles, salsa verde, chicken broth, and rice. Stir everything together well to evenly distribute the salsa and seasoning throughout the mixture, ensuring every grain of rice is infused with that tangy, vibrant vibe.

Step 4: Cook the Rice

Bring the skillet to a gentle boil and let it bubble for about 2-3 minutes. Then reduce the heat to a low simmer, cover with a lid, and set a timer for 15 minutes. This allows the rice to absorb all the flavors and cook to tender perfection. If needed, check the rice after 15 minutes and cook a bit longer until done.

Step 5: Melt the Cheese

Once the rice is perfectly cooked and the liquid absorbed, turn off the heat. Sprinkle the shredded Monterey Jack cheese over the top, cover with the lid, and let it sit for 2-3 minutes so the cheese melts gooey and irresistible right into the warm skillet.

Step 6: Finish and Garnish

To finish your Salsa Verde Chicken & Rice Skillet Recipe, sprinkle the fresh cilantro over the melted cheese. Add optional toppings like creamy avocado slices and a pinch of red pepper flakes to bring in creaminess or heat, depending on your mood.

How to Serve Salsa Verde Chicken & Rice Skillet Recipe

This dish shows a large white pan filled with a mixed layer of shredded light-colored chicken, black beans, and yellow corn scattered throughout. On top, there is a layer of melted white cheese that covers most of the ingredients, sprinkled with green chopped herbs and red chili flakes. Two slices of pale green avocado sit on one side of the pan as a garnish. In the background on a wooden table, there is a small white bowl with fresh green herbs and a cream-colored cloth napkin nearby. The setting has a clean, bright look with natural light coming from the side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like cilantro add a bright, grassy note that cuts through the richness. Avocado provides a creamy, cool contrast, while red pepper flakes offer a kick of spice that makes this dish truly sing. Don’t skimp on these little touches—they elevate the whole experience.

Side Dishes

This skillet pairs beautifully with simple sides like a crisp green salad or warm, buttery tortillas. You can also serve it alongside roasted vegetables to round out the meal with extra color and texture.

Creative Ways to Present

For a fun twist on presentation, serve the skillet directly in small individual skillets or cast-iron pans to keep it sizzling at the table. You could also turn the leftovers into stuffed peppers or burrito bowls with fresh lime and chopped tomatoes for an exciting second meal.

Make Ahead and Storage

Storing Leftovers

You can refrigerate any leftovers in an airtight container for up to 3 days. The flavors actually deepen overnight, making your next meal just as delicious as the first.

Freezing

This Salsa Verde Chicken & Rice Skillet Recipe freezes well for up to 2 months. Freeze in portion-sized containers, making it easy to thaw and enjoy anytime a quick, flavorful meal is needed.

Reheating

Reheat leftovers gently on the stovetop over low heat or in the microwave with a splash of chicken broth to keep the rice moist. Top with fresh cilantro or cheese again to refresh the dish’s vibrant character.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Absolutely! You can cook chicken breasts or thighs separately and shred them to use in this recipe. Rotisserie chicken just saves time and adds built-in seasoning.

What if I don’t have salsa verde?

You can substitute with a good-quality green salsa or tomatillo sauce. The key is that tangy, slightly tart flavor that lifts the dish.

Is this recipe spicy?

The recipe has mild heat mostly from the chili powder and green chiles, but you can easily adjust the spice level by adding more red pepper flakes or swapping the green chiles for something hotter.

Can I make this dish vegetarian?

Yes! Swap the chicken broth for vegetable broth and replace the chicken with extra beans or sautéed vegetables for a hearty meat-free version.

What’s the best type of rice to use?

Long grain white rice works best for this skillet because it stays fluffy and absorbs all the flavors nicely. Avoid quick-cooking or instant rice as they might turn mushy.

Final Thoughts

This Salsa Verde Chicken & Rice Skillet Recipe is like a warm hug on a plate—easy to make, loaded with flavor, and incredibly satisfying. Whether you’re feeding a crowd or just craving something deliciously simple, give this recipe a try and watch it quickly become a beloved staple in your dinner rotation.