This article dives into a flavorful, one-pan wonder—Salsa Verde Chicken & Rice Skillet—that’s perfect for busy weeknights. With bold spices, tender shredded chicken, and the zesty punch of salsa verde, this dish is fast, filling, and full of Tex-Mex flair. In just one skillet, you can cook a hearty meal that satisfies the whole family without a sink full of dishes. In this guide, I’ll share the personal story behind the recipe, helpful cooking tips, and variations you can try. Whether you’re new to one-pan dinners or a seasoned cook, this recipe is one you’ll want on repeat.
Salsa Verde Chicken & Rice Skillet: Easy One Pan Dinner
Table of Contents
The Story Behind This Salsa Verde Chicken & Rice Skillet
Why this recipe is so close to my heart
Growing up, my mom made a version of this skillet dinner whenever life got hectic—school nights, soccer practices, or just one of those “what’s for dinner?” days. Her secret? A jar of salsa verde tucked in the pantry and leftover chicken from Sunday night’s roast. Now, as a busy mom myself, I reach for this meal more often than I can count.
This dish brings together two of my favorite things: comfort and convenience. It’s a modern take on the kind of meals that make you feel cared for. I’ve updated it with pantry staples like black beans and roasted corn to give it extra texture and nutrition. Monterey Jack cheese melts perfectly over everything, and that first spoonful hits you with spice, creaminess, and warmth.
From the very first time I made this for my own family, it’s become a regular on our table. And honestly? It’s one of those recipes that never leaves my weekly rotation.
You can even prep it ahead, stash it in the fridge, and reheat it in under 10 minutes. It’s a real-life dinner hero.
Want more cozy dinners like this? You’ll love this crockpot chicken spaghetti recipe and the super satisfying crockpot Thai chicken curry. Both offer the same easy comfort with bold flavors in every bite.
What You’ll Need for This Salsa Verde Chicken & Rice Skillet
Simple ingredients, bold flavor
One of the best things about this Salsa Verde Chicken & Rice Skillet is how it turns everyday pantry and fridge staples into a crave-worthy dish. Here’s what you’ll need and why each item earns its spot in the pan.
Start with shredded rotisserie chicken—it’s flavorful and saves loads of time. Yellow onion and garlic set the savory base, while chili powder, cumin, and garlic powder deepen the flavor. The real game changer? Salsa verde. It’s tangy, spicy, and bright—bringing the whole dish to life.
We use long-grain white rice, which cooks beautifully in the pan without turning mushy. Chicken broth keeps everything moist and rich. Toss in black beans and roasted corn for a hearty boost of protein and texture. Sprinkle Monterey Jack cheese over the top to finish, and suddenly you have a bubbling, cheesy masterpiece.
Optional toppings like creamy avocado or spicy red pepper flakes can dial the flavor up or down depending on your mood.
If you love throw-together dinners that still impress, you’ll also enjoy this grilled chicken caprese recipe or this comforting street corn chicken rice bowl that shares similar ingredients in a fresh new form.
Ingredient Table
| Ingredient | Purpose |
|---|---|
| 2 cups shredded rotisserie chicken | Quick protein with great flavor |
| 15.5oz salsa verde | Tangy heat and brightness |
| 1 cup white long grain rice | Base that absorbs flavor |
| 1 can black beans | Filling and fiber-rich |
| 1/2 cup roasted corn | Sweet smoky texture |
| 1 cup Monterey Jack cheese | Creamy melty topping |
How to Make Salsa Verde Chicken & Rice Skillet (Step-by-Step)
A one-pan dinner done right
This Salsa Verde Chicken & Rice Skillet comes together quickly in one pan, making cleanup just as easy as the cooking. Whether it’s your first time making a skillet meal or you’re already a one-pan pro, these steps will guide you to a bubbling, cheesy finish.
Start by sautéing diced onions in olive oil until soft—this sets a savory base. Then add garlic, letting it cook just until fragrant. Stir in the uncooked rice and let it toast slightly for that extra depth. Next comes the salsa verde, green chiles, spices, and chicken broth. Stir it all together and bring to a simmer.
Once bubbling, reduce the heat, cover, and let the rice cook for 15–18 minutes. Don’t peek too early—keeping the lid on traps the steam and helps the rice cook evenly. When the rice is tender, stir in your shredded chicken, black beans, and roasted corn. Heat it through for about 5 minutes.
Sprinkle shredded Monterey Jack cheese across the top and cover for a few more minutes until it melts. You can also pop the skillet under the broiler for 2–3 minutes if you want a golden bubbly finish.
This dish is best served hot, garnished with fresh cilantro, avocado, or a few red pepper flakes.
Looking for more ideas like this? Don’t miss this crockpot chickpea stew or the flavor-packed crockpot Thai chicken curry.
Variations, Toppings & Storage Tips
Make it your own and save the leftovers
What I love most about this Salsa Verde Chicken & Rice Skillet is how flexible it is. You can easily adjust the ingredients based on what you have or what you’re craving. Want it creamier? Stir in a few tablespoons of sour cream or a splash of heavy cream after the rice cooks. Want more veggies? Toss in diced bell peppers or zucchini when you sauté the onions.
If you’re cooking for spice lovers, add extra diced jalapeños or use a spicier salsa verde. Monterey Jack cheese is my go-to, but you can swap it for cheddar, pepper jack, or even a Mexican blend. For a smoky twist, add a little chipotle powder along with the cumin.
Leftovers store well in the fridge for up to 4 days, and they reheat beautifully in the microwave or on the stove with a splash of broth. You can even freeze it for up to two months—just leave off the cheese and add it fresh when you reheat.
This dish also works great as a burrito filling, taco stuffing, or even piled on tortilla chips for next-level nachos.
Looking for more ways to repurpose ingredients? Try this black bean and corn pasta salad or check out this easy pasta salad recipe.
Print
Salsa Verde Chicken & Rice Skillet: Easy One Pan Dinner
- Total Time: 35 mins
- Yield: 4 servings 1x
Description
This Salsa Verde Chicken & Rice Skillet is a one-pan wonder made with tender chicken, zesty salsa verde, and melted cheese—perfect for weeknights.
Ingredients
2 cups shredded rotisserie chicken
1 cup yellow onion, diced
3 garlic cloves, minced
1 tbsp extra virgin olive oil
15.5oz salsa verde
1 can (4oz) 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
1/2 cup roasted corn
1 tsp chili powder
1 tsp sea salt
1/2 tsp cumin
1/2 tsp garlic powder
dash of black pepper
3 tbsp cilantro
optional toppings: avocado, red pepper flakes
Instructions
1. Heat oil in a skillet and sauté onion for 3–4 minutes.
2. Add garlic and cook for 1 minute until fragrant.
3. Stir in uncooked rice and toast for 2 minutes.
4. Add salsa verde, green chiles, broth, and spices. Stir well.
5. Bring to a boil, then reduce heat and cover. Cook 15–18 minutes.
6. Stir in shredded chicken, beans, and corn. Simmer 5 minutes.
7. Top with cheese and cover until melted.
8. Garnish with cilantro and optional toppings. Serve hot.
Notes
You can use leftover chicken or swap in shredded turkey.
Make it spicier by adding jalapeños or chipotle.
Great as leftovers or as filling for tacos or burritos.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 435
- Sugar: 3g
- Sodium: 710mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 60mg
FAQ Section
Is salsa verde spicy?
It can be! Choose mild or spicy based on your preference. You can tone it down with dairy or balance it with sweet corn.
Can I use brown rice instead of white rice?
Yes, just increase the cooking time and liquid. Or cook it separately and stir it in later.
How do I store leftover chicken and rice skillet?
Store in the fridge up to 4 days or freeze for 2 months. Reheat with broth to refresh the texture.
What’s the best cheese for chicken and rice skillet?
Monterey Jack is mild and melty, but cheddar, pepper jack, or Mexican blend all work great.
Conclusion
This Salsa Verde Chicken & Rice Skillet is everything you want in a weeknight dinner—quick, flavorful, and deeply satisfying. It’s the kind of dish that brings comfort without complication, with just one pan and a handful of ingredients. Whether you’re feeding a busy family or meal-prepping for the week, this recipe is sure to become a regular in your rotation.
For more dinner ideas that are just as easy and flavorful, check out garlic butter honey BBQ chicken tacos or the crockpot chicken spaghetti recipe. Let’s keep cooking something amazing together!
