There’s something magical about a one-pan meal that manages to be both comforting and vibrant at the same time. This Salsa Verde Chicken & Rice Skillet has become my go-to dinner on those chaotic weeknights when I need something quick but still want everyone at the table to feel like they’re eating something special. The tangy salsa verde brings this incredible brightness that cuts through the richness of melted cheese, while the rice soaks up all those beautiful flavors. Plus, cleanup is a breeze since everything cooks together in one skillet!
Why You’ll Love This Recipe
It’s a complete meal in one pan. You’ve got your protein, grains, vegetables, and even some healthy fats if you top it with avocado. No need to prepare multiple side dishes or dirty several pots and pans.
The flavor profile is restaurant-worthy. The combination of salsa verde, green chiles, and warm spices creates layers of flavor that taste like you spent hours in the kitchen. Meanwhile, the reality is that most of the work is just opening cans and letting everything simmer together.
It uses rotisserie chicken as a shortcut. This is one of those genius weeknight hacks that cuts your cooking time significantly. You’re still getting tender, flavorful chicken without having to cook it from scratch.
Everyone can customize their bowl. Some people love heat, others prefer mild flavors. By offering toppings like red pepper flakes, avocado, and extra cilantro on the side, each person can make their plate exactly how they like it.
Ingredients You’ll Need
Main Components
- 2 cups shredded rotisserie chicken – The protein base that makes this filling and satisfying
- 1 cup yellow onion, diced – Adds sweetness and depth to the dish
- 3 garlic cloves, minced – Because garlic makes everything better
- 1 tbsp extra virgin olive oil – For sautéing the aromatics
- 15.5oz salsa verde – The star ingredient that gives this dish its signature tangy flavor
- 1 can (4oz) diced green chiles – Brings mild heat and authentic Southwestern taste
- 1 cup white long grain rice – Absorbs all the delicious flavors as it cooks
- 2 cups chicken broth – Adds richness and helps cook the rice perfectly
- 1 cup shredded Monterey Jack cheese – Melts beautifully and adds creamy richness
- 1 can black beans, rinsed and drained – Boosts protein and fiber
- 1/2 cup roasted corn – Adds subtle sweetness and nice texture
Seasonings
- 1 tsp chili powder – Brings warmth and color
- 1 tsp sea salt – Enhances all the other flavors
- 1/2 tsp cumin – That earthy, slightly smoky note
- 1/2 tsp garlic powder – Extra garlic flavor throughout
- Dash of black pepper – A little heat and complexity
- 3 tbsp cilantro – Fresh, bright finish
Optional Toppings
- Fresh avocado slices
- Red pepper flakes for extra heat
- Extra cilantro
- Sour cream or Greek yogurt
- Lime wedges
- Sliced jalapeños
How to Make Salsa Verde Chicken & Rice Skillet
Step 1: Prepare Your Aromatics
Start by heating the olive oil in a large skillet over medium heat. Once the oil is shimmering and hot, add your diced onion to the pan. Let it cook for about 3-4 minutes until it starts to soften and become translucent. Then, toss in the minced garlic and let it cook for another minute until your kitchen smells absolutely amazing.
Step 2: Build the Flavor Base
While the onion and garlic are getting friendly in the pan, grab a small bowl and mix together all your spices: chili powder, sea salt, cumin, garlic powder, and black pepper. This ensures they distribute evenly throughout the dish. Sprinkle this spice mixture over the onions and garlic, stirring everything together until fragrant. This step only takes about 30 seconds but makes a huge difference in flavor development.
Step 3: Add the Main Ingredients
Now comes the fun part where everything goes into the pan! Add your drained black beans, roasted corn, shredded rotisserie chicken, and diced green chiles. Give everything a good stir to combine. Next, pour in the salsa verde, chicken broth, and rice. Stir it all together, making sure the rice is submerged in the liquid. This ensures even cooking and prevents any dry spots.
Step 4: Bring to a Boil and Simmer
Turn your heat up slightly and bring the mixture to a boil. You’ll see it start bubbling after about 2-3 minutes. Once it reaches a boil, immediately reduce the heat to low for a gentle simmer. Place a lid on your skillet and set a timer for 15 minutes. During this time, try to resist peeking too often, as you want to trap the steam that’s cooking the rice.
Step 5: Check for Doneness
When the timer goes off, carefully remove the lid and check your rice. It should be tender and have absorbed most of the liquid. If there’s still quite a bit of liquid or the rice is still crunchy, place the lid back on and give it another 3-5 minutes. Different stoves and pans can affect cooking time, so don’t worry if you need an extra few minutes.
Step 6: Add the Cheese
Once your rice is perfectly cooked and has absorbed all that flavorful liquid, turn off the heat completely. Sprinkle the shredded Monterey Jack cheese evenly over the top of the skillet. Quickly place the lid back on and let it sit for 2-3 minutes. The residual heat will melt the cheese into a gorgeous, gooey layer without making it greasy.
Step 7: Add Fresh Toppings and Serve
Remove the lid to reveal your beautifully melted cheese. Sprinkle the fresh cilantro over everything. If you’re using avocado, slice it right before serving to prevent browning. Add your red pepper flakes if you like heat. Then simply scoop generous portions into bowls and dig in!
Serving Suggestions
This skillet meal is hearty enough to stand on its own, but sometimes you want a little something extra on the side. A simple green salad with lime vinaigrette cuts through the richness beautifully. Alternatively, serve it with warm tortilla chips for scooping, or wrap leftovers in flour tortillas for incredible burritos the next day.
For drinks, an ice-cold Mexican beer with a lime wedge pairs wonderfully. If you prefer non-alcoholic options, try agua fresca or a sparkling lime water. The bright, citrusy beverages complement the tangy salsa verde perfectly.
Recipe Variations to Try
Make It Spicier
If your family loves heat, swap the regular salsa verde for a hot version. You can also add fresh jalapeños when you sauté the onions, or stir in some chipotle peppers in adobo sauce for a smoky kick. Don’t forget to offer hot sauce at the table for those who really want to turn up the heat!
Vegetarian Version
Simply omit the chicken and add an extra can of black beans or some cooked pinto beans. You could also throw in some sautéed bell peppers or zucchini for additional vegetables. Use vegetable broth instead of chicken broth, and you’ve got a fantastic meatless meal that’s just as satisfying.
Brown Rice Alternative
Want to boost the fiber and nutrients? Substitute brown rice for white rice, but increase the cooking time to about 40-45 minutes and add an extra 1/2 cup of broth. Brown rice takes longer to cook but offers a nuttier flavor and chewier texture that works beautifully with these bold flavors.
Different Protein Options
Leftover turkey works wonderfully in this recipe, especially after Thanksgiving. Shredded pork or even cooked ground beef can replace the chicken. For a seafood twist, try adding cooked shrimp during the last 5 minutes of cooking time.
Make-Ahead Tips
This recipe is incredibly freezer-friendly, which makes it perfect for meal prep. After cooking, let the skillet cool completely before portioning it into airtight containers. It will keep in the refrigerator for up to 4 days. For freezing, I recommend using the cheese as a topping when you reheat rather than mixing it in before freezing, as this helps maintain better texture.
To reheat, add a splash of chicken broth or water to prevent drying out. Microwave individual portions for 2-3 minutes, stirring halfway through. You can also reheat larger portions in a skillet over medium-low heat, stirring occasionally until warmed through.
If you want to prep ahead but not fully cook the dish, you can dice your onions and mince your garlic up to 2 days in advance. Store them in the refrigerator in an airtight container. However, I don’t recommend assembling everything and cooking later, as the rice won’t cook properly once it’s been sitting in liquid.
Notas (Recipe Notes)
Rice texture matters. Long grain white rice works best because it stays fluffy and doesn’t get mushy. Avoid instant rice, as it won’t hold up to the cooking time and will turn to mush. Jasmine rice can work in a pinch, though it will be slightly stickier.
Don’t skip rinsing the beans. Canned beans come packed in a starchy liquid that can make your dish gummy. A quick rinse in a colander removes this excess starch and also reduces sodium content.
Cheese options are flexible. While Monterey Jack melts beautifully and has a mild flavor, you can substitute with Mexican blend cheese, pepper jack for more heat, or even sharp cheddar. Just avoid pre-shredded cheese if possible, as it contains anti-caking agents that prevent smooth melting.
Rotisserie chicken shopping tip. Look for rotisserie chickens near closing time at your grocery store—they’re often marked down significantly. One whole rotisserie chicken typically yields about 3 cups of shredded meat, so you’ll have leftovers for another meal.
Salsa verde brands vary. Some are quite mild while others pack more heat. Taste your salsa verde before adding it, and adjust the quantity if needed. You can always add more at the end if you want it tangier.
Frequently Asked Questions
Can I use fresh chicken instead of rotisserie?
Absolutely! Season chicken breasts with salt and pepper, then cook them in the skillet before starting the recipe. Remove the cooked chicken, shred it, and proceed with the recipe as written. This adds about 15 minutes to your cooking time but ensures everything is fresh.
What if my rice is still crunchy after 15 minutes?
Different stoves cook at different temperatures, and altitude can affect cooking times too. Simply add 1/4 cup more broth if the pan looks dry, place the lid back on, and continue cooking for another 5 minutes. Check again and repeat if necessary.
Can I make this in an Instant Pot?
Yes! Use the sauté function for the onions and garlic, then add everything else. Seal the lid and cook on high pressure for 8 minutes. Allow natural release for 10 minutes, then quick release any remaining pressure. Stir in the cheese at the end.
How do I prevent the rice from sticking to the pan?
Make sure you’re using enough liquid and that your heat isn’t too high during the simmer phase. A gentle simmer is key—you should see small bubbles around the edges but not a rolling boil. Also, avoid stirring once you’ve covered the pan, as this releases steam and can lead to uneven cooking.
Is this recipe gluten-free?
Yes! All the ingredients are naturally gluten-free. Just double-check your salsa verde and chicken broth labels to ensure they don’t contain any hidden gluten-containing additives.
What’s the best way to shred rotisserie chicken quickly?
Let the chicken cool slightly so you don’t burn your fingers, then use two forks to pull the meat apart. For an even faster method, place larger chunks of chicken in a stand mixer with the paddle attachment and mix on low for about 30 seconds. The chicken shreds perfectly with minimal effort!
Can I double this recipe?
You can, but you’ll need a very large skillet or divide it between two pans. Doubling the recipe in one pan often leads to uneven cooking because the rice on top doesn’t get enough moisture. If you need to feed a crowd, I’d recommend making two batches or using a large Dutch oven instead.