You know those nights when you’re hungry and tired and the sink is giving you side-eye? That’s exactly when Salsa Verde Chicken and Rice Skillet swoops in like the dinnertime superhero you didn’t know you needed. One pan. Minimal chopping. Big, cozy flavor. And yes—your kitchen will smell like a warm, savory hug (without you having to actually do much hugging).
This is the kind of meal that feels like you tried really hard… even if you absolutely did not. We’re using shredded rotisserie chicken (because we’re smart and we have lives), pantry staples like black beans and corn, and that bright, tangy salsa verde that makes everything taste like it came from your favorite casual Mexican spot.
Table of Contents
Why You’ll Love This Salsa Verde Chicken and Rice Skillet
- One-pan magic: fewer dishes, fewer tears.
- Weeknight-friendly: it’s hearty, comforting, and totally doable after a long day.
- Flavor does the heavy lifting: salsa verde + cumin + chili powder = effortless “wow.”
- Great for picky eaters: you can keep it mild, then let the spice-lovers add red pepper flakes.
- Leftovers are even better: like most cozy skillet meals, it gets happier overnight.
Ingredients You’ll Need
Here’s what you need to make Salsa Verde Chicken and Rice Skillet (aka your new “what’s for dinner?” answer):
- Salsa Verde
- Yellow onion (diced)
- Garlic cloves (minced)
- Shredded rotisserie chicken
- Diced green chiles
- Chicken broth
- Roasted corn
- Black beans (drained + rinsed)
- Shredded Monterey Jack cheese
- Long grain white rice
- Cilantro (plus extra for topping if you’re a cilantro person)
- Chili powder
- Cumin
- Garlic powder
- Sea salt
- Extra virgin olive oil
- Dash of black pepper
Optional toppings: cilantro, avocado, red pepper flakes (highly encouraged for maximum joy)
Refer to the recipe card below for exact ingredient measurements and full nutritional information.
How to Make Salsa Verde Chicken and Rice Skillet
Grab your biggest skillet with a lid (or a pan + foil works in a pinch). Then let’s do this:
1) Sauté the aromatics
Add a drizzle of extra virgin olive oil to a pan and heat over medium.
Toss in the diced yellow onion and minced garlic. Cook for a few minutes until the onion softens and everything smells amazing.
(This is the moment your family wanders into the kitchen asking, “What smells so good?” and you get to pretend you’ve been cooking all day.)
2) Bloom the spices
In a small bowl, mix your spices: chili powder, cumin, garlic powder, sea salt, and black pepper.
Add them to the skillet and stir for about 30 seconds, just until fragrant.
3) Add the good stuff
Pour in:
- black beans (drained + rinsed)
- roasted corn
- shredded chicken
- diced green chiles
- chicken broth
- salsa verde
- long grain white rice
Stir everything together until well combined. Make sure the rice is mostly submerged in liquid so it cooks evenly.
4) Boil, then simmer
Bring the skillet to a boil for about 2–3 minutes, then reduce heat to a simmer.
Cover with a lid and set a timer for 15 minutes.
5) Check the rice
When the timer goes off, check the rice. If it’s still a little firm or there’s too much liquid hanging around, cover again and cook a few more minutes.
(Every stove has its own personality. Some are calm and cooperative. Others are dramatic. You’re not doing anything wrong.)
6) Melt the cheese
Once the rice is cooked and most of the liquid is absorbed, turn off the heat.
Top with shredded Monterey Jack cheese, cover again, and let it melt for 2–3 minutes.
7) Finish + serve
Top with cilantro, avocado, and red pepper flakes if you like a little kick. Scoop into bowls and enjoy the kind of dinner that makes you feel like you’ve got your life together—even if you’re wearing mismatched socks.
Tips for the Best Skillet (No Stress Allowed)
- Use a heavy skillet if you can. It helps the rice cook evenly and prevents scorching.
- Keep the simmer gentle. If it’s boiling the whole time, the liquid evaporates too fast and the rice can get stubborn.
- Rice still crunchy? Add a splash more broth (¼ cup at a time), cover, and simmer a few extra minutes.
- Sauce too thick? Don’t panic—it’s just extra comfort waiting to happen. Stir in a little broth and you’re back in business.
- Want it spicier? Add red pepper flakes, a pinch of cayenne, or a diced jalapeño with the onion.
- Want it creamier? Stir in a spoonful of sour cream or Greek yogurt right at the end (off heat).
A Little Real-Life Note From My Kitchen
I started leaning hard into skillet meals during a season when my days felt like one long to-do list with no “done” button. And honestly? Recipes like this Salsa Verde Chicken and Rice Skillet saved me. It’s comforting, it’s fast, and it doesn’t require you to dirty every dish you own just to feed people you love (including yourself).
Also—rotisserie chicken deserves a standing ovation. That’s not laziness. That’s strategy.
FAQs About Salsa Verde Chicken and Rice Skillet
Can I use brown rice instead of white rice?
You can, but it will take longer and usually needs more liquid. Brown rice often needs closer to 35–45 minutes depending on the brand and pan. If you want a guaranteed 30-ish minute dinner, stick with long grain white rice.
Can I make Salsa Verde Chicken and Rice Skillet ahead of time?
Yes! It reheats beautifully. Store it in an airtight container in the fridge, and warm it on the stovetop with a splash of broth to loosen it up.
What’s the best way to store leftovers?
Pop leftovers in the fridge for 3–4 days. For longer storage, freeze portions for up to 2–3 months. Thaw overnight in the fridge and reheat gently.
Can I swap Monterey Jack cheese?
Absolutely. Pepper Jack adds heat, cheddar adds sharpness, and a Mexican blend works great too. Use what you have—this skillet is forgiving.
Can I add veggies?
Yes! Bell peppers, zucchini, or spinach are all great here. Add firmer veggies (like bell pepper) with the onion. Add spinach at the end so it wilts.
One Pan, Big Comfort
If your weeknights are busy, your energy is low, or you just want a dinner that feels like a win without trying too hard, this Salsa Verde Chicken and Rice Skillet is the answer. It’s warm, filling, and packed with flavor—plus it won’t leave your kitchen looking like a cooking show finale.
Make it once, and don’t be surprised if it becomes a regular in your rotation. Because sometimes the best recipes aren’t fancy—they’re the ones that show up for you on a Tuesday.
Keep the Cozy Dinner Vibes Going
- Craving more salsa verde magic? Try Crockpot Salsa Verde Chicken (set-it-and-forget-it goodness) for those days when you want dinner to cook itself.
- Want another easy rice night? Save One Pot Chicken and Rice (when you want simple and soothing) for a cozy, no-fuss meal.
- If you’re team corn + bold flavor, you’ll love Street Corn Chicken and Rice Bowls (sweet, smoky, and so satisfying).
- And for the “make it extra” finishing touch, drizzle Creamy Garlic Lime Cilantro Sauce (the zippy topper that steals the show) on top—trust me.
⭐ Made this Salsa Verde Chicken and Rice Skillet? Please leave a quick review and tap your star rating (⭐⭐⭐⭐⭐). It helps other busy home cooks pick a winner!
Salsa Verde Chicken and Rice Skillet
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Salsa Verde Chicken and Rice Skillet is a cozy, cheesy one-pan dinner made with tender chicken, fluffy rice, black beans, corn, and tangy salsa verde. Perfect for busy weeknights when you want big flavor with minimal cleanup.
Ingredients
1 tablespoon extra virgin olive oil
1 small yellow onion, diced
3 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon garlic powder
½ teaspoon sea salt
Dash of black pepper
1 cup long grain white rice (uncooked)
1½ cups chicken broth
1½ cups shredded rotisserie chicken
1 cup salsa verde
1 (4 oz) can diced green chiles
1 cup black beans, drained and rinsed
1 cup roasted corn
1½ cups shredded Monterey Jack cheese
Optional toppings:
Fresh cilantro
Sliced avocado
Red pepper flakes
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion and minced garlic. Cook for 2–3 minutes until soft and fragrant.
Stir in chili powder, cumin, garlic powder, salt, and black pepper. Cook 30 seconds.
Add rice, chicken broth, shredded chicken, salsa verde, green chiles, black beans, and corn. Stir to combine.
Bring to a gentle boil for 2–3 minutes.
Reduce heat to low, cover, and simmer for 15 minutes.
Check rice for doneness. If needed, cook a few minutes longer.
Once rice is tender and liquid is absorbed, turn off heat.
Sprinkle cheese over the top, cover, and let melt for 2–3 minutes.
Garnish with cilantro, avocado, and red pepper flakes. Serve warm.
Notes
If rice seems dry, add ¼ cup extra broth and simmer a few more minutes.
Swap Monterey Jack for Pepper Jack for extra heat.
Leftovers reheat well with a splash of broth.
Great for meal prep and freezer-friendly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet / One-Pan
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 95 mg