Salsa Verde Chicken & Rice Skillet: 30-Minute Comfort

Name: Salsa Verde Chicken & Rice Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 2 cups shredded rotisserie chicken; 1 cup yellow onion, diced; 3 garlic cloves, minced; 1 tbsp extra virgin olive oil; 15.5 oz salsa verde; 1 can (4 oz) 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 chopped fresh cilantro; Sliced avocado; Red pepper flakes

Jump to Recipe

If your evenings feel like a race against the clock (homework, emails, laundry piles that seem to multiply), this Salsa Verde Chicken & Rice Skillet is about to become your new best friend. It’s warm, cheesy, packed with protein, and made in one pan—because who has time for a sink full of dishes on a Tuesday?

I love recipes like this. They’re the kind that make you feel like you’ve got dinner handled—even when the rest of life feels a little chaotic. This Salsa Verde Chicken & Rice Skillet is bright from the salsa verde, hearty from the chicken and rice, and just creamy enough from the melted Monterey Jack to make everyone at the table happy (yes, even picky eaters).

And the best part? It’s on the table in 30 minutes. Let’s do this.

Why You’ll Love This Salsa Verde Chicken & Rice Skillet

There are a lot of chicken-and-rice recipes out there. But this one? It hits different.

One pan = fewer dishes. I’m all about that set-it-and-forget-it mindset, even when it’s not a slow cooker.
Rotisserie chicken shortcut. Dinner hero move.
Big flavor, simple ingredients. Salsa verde and green chiles do most of the heavy lifting.
Family-friendly with customizable toppings. Add avocado, spice it up, or keep it mild.
Protein-packed and filling. Between the chicken, black beans, and rice, nobody leaves the table hungry.

It’s cozy without being heavy. Zesty without being overwhelming. Basically, it’s weeknight magic.

Ingredients You’ll Need

Here’s everything that goes into this Salsa Verde Chicken & Rice Skillet:

2 cups shredded rotisserie chicken
1 cup diced yellow onion
3 garlic cloves, minced
1 tablespoon extra virgin olive oil
15.5 oz salsa verde
1 can (4 oz) 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
½ cup roasted corn
1 teaspoon chili powder
1 teaspoon sea salt
½ teaspoon cumin
½ teaspoon garlic powder
Dash of black pepper
3 tablespoons fresh cilantro

Optional toppings:

Sliced avocado
Red pepper flakes

Simple pantry staples, right? Nothing fancy. Just good, comforting ingredients that come together beautifully.

How to Make Salsa Verde Chicken & Rice Skillet

Don’t worry—this is as easy as it sounds. Clear off a little counter space, grab your favorite large skillet with a lid, and let’s get cooking.

1. Start with the aromatics

Heat the olive oil in a large pan over medium heat.

Add the diced onion and minced garlic. Sauté for a few minutes until soft and fragrant. Your kitchen will already start smelling amazing. This is when everyone magically wanders in asking, “What’s for dinner?”

In a small bowl, mix together the chili powder, sea salt, cumin, garlic powder, and black pepper. Sprinkle that right into the pan and stir. Let it toast for about 30 seconds so the spices wake up and release their flavor.

2. Add the good stuff

Now comes the easy part.

Add:

Rinsed and drained black beans
Roasted corn
Shredded rotisserie chicken
Diced green chiles
Chicken broth
Salsa verde
White long grain rice

Stir everything together until well combined. Make sure the rice is evenly distributed so it cooks properly.

3. Bring to a boil, then simmer

Turn up the heat and bring the mixture to a boil. Let it bubble for 2–3 minutes.

Then reduce the heat to low, cover the skillet with a lid, and let it simmer for 15 minutes.

Resist the urge to keep lifting the lid. I know it’s tempting. But that trapped steam is what cooks the rice perfectly.

4. Check the rice

After 15 minutes, remove the lid and check the rice. It should be tender and most of the liquid should be absorbed.

If it’s still a little firm, just cover it again and cook for a few more minutes. No stress. Every stove has its own personality.

5. Add the cheese (the best part)

Once the rice is fully cooked and the liquid is absorbed, turn off the heat.

Sprinkle shredded Monterey Jack cheese evenly over the top. Cover the pan again and let it sit for 2–3 minutes so the cheese melts into gooey, melty perfection.

It’s the kind of cheesy layer that makes this Salsa Verde Chicken & Rice Skillet feel extra comforting.

6. Finish and serve

Top with fresh cilantro. Add sliced avocado and a sprinkle of red pepper flakes if you like a little heat.

Scoop it into bowls and serve warm.

And just like that—dinner is done.

Salsa Verde Chicken & Rice Skillet made in one pan with shredded chicken, black beans, corn, melted cheese and fresh avocado — This Salsa Verde Chicken & Rice Skillet is a 30-minute one-pan dinner packed with tender chicken, rice, black beans, corn and melty cheese.

Cooking Tips for the Best Skillet Dinner

Let’s make sure this turns out perfect every time.

Use long grain white rice.
This recipe is written specifically for it. Other types (like brown rice) need more liquid and cook time.

Don’t skip rinsing the black beans.
It removes excess starch and keeps the dish from getting muddy.

If it looks too thick…
Add a splash of chicken broth before reheating leftovers. It brings everything back to life.

Like it spicier?
Use a hot salsa verde or add extra red pepper flakes. You’re in charge here.

Feeding picky eaters?
Serve toppings on the side. My kids love building their own bowls—it turns dinner into a tiny DIY bar.

A Little Story from My Kitchen

I first made this Salsa Verde Chicken & Rice Skillet on a week when everything felt like too much. Work deadlines. After-school activities. A fridge that looked half empty.

I had a rotisserie chicken sitting there and a jar of salsa verde that needed to be used. So I threw it all into a skillet and hoped for the best.

Not only did it work—it was one of those dinners where everyone went back for seconds. Even the one who usually “doesn’t like rice.” That’s when you know you’ve got a keeper.

Now it’s one of those meals I turn to when I want something dependable. It feels like a cozy hug—but with a little zing.

FAQs About Salsa Verde Chicken & Rice Skillet

Can I use brown rice instead?

You can, but it will need more liquid and a longer cooking time. Add about ½ to 1 cup extra broth and expect closer to 35–40 minutes total cook time.

Can I make this ahead of time?

Yes! This Salsa Verde Chicken & Rice Skillet stores beautifully. Let it cool completely, then refrigerate in an airtight container for up to 4 days.

How do I reheat leftovers?

Reheat in the microwave or on the stovetop with a splash of chicken broth. Cover while reheating to keep the rice from drying out.

Can I freeze it?

You can. Just know the rice texture may soften a bit after thawing. Freeze in individual portions for easy grab-and-go lunches.

What can I serve with it?

Honestly, it’s a full meal on its own. But a simple side salad or some tortilla chips on the side would be delicious.

Make Tonight Easier (and Tastier)

There’s something so satisfying about a meal that comes together in one pan and still tastes like you spent way more time on it. That’s exactly why this Salsa Verde Chicken & Rice Skillet has earned a permanent spot in my weeknight rotation.

It’s quick. It’s comforting. It’s packed with flavor. And it doesn’t require a culinary degree or a pile of dishes.

So the next time your evening feels a little too busy, remember this Salsa Verde Chicken & Rice Skillet. Let it simmer, let the cheese melt, and let dinner take care of itself for once.

From my kitchen to yours—happy cooking.

More Cozy Dinners to Try Next

If you loved this Salsa Verde Chicken & Rice Skillet, here are a few more comforting, flavor-packed recipes that would fit beautifully into your weekly meal plan.

Add a cool and creamy finish with this fresh Cilantro Lime Crema — it’s absolutely delicious drizzled right over your bowl.
For another easy rice-based dinner, you can’t go wrong with One Pot Cheesy Southwest Chicken and Rice. It’s hearty, family-friendly, and just as satisfying.
If you prefer a set-it-and-forget-it version, this flavorful Crockpot Salsa Verde Chicken makes dinner practically effortless.
And if you’re building a full Tex-Mex night, this creamy Mexican Street Corn Dip is always a crowd-pleaser.

If you’d like to see another popular take on this dish, you can also check out this version of Salsa Verde Chicken and Rice Skillet from Allrecipes. It’s always fun to see how different kitchens bring their own twist to the table!