Name: Salsa Verde Chicken & Rice Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups shredded rotisserie chicken; 1 cup yellow onion, diced; 3 cloves garlic, minced; 1 tbsp extra virgin olive oil; 15.5 oz salsa verde; 4 oz diced green chiles (1 can); 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 black pepper; 3 tbsp cilantro; Optional toppings: avocado, red pepper flakes

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Salsa Verde Chicken & Rice Skillet is the kind of one-pan meal that brings warmth to your family dinner table. It’s creamy, flavorful, and incredibly simple to prepare. With tender chicken, vibrant salsa verde, and fluffy rice, this dish is a full meal in itself. Perfect for busy weeknights, it cooks up in just under 30 minutes, making it a go-to for families looking for comfort food without the fuss.

Why You Will Love This Salsa Verde Chicken & Rice Skillet

This dish checks so many boxes for a delightful family meal. It’s easy to prepare, using simple, everyday ingredients that you might already have on hand. The vibrant flavors are pleasing to both kids and adults, so you won’t hear any complaints at the dinner table. Plus, it’s a complete meal, with protein, veggies, and carbs all in one skillet. What’s better than that?

How to Make Salsa Verde Chicken & Rice Skillet

Making this dish is straightforward and stress-free. You’ll be cooking everything in one pan, which means less mess and more family time. Just sauté the aromatics, stir in the rest of the ingredients, and let it simmer. Before you know it, you’ll have a delicious meal ready to enjoy.

What You Need

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

Step-by-Step

Add olive oil to a pan to heat on medium.
Add minced garlic and diced yellow onion to the pan.
Mix together spices in a small bowl and add them to the garlic and onion until fragrant.
Pour in drained and rinsed black beans, roasted corn, shredded chicken, green chiles, chicken broth, salsa verde, and rice. Mix together to combine.
Bring to a boil for 2-3 minutes before turning the heat to a simmer and setting the timer for 15 minutes. Place a lid on the pan.
Once the timer goes off, check to ensure the rice is cooked through. Set the timer for additional time if needed.
When the rice has completely soaked up the liquid and is cooked through, turn off the heat. Top with shredded cheese and place a lid on the pan to allow the cheese to melt for 2-3 minutes.
When the cheese has melted, top with cilantro, avocado, and red pepper flakes.
Enjoy!

How to Serve Salsa Verde Chicken & Rice Skillet

This dish is a meal in itself thanks to its balanced mix of flavors. Serve it with a side salad for some fresh crunch or some tortilla chips for added texture. If you like a bit of heat, feel free to sprinkle some extra red pepper flakes on top right before serving. It’s also great for casual gatherings, so consider it for your next family get-together!

How to Store Salsa Verde Chicken & Rice Skillet

To keep your leftovers fresh, store them in an airtight container. Place them in the refrigerator where they will stay good for up to 4 days. If you want to keep it longer, you can freeze individual portions. Make sure to thaw in the fridge overnight before reheating. When reheating, enjoy it gently on the stovetop or in the microwave until warmed through.

Recipe Tips

Timing: Always check your rice a couple of minutes before the timer goes off. If it’s still hard, add a splash of chicken broth and continue cooking.
Texture: For a creamier texture, stir in a bit of sour cream after cooking.
Ingredient Swaps: Feel free to use black-eyed peas instead of black beans for a different flavor.
Avoid Overcooking: Make sure to simmer on low. High heat can make the rice stick or burn at the bottom.
Add Veggies: Toss in some diced bell peppers or spinach for extra veggies in this dish.

Variations & Swaps

Spicy Version: Add more diced green chiles or sliced jalapeños for a spicy kick.
Vegetarian Option: Substitute the chicken with grilled zucchini or mushrooms for a tasty veggie-friendly dish.
Cheeseburger Spin: Swap out salsa verde for barbecue sauce and add crumbled bacon for a fun twist.

FAQs

Can I make this ahead of time?
Absolutely! You can prepare the skillet earlier in the day and reheat it for dinner. Just be sure not to add the cheese until you’re ready to eat to keep it melty and fresh.

Can I freeze leftovers?
Yes, freeze the cooled dish in an airtight container. It can be stored in the freezer for about 2-3 months. Thaw it overnight in the fridge before reheating.

What’s the best way to reheat this?
Reheat in a skillet over low heat, adding a splash of chicken broth to keep it moist. You can also use the microwave, but stir occasionally for even heating.

What can I substitute for rotisserie chicken?
You can use cooked chicken breast or even canned chicken in a pinch. Just make sure it’s shredded for the right texture.

Can I add other ingredients?
Yes! Feel free to experiment with other veggies or swap out the cheddar cheese for another type like pepper jack for an extra kick.