By
Rachel Mendez
Posted on
March 10, 2025
Jump to Recipe
If you’re a fan of one-pan wonders, this Salsa Verde Chicken & Rice Skillet will hit all the right notes. It’s fast, flavorful, and seriously perfect for weeknight dinners. And the best part? Leftovers the next day are even better.
Why You’ll Crave This Easy Chicken Skillet
By the time dinner rolls around, I’m always looking for something that won’t leave me elbow-deep in dirty dishes. That’s where this meal comes in. It’s packed with pantry staples, comes together in one skillet, and delivers a satisfying, hearty meal that doesn’t skimp on comfort or flavor.
This is one of those meals you’ll want to keep on rotation—it’s loaded with protein, cozy flavors, and makes the next day’s lunch a total win.
🥘 What You’ll Need for This Skillet:
- Salsa verde – the tangy base that ties it all together
- Yellow onion – adds depth and subtle sweetness
- Garlic cloves – because you know we need that flavor punch
- Rotisserie chicken, shredded – ultimate shortcut magic
- Diced green chiles – for a touch of heat
- Chicken broth – helps cook the rice and infuses flavor
- Roasted corn – brings a little smoky sweetness
- Black beans – fiber and texture for the win
- Monterey Jack cheese, shredded – creamy and melty topping
- Long grain white rice – the base that soaks it all up
- Cilantro – fresh pop of green to finish
- Chili powder, cumin, garlic powder, sea salt, black pepper – simple but essential
- Olive oil – for cooking the aromatics
- Optional garnishes: extra cilantro, avocado slices, red pepper flakes
🔪 How to Make Salsa Verde Chicken & Rice Skillet
- Start the aromatics
Heat a tablespoon of olive oil in a deep skillet over medium. Add in the diced onion and garlic and let it cook for a few minutes until everything smells amazing. - Add seasoning magic
Mix your chili powder, cumin, garlic powder, salt, and black pepper in a small bowl. Sprinkle over the onion and garlic, stirring until everything’s coated and fragrant. - Dump and stir
Now add the black beans (rinsed and drained), roasted corn, shredded chicken, green chiles, salsa verde, chicken broth, and rice. Give it a good stir so everything’s well combined. - Simmer + steam
Bring it all to a gentle boil for 2–3 minutes, then reduce the heat, pop a lid on, and let it simmer for about 15 minutes. - Check the rice
When the timer goes off, check that the rice is fully cooked and the liquid is absorbed. If it needs a few more minutes, go for it! - Finish with cheese
Once the rice is done, turn off the heat. Sprinkle the shredded Monterey Jack on top and cover again until it melts—about 2–3 minutes. - Top it off + dig in
Right before serving, load it up with fresh cilantro, sliced avocado, and a pinch of red pepper flakes if you like heat.
🧊 How to Store Your Leftovers
Store leftovers in an airtight container and pop it in the fridge. It’ll keep well for up to 4 days. When reheating, a quick zap in the microwave works perfectly. Add a splash of broth if it needs reviving!
🔁 Want to Change Things Up?
- Use shredded chicken breast if you don’t have rotisserie on hand
- Try different cheeses like Mexican blend or cotija for a twist
- Use your favorite salsa verde – homemade or store-bought
- Swap in brown rice or quinoa – just adjust cooking time and liquid
🍴 If You Love This, You’ll Probably Also Like:
- Creamy Ground Turkey Taco Skillet
- Chicken Enchilada Casserole
- One-Pot Mexican Rice Bake
- Southwest Turkey Stuffed Peppers
❓FAQs
Can I meal prep this?
Yes, yes, yes. It’s perfect for prep! The flavors deepen overnight and it reheats like a dream.
Do I have to use white rice?
Long grain white rice is best here—it cooks evenly and quickly. Brown rice or wild rice will need more time and liquid.
Can I swap in shredded chicken breast?
Totally! Just make sure it’s cooked beforehand and shredded.
