Salsa Verde Chicken Recipe – Easy One-Pan Skillet Dinner

Why Salsa Verde Chicken & Rice Skillet Is a Weeknight Hero

When the day’s been long and dinner needs to be quick, comforting, and full of flavor, this Salsa Verde Chicken & Rice Skillet delivers. It’s a one-pan wonder that brings together bold Tex-Mex flavors, minimal cleanup, and maximum satisfaction. With tender chicken, creamy rice, and tangy salsa verde, it’s a dish that feels indulgent but is easy enough for any night of the week.

Perfect for family dinners, meal prep, or casual entertaining, this skillet is endlessly customizable and always a hit. Whether you top it with cheese, spoon it into tortillas, or serve it straight from the pan, it’s a weeknight hero you’ll turn to again and again.

What Is Salsa Verde Chicken & Rice Skillet?

This dish is a hearty, one-skillet meal featuring shredded chicken, rice, salsa verde, and a mix of veggies and spices. Everything cooks together in one pan, creating a creamy, flavorful base with minimal effort.

Inspired by Mexican comfort food and Tex-Mex favorites, it’s a fusion of smoky, tangy, and savory elements. The salsa verde adds brightness and depth, while the rice absorbs all the delicious flavors.

Popular variations include:

• A cheesy topping melted over the skillet
• Adding black beans for extra protein
• Stirring in roasted corn or green chiles for texture and heat

It’s a flexible, satisfying dish that’s perfect for busy nights or laid-back gatherings.

Ingredient Breakdown: What You’ll Need

Here’s what goes into this flavorful skillet:

Protein

• 2 cups shredded rotisserie chicken or cooked chicken thighs

Grains

• 1 cup uncooked long grain white rice

Sauce

• 1 cup jarred salsa verde
• 2 cups chicken broth

Veggies

• ½ cup diced onion
• 2 garlic cloves, minced
• 1 cup black beans (drained and rinsed)
• 1 cup roasted corn
• 1 small can diced green chiles

Seasonings

• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp garlic powder
• Salt and pepper to taste

Cheese

• 1 cup shredded Monterey Jack or Mexican blend

Optional Toppings

• Sliced avocado
• Sour cream
• Chopped cilantro
• Lime wedges

Tip: Use pre-cooked chicken and jarred salsa verde to save time and simplify prep.

Step-by-Step Instructions

1. Sauté Aromatics Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced onion and garlic, sauté until fragrant and softened (about 2–3 minutes).
2. Add Rice and Liquids Stir in uncooked rice, salsa verde, chicken broth, seasonings, and green chiles. Mix well to combine.
3. Simmer Covered Cover the skillet and reduce heat to low. Simmer for 18–20 minutes, or until rice is tender and liquid is absorbed.
4. Add Chicken and Veggies Stir in shredded chicken, black beans, and roasted corn. Cook for 2–3 more minutes until heated through.
5. Top with Cheese Sprinkle shredded cheese over the skillet. Cover and let sit for 2–3 minutes until cheese melts.
6. Garnish and Serve Remove from heat. Garnish with avocado slices, chopped cilantro, and lime wedges.

Tip: Let the skillet rest for 5 minutes before serving to absorb excess moisture and enhance flavor.

Taste & Texture Profile

This skillet offers a comforting mix of textures and bold flavors:

• Creamy, cheesy rice infused with smoky, tangy salsa verde
• Tender shredded chicken and hearty black beans
• Sweet roasted corn and spicy green chiles add contrast
• Balanced heat from chili powder and salsa, with savory depth from cumin and garlic
• Optional toppings like avocado and sour cream add coolness and richness

Every bite is warm, satisfying, and packed with flavor—perfect for cozy nights or lively gatherings.