Salsa Verde Chicken Recipe – Easy One-Pan Skillet Dinner
This Salsa Verde Chicken & Rice Skillet is a zesty, one-pan dinner that’s bursting with flavor and ready in under 30 minutes! Juicy chicken is simmered with fluffy rice, tangy salsa verde, and melty cheese for a comforting, Tex-Mex-inspired meal. It’s perfect for busy weeknights, meal prep, or when you need something hearty and satisfying with minimal cleanup. Top with avocado, cilantro, or a squeeze of lime for extra flair!
Equipment
- Large skillet with lid
- Cutting board and knife
- Mixing spoon or spatula
- Measuring Cups and Spoons
Ingredients
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
Instructions
- 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).
- Add Rice and Liquids Stir in uncooked rice, salsa verde, chicken broth, seasonings, and green chiles. Mix well to combine.
- Simmer Covered Cover the skillet and reduce heat to low. Simmer for 18–20 minutes, or until rice is tender and liquid is absorbed.
- Add Chicken and Veggies Stir in shredded chicken, black beans, and roasted corn. Cook for 2–3 more minutes until heated through.
- Top with Cheese Sprinkle shredded cheese over the skillet. Cover and let sit for 2–3 minutes until cheese melts.
- Garnish and Serve Remove from heat. Garnish with avocado slices, chopped cilantro, and lime wedges.
Notes
- Spicy version: Add jalapeños or hot sauce
- Vegetarian: Skip chicken and add extra beans or tofu
- Low-carb: Swap rice for cauliflower rice
- Cheesy bake: Transfer to baking dish and broil for crispy top
- Creamy twist: Stir in sour cream or cream cheese before serving
- Use smoked paprika or chipotle powder for deeper flavor
- Serve with tortilla chips, warm tortillas, or use as a burrito filling
- Make ahead and refrigerate for up to 4 days
- Freeze for up to 2 months; thaw overnight and reheat gently
- Use long grain rice, check at 18 minutes, and stir gently to avoid breaking grains
- Taste salsa verde before adding—adjust seasoning accordingly
- Use a deep skillet to prevent overflow
- Add cheese in last 5 minutes for perfect melt and gooey texture