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 yellow onion, diced; 3 garlic cloves, minced; 2 tablespoons extra virgin olive oil; 1 ½ cups salsa verde; 1 (4 oz) can diced green chiles; 1 cup white long grain rice; 2 cups chicken broth; 1 cup shredded Monterey Jack cheese; 1 (15 oz) can black beans, rinsed and drained; 1 cup roasted corn (fresh, frozen, or canned); 1 teaspoon chili powder; 1 teaspoon sea salt; ½ teaspoon cumin; ½ teaspoon garlic powder; Dash of black pepper; Fresh cilantro, chopped (for garnish); Optional toppings: sliced avocado, red pepper flakes

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This Salsa Verde Chicken & Rice Skillet is a comforting one-pan meal that’s fast, flavorful, and ideal for busy weeknights. Packed with shredded rotisserie chicken, savory spices, salsa verde, and melty cheese, it’s everything I need in a quick and hearty dinner. Plus, the leftovers are just as satisfying the next day.

Salsa Verde Chicken & Rice Skillet

Why You’ll Love This Recipe

I love how this skillet pulls together pantry staples into something that feels special, without much effort. It’s protein-packed, loaded with flavor, and cooks in just one pan—which means fewer dishes to wash. It’s perfect when I need something filling, quick, and reliable, and it also reheats beautifully. Whether I’m cooking for family or meal prepping for the week, this dish always earns a spot in my rotation.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

shredded rotisserie chicken
yellow onion, diced
garlic cloves, minced
extra virgin olive oil
salsa verde
diced green chiles
white long grain rice
chicken broth
shredded monterey jack cheese
black beans, rinsed and drained
roasted corn
chili powder
sea salt
cumin
garlic powder
dash of black pepper
cilantro
optional toppings: avocado, red pepper flakes

Directions

I heat the olive oil in a large skillet over medium heat.
I add the minced garlic and diced onion, letting them cook until fragrant and softened.
In a small bowl, I mix together the chili powder, sea salt, cumin, garlic powder, and black pepper, then stir it into the onion and garlic mixture.
I pour in the black beans, corn, chicken, green chiles, salsa verde, chicken broth, and rice, mixing everything well to combine.
I bring the mixture to a boil for 2–3 minutes, then lower the heat to a simmer. I cover the skillet with a lid and let it cook for 15 minutes.
After checking that the rice is fully cooked and has absorbed the liquid, I turn off the heat.
I top everything with shredded cheese and cover again until the cheese melts, about 2–3 minutes.
I finish with a sprinkle of cilantro, sliced avocado, and red pepper flakes. Then it’s ready to serve!

Servings and Timing

This recipe makes 5 servings. It takes about 10 minutes to prep and 20 minutes to cook, so I’ve got a delicious dinner on the table in just 30 minutes total.

Variations

Sometimes I like to switch things up a bit:

I’ll use shredded chicken breast instead of rotisserie if I’ve got it on hand.
Swapping in a different kind of salsa verde gives a fun flavor twist—there are so many good ones out there.
I’ve also topped it with shredded Mexican blend cheese or crumbly cojita cheese for a change.

Storage/Reheating

I store any leftovers in an airtight container in the fridge. When I’m ready to eat, I reheat individual portions in the microwave until warmed through. It holds up really well and makes a great next-day lunch.

FAQs

Can I meal prep this?

Absolutely. This dish keeps really well and the flavors actually get better overnight. I just portion it into containers and grab one when I need a quick meal.

Do I have to use white rice?

Yes, long grain white rice works best here because it cooks quickly and evenly in the skillet. Brown rice or other types may not cook through at the same pace and could require extra liquid or time.

Can I use shredded chicken breast?

Definitely. I’ve made it with leftover cooked chicken breast many times. It works just as well as rotisserie chicken.

Can I freeze this?

I wouldn’t recommend freezing it because of the rice—it tends to get a bit mushy when thawed and reheated. But if that doesn’t bother me, it can still be frozen and enjoyed later.

What can I serve this with?

It’s a full meal on its own, but I sometimes serve it with a simple side salad, warm tortillas, or chips and guacamole if I want to make it feel more like a complete spread.

Conclusion

This Salsa Verde Chicken & Rice Skillet has become one of my go-to dinners when I need something quick, hearty, and delicious. It’s easy to prep, packed with flavor, and the kind of comfort food I don’t have to feel guilty about. Whether I’m cooking for a crowd or just stocking up my meal prep, this one always delivers.