As the sun begins to set and the day’s chaos starts to calm, I often find myself craving something comforting yet uncomplicated. That’s when this One-Pan Salsa Verde Chicken & Rice Skillet becomes my go-to. The vibrant aroma of sautéed garlic and onion fills the kitchen, instantly transporting me to a place of warmth and nostalgia. This easy weeknight dinner brings together tender, shredded chicken bathed in tangy salsa verde, paired with fluffy rice and protein-packed beans, all in one skillet.
It’s perfect for those busy evenings when you want a satisfying meal without the fuss of multiple dishes. And the best part? Leftovers can be just as delightful, making it an ideal option for meal prep. Whether you’re whipping it up for your family or entertaining friends, this dish promises to impress without adding stress to your evening routine. So, grab your pan, and let’s get cooking!
Why is Salsa Verde Chicken & Rice Skillet a winner?
Simplicity: This one-pan wonder simplifies dinner prep, making it perfect for busy nights.
Flavor Fusion: The blend of zesty salsa verde with tender chicken creates a mouthwatering experience.
Versatile Ingredients: Feel free to switch up the beans or cheese, ensuring a unique twist every time!
Protein-Packed: Loaded with chicken and beans, this dish not only satisfies but also nourishes.
Crowd-Pleaser: It’s a hit with both kids and adults, making it ideal for family meals or gatherings.
Plus, for those looking for a lighter option, you can substitute ingredients easily; for instance, substituting black beans with pinto beans adds another dimension!
Salsa Verde Chicken & Rice Skillet Ingredients
For the Base
• Salsa Verde – Introduces a tangy and zesty flavor; grab your favorite brand or make your own!
• Long Grain White Rice – The foundation of the dish that absorbs delicious flavors; avoid rice that cooks longer than 15 minutes.
• Shredded Rotisserie Chicken – A time-saver packed with protein; use cooked chicken breast for a lighter option.
For the Vegetables
• Yellow Onion – Adds sweetness and depth; shallots can be swapped for a milder profile.
• Garlic Cloves – Boosts the aromatic nature of the dish; fresh garlic is preferred for richness, although garlic powder is an option.
• Diced Green Chiles – Adds spice and complexity; jalapeños can kick it up a notch, or omit for less heat.
• Roasted Corn – Provides sweetness and texture; feel free to use frozen or canned if fresh isn’t an option.
For the Proteins
• Black Beans – Offer extra protein and fiber; pinto beans work well if you prefer!
For the Seasoning
• Chili Powder – Infuses warmth and depth; cayenne can add a little extra heat if desired.
• Cumin – Brings an earthy flavor; taco seasoning is a good substitute in a pinch.
• Sea Salt and Black Pepper – Essential for balancing flavors; adjust to your taste.
For the Toppings
• Shredded Monterey Jack Cheese – Melts beautifully and enhances flavor; consider using cheddar or queso fresco for something different.
• Cilantro – Offers freshness and vibrancy; feel free to leave this out for those who aren’t fans.
For Cooking
• Chicken Broth – Adds moisture and flavor; vegetable broth can be used for a lighter option.
• Extra Virgin Olive Oil – For sautéing and richness; any neutral oil can also work fine.
Gather these ingredients and prepare to create a delightful Salsa Verde Chicken & Rice Skillet that is sure to become a weeknight favorite!
How to Make Salsa Verde Chicken & Rice Skillet
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Heat the Oil: In a large skillet, warm 1 tablespoon of extra virgin olive oil over medium heat until shimmering. This will create a lovely base for your vegetables to simmer in!
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Sauté Aromatics: Add 1 diced yellow onion and 3 minced garlic cloves to the heated oil. Cook for 2-3 minutes, stirring often, until the onion is soft and fragrant, filling your kitchen with delicious aromas.
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Mix the Spices: In a small bowl, combine 1 teaspoon chili powder, 1 teaspoon cumin, and 1 teaspoon garlic powder. Sprinkle this spice blend into the skillet to create a flavor-packed mix.
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Add the Vegetables: Stir in 1 can of drained black beans, 1 cup roasted corn, 2 cups shredded rotisserie chicken, 1 can diced green chiles, 1 cup chicken broth, 1 cup salsa verde, and 1 cup long grain white rice. Mix all the ingredients together until well combined.
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Cook to Perfection: Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes, allowing the rice to absorb the flavors.
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Check the Rice: After 15 minutes, check the rice for doneness. If it’s still a bit crunchy, cover and cook for an additional few minutes until it’s fluffy and tender.
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Melt the Cheese: Once the rice is fully cooked, sprinkle 1 cup of shredded Monterey Jack cheese over the top. Cover the skillet again and let it sit for 2-3 minutes until the cheese melts into a creamy layer.
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Garnish and Serve: Finally, top with fresh cilantro, slices of avocado, and a sprinkle of red pepper flakes for an extra kick. Serve warm and enjoy this hearty, satisfying dish!
Optional: Add a squeeze of lime juice for a burst of freshness!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Salsa Verde Chicken & Rice Skillet
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. This helps maintain the flavors and keeps the dish fresh for your next meal.
- Freezer: For longer storage, freeze portions in airtight containers for up to 2 months. Remember to allow it to cool completely before freezing to avoid ice crystals.
- Reheating: When ready to enjoy, simply thaw overnight in the fridge and reheat in the microwave or on the stovetop, adding a splash of chicken broth if it seems dry.
- Airtight Guidance: Ensure to use airtight containers to prevent freezer burn, preserving the delicious taste of your Salsa Verde Chicken & Rice Skillet.
Make Ahead Options
These Salsa Verde Chicken & Rice Skillet meals are perfect for simplifying dinner prep! You can prepare the vegetable mixture (onion, garlic, and spices) up to 24 hours in advance, storing it in an airtight container in the refrigerator to maintain its freshness. Additionally, cooked shredded chicken can be prepped up to 3 days ahead, and you can also mix the rice with your broth and salsa verde ahead of time. When ready to serve, simply combine everything in your skillet and heat until warm, followed by the sprinkle of cheese to melt. This allows for a quick, delicious dinner straight from your fridge, saving you precious time on busy evenings!
Expert Tips for Salsa Verde Chicken & Rice Skillet
- Rice Choice: Always use long grain white rice; other varieties may not cook evenly in this one-pan meal.
- Prep Ahead: For quick weeknight dinners, consider prepping ingredients the night before to save cooking time.
- Check Spice Levels: Be mindful of the amount of diced green chiles and chili powder—taste as you go to achieve your desired heat level.
- Add Freshness: Don’t skip the cilantro garnish! It brightens flavors in the Salsa Verde Chicken & Rice Skillet and enhances the overall dish.
- Leftover Magic: This dish stores well, but if reheating, add a splash of broth to revive the creaminess when warming.
Salsa Verde Chicken & Rice Skillet Variations
Feel free to let your creativity shine by adding your personal touch to this delicious dish!
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Dairy-Free: Substitute Monterey Jack cheese with cashew cheese or nutritional yeast for a dairy-free option.
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Spice It Up: Add diced jalapeños or a pinch of cayenne for extra heat, making your skillet sizzle with flavor.
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Vegetarian Delight: Replace chicken with cooked lentils or chickpeas for a hearty vegetarian variation that still packs a protein punch.
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Cheesy Twist: Experiment by using smoked gouda or pepper jack cheese for a smoky or spicy flavor enhancement.
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Fresh Herbs: Consider mixing in fresh herbs like basil or parsley along with cilantro for a bright, herbaceous twist.
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Grains Galore: Swap long grain white rice for quinoa or brown rice to provide a nutty flavor and added nutrients.
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Zesty Lime: Squeeze fresh lime juice into the skillet before serving for a bright burst of flavor that elevates the dish.
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Add Veggies: Throw in some diced bell peppers or zucchini along with the onions for extra texture and nutrients in your meal.
Let your imagination run wild and tailor this Salsa Verde Chicken & Rice Skillet to suit your tastes!
What to Serve with Salsa Verde Chicken & Rice Skillet?
Creating a complete and satisfying meal around your Salsa Verde Chicken & Rice Skillet can elevate your dining experience to new levels.
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Crispy Tortilla Chips:
Perfect for dipping, these bring a satisfying crunch that contrasts beautifully with the creamy skillet dish. -
Guacamole:
Rich, creamy guacamole adds a refreshing twist that complements the zesty flavors of the skillet.
Scoop it onto your plate for an extra layer of indulgence!
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Mexican Street Corn Salad:
This summery salad enchants with sweet corn, zesty lime, and creamy cheese, creating a refreshing side full of vibrant flavors. -
Refried Beans:
A classic companion, they offer a smooth texture and additional protein to round out your meal. -
Cilantro Lime Rice:
For those extra rice lovers, this zesty option enhances the meal’s Latin flair while remaining light and fluffy. -
Pico de Gallo:
Fresh, tangy, and full of vibrant vegetable flavors, this salsa adds brightness to complement the hearty skillet. -
Margaritas:
Nothing pairs better on a casual night than a chilled margarita, providing a fun and festive way to enjoy your meal.
These delightful accompaniments enhance the comforting nature of your Salsa Verde Chicken & Rice Skillet, making for a truly memorable dinner spread.
Salsa Verde Chicken & Rice Skillet Recipe FAQs
What type of salsa verde should I use?
Absolutely! You can use your favorite store-bought brand or make your own fresh salsa verde for a special touch. If you opt for homemade, simply blend tomatillos, cilantro, jalapeños, garlic, and lime juice for a burst of bright flavor that enhances the dish beautifully.
How should I store leftovers?
After enjoying your Salsa Verde Chicken & Rice Skillet, store any leftovers in an airtight container in the refrigerator for up to 3 days. This keeps the dish fresh and flavorful for your next meal. When you’re ready to reheat, consider adding a splash of broth to keep it from drying out.
Can I freeze this dish?
Yes, you can freeze your Salsa Verde Chicken & Rice Skillet! To do this effectively, let the dish cool completely, then portion it into airtight containers. It will freeze well for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the fridge and reheat on the stove or in the microwave, adding a bit of broth if needed.
What if my rice isn’t cooking properly?
If you find your rice is still crunchy after 15 minutes, that’s okay! Simply check the water level; if it’s too low, add a little more chicken broth or water, cover, and let it simmer a few more minutes. Each stove is different! The goal is fluffy rice soaked in all those delicious flavors.
Is this recipe suitable for gluten-free diets?
Very much so! As the Salsa Verde Chicken & Rice Skillet is naturally gluten-free, just double-check that your broth and salsa verde are labeled as gluten-free. It’s a perfect choice for anyone avoiding gluten, packed with protein and flavor.
Can I substitute the beans in this recipe?
Absolutely! If you’re not a fan of black beans, you can easily switch them out for pinto beans or even kidney beans, based on your preference. Both will add protein and complement the dish’s zesty flavors wonderfully. Feel free to get creative!
Salsa Verde Chicken & Rice Skillet for Busy Weeknight Wins
Ingredients
Equipment
Method
- In a large skillet, warm 1 tablespoon of extra virgin olive oil over medium heat until shimmering.
- Add 1 diced yellow onion and 3 minced garlic cloves to the heated oil. Cook for 2-3 minutes until soft and fragrant.
- In a small bowl, combine 1 teaspoon chili powder, 1 teaspoon cumin, and 1 teaspoon garlic powder. Sprinkle into the skillet.
- Stir in 1 can of drained black beans, 1 cup roasted corn, 2 cups shredded rotisserie chicken, 1 can diced green chiles, 1 cup chicken broth, 1 cup salsa verde, and 1 cup long grain white rice. Mix well.
- Increase the heat to bring to a gentle boil, then reduce the heat to low, cover, and simmer for about 15 minutes.
- Check the rice for doneness after 15 minutes. Cook for additional few minutes if still crunchy.
- Once the rice is fully cooked, sprinkle 1 cup of shredded Monterey Jack cheese over the top. Cover and let it sit for 2-3 minutes to melt.
- Garnish with fresh cilantro, slices of avocado, and red pepper flakes before serving.