Some evenings call for comfort in its simplest, most satisfying form. That’s exactly what this Cheesy Salsa Verde Chicken & Rice Skillet delivers. With tender shreds of chicken, fluffy rice, a tangy kick from salsa verde, and melty cheese that ties it all together, every bite feels like a cozy hug at the dinner table. Best of all? It all comes together in one skillet, making cleanup a breeze and dinner a joy to prepare. This is one recipe you’ll want to pin and save for your weeknight rotation!
Why You’ll Love It
- One-pan magic: Everything cooks in a single skillet, saving time and dishes.
- Protein-packed: Shredded chicken and beans make this a filling, nourishing meal.
- Family-friendly flavors: Creamy cheese, mild salsa verde, and tender rice please kids and adults alike.
- Perfect for meal prep: Leftovers reheat beautifully for quick lunches.
- Weeknight hero: Ready in about 30 minutes with simple pantry staples.
- Cozy yet light: Comforting textures balanced with bright salsa verde freshness.
Time Needed
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 5
Ingredients
- 2 cups shredded rotisserie chicken (or cooked chicken breast)
- 1 cup yellow onion, diced
- 3 garlic cloves, minced
- 1 tbsp extra virgin olive oil
- 15.5 oz salsa verde
- 1 can (4 oz) diced green chiles
- 1 cup long grain white rice
- 2 cups chicken broth
- 1 can black beans, rinsed and drained
- ½ cup roasted corn
- 1 cup shredded Monterey Jack cheese
- 1 tsp chili powder
- 1 tsp sea salt
- ½ tsp cumin
- ½ tsp garlic powder
- Dash of black pepper
- 3 tbsp fresh cilantro, chopped
- Optional toppings: avocado slices, red pepper flakes
Step-by-Step Instructions
- Sauté the aromatics Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, cooking until fragrant and softened, about 3 minutes.
- Season the base Stir in chili powder, cumin, garlic powder, salt, and black pepper. Let the spices bloom until the kitchen smells warm and cozy.
- Add the hearty ingredients Mix in black beans, roasted corn, shredded chicken, diced green chiles, salsa verde, chicken broth, and rice. Stir well so everything is coated with flavor.
- Simmer to perfection Bring the mixture to a gentle boil, then reduce to low. Cover and simmer for 15 minutes, or until the rice has absorbed the liquid and is tender.
- Finish with cheese Once the rice is cooked, sprinkle Monterey Jack cheese over the top. Cover again and let it melt into creamy, stretchy layers of comfort.
- Garnish & serve Top with fresh cilantro, avocado slices, or red pepper flakes if you like a little extra kick. Serve warm and enjoy!
Variations to Try
- Spicy Kick: Add jalapeños or use hot salsa verde for more heat.
- Cheese Swap: Try pepper jack, Mexican blend, or even cojita for a twist.
- Veggie Boost: Toss in diced zucchini, bell peppers, or spinach for extra nutrition.
- Grain Change: Swap rice for quinoa or brown rice (just adjust cook time).
Tips from Chef Emma
- Use long grain white rice—it cooks quickly and evenly in the skillet.
- Rotisserie chicken keeps prep simple, but leftover cooked chicken works too.
- For creamier texture, stir in a spoonful of sour cream or Greek yogurt just before serving.
- Leftovers taste even better the next day—perfect for meal prep lunches.
Nutrition Info per Serving
- Serving Size: 1 cup
- Calories: 410
- Carbohydrates: 42g
- Sugars: 3g
- Fat: 14g
- Protein: 29g
- Sodium: 780mg
Frequently Asked Questions
- Q: Can I make this ahead for meal prep?
A: Yes! This dish stores well in the fridge for up to 4 days. Just reheat gently and enjoy. - Q: Can I use brown rice instead of white?
A: You can, but it will need more liquid and a longer cook time—around 40 minutes. - Q: What if I don’t have salsa verde?
A: You can substitute with red salsa or enchilada sauce, though the flavor will be slightly different. - Q: How can I make it spicier?
A: Add diced jalapeños, red pepper flakes, or a splash of hot sauce to taste.
Final Thoughts
This Cheesy Salsa Verde Chicken & Rice Skillet is everything I love about weeknight dinners: hearty, flavorful, and done in under 30 minutes. It’s a skillet full of comfort that makes both busy nights and leisurely weekends feel special. Save this recipe to your dinner board so it’s ready for the next time you’re craving a cozy, protein-packed meal!
Print
Cheesy Salsa Verde Chicken & Rice Skillet – Easy, Flavorful & Protein-Packed Dinner
- Total Time: 30 minutes
- Yield: 5 servings 1x
Description
This Cheesy Salsa Verde Chicken & Rice Skillet is cozy, cheesy, and full of flavor with tender chicken, fluffy rice, and melty Monterey Jack. Made in just one pan, it’s the perfect weeknight dinner that also makes amazing leftovers. A hearty, protein-packed meal for busy nights, meal prep, or casual family dinners.
Ingredients
- 2 cups shredded rotisserie chicken (or cooked chicken breast)
- 1 cup yellow onion, diced
- 3 garlic cloves, minced
- 1 tbsp extra virgin olive oil
- 15.5 oz salsa verde
- 1 can (4 oz) diced green chiles
- 1 cup long grain white rice
- 2 cups chicken broth
- 1 can black beans, rinsed and drained
- ½ cup roasted corn
- 1 cup shredded Monterey Jack cheese
- 1 tsp chili powder
- 1 tsp sea salt
- ½ tsp cumin
- ½ tsp garlic powder
- Dash of black pepper
- 3 tbsp fresh cilantro, chopped
- Optional toppings: avocado slices, red pepper flakes
Instructions
Sauté the aromatics
Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, cooking until fragrant and softened, about 3 minutes.
Season the base
Stir in chili powder, cumin, garlic powder, salt, and black pepper. Let the spices bloom until the kitchen smells warm and cozy.
Add the hearty ingredients
Mix in black beans, roasted corn, shredded chicken, diced green chiles, salsa verde, chicken broth, and rice. Stir well so everything is coated with flavor.
Simmer to perfection
Bring the mixture to a gentle boil, then reduce to low. Cover and simmer for 15 minutes, or until the rice has absorbed the liquid and is tender.
Finish with cheese
Once the rice is cooked, sprinkle Monterey Jack cheese over the top. Cover again and let it melt into creamy, stretchy layers of comfort.
Garnish & serve
Top with fresh cilantro, avocado slices, or red pepper flakes if you like a little extra kick. Serve warm and enjoy!
Notes
Use long grain white rice for best results. Rotisserie chicken saves time, but cooked chicken breast works too. Leftovers are even better the next day, making this perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pan
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 3g
- Sodium: 780mg
- Fat: 14g
- Carbohydrates: 42g
- Protein: 29g
Keywords: salsa verde chicken skillet, easy dinner, cheesy chicken rice, one pan meal, high protein dinner