If you’re craving a vibrant, comforting meal that comes together quickly and packs a punch of flavor, this Salsa Verde Chicken and Rice Skillet Recipe is just what you need. It’s a one-pan wonder where tender shredded chicken meets fluffy rice, all tossed in a tangy, slightly spicy salsa verde sauce that brings everything alive. Topped with creamy sour cream and melted Monterey Jack cheese, each bite feels like a warm hug on a plate. Trust me, this dish will become your go-to for busy weeknights or anytime you want something fuss-free but wildly delicious.
Ingredients You’ll Need
These ingredients are wonderfully straightforward and each adds its own magic to the Salsa Verde Chicken and Rice Skillet Recipe. Freshness, creaminess, and just the right hints of spice and texture combine to make this dish irresistible.
- 2 cups shredded cooked chicken: Using pre-cooked chicken saves time and adds hearty protein.
- 2 cups cooked white rice: Perfect for soaking up all the flavorful sauce.
- 1 cup salsa verde: This tangy green sauce is the star of the dish, infusing bright, zesty flavor.
- 1/2 cup sour cream: Adds creaminess and balances out the tang of the salsa verde.
- 1 cup shredded Monterey Jack cheese: Melts beautifully for a gooey, cheesy topping.
- 1 cup canned corn kernels, drained: Adds a sweet crunch and lovely color contrast.
- 1 tablespoon olive oil: For cooking the base ingredients and bringing it all together.
- Salt and pepper to taste: Essential seasonings to enhance and balance flavors.
- Handful of fresh cilantro, chopped (optional): Adds a fresh herbal brightness as a finishing touch.
How to Make Salsa Verde Chicken and Rice Skillet Recipe
Step 1: Heat your skillet
Start by warming a large skillet over medium heat and adding the olive oil. This creates the perfect base for the other ingredients to sizzle gently and blend their flavors without sticking. Using a roomy skillet is key to accommodating all the ingredients comfortably.
Step 2: Combine chicken, rice, and corn
Next, stir in the shredded cooked chicken, cooked white rice, and drained corn kernels. Gently toss these together so the corn’s sweetness balances the savory chicken and the fluffiness of the rice. This mix is the comforting heart of the Salsa Verde Chicken and Rice Skillet Recipe.
Step 3: Add salsa verde and sour cream
Pour in the vibrant salsa verde and stir until every bit is coated in that zingy green goodness. Follow it with the sour cream, mixing until the skillet has a smooth, creamy texture. Season with salt and pepper to lift all those flavors—it’s the little details that make this dish shine.
Step 4: Top with cheese and melt
Sprinkle shredded Monterey Jack cheese evenly over the top. Cover your skillet with a lid and let it cook for 5 to 7 minutes, or until the cheese is melted and bubbling delightfully. This step transforms the dish into a cheesy, hearty casserole everyone will love.
Step 5: Garnish and serve
Remove from heat and finish the Salsa Verde Chicken and Rice Skillet Recipe by topping with freshly chopped cilantro for a fresh burst of flavor. A dollop of sour cream can also add extra creaminess if you like. Serve hot, and get ready to enjoy a satisfying meal that tastes like it took all day—without the fuss.
How to Serve Salsa Verde Chicken and Rice Skillet Recipe
Garnishes
Fresh cilantro is the perfect garnish for this recipe, bringing brightness and a herbal note to every bite. For an extra creamy touch, a spoonful of sour cream or a squeeze of fresh lime juice can enhance the tangy flavors. If you like a little heat, sprinkle on some chopped jalapeños or a dash of chili powder.
Side Dishes
This skillet dish is so full-flavored and filling you can keep the sides simple. Serve it alongside a crisp green salad dressed with a light vinaigrette or some roasted vegetables for extra color and nutrients. Warm tortillas or a crusty bread make lovely additions to scoop up every last bit of that delicious sauce.
Creative Ways to Present
If you’re serving at a casual gathering, turn this into a build-your-own bowl meal with toppings like sliced avocado, chopped tomatoes, or pickled onions. For a cozier presentation, dish it up in individual cast iron skillets or oven-safe bowls right from the stove to the table. The vibrant green salsa verde makes the dish beautiful and inviting every time.
Make Ahead and Storage
Storing Leftovers
Leftover Salsa Verde Chicken and Rice Skillet Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Let it cool before sealing to maintain freshness and prevent condensation, which can make the dish soggy.
Freezing
You can freeze leftovers by placing the cooled dish in a freezer-safe container or heavy-duty freezer bag. It keeps well for up to 2 months. Freeze in portions for easy thawing later, making it a convenient prep-ahead meal for busy days.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and to evenly warm it through. You can also microwave leftovers, covered, in 1 to 2 minute intervals until piping hot, adding a splash of water if needed to keep the rice moist.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice will add a nuttier flavor and extra fiber, but because it’s firmer, it’s best to cook the brown rice in advance until tender before adding it to the skillet.
What type of salsa verde is best for this recipe?
Traditional Mexican salsa verde made from tomatillos works beautifully here for its bright, tangy flavor. You can find it in most grocery stores or make your own for a fresher taste.
Is this dish spicy?
The heat level depends on the salsa verde you use. Most store-bought versions have mild to medium spice, which can be adjusted by adding jalapeños or chili flakes if you want it spicier.
Can I make this recipe vegetarian?
Yes! Simply replace the chicken with sautéed mushrooms, black beans, or a plant-based protein substitute to keep the same comforting texture and flavor profile.
How can I make this dish dairy-free?
Skip the cheese and sour cream or use dairy-free alternatives like plant-based cheese and coconut yogurt. It will still be delicious with the bold flavors of salsa verde and cilantro.
Final Thoughts
This Salsa Verde Chicken and Rice Skillet Recipe is a true crowd-pleaser that feels special yet is incredibly easy to make. Whether you’re feeding your family or treating friends, it delivers warmth, zest, and comfort in every bite. I can’t wait for you to try this recipe and make it your own go-to for a quick, flavorful weeknight dinner.
Print
Salsa Verde Chicken and Rice Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
This Salsa Verde Chicken and Rice Skillet is a quick, flavorful one-pan meal combining tender shredded chicken, cooked rice, and vibrant salsa verde. Enhanced with creamy sour cream, sweet corn, and melted Monterey Jack cheese, this dish is perfect for an easy weeknight dinner. Topped with fresh cilantro for a burst of freshness, it’s both comforting and satisfying.
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken
- 2 cups cooked white rice
- 1 cup salsa verde
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 cup canned corn kernels, drained
- 1 tablespoon olive oil
- Salt and pepper to taste
Garnish
- Handful of fresh cilantro, chopped (optional)
- Additional sour cream (optional)
Instructions
- Heat the Skillet: Place a large skillet over medium heat and add the olive oil. Allow it to heat so it’s hot but not smoking, which will help prevent sticking and enhance flavor.
- Add Chicken, Rice, and Corn: Stir in the shredded cooked chicken, cooked white rice, and drained corn kernels. Combine the ingredients gently to distribute evenly without mashing the rice.
- Check Skillet Size: Make sure your skillet is large enough to hold all ingredients comfortably to allow for even cooking and stirring.
- Incorporate Salsa Verde and Sour Cream: Pour in salsa verde and stir until all ingredients are well coated. Add the sour cream and mix until the texture is creamy and uniform. Season with salt and pepper according to taste.
- Add Cheese and Melt: Sprinkle shredded Monterey Jack cheese evenly over the top of the mixture. Cover the skillet with a lid and cook for 5 to 7 minutes, or until the cheese has melted and the dish is hot and bubbly.
- Garnish and Serve: Remove the skillet from heat, sprinkle chopped fresh cilantro on top, and add a dollop of sour cream if desired. Serve hot directly from the skillet or transfer to bowls.
Notes
- Use leftover cooked chicken and rice for a quick meal.
- Adjust the amount of salsa verde based on spice preference.
- For a dairy-free version, substitute sour cream and cheese with plant-based alternatives.
- Optional garnishes like sliced avocado or lime wedges complement the flavors.
- If you prefer a crispier texture, you can finish the skillet under a broiler for 2-3 minutes to brown the cheese.
