If you’re craving a comforting, flavorful, and downright irresistible meal, you absolutely have to try this Salsa Verde Chicken and Rice Skillet Recipe. It combines tender shredded chicken, fluffy rice, and the zesty brightness of salsa verde with creamy sour cream and melty Monterey Jack cheese, all in one easy skillet. This dish delivers a perfect balance of textures and bold flavors, making it a weeknight favorite that feels like a warm hug at the dinner table.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, keeping things simple yet delivering maximum taste, texture, and a pop of color. These essentials come together quickly and easily, making your cooking experience both straightforward and enjoyable.
- 2 cups shredded cooked chicken: Using cooked chicken saves time while keeping the dish protein-packed and tender.
- 2 cups cooked white rice: The fluffy base that soaks up all the wonderful flavors and keeps this dish hearty.
- 1 cup salsa verde: This tangy, vibrant green sauce brings brightness and a touch of heat.
- 1/2 cup sour cream: Adds rich creaminess that balances the acidity of the salsa verde.
- 1 cup shredded Monterey Jack cheese: Melts wonderfully to add gooey, cheesy goodness on top.
- 1 cup canned corn kernels, drained: Adds a sweet crunch and lovely bursts of color.
- 1 tablespoon olive oil: Essential for sautéing and bringing everything together with a silky texture.
- Salt and pepper to taste: Simple seasonings that bring out all the other flavors.
- Handful of fresh cilantro, chopped (optional): A fresh herbal note that lifts the dish at the end.
How to Make Salsa Verde Chicken and Rice Skillet Recipe
Step 1: Heat the Skillet and Prepare the Base
Start by heating a large skillet over medium heat and adding the olive oil. This will create the perfect foundation for cooking, adding a subtle richness while preventing sticking.
Step 2: Combine Chicken, Rice, and Corn
Next, stir in the shredded chicken, cooked rice, and drained corn kernels. Gently mix these ingredients to blend the flavors without breaking the rice or chicken apart too much.
Step 3: Make Sure Your Skillet Is Large Enough
Before moving forward, double-check that your skillet can comfortably hold all the ingredients. A roomy pan means even cooking and space for stirring without spills.
Step 4: Add Salsa Verde and Sour Cream
Pour the salsa verde over the mixture and stir until every bit is coated in that tangy, vibrant green sauce. Then, fold in the sour cream for a creamy texture that mellows the salsa’s acidity. Season everything to taste with salt and pepper.
Step 5: Melt the Cheese
Sprinkle the shredded Monterey Jack cheese evenly over the top of your skillet creation. Cover it with a lid and let it cook for about 5 to 7 minutes until the cheese is melted, bubbly, and downright irresistible.
Step 6: Garnish and Finish
Remove the skillet from heat and sprinkle chopped cilantro on top for a fresh pop of color and flavor. You can also add an optional dollop of sour cream for extra creaminess just before serving.
Step 7: Serve and Enjoy
Spoon the hot Salsa Verde Chicken and Rice Skillet Recipe into bowls, and get ready to enjoy a cozy, flavorful meal that comes together in a snap!
How to Serve Salsa Verde Chicken and Rice Skillet Recipe
Garnishes
The obvious stars for garnishing include fresh cilantro and a bit of sour cream, but you can also add sliced avocado or a squeeze of fresh lime for a lively contrast. These touches add freshness and make each bite even more delightful.
Side Dishes
This skillet is quite a meal on its own, but pairing it with a simple green salad or some crispy tortilla chips adds a great textural balance. Roasted vegetables or black beans also complement the flavors perfectly.
Creative Ways to Present
For a fun twist, serve the Salsa Verde Chicken and Rice Skillet Recipe in crispy tortilla bowls or stuff it into warm tortillas for speedy burritos. You can even layer it in a casserole dish and bake for a crispy top if you’d like to switch things up.
Make Ahead and Storage
Storing Leftovers
Let leftovers cool completely before transferring them to an airtight container. Stored properly in the fridge, this dish will stay fresh and flavorful for up to 3 days, making it perfect for quick lunches or dinners.
Freezing
You can freeze the Salsa Verde Chicken and Rice Skillet Recipe in portions using freezer-safe containers. Freeze for up to 2 months, and be sure to thaw overnight in the fridge before reheating for best results.
Reheating
Reheat leftovers gently in a skillet over medium-low heat, stirring occasionally until heated through. Adding a splash of water or broth helps maintain the creamy texture. Microwaving works too, but stirring halfway through is key for even warmth.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice adds a nuttier flavor and more fiber, but since it takes longer to cook, make sure it’s fully cooked beforehand to keep the texture nice in the skillet.
Is there a substitute for salsa verde?
If you can’t find salsa verde, you can use a mild green enchilada sauce or even tomatillo salsa. Just be mindful of the seasoning and adjust salt accordingly.
Can I make this dish vegetarian?
Yes! Replace the shredded chicken with cooked beans, like black beans or pinto beans, and perhaps add extra corn or veggies to keep it hearty and satisfying without the meat.
What can I use if I don’t have Monterey Jack cheese?
Cheddar or a Mexican cheese blend will work well, too. Aim for a cheese that melts nicely to keep that gooey, comforting top layer.
How spicy is this dish?
It’s typically mild with a nice tang from the salsa verde, but if you’d like more heat, add some chopped jalapeños or a pinch of cayenne pepper during cooking.
Final Thoughts
This Salsa Verde Chicken and Rice Skillet Recipe is a jewel in the world of easy, flavorful meals. It’s quick enough for busy nights but special enough to impress family and friends. Once you try it, it’s bound to become one of your go-to dishes, filling your kitchen with warmth and incredible aromas every time.
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
- Diet: Low Fat
Description
This vibrant Salsa Verde Chicken and Rice Skillet combines tender shredded chicken, fluffy cooked rice, and sweet corn kernels all coated in a creamy salsa verde sauce. Topped with melted Monterey Jack cheese and fresh cilantro, this quick and easy stovetop recipe is perfect for a flavorful weeknight dinner packed with comforting Mexican-inspired tastes.
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
- Handful of fresh cilantro, chopped (optional)
Instructions
- Heat the Skillet: Place a large skillet over medium heat and add the olive oil. Allow it to warm until shimmering but not smoking to prepare for sautéing.
- Combine Chicken, Rice, and Corn: Add the shredded cooked chicken, cooked white rice, and drained corn kernels to the skillet. Stir gently to combine all ingredients evenly without breaking up the chicken.
- Check Skillet Size: Make sure your skillet is large enough to hold and comfortably mix all the ingredients without spillage, ensuring even cooking and mixing.
- Add Sauce and Creaminess: Pour in the salsa verde and stir thoroughly to coat all ingredients well. Then add the sour cream and stir until the mixture turns creamy and smooth. Season the mixture with salt and pepper to taste.
- Melt the Cheese: Sprinkle the shredded Monterey Jack cheese evenly over the top. Cover the skillet with a lid and cook for 5 to 7 minutes over medium heat until the cheese has melted and is bubbly.
- Finish and Garnish: Remove the skillet from heat. Top the dish with freshly chopped cilantro and, if desired, an extra dollop of sour cream for added creaminess and freshness.
- Serve: Scoop the salsa verde chicken and rice mixture into bowls and enjoy hot, optionally garnishing with more cilantro or sour cream as preferred.
Notes
- For extra spice, add a pinch of crushed red pepper flakes when adding salsa verde.
- Using leftover cooked chicken is a great way to speed up preparation.
- You can substitute white rice with brown rice or cauliflower rice for a healthier or low-carb option.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
- Fresh cilantro is optional but adds a bright, fresh flavor to balance the creamy sauce.
