Creamy Salsa Verde Chicken and Rice Skillet
Introduction
There’s something deeply comforting about the first spoonful of a skillet meal that arrives at the table steaming and fragrant: warm tomatillo tang lifting the lush, savory notes of shredded chicken while melting cheese strings sneak between tender rice grains. The aroma is bright and herbaceous with a buttery richness; the texture is a satisfying contrast of creamy, chewy rice and tender, juicy chicken. This dish wraps you in a savory hug the moment it hits the plate.
Whether you’re chasing a weeknight miracle, feeding a hungry family, or bringing something cozy to a small gathering, this skillet delivers. It’s fast enough for busy evenings and festive enough to be part of weekend brunch rotation. If you love one-pan dinners with big flavor and minimal fuss, this will become a go-to. For more comfort-skillet inspiration, try this butter chicken with coriander rice and naan for another crowd-pleasing option.
Dish Snapshot
- Prep time: 10 minutes
- Cook time: 10–12 minutes (to heat through and melt cheese)
- Total time: 20–22 minutes
- Servings: 4
- Difficulty level: Easy — beginner-friendly, one-skillet method
Nutrition Highlights
Estimated nutrition per serving (recipe yields 4 servings). These figures are approximate estimates calculated from standard portion sizes and USDA FoodData Central values; for general nutrition guidance consult government resources such as the USDA and food-safety guidance from the CDC.
Per serving (approximate)
- Calories: 385 kcal
- Protein: 32 g
- Carbohydrates: 28 g
- Fat: 16 g
- Fiber: ~1–2 g
- Sodium: variable (approx. 600–900 mg depending on salsa and cheese)
Notes:
- Protein is high thanks to the shredded chicken; this makes the skillet a satisfying, balanced meal.
- Sodium can vary widely depending on the brand of salsa verde and cheese used—choose low-sodium salsa or reduced-sodium cheese if needed.
- These estimates are based on standard ingredient measures and should be adapted for exact accuracy if you weigh or brand-specific items (sources: USDA FoodData Central; general health guidance from CDC and Mayo Clinic).
Why You’ll Love It
This recipe hits a sweet spot of speed, flavor, and comfort. The tang of salsa verde brightens the chicken while the melted cheese and rice make every bite creamy and filling. It’s a nostalgic, communal meal—great for family dinners where everyone can dive straight from skillet to plate. It’s also pantry-friendly: use leftover rice and rotisserie chicken for a fast, no-fuss assembly. If you want a healthy swap, bulk the dish with extra vegetables or swap white rice for brown rice for more fiber.
How to Make Creamy Salsa Verde Chicken and Rice Skillet
Ingredients
- 1 tbsp olive oil
- 2 cups cooked, shredded chicken (about 280 g; rotisserie works great)
- 1 cup salsa verde (about 240 g)
- 1 cup sweet corn (frozen and thawed, or canned drained; ~165 g)
- 2 cups cooked rice (white or brown), preferably day-old (about 360 g)
- 1 cup shredded cheese (Monterey Jack, cheddar, or pepper jack; ~112 g)
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
Optional toppings - Fresh cilantro, chopped
- Lime wedges
- Sliced avocado
Optional additions / substitutions - 4 oz cream cheese or 1/2 cup plain Greek yogurt for extra creaminess
- 1/2 cup black beans for added fiber and heartiness
- 1 small diced onion and 1 clove minced garlic, sautéed with the chicken
- Swap brown rice for white rice (longer cook time for raw rice—use cooked rice for this skillet method)
- For a dairy-free option, use vegan cheese or nutritional yeast
- For lower sodium, use low-sodium salsa verde and reduced-sodium cheese
Method
- Heat olive oil in a large skillet over medium heat.
- Add the shredded chicken and sauté until heated through and just beginning to brown in spots (about 2–3 minutes).
- Stir in the salsa verde, corn, and cooked rice until combined and heated through.
- Mix well and season with salt and pepper to taste; if using cream cheese or Greek yogurt, stir it in now until fully incorporated.
- Sprinkle the shredded cheese evenly over the top and cover the skillet until the cheese is melted (about 2–3 minutes).
- Serve hot, garnished with chopped cilantro and lime wedges.
Practical tips
- Use pre-cooked rice and chicken to keep cook time short and textures consistent; day-old rice helps prevent sogginess.
- Avoid overmixing after adding cheese—gently fold to keep some creaminess without turning everything mushy.
- If your salsa verde is very watery, simmer it down briefly before adding to avoid a runny finish.
- Check doneness by ensuring the skillet is heated through (steam rising) and cheese is fully melted.
For another creamy, comforting skillet-style pasta to pair ideas with, consider this creamy Cajun chicken and rotini when you want a spicier alternative.
Serve It Up
- Simple plate: Spoon directly from skillet onto warm plates—its rustic look is part of the charm.
- With sides: Serve alongside a crisp green salad or roasted vegetables to add brightness and crunch.
- Toppings bar: Let everyone top their portion with cilantro, lime, sliced avocado, pickled jalapeños, or a dollop of sour cream.
- For breakfast or brunch: Add a fried egg on top for richness and extra protein.
- As a filling: Spoon into warm tortillas for quick burritos or into bowls with extra salsa and chips for a casual meal.
Keeping it Fresh
Food safety and storage guidance (follow CDC/USDA recommendations):
- Room temperature: Do not leave the cooked skillet out more than 2 hours (1 hour if ambient temperature is above 90°F/32°C).
- Refrigeration: Store in an airtight container in the fridge for 3–4 days.
- Freezer: Freeze in a freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat on the stove over low-medium heat with a splash of water or broth to restore moisture, or microwave in 1-minute intervals, stirring between, until heated through.
Chef’s Advice
- Best salsa verde: Look for tomatillo-based salsa verde with fresh herbal notes (cilantro, lime) rather than heavy, salty sauce—this keeps the dish bright.
- Cheese choices: Monterey Jack melts beautifully; pepper jack adds a gentle kick. For a creamier mouthfeel, fold in a few tablespoons of cream cheese with the salsa.
- Texture cues: Rice should remain slightly separate—not gluey—and chicken should be warm but not overcooked. If rice seems dry, add a splash of chicken broth while heating.
- Salt carefully: Salsa and cheese can be salty—taste before adding extra salt.
- One-pan efficiency: Use a wide skillet (10–12 inch) so ingredients warm and meld evenly.
Fun Flavor Ideas
- Vegan twist: Replace chicken with seasoned jackfruit or shredded oyster mushrooms, use vegan cheese, and swap Greek yogurt with a cashew cream for richness.
- Low-carb / keto: Replace rice with cauliflower rice (cook briefly before adding) and add extra cheese and a tablespoon of butter for richness.
- Tex-Mex bake: Transfer the skillet mixture to a baking dish, top with extra cheese and crushed tortilla chips, then broil until bubbly for a crunchy finish.
- South-of-the-border boost: Add black beans, diced roasted poblano peppers, and a squeeze of lime for a fiesta-style skillet.
- Creamy cilantro-lime finish: Stir in chopped cilantro and lime zest just before serving for an uplifted herbal brightness.
Recipe Q&A
Q: Can I use raw chicken?
A: This recipe assumes pre-cooked shredded chicken. If using raw chicken, cook it fully first (about 6–8 minutes per side for boneless breasts), shred, then proceed—this will add time.
Q: How can I reduce the sodium?
A: Choose low-sodium salsa verde, use reduced-sodium cheese, and skip added table salt or use it sparingly.
Q: Will this work with brown rice?
A: Yes—use already-cooked brown rice. Because brown rice is denser, day-old rice is still best to prevent mushiness.
Q: Can I make this ahead?
A: Yes—assemble and refrigerate (without cheese) for up to a day; reheat on the stove, then add cheese and melt before serving.
Q: My mixture looks dry after reheating—how do I fix it?
A: Stir in a splash of chicken broth or water and warm gently until it loosens up and becomes creamy again.
Conclusion
If you want a reliable weeknight winner that feels both indulgent and fresh, this Creamy Salsa Verde Chicken and Rice Skillet checks all the boxes—fast, flavorful, and forgiving. Try it with your favorite salsa verde and let the toppings bar become part of the fun; then please come back and tell us how it turned out or share a photo with the community. For another take on this comforting combination, check out this recipe for Salsa Verde Chicken & Rice Skillet – onebalancedlife.com, and for additional family-friendly variations explore Salsa Verde Chicken and Rice Skillet · Easy Family Recipes.
Print
Creamy Salsa Verde Chicken and Rice Skillet
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A comforting skillet meal featuring tender chicken, creamy rice, and bright salsa verde, perfect for weeknight dinners.
Ingredients
- 1 tbsp olive oil
- 2 cups cooked, shredded chicken (about 280 g; rotisserie works great)
- 1 cup salsa verde (about 240 g)
- 1 cup sweet corn (frozen and thawed, or canned drained; ~165 g)
- 2 cups cooked rice (white or brown), preferably day-old (about 360 g)
- 1 cup shredded cheese (Monterey Jack, cheddar, or pepper jack; ~112 g)
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the shredded chicken and sauté until heated through and just beginning to brown in spots (about 2–3 minutes).
- Stir in the salsa verde, corn, and cooked rice until combined and heated through.
- Mix well and season with salt and pepper to taste; if using cream cheese or Greek yogurt, stir it in now until fully incorporated.
- Sprinkle the shredded cheese evenly over the top and cover the skillet until the cheese is melted (about 2–3 minutes).
- Serve hot, garnished with chopped cilantro and lime wedges.
Notes
Protein is high thanks to the shredded chicken; sodium can vary widely depending on the brand of salsa verde and cheese used.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 4g
- Sodium: 750mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg
