When you need an easy weeknight dinner that is filling, flavorful, and made with simple pantry ingredients, this Salsa Verde Chicken and Rice Skillet is the perfect recipe. Shredded chicken, long-grain white rice, black beans, corn, diced green chilies, and salsa verde cook together in one pan before being topped with plenty of melted Monterey Jack cheese.

This easy chicken and rice recipe has all the bold, comforting flavors of a cheesy Mexican-inspired casserole without the extra dishes or lengthy baking time. Using cooked shredded chicken makes this one-pan meal especially quick and convenient for busy nights. Rotisserie chicken, leftover grilled chicken, or meal-prepped chicken all work perfectly in this recipe.

The rice cooks directly in the salsa verde and chicken broth, allowing it to soak up every bit of tangy, savory flavor. Black beans and corn make the skillet hearty enough to serve on its own, while the melted Monterey Jack cheese adds a creamy, cheesy finish the whole family will love.

Ready in about 30minutes, this Salsa Verde Chicken and Rice Skillet is ideal for busy families searching for quick dinner ideas, easy shredded chicken recipes, one-pan meals, or simple weeknight dinners with minimal cleanup. Garnish it with fresh cilantro and serve it warm for an easy, comforting dinner you will want to make again and again.

EQUIPMENT:

Salt and pepper grinder

Veggie chopper

Mesh strainers

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