This post may contain affiliate links.
Easy one pan Southwest Chicken Skillet with salsa verde in every bite. This meal is a huge crowd pleaser and so satisfying.
Table of Contents
Why Make This Southwest Chicken Skillet
This Southwest Chicken is made in one skillet, it’s incredibly tasty and so satisfying. The rice is slow cooked in salsa verde and broth, it’s a great source of protein and an all around crown pleasure for the whole family (like my Chicken Crunch Wrap Supreme – YUM)
This meal makes a great meal prep meal, it gets better as the week goes on and heats up easily. Also try my Taco Fish Bowls and Maple Chicken for a delicious easy weeknight meal.
A Few Ingredients Needed To Make This Recipe
Shredded Chicken. I typically make my own chicken and shred it myself but rotisserie chicken will also work great and make things speedier. Try my Tuscan Chicken Skillet for another skillet recipe!
Long Grain Rice. I like to use uncooked long grain rice, it cooks in the broth with the salsa and chicken.
Salsa Verde. Use your favorite brand of salsa verde for this recipe. It offers bold flavor.
Seasonings. Garlic powder, paprika, salt, chili powder, cumin.
Chicken Broth. This is what cooks the rice and gives it great flavor and makes everything come together flavor wise.
All other ingredients and measurements can be found in the recipe card below.
Recipe Variations
Salsa Verde. Feel free to use regular red salsa in place of green/verde salsa.
Black Beans. Use any canned bean of choice. Pinto beans will work great as well.
Bell Pepper. use any color bell pepper of choice.
Chicken Broth. Beef or veggie broth will also work.
Steps To Make This Recipe
Step One. In a large skillet, combine the rice, salsa verde, green chilies, seasonings, bell pepper and chicken broth. Stir until everything is evenly combined. Bring the mix to a boil and then lower it to a simmer and place a tight fitted lid on it. Simmer for 15-20 minutes.
Step Two. Stir the mix after 15 minutes, if the rice is still not quite cooked and liquid is running low, add another 1/2 cup of broth or water to the mix. Add the shredded chicken, drained black beans and green bell pepper, place the lid back on. Simmer for another 5-10 minutes or until the rice is cooked al dente to your liking.
Step Three. Sprinkle shredded cheese over top, replace the lid, and let it sit for a few minutes to melt the cheese. Meanwhile, slice the green onions and jalapeños. Sprinkle onions and jalapeños over the melted cheese and serve hot with a lime garnish.
Recipe FAQs
Yes, you can prepare some steps in advance, like chopping vegetables or shredding the chicken.
No, you can make this southwest chicken skillet in a ceramic or oven safe/hevay bottomed skillet of any choice.
Recipe Tips
Add Ingredients Gradually. Add ingredients like beans and corn gradually to ensure even cooking and to avoid overwhelming the skillet.
Adjust Spice Levels. Not everyone has the same tolerance for spiciness. Adjust the amount of salt or seasonings accordingly if needed.
Keep an Eye on Cook Times. All rice types and brands will cook a little differently. Some will take more time to cook and some will need extra liquid. Keep a close eye on the skillet and add more water or broth as needed! If the rice isn’t cooking exactly as the recipe says, be patient and just add a smidge more liquid until it’s cooked through.
Recipe Pairings
I love to serve this dish with steamed broccoli, it adds a great veggie component. You can also serve a salad or warmed tortillas as a side dish. Ultimately this dish is great on it’s own.
Other Southwest Inspired Meals
If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.
Southwest Chicken Skillet
Equipment
- large cast iron skillet or heavy bottomed pan
Ingredients
- 1 cup long grain white rice, uncooked
- 1⅓ cup salsa verde , *see notes
- 1 4 oz can green chilies
- 1¾ cup chicken broth
- 1 green bell pepper, diced
- ½ tsp garlic powder
- ½ tsp chili powder
- ½ tsp paprika
- ½ tsp salt
- ½ tsp cumin
- 2-2.5 cup shredded chicken or rotisserie
- 1 15 oz can black beans
- 1 Jalapeño sliced
- 3 Tbsp green onions, sliced
- 1½ cup shredded cheese, *see notes
Instructions
- In a large skillet, combine the rice, salsa verde, green chilies, seasonings, green bell pepper and chicken broth. Stir until everything is evenly combined. Bring the mix to a boil and then lower it to a simmer and place a tight fitted lid on it. Simmer for 15-20 minutes.
- Stir the mix after 15 minutes, if the rice is still not quite cooked and liquid is running low, add another 1/2 cup of broth or water to the mix. Add the shredded chicken, drained black beans and green bell pepper, place the lid back on. Simmer for another 5-10 minutes or until the rice is cooked al dente to your liking.
- Sprinkle shredded cheese over top, replace the lid, and let it sit for a few minutes to melt the cheese. Meanwhile, slice the green onions and jalapeños. Sprinkle onions and jalapeños over the melted cheese and serve hot with a lime garnish.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious. I wish I could give it 10 stars.
Excellent skillet meal, I sent this to my sister and she loved it also. We had zero leftovers my family inhaled it.
Have made this 2 weeks in a row! It is as delicious as all of Sailor’s other recipes. I have a few rice dishes but this is by far the most flavorful. I add the ingredients up to the chicken then remove some to keep it vegetarian before adding the chicken so that it accommodates our family. Then I top both with jalapeños and cheese. Will be a regular recipe in our house for sure!
I wish there were leftovers but my family can’t get enough, haha!
Can you confirm when you add the green bell peppers?
Hi Elizabeth, Of course! You will add these in step one with the broth and rice! They will help flavor the rice and soften through the cook. I personally add the jalapeños (if you are using them!) to the top of the casserole for garnish but this is up to you. Let me know what you think and if you have more questions.