Description
This Skillet Salsa Chicken recipe features tender, juicy chicken breasts cooked in a flavorful blend of garlic, cumin, and chili powder, then simmered in vibrant salsa and topped with melted Mexican blend cheese. Garnished with fresh cilantro and optional avocado or lime slices, it’s a quick and delicious Mexican-American main course perfect for an easy weeknight dinner.
Ingredients
Scale
Chicken and Seasonings
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salsa and Toppings
- 1 cup jarred or homemade salsa (mild or medium)
- 1 cup shredded Mexican blend cheese
- 1/4 cup chopped fresh cilantro
- Optional: sliced avocado or lime wedges for serving
Instructions
- Heat the skillet: Heat olive oil in a large skillet over medium heat to prepare for searing the chicken.
- Season the chicken: Season both sides of the chicken breasts evenly with garlic powder, cumin, chili powder, salt, and black pepper to infuse flavor.
- Sear the chicken: Place the chicken breasts in the hot skillet and cook for about 4–5 minutes per side, or until they develop a golden brown crust and are mostly cooked through.
- Simmer with salsa: Pour the salsa evenly over the chicken. Reduce the heat to low, cover the skillet, and let it simmer gently for 8–10 minutes until the chicken is fully cooked and tender.
- Add cheese and melt: Sprinkle the shredded Mexican blend cheese over the chicken. Cover the skillet again and cook for an additional 2–3 minutes, allowing the cheese to melt perfectly.
- Garnish and serve: Remove the skillet from heat. Garnish the chicken with the chopped fresh cilantro and serve immediately with optional avocado slices or lime wedges for a fresh finish.
Notes
- For a spicier version, use hot salsa or add diced jalapeños while simmering.
- This dish pairs well with rice, cauliflower rice, or warm tortillas for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safe consumption.
