Salsa is my secret weapon for busy nights. You can add tons of flavor to your food without needing to chop, dice, or measure millions of ingredients. All you need is contained in one jar. This makes it so simple to make weeknight meals. Try this Creamy Salsa Chicken Skillet. You don’t have to remember to turn on the slow cooker before you leave for work. However, you can make a similar dish in a skillet in just 30 minutes.
What kind of salsa is best?
This recipe can be made with any store-bought salsa. However, I prefer a thicker and chunky salsa to give the sauce some texture. Instead of fresh, uncooked, and juicy salsa, opt for a saucy type. These salsas are often found in the refrigerated section at the grocery store. Although I love Chipotle-flavored salsa, I would probably not buy fruit-flavored salsas (like pineapple or peach).
CREAMY SALSA CHICKENSKILLET
Making dinner quick and simple is possible with a simple jar of salsa. Try this Creamy Salsa Chicken Skillet to see the difference.
Prep time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
INGREDIENTS
- 1 lb. 1 lb.
- 1 tsp chili pepper ($0.10)
- 1/2 tsp ground cumin ($0.05
- 1/4 teaspoon garlic powder ($0.02)
- 1/4 tsp salt ($0.02)
- 1/2 Tbsp of cooking oil ($0.02)
- 1 16oz. jar salsa ($1.79)
- 1 15oz. 1 15oz.
- 1/2 cup frozen corn kernels (0.19)
- 1/3 cup sour cream ($0.56)
- 2 oz. queso fresco* ($0.40)
- 1 bunch of fresh cilantro, or sliced green onions ($0.12)
- Four cups of cooked rice per serving (0.70).
INSTRUCTIONS
- Use a paper towel to dry the chicken. Place the chicken on a cutting board. Cover it with plastic wrap. Use a rolling pin or mallet to pound the chicken to a uniform thickness, about 1/2 inch thick. This is crucial to ensure that the chicken cooks evenly and quickly without drying out.
- In a small bowl, combine the cumin, chili powder, garlic powder, salt, and pepper. Spread the spices on both sides of the chicken and rub the spice mixture over the surface.
- Heat a large deep skillet over medium heat. To coat the skillet, add the oil. When the skillet is hot, add the chicken to the skillet and cook for 5 minutes on each side. The size and type of cookware you use will affect the cooking time.
- While the chicken cooks, rinse and drain your black beans. Depending on the green onion you choose, chop or chop the cilantro.
- Let the chicken cool on a cutting board while you make the creamy salsa. Reduce the heat to medium-low. Stir the salsa into a skillet. Allow the sauce to heat up.
- First, add a few spoonfuls of sour milk to the salsa to prevent it from curdling. When the sour cream has melted, add it to the remaining salsa and stir. Turn off the heat.
- Cut the chicken breast into small strips and place them in the creamy salsa sauce. Sprinkle crumbled cheese, cilantro, or green onions on top of the skillet. Serve the skillet over cooked rice.
NOTES
*If queso fresco is unavailable, crumbled feta can be substituted, or you can use your favorite shredded cheese mix.
NUTRITION
Serving Size: 1 Serving Calories 587.35 Kcal Carbohydrates 74.73 G Protein: 39.8g Fat: 12.7g Sodium: 1616.73mg Fiber: 11.88g
