Ready for a quick and easy dinner everyone is sure to love? This Skillet Salsa Chicken is a super quick dinner perfect for even the busiest of nights (like tonight).

It all starts with the skillet…

Like I mentioned above this Skillet Salsa Chicken is the perfect quick fix dinner. It starts with browning the chicken, then adding in the salsa, then roasting it for a little bit and then topping with cheese and voila you are done. Quick & easy!!

The key to this dish is getting your skillet hot in the beginning so the chicken gets a great sear on it, this help build the flavor and keep all the juices in the chicken.

I used my everyday nonstick cookware (you can find it here) but you can use a cast iron skillet if you want, just make sure your skillet is oven safe as you will be roasting and broiling for a bit.

Oh the Salsa …

What makes this dish really stand out is the sauce it cooks in. It is salsa verde. Being a Texas girl I love me some salsa, but I am a BIG, BIG fan of salsa verde. I love how mild it is but also how fresh and full of flavor it is all at the same time.

If you want to keep it simple you can just use the salsa with some chicken stock and call it a day, but I did add in a little extra flavor with some chopped onion, garlic and lime juice for just a little extra oomph. You could also add in fresh cilantro or even pico de gallo for even more yum! That is the beauty of this dish, it is super versatile while still being quick & easy.

Don’t forget the cheese!

To finish off, this already delicious dish, you throw on a little cheese (you don’t need much) and put it under the broiler for a few minutes to let it get all ooeey gooey and a little browned.

I used a classic mexican blend but you can use whatever variety of shredded cheese you would like, such as Pepper Jack for a little extra spice or Monterey Jack.

Time to make dinner!

Skillet Salsa Chicken

A quick & easy chickenskillet dinner that is loaded with flavor and perfect for a super busy night

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Servings:

Ingredients

3-4 Boneless, Skinless Chicken Breasts (trimmed)
1 tsp Salt
1 tsp Pepper
1 tsp Chili Powder
1/2 tsp Cumin
1 Tbsp Olive OIl
1 small Onion, chopped
2 cloves Garlic, minced
16 oz Salsa Verde (jarred or homemade)
1 Cup Chicken Stock
1 Lime, zested & juiced
1 Cup Shredded Cheese, Mexican Blend (or your preferred choice)

Toppings

Fresh Cilantro
Pico de Gallo
Fresh Jalapeno, chopped
Lime

Instructions

Preheat oven to 350℉
In a small bowl combine salt, pepper, chili powder and cumin
Season chicken with seasoning mix on both sides
Heat olive oil in oven safe skillet over medium heat
Place chicken into skillet and let sear for 3-4 minutes, or until nicely browned and then flip and sear for an additional 3-4 minutes
Remove chicken to a platter
To the same skillet add in chopped onion and cook until softened, about 4-5 minutes, stirring often
Add in garlic and cook for an additioanl 1 minute
Add in salsa, chicken stock, lime zest & juice
Place chicken back into skillet
Put in oven and roast 20-25 minutes or until chicken is cooked through
Remove and turn oven broiler onto high
Sprinkle cheese over chicken and place under broiler for 2-3 minutes or until cheese just starts to brown
Throw on any additional toppings you would like & serve
ENJOY!