Skillet Salsa Chicken

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 (you can use this homemade version or this Trader’s Joe version, both are great).  

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!

4 servings

Skillet Salsa Chicken

Skillet Salsa Chicken is a quick fix dinner that is loaded with tons of flavor with just a few ingredients.

5 minPrep Time

40 minCook Time

45 minTotal Time

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4 boneless, skinless chicken breasts
2 teaspoons all purpose seasoning
1 tablespoon olive oil
1 cup chopped onion (optional)
2 garlic cloves, minced (optional)
1 cup chicken stock
1 cup shredded cheese, I used Mexican blend
Fresh cilantro, chopped for garnish (optional)
Additional Optional Add-in's
Pico de gallo
Chopped jalapeños
Roasted green chilies
Chopped cilantro


Preheat oven to 350
Trim chicken of excess fat and season with all-purpose seasoning on both sides
Heat olive oil in oven proof skillet
Add in chicken and brown for 3-4 minutes and then flip and brown for an additional 3-4 minutes on other side
Remove to a plate
Add in onion to skillet, if using, and cook until softened, about 5 minutes
Stir in garlic, if using, and cook for an additional 1 minutes
Add in salsa verde, chicken stock and any additional add in's you might be using, and bring to a boil
Cook, stirring often for a few minutes, or until it is reduced by 1/3
Return chicken to skillet
Place in oven and roast until chicken reaches 165 degrees in the thickest part of breast, or until juices run clear, about 15-20 minutes
Remove and divide cheese over the chicken
Turn broiler onto high
Place skillet back into oven and broil until cheese begins to brown, watch closely as it happens quickly (1-2 minutes)
Remove and let sit for 5 minutes
Serve with pan sauce and extra chopped cilantro or additional add-in's as desired

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