Skillet Salsa Chicken
Quick, cheesy skillet chicken simmered in salsa for an easy weeknight meal.
Equipment
- Oven-safe skillet or baking dish
- Measuring Spoons
- Measuring cup
- Spatula or tongs
- Knife and cutting board
Ingredients
- 2 large boneless skinless chicken breasts halved lengthwise to make 4 cutlets
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- salt to taste
- black pepper to taste
- all-purpose flour for dredging
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/4 cup chicken broth
- 1 14.5-ounce jar salsa use your favorite kind
- 1 cup shredded Mexican cheese blend
- fresh cilantro chopped, to taste (optional)
Instructions
- Preheat the oven to 400°F and position a rack in the middle.
- Slice each chicken breast in half lengthwise to make 4 thinner cutlets.
- Season both sides of the cutlets with garlic powder, chili powder, salt, and pepper, then lightly coat each piece in flour, shaking off excess.
- Heat the butter and olive oil in an oven-safe skillet over medium-high heat until shimmering.
- Sear the chicken 3–4 minutes per side, until lightly golden; remove the chicken and set aside.
- Pour the chicken broth into the skillet and scrape up any browned bits, then stir in the salsa until combined.
- Return the chicken to the skillet, spoon some salsa over each piece, and sprinkle the shredded cheese evenly on top.
- Transfer the skillet to the oven and bake 5–7 minutes, until the chicken is cooked through and the cheese is melted; optionally broil 1–2 minutes to brown the cheese, watching carefully.
- Garnish with chopped cilantro if desired and adjust seasoning with extra salt and pepper before serving.
Notes
- Use an oven-safe skillet or transfer to a baking dish if needed.
- If breasts are small, you can skip halving but increase cooking time.
- Check doneness with a meat thermometer: 165°F in the thickest part.