Description
This Skillet Salsa Chicken recipe is a quick and flavorful meal perfect for busy weeknights. Tender chicken breasts are seasoned, lightly dredged in flour, and pan-seared to golden perfection. They are then simmered in a vibrant salsa sauce and topped with melted Mexican cheese, all finished off with a quick bake in the oven. Garnished with fresh cilantro, this dish combines savory and tangy flavors with minimal effort for a delicious dinner the whole family will enjoy.
Ingredients
Scale
Chicken and Seasonings
- 2 large boneless, skinless chicken breasts
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- Salt and pepper, to taste
- All-purpose flour, for dredging
Cooking Fats
- 1 tablespoon butter
- 1 tablespoon olive oil
Sauce and Toppings
- ¼ cup chicken broth
- 1 (14.5-ounce) jar salsa (your favorite kind)
- 1 cup shredded Mexican cheese blend
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Prep Chicken: Preheat your oven to 400°F (200°C). Cut the chicken breasts in half lengthwise to create thinner cutlets for faster and more even cooking. Season both sides of the chicken cutlets with garlic powder, chili powder, salt, and pepper. Dredge each cutlet lightly in flour, shaking off any excess to ensure a thin coating.
- Cook Chicken: Heat butter and olive oil together in an oven-safe skillet over medium-high heat. Once hot, add the chicken cutlets and cook until each side is lightly golden brown, about 2-3 minutes per side. This step locks in juices and develops flavor. Remove the chicken from the skillet and set it aside temporarily.
- Make Sauce: Pour chicken broth into the same skillet and use a wooden spoon to scrape up any brown bits stuck to the bottom—these add extra flavor. Stir in the jar of salsa and bring the mixture to a simmer to combine the flavors nicely.
- Assemble and Bake: Return the chicken cutlets to the skillet nestled in the salsa sauce. Spoon some of the salsa over each piece, then evenly sprinkle the shredded Mexican cheese blend on top. Transfer the skillet to your preheated oven and bake for 5-7 minutes, or until the chicken is fully cooked through and the cheese is melted and bubbly. For a golden, browned cheese crust, optionally broil the skillet for 1-2 minutes afterward, watching carefully to prevent burning.
- Serve: Remove the skillet from the oven and garnish the dish with freshly chopped cilantro if desired. Serve immediately for a warm, comforting meal that pairs well with rice, tortillas, or a fresh salad.
Notes
- Thinner chicken cutlets help the chicken cook evenly and quickly.
- Use an oven-safe skillet (like cast iron) to go from stovetop to oven seamlessly.
- Salsa flavor can be customized—try mild, medium, or spicy depending on preference.
- Broiling at the end is optional but adds a nice cheesy crust.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
