Creamy Salsa Chicken Skillet

$8.55 recipe / $2.14 serving
by Beth - Budget Bytes
4.92 from 62 votes
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Salsa is my secret weapon on busy nights. It’s a one stop shop for adding tons of flavor, without having to dice, chop, and measure out a million ingredients. Everything you need is inside that one jar. It just makes weeknight dinners so easy. Give this Creamy Salsa Chicken Skillet a try, and you’ll be a believer.

If you’re a fan of my Slow Cooker Taco Chicken Bowls, you’ll probably love this Creamy Salsa Chicken Skillet as well. It’s the same flavors, but faster and a little creamier. ;) If you didn’t remember to get the slow cooker going before you left for work in the morning, you can still whip up an almost identical dish in a skillet, in under 30 minutes.

Finished creamy salsa chicken skillet with cilantro and cheese sprinkled over top.

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What Kind of Salsa is Best?

You can use pretty much any type of store bought salsa for this recipe, but I’d aim for a thick and chunky variety to keep the sauce thick and give it some texture. Opt for a saucy-type of salsa, rather than a fresh, uncooked, juicy style salsa, which are usually sold in the refrigerated section of the grocery store. Chipotle flavored salsa would be awesome, but I’d probably skip fruit flavored salsa (like peach or pineapple).

A bowl full of creamy salsa chicken skillet served over rice.
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Creamy Salsa Chicken Skillet

4.92 from 62 votes
A simple jar of salsa is the key to making dinner fast and easy. Just try this Creamy Salsa Chicken Skillet and see for yourself.
A simple jar of salsa is the key to making dinner fast and easy. Just try this Creamy Salsa Chicken Skillet and see for yourself. Budgetbytes.com
Servings 4
Prep 10 minutes
Cook 20 minutes
Total 30 minutes

Ingredients

  • 1 lb. boneless, skinless chicken breast ($3.99)
  • 1 tsp chili powder ($0.10)
  • 1/2 tsp ground cumin ($0.05)
  • 1/4 tsp garlic powder ($0.02)
  • 1/4 tsp salt ($0.02)
  • 1/2 Tbsp cooking oil ($0.02)
  • 1 16oz. jar salsa ($1.79)
  • 1 15oz. can black beans ($0.59)
  • 1/2 cup frozen corn kernels ($0.19)
  • 1/3 cup sour cream ($0.56)
  • 2 oz. queso fresco* ($0.40)
  • 1 handful fresh cilantro or sliced green onions ($0.12)
  • 4 cups cooked rice for serving ($0.70)
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Instructions 

  • Pat the chicken dry with a paper towel. Place the chicken on a cutting board and cover it with a piece of plastic wrap. Use a mallet or rolling pin to gently pound the chicken to an even thickness (about 1/2-inch thick). This step is very important to make sure the chicken cooks quickly and evenly, without drying out.
  • Combine the chili powder, cumin, garlic powder, and salt in a small bowl. Sprinkle the spices over both sides of the chicken, and then rub it over the surface to make sure it’s evenly coated.
  • Heat a large deep skillet over medium heat. Add the cooking oil and swirl to coat the surface. Once the skillet is very hot, add the chicken and cook on both sides until browned and cooked through (about 5 minutes each side. Cooking time will vary with the size of your chicken pieces and type of cookware). 
  • While the chicken is cooking, rinse and drain the black beans. Roughly chop the cilantro or slice the green onions, depending on which you prefer to use.
  • Transfer the cooked chicken to a clean cutting board and let it rest while you prepare the creamy salsa. Turn the burner down to medium low. Pour the salsa into the skillet and stir to dissolve the browned bits from the bottom of the skillet. Add the black beans and frozen corn kernels and allow the sauce to heat through.
  • To prevent the sour cream from curdling when added to the salsa, first add a few spoonfuls, one at a time, to the sour cream to slowly increase it’s temperature and acidity. Once the sour cream is slightly warm, add it back to the rest of the salsa in the skillet and stir to combine. Turn the heat off.
  • Slice the chicken breast into strips, then place it on top of the creamy salsa sauce in the skillet. Top the skillet with crumbled cheese and cilantro or green onion. Serve over a bed of cooked rice.

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Notes

*If queso fresco is not available, crumbled feta is a great substitute, or use your favorite shredded cheese blend.

Nutrition

Serving: 1ServingCalories: 587.35kcalCarbohydrates: 74.73gProtein: 39.8gFat: 12.7gSodium: 1616.73mgFiber: 11.88g
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Front view of sliced chicken in the skillet with a creamy salsa sauce.

How to Make Creamy Salsa Chicken Skillet – Step by Step Photos

Pound Chicken to even thickness

Pat 1 lb. boneless, skinless chicken breast dry with paper towel. This is going to help it brown up in the skillet and helps keep it from splattering when you pound it out. Place the chicken on a cutting board, cover it in plastic (again to prevent splatter) and gently pound it out to an even thickness. This step is super important because it helps the chicken cook a LOT faster and more evenly. This is especially important for chicken breast, which dries out if cooked too long.

Season Chicken Breast with spices

In a small bowl, combine 1 tsp chili powder, 1/2 tsp cumin, 1/4 tsp garlic powder, and 1/4 tsp salt. Sprinkle the spices over both sides of the chicken, then rub it in to make sure it’s evenly coated.

Sear chicken breast in skillet

Heat a large, deep skillet over medium. Add 1/2 Tbsp cooking oil to the skillet and swirl to coat. Once the skillet is nice and hot, add the chicken and cook on both sides until well browned and cooked through (about 5 minutes each side, depending on the size of your chicken and the cookware you’re using). Transfer the chicken to a clean cutting board to rest. While the chicken is cooking, rinse and drain one 15 oz. can of black beans and roughly chop some cilantro or slice some green onions.

Add Salsa to Skillet

Turn the heat down to medium-low. Add one 16 oz. jar of salsa and stir to dissolve the browned bits off the bottom of the skillet.

Add Black Beans and Heat Through

Add your black beans and 1/2 cup frozen corn kernels to the salsa, and heat through (you can turn the heat up slightly, to speed up this process, if needed). Don’t mind my photos, I actually forgot the corn on the day that I photographed this. OOPS.

Temper Sour Cream

Now it’s time to add the sour cream to the salsa mixture, but if you add cold sour cream to a hot acidic mixture, it will curdle, so we’ll slowly bring it up to temp. Add about three spoonfuls of the hot salsa mixture to 1/3 cup sour cream, one spoonful at a time, until the sour cream has warmed up some. 

Combine tempered sour cream with salsa in skillet

Then stir the warmed sour cream into the rest of the salsa mixture in the skillet. Turn the heat off. And just a reminder, if it DOES seize up and curdle, that doesn’t mean it has “gone bad.” It simply means the proteins have clumped. It’s still perfectly safe to eat.

Slice Chicken Breast

Now go back to your chicken that was resting while you made your creamy salsa and slice it into strips.

Finished creamy salsa chicken skillet with cilantro and cheese sprinkled over top

Add your chicken strips to the skillet with the creamy salsa, then top with 2 oz. crumbled queso fresco and some cilantro or green onions.

Side view of creamy salsa chicken skillet

Serve this creamy salsa chicken goodness over a bed of warm rice and love the fact that you can create a delicious dinner so quickly! THANK YOU SALSA.

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Comments

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  1. I use rotisserie chicken instead and omit the corn (and just add more black bean). So good! Try it in a burrito!

  2. Thank you so much for giving everyone a very superb chance to read in detail from here. It is usually very awesome and full of fun for me personally and my office fellow workers to search your site the equivalent of thrice weekly to find out the latest issues you have got. And of course, I’m at all times motivated considering the striking advice you give. Some 1 points in this article are unequivocally the most effective we have all had.

  3. I had to make a few modifications due to dietary restrictions but I still followed the core of the dish and it was delicious! I subbed boneless skinless chicken thighs for breasts since that’s what I had on hand. I can’t have legumes or dairy so I used a frozen peppers and onions mix instead of the beans, and a vegan sour cream since I can’t have dairy. It still turned out super tasty and easy – a keeper for sure!

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  5. This was SO GOOD and so simple to make. A great weeknight meal we will be coming back to for sure.