Salsa Chicken Skillet
Transform weeknight dinners with this one-pan Salsa Chicken Skillet—a quick and flavorful recipe bursting with zesty comfort! Juicy, seasoned chicken breasts are seared to golden perfection, then simmered in a rich, tangy sauce made with bold salsa, sautéed onions, and garlic. Topped with a luscious layer of melted cheddar cheese and a sprinkle of fresh cilantro, this dish is as visually stunning as it is delicious. Perfect for busy nights, it comes together in just 35 minutes and pairs beautifully with rice, tortillas, or a crisp side salad. With its smoky paprika seasoning, customizable spice level, and easy cleanup, this skillet recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 16 ounces jar of salsa (mild, medium, or hot, depending on preference)
- 0.5 cup chicken broth
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 piece lime, cut into wedges (optional)
Instructions
Season both sides of the chicken breasts with salt, black pepper, and smoked paprika.
Heat the olive oil in a large skillet over medium-high heat.
Once the oil is hot, sear the chicken breasts for 4-5 minutes on each side until golden brown. The chicken does not need to be fully cooked at this stage. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium and add the diced onion. Sauté for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 30 seconds, stirring frequently to prevent burning.
Pour the jar of salsa and chicken broth into the skillet, stirring to combine. Bring the mixture to a simmer.
Return the seared chicken breasts to the skillet, nestling them into the salsa mixture.
Cover the skillet with a lid and let the chicken cook for 10-12 minutes, or until the internal temperature reaches 165°F (74°C).
Sprinkle the shredded cheddar cheese over the top of the chicken breasts, cover the skillet again, and cook for 2 minutes more, or until the cheese has melted.
Remove the skillet from heat and garnish with fresh cilantro, if using.
Serve the salsa chicken skillet hot with lime wedges for squeezing over the top, if desired. Pair with rice, tortillas, or a side salad for a complete meal.
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 1272 mg | 55% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 8.6 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 889 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
