Salsa Cream Chicken
Transform your weeknight dinner routine with this irresistible Salsa Cream Chicken recipe! Juicy, golden-seared chicken breasts are smothered in a rich, velvety sauce made with vibrant salsa, smooth heavy cream, and a touch of melted cheddar cheese. Infused with smoky paprika, a hint of garlic, and finished with fresh cilantro and lime, this dish delivers a bold fusion of creamy and zesty flavors in every bite. Ready in just 35 minutes, it’s an easy yet sophisticated meal perfect for busy weeknights or casual entertaining. Serve it with rice, mashed potatoes, or roasted veggies for a hearty and satisfying dinner that will leave everyone asking for seconds. Keywords: salsa cream chicken, creamy chicken recipe, easy chicken dinner, weeknight meals.
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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 tablespoon unsalted butter
- 3 cloves garlic, minced
- 1 cup salsa (mild, medium, or hot depending on preference)
- 0.5 cup heavy cream
- 0.5 cup sharp cheddar cheese, shredded
- 2 tablespoons fresh cilantro, chopped
- 1 piece lime, cut into wedges (for serving)
Instructions
Season the chicken breasts with salt, black pepper, and smoked paprika on both sides.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
Lower the heat to medium and melt the butter in the same skillet. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Pour the salsa into the skillet and stir, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes.
Lower the heat to medium-low and stir in the heavy cream. Mix well until the sauce becomes smooth and creamy.
Return the chicken breasts to the skillet, nestling them in the sauce. Cover and cook for 15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Sprinkle the shredded cheddar cheese over the chicken and cover for another 2-3 minutes, letting the cheese melt.
Garnish with the chopped cilantro and serve hot with lime wedges on the side. Pair with rice, mashed potatoes, or vegetables for a complete meal.
Nutrition Facts
Calories |
2248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 54.4 g | 272% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 803 mg | 268% | |
| Sodium | 3878 mg | 169% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 11.0 g | ||
| Protein | 235.0 g | 470% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 576 mg | 44% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2494 mg | 53% | |
*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.
