Description
Creamy Salsa Chicken Skillet is a quick and flavorful one-pan meal featuring tender chicken breasts seasoned with chili powder and cumin, cooked to perfection in a skillet, then smothered in a creamy salsa sauce with black beans, corn, and queso fresco. Served over cooked rice and garnished with fresh cilantro or green onions, it's a comforting dish ideal for weeknight dinners.
Ingredients
Chicken and Seasoning
- 1 lb. boneless, skinless chicken breast
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/2 Tbsp cooking oil
Creamy Salsa Sauce
- 1 16oz. jar salsa
- 1 15oz. can black beans, rinsed and drained
- 1/2 cup frozen corn kernels
- 1/3 cup sour cream
- 2 oz. queso fresco, crumbled
- 1 handful fresh cilantro or sliced green onions
To Serve
- 4 cups cooked rice
Instructions
- Prepare the Chicken: Pat the chicken dry with a paper towel. Place the chicken on a cutting board and cover with plastic wrap. Gently pound the chicken to an even thickness of about 1/2-inch using a mallet or rolling pin. This ensures even cooking and prevents drying out.
- Season the Chicken: In a small bowl, combine chili powder, cumin, garlic powder, and salt. Sprinkle this spice mix over both sides of the chicken, rubbing it in evenly to coat the surface well.
- Cook the Chicken: Heat a large deep skillet over medium heat. Add the cooking oil and swirl to coat the pan. Once hot, add the chicken breasts. Cook for about 5 minutes on each side, until browned and fully cooked through. Cooking time may vary depending on chicken size and skillet type.
- Prepare Ingredients While Chicken Cooks: Rinse and drain the black beans. Roughly chop the cilantro or slice green onions, depending on your choice for garnish.
- Make Creamy Salsa Sauce: Transfer cooked chicken to a clean cutting board and let rest. Reduce skillet heat to medium-low, then pour in the salsa. Stir to loosen browned bits from the skillet bottom. Add black beans and frozen corn kernels, heating through gently.
- Incorporate Sour Cream: To avoid curdling, gradually temper the sour cream by stirring in a few spoonfuls of the warm salsa sauce at a time until it warms up. Then add the warmed sour cream back into the skillet and stir until well combined. Turn off the heat.
- Assemble and Serve: Slice the rested chicken into strips and place on top of the creamy salsa sauce in the skillet. Sprinkle crumbled queso fresco and chopped cilantro or green onions on top. Serve immediately over cooked rice.
Notes
- Pounding the chicken to an even thickness ensures it cooks evenly and stays tender.
- Tempering the sour cream prevents it from curdling when added to the warm salsa sauce.
- You can substitute queso fresco with feta or cotija cheese if unavailable.
- For extra heat, add a pinch of cayenne pepper or diced jalapeños to the spice mix or salsa.
- Serve with a side of sautéed vegetables or a fresh salad for a complete meal.
