Description
This Skillet Salsa Chicken recipe features juicy, lightly seasoned chicken cutlets smothered in a flavorful salsa sauce and topped with melted Mexican cheese. Cooked in a skillet and finished in the oven, this easy 30-minute meal is perfect for a quick weeknight dinner, garnished with fresh cilantro for a vibrant touch.
Ingredients
Scale
Chicken
- 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
- 1 tablespoon butter
- 1 tablespoon olive oil
- 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: Cut the chicken breasts in half lengthwise to create thinner cutlets. Season each piece evenly with garlic powder, chili powder, salt, and pepper. Then dredge the chicken cutlets lightly in all-purpose flour, shaking off any excess flour to ensure a light coating.
- Cook Chicken: Heat butter and olive oil together in an oven-safe skillet over medium-high heat until melted and hot. Add the floured chicken cutlets to the skillet and cook for about 3–4 minutes on each side, or until they are lightly golden brown. Once browned, remove the chicken from the skillet and set aside.
- Make Sauce: Pour the chicken broth into the same skillet, scraping up any browned bits stuck to the pan to incorporate those flavors. Stir in the salsa and bring the mixture to a gentle simmer on the stovetop.
- Assemble and Bake: Return the browned chicken cutlets to the skillet on top of the salsa mixture. Spoon some salsa over the chicken to coat it evenly, then sprinkle the shredded Mexican cheese blend across the top. Transfer the entire skillet to a preheated oven set at 400°F (200°C) and bake for 5 to 7 minutes, or until the chicken is cooked through and the cheese has melted. For a browned cheese topping, optionally broil for an additional 1–2 minutes, watching carefully to prevent burning.
- Serve: Remove the skillet from the oven. Garnish the salsa chicken with freshly chopped cilantro if desired, then serve immediately while hot and cheesy.
Notes
- Ensure chicken cutlets are evenly thin for quick and even cooking.
- You can use any salsa flavor you prefer—mild, medium, or hot—to adjust the spiciness.
- Use an oven-safe skillet such as cast iron to transition directly from stovetop to oven.
- Do not over-broil; keep an eye on the cheese to avoid burning.
- Leftovers can be refrigerated for up to 3 days and reheated gently to preserve moisture.
