Every now and then, a dish comes along that not only tastes like a dream but also surprises you with its simplicity—like finding an unexpected note in an old jacket pocket. Creamy Salsa Chicken Skillet is exactly that. It’s like a warm hug on a chilly evening, with flavors that dance between tangy and savory, and it’s so effortless you’d swear the kitchen cleaned itself.
Steps
- Dab the chicken breasts dry with a paper towel and cover them with plastic wrap on a cutting board. Use a mallet or rolling pin to gently pound them to an even thickness of about 1/2 inch.
- In a small bowl, mix together chili powder, cumin, garlic powder, and salt. Sprinkle this spice mixture evenly over both sides of the chicken, rubbing it in for full coverage.
- Heat oil in a large skillet over medium heat. Once hot, add the chicken and cook for approximately 5 minutes on each side until browned and cooked thoroughly. Transfer the chicken to a clean cutting board to rest.
- While the chicken rests, rinse and drain the black beans. Chop cilantro or slice green onions, depending on your preference.
- Reduce the skillet heat to medium-low and pour in the salsa. Stir well to incorporate the browned bits from the skillet’s bottom.
- Add black beans and frozen corn to the salsa, stirring occasionally until heated through.
- To prevent curdling, gradually warm the sour cream by adding spoonfuls of hot salsa to it, one at a time. Once warmed, mix it into the salsa in the skillet and turn off the heat.
- Slice the cooked chicken into strips and add them to the creamy salsa sauce in the skillet. Top with crumbled queso fresco and cilantro or green onion.
- Serve the creamy salsa chicken over a bed of cooked rice for a quick and flavorful meal.
Ingredients
- 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
- 1 16 oz. jar of thick and chunky salsa
- 1 15 oz. can black beans, rinsed and drained
- 1/2 cup frozen corn kernels
- 1/3 cup sour cream
- 2 oz. queso fresco (or substitute with crumbled feta or shredded cheese)
- 1 handful fresh cilantro or sliced green onions
- 4 cups cooked rice for serving
Nutritional Values
Calories: 2349.4 kcal | Carbohydrates: 298.92 g | Protein: 159.2 g | Fat: 50.8 g | Sodium: 6466.92 mg | Fiber: 47.52 g
FAQ
- What type of salsa is recommended for the Creamy Salsa Chicken Skillet?
- For the Creamy Salsa Chicken Skillet, it is best to use a thick and chunky store-bought salsa, as it helps maintain the sauce’s consistency and adds texture. A chipotle-flavored salsa can be a great choice, but it’s advisable to avoid fruit-flavored salsas like peach or pineapple.
- Can I substitute queso fresco in the recipe?
- Yes, if queso fresco is unavailable, crumbled feta cheese can be used as an alternative. Alternatively, you can use your preferred shredded cheese blend to suit your taste.
- How can I prevent the sour cream from curdling when added to the salsa mixture?
- To prevent curdling, gradually warm up the sour cream by adding a few spoonfuls of the hot salsa mixture to it, one at a time. Once the sour cream is slightly warm, mix it back into the skillet with the rest of the salsa. Even if it does curdle, the dish is still safe to eat, as the proteins have only clumped together.
- Why is it important to pound the chicken to an even thickness?
- Pounding the chicken to an even thickness ensures that it cooks quickly and uniformly without drying out. This step is especially crucial for chicken breast, which tends to become dry if overcooked.
- What is the approximate cooking time for the chicken in this recipe?
- The chicken generally takes about 5 minutes per side to brown and cook through, but this can vary based on the size of the chicken pieces and the type of cookware used.
Tips
- Choose the Right Salsa: Opt for a thick, chunky salsa to ensure the sauce retains a good texture. Avoid fresh, juicy salsas typically found in the refrigerated section, and consider trying a chipotle flavor for added depth.
- Pound Chicken Evenly: Before cooking, pound the chicken to an even thickness of about 1/2-inch. This helps the chicken cook more quickly and evenly, preventing it from drying out.
- Prevent Sour Cream from Curdling: To avoid curdling, gradually warm the sour cream by mixing in a few spoonfuls of the hot salsa mixture before adding it all back to the skillet.
- Customize Cheese Topping: If queso fresco is unavailable, crumbled feta or your preferred shredded cheese blend can be used as a substitute.
Equipment
- Meat mallet or rolling pin (if you don’t already have one to pound the chicken to an even thickness)
- Large deep skillet (if you don’t already have a suitable skillet for cooking the chicken and salsa mixture)
