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Creamy Salsa Chicken Skillet

A simple jar of salsa is the key to making dinner fast and easy. Just try this Creamy Salsa Chicken Skillet and see for yourself.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 58735 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

  • 1 lb. boneless, skinless chicken breast $3.99
  • 1 tsp chili powder $0.10
  • 1/2 tsp ground cumin $0.05
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp salt $0.02
  • 1/2 Tbsp cooking oil $0.02
  • 1 16oz. jar salsa $1.79
  • 1 15oz. can black beans $0.59
  • 1/2 cup frozen corn kernels $0.19
  • 1/3 cup sour cream $0.56
  • 2 oz. queso fresco* $0.40
  • 1 handful fresh cilantro or sliced green onions $0.12
  • 4 cups Cooked rice for serving $0.70

Instructions

    Cup of Yum
  1. Pat the chicken dry with a paper towel. Place the chicken on a cutting board and cover it with a piece of plastic wrap. Use a mallet or rolling pin to gently pound the chicken to an even thickness (about 1/2-inch thick). This step is very important to make sure the chicken cooks quickly and evenly, without drying out.
  2. Combine the chili powder, cumin, garlic powder, and salt in a small bowl. Sprinkle the spices over both sides of the chicken, and then rub it over the surface to make sure it's evenly coated.
  3. Heat a large deep skillet over medium heat. Add the cooking oil and swirl to coat the surface. Once the skillet is very hot, add the chicken and cook on both sides until browned and cooked through (about 5 minutes each side. Cooking time will vary with the size of your chicken pieces and type of cookware). 
  4. While the chicken is cooking, rinse and drain the black beans. Roughly chop the cilantro or slice the green onions, depending on which you prefer to use.
  5. Transfer the cooked chicken to a clean cutting board and let it rest while you prepare the creamy salsa. Turn the burner down to medium low. Pour the salsa into the skillet and stir to dissolve the browned bits from the bottom of the skillet. Add the black beans and frozen corn kernels and allow the sauce to heat through.
  6. To prevent the sour cream from curdling when added to the salsa, first add a few spoonfuls, one at a time, to the sour cream to slowly increase it's temperature and acidity. Once the sour cream is slightly warm, add it back to the rest of the salsa in the skillet and stir to combine. Turn the heat off.
  7. Slice the chicken breast into strips, then place it on top of the creamy salsa sauce in the skillet. Top the skillet with crumbled cheese and cilantro or green onion. Serve over a bed of cooked rice.

Notes

  • *If queso fresco is not available, crumbled feta is a great substitute, or use your favorite shredded cheese blend.

Nutrition Information

Serving 1Serving Calories 587.35kcal (29%) Carbohydrates 74.73g (25%) Protein 39.8g (80%) Fat 12.7g (20%) Sodium 1616.73mg (67%) Fiber 11.88g (48%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 58735

% Daily Value*

Serving 1Serving
Calories 587.35kcal 29%
Carbohydrates 74.73g 25%
Protein 39.8g 80%
Fat 12.7g 20%
Sodium 1616.73mg 67%
Fiber 11.88g 48%

* Percent Daily Values are based on a 2,000 calorie diet.