Skillet Salsa Chicken
Sear seasoned chicken cutlets in an oven-safe skillet, simmer in salsa and chicken broth, top with shredded Mexican cheese, then bake until cooked through and melted. Finish with chopped cilantro, if desired.
Equipment
- Oven-safe Skillet
- Oven
Ingredients
Ingredients
- 2 largeboneless skinless chicken breasts
- 1/2 teaspoongarlic powder
- 1/2 teaspoonchili powder
- Salt & pepperto taste
- Flourfor dredging
- 1 tablespoonbutter
- 1 tablespoonolive oil
- 1/4 cupchicken broth
- 1 14.5 ounce jarsalsause your favorite kind
- 1 cupshredded Mexican cheese blend
- Fresh cilantro choppedto taste (optional)
Instructions
Instructions
- Preheat the oven to 400°F and place the rack in the middle position.
- Cut each chicken breast in half lengthwise to make 4 thinner cutlets. Pat the cutlets dry.
- Season both sides of the chicken with the 1/2 teaspoon garlic powder, 1/2 teaspoon chili powder, and salt & pepper to taste. Lightly dredge each piece in flour, shaking off excess.
- Heat an oven-safe skillet over medium-high heat and add the 1 tablespoon butter and 1 tablespoon olive oil. When the pan is hot and the butter has melted, add the chicken. Sear 3–4 minutes per side, until lightly golden.
- Transfer the seared chicken to a plate and set aside. Pour the 1/4 cup chicken broth into the skillet and scrape up any browned bits from the bottom. Stir in the entire 14.5-ounce jar of salsa and bring the sauce to a simmer.
- Return the chicken to the skillet, nestling the pieces into the sauce. Spoon some sauce over each piece and let the sauce bubble for 1–2 minutes.
- Sprinkle the 1 cup shredded Mexican cheese blend evenly over the chicken and sauce.
- Place the skillet in the preheated oven and bake 5–7 minutes, until the chicken is cooked through (165°F internal temperature) and the cheese is melted. If you want more browning, broil for 1–2 minutes—watch carefully to avoid burning.
- Remove from the oven, garnish with chopped fresh cilantro if desired, and season with additional salt & pepper to taste before serving.
Notes
If your skillet isn’t oven-safe, for step 5 you can either transfer the skillet contents to a baking dish or simply keep cooking the chicken in the skillet on the stove (cover it with a lid so the cheese melts).
If your chicken breasts are smaller, no need to cut them in half lengthwise, but you will need to increase cooking time. If you’re unsure about whether chicken is cooked, always use a meat thermometer to ensure it’s 165F in the deepest part.
If your chicken breasts are smaller, no need to cut them in half lengthwise, but you will need to increase cooking time. If you’re unsure about whether chicken is cooked, always use a meat thermometer to ensure it’s 165F in the deepest part.