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Skillet Salsa Chicken dish served in a skillet with fresh toppings

Skillet Salsa Chicken

An easy and vibrant one-pan meal that transforms your weeknight dinner into a hassle-free experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.5 tbsp olive oil Essential for sautéing; can be substituted with avocado oil for a higher smoke point.
  • 16 oz boneless, skinless chicken breasts Tender and quick-cooking; thighs can be used instead for added flavor.
  • 1 large shallot Adds a mild onion flavor; substitute with half an onion if needed.
  • 32 oz salsa Choose your favorite brand or homemade; mild or medium salsa can be used based on your heat preference.
  • 2 tsp fajita seasoning blend Provides that signature Tex-Mex flavor; a mixture of cumin, paprika, and chili powder can also work.
  • 1 tbsp chopped fresh cilantro A delightful fresh touch; parsley or green onions can substitute if cilantro isn’t your thing.

Method
 

Preparation
  1. Cut the chicken breasts into bite-size pieces and set aside.
  2. Heat the olive oil in a large skillet over medium-high heat.
Cooking
  1. Once the oil is shimmering, add the chicken and sauté until it turns lightly browned, about 5 to 7 minutes.
  2. Add the finely chopped shallot to the skillet and cook until soft, stirring occasionally.
  3. Reduce the heat to medium and sprinkle the chicken with fajita seasoning, stirring until the chicken is well coated.
  4. Pour in the salsa and cook for 5 minutes, allowing the chicken to cook through.
  5. Turn down the heat and let the dish simmer for another 5 minutes until the salsa has thickened.
  6. Before serving, sprinkle chopped fresh cilantro on top for an extra burst of flavor.

Notes

Crowding the pan can cause the chicken to steam instead of brown. Use leftover chicken or rotisserie chicken to save time. Adjust seasoning levels to your family's taste preferences.