RCI-MT.004.0709.001
Salsa Chicken
This is a no-brainier chicken recipe that you seriously can not screw up. And it's great because you will actually use your leftovers instead of having them slowly rot in your refrigerator, only to find them six months later.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- boneless4 unitskinless chicken breast halves
- Tbs chili power1 unit
- 2 tsp
- 1 tsp
- 1 tsp
- 1 tsp
- 1 tsp
- 1/2 tsp
- 1 unit
- 1 unit
- sour creme (optional)1 unit
Method
1
Mix together chili powder, onion powder, cumin, garlic powder, paprika, oregano, and sugar in a small bowl to create the spice blend.
2
Pat the chicken breasts dry with paper towels and arrange them in a single layer in a large skillet or baking dish.
3
Rub the spice blend evenly over all sides of the chicken breasts, coating them thoroughly.
4
Heat the skillet over medium-high heat and cook the seasoned chicken for 5-6 minutes per side until lightly browned.
12 minutes
5
Pour the salsa over the chicken, ensuring it covers the meat evenly. Reduce heat to medium and simmer covered for 8-10 minutes until the chicken is cooked through and registers 165°F internally.
10 minutes
6
If using shredded cheese, sprinkle it over the chicken and allow it to melt for 1-2 minutes uncovered.
2 minutes
7
Transfer the salsa chicken to serving plates and top with a dollop of sour cream if desired. Serve hot with rice, beans, or tortillas.