Spicy Salsa Chicken
This one-pan meal features buttery soft chicken that’s spice-rubbed, pan-seared, and braised in fiery salsa! Easy, healthy and ready in a flash.
This dish is jam-packed with flavor. And you need a handful of ingredients to make it happen! First, there’s the spice rub, then the salsa, then the garnishes of cheese and cilantro. It’s a flavor explosion in every bite. Damn pretty to look at too!
What type of all-purpose seasoning should you use? I used Desert Dust spicy all-purpose seasoning. I love Desert Dust because it’s made with organic ground dates and Chiltepin peppers (known as “the mother of all peppers”) so it delivers the perfect balance of sweetness and heat. Plus the spice is vegan, non-GMO, gluten-free, and all natural (no artificial flavors or added sugar). It’s even sweetened with date sugar, which has a lower glycemic index than regular sugar.
What type of salsa should you use? That’s totally up to you. For a spicy dish, make sure you choose HOT!
What should you serve with your spicy salsa chicken? You’ll definitely want something to soak up the mouthwatering sauce, so I suggest rice, or your favorite grain. Mashed potatoes, noodles, and bread are also great sponges!
Spicy Salsa Chicken
Ingredients
- 1 1/4 pounds boneless skinless chicken thighs, or chicken breasts
- 1 tablespoon spicy all-purpose seasoning of choice, I used Desert Dust spicy all-purpose seasoning
- Salt and freshly ground black pepper, optional
- 1 tablespoon olive oil
- 2 cups salsa of choice, I used hot thick and chunky salsa
- 1/2 cup chicken broth, or water
- 1/2 cup crumbled Mexican cotija, oaxaca, or queso fresco cheese, I used queso fresco
- Chopped fresh cilantro for serving
Instructions
- Season both sides of the chicken generously with the all-purpose seasoning. If your seasoning does not have salt, also season the chicken with salt. If desired, season with black pepper. Let the chicken stand for 15 minutes (and up to 24 hours in the fridge).
- Heat the oil in a large skillet over medium-high heat. Add the chicken to the pan and cook until golden brown on both sides. Transfer the chicken to a plate.
- Add the salsa and chicken broth to the pan and bring to a simmer, scraping up any browned bits from the bottom of the pan. Return the chicken to the pan with any juices. Reduce the heat to medium-low, partially cover, and simmer for 25 minutes, until the chicken is fork-tender. If the liquid reduces too much (this could happen depending on which salsa you use), add a little water or broth as needed.
- Season to taste with salt and black pepper.
- Top the chicken with Mexican cheese and cilantro and serve.