Easy Salsa Chicken

salsa chicken with cheese in a silver pan with a black spoon

Easy Salsa Chicken Easy Salsa Chicken This one-pan-meal delivers pan-seared chicken and golden sweet corn in a fiery salsa sauce. Add a blanket of stretch Mexican cheese and you can get this crowd-pleasing dish on the table in under 30 minutes!

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Keyword gluten-free, one pan meal, salsa

Prep Time 10

Cook Time 15

Servings

Calories 278kcal

Author Robin Miller

Ingredients

1 pound skinless boneless chicken breasts or boneless skinless chicken thighs
1 tablespoon taco seasoning
1 tablespoon olive oil
1 cup salsa of choice or more if desired
1/2 cup frozen or canned corn kept frozen until ready to use, drained if canned
1 cup shredded Mexican cheese blend
Fresh cilantro for serving optional

Instructions

Season both sides of the chicken with the taco seasoning. If desired, refrigerate for up to 12 hours.
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides.
Add the salsa and bring to a simmer, scraping up any browned bits from the bottom of the pan.
Reduce the heat to medium-low, cover and simmer for 10 minutes.
Add the corn and simmer for 5 more minutes, until the corn is crisp-tender and the chicken is cooked through (165 degrees on a meat thermometer).
Top the chicken with the cheese and remove the pan from the heat. Let stand for a few minutes to melt the cheese.
Top with cilantro (if using) and serve.

Nutrition