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.

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Keyword one pan meal, recipe with salsa, salsa chicken recipe

Prep Time 10

Cook Time 25

Resting Time 15

Total Time 50

Servings

Calories 294kcal

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

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.