Creamy Salsa Chicken Skillet

Method7 steps · about 30 min

1. 1

   Step 1: Pat the chicken (1 lb) dry with a paper towel. Place the chicken on a cutting board and cover it with a piece of plastic wrap. Use a mallet or rolling pin to gently pound the chicken to an even thickness (about 1/2-inch thick). This step is very important to make sure the chicken cooks quickly and evenly, without drying out.

   Uses 1 lb boneless skinless chicken breast

2. 2

   Step 2: Combine the chili powder (1 tsp), cumin (1/2 tsp), garlic powder (1/4 tsp), and salt (1/4 tsp) in a small bowl. Sprinkle the spices over both sides of the chicken, and then rub it over the surface to make sure it's evenly coated.

   Uses pounded chicken breasts · 1 tsp chili powder · 1/2 tsp ground cumin · 1/4 tsp garlic powder · 1/4 tsp salt

3. 3

   Step 3: Heat a large deep skillet over medium heat. Add the cooking oil (1/2 Tbsp) and swirl to coat. Once hot, add the chicken and cook on both sides until browned and cooked through, about 5 minutes per side, reaching 165°F (74°C) in the center. Time will vary with chicken size and cookware.

   Uses seasoned chicken breasts · 1/2 Tbsp cooking oil

4. 4

   Step 4: While the chicken is cooking, rinse and drain the black beans. Roughly chop the cilantro or slice the green onions, depending on which you prefer to use.

   Uses 1 15-oz can black beans, rinsed and drained · 1 handful fresh cilantro or sliced green onions

5. 5

   Step 5: Transfer the cooked chicken to a clean cutting board and let it rest while you prepare the creamy salsa. Turn the burner down to medium low. Pour the salsa into the skillet and stir to dissolve the browned bits from the bottom of the skillet. Add the black beans and frozen corn kernels (1/2 cup) and allow the sauce to heat through.

   Uses cooked chicken for resting · 1 16-oz jar salsa · rinsed drained black beans · 1/2 cup frozen corn kernels

6. 6

   Step 6: To prevent the sour cream (1/3 cup) from curdling, first stir a few spoonfuls of the hot salsa mixture into the sour cream, one spoonful at a time. Once the sour cream is slightly warm, stir it back into the remaining salsa mixture in the skillet. Turn the heat off.

   Uses hot salsa with beans and corn · 1/3 cup sour cream

7. 7

   Step 7: Slice the chicken breast into strips, then place it on top of the creamy salsa sauce in the skillet. Top the skillet with crumbled cheese and cilantro or green onion. Serve over a bed of cooked rice (4 cups).

   Uses rested cooked chicken · creamy salsa sauce · 2 oz queso fresco (or feta), crumbled · prepared cilantro or green onions · 4 cups cooked rice, for serving