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Creamy Salsa Chicken Skillet
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Ingredients
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Step by step
Method
5 steps
- 1
Pat the chicken dry and pound it to an even ½-inch thickness. Mix the chili powder, cumin, garlic powder, and salt, then rub the mix over both sides.
- 2
Heat the oil in a deep skillet over medium heat. Cook the chicken 4–5 minutes per side, until browned and 165°F in the thickest part. Move it to a plate and let it rest.
- 3
Lower the heat to medium-low. Pour in the salsa and scrape up the browned bits. Stir in the drained black beans and corn, then let everything warm for 4–5 minutes.
- 4
Spoon a little hot salsa into the sour cream one spoonful at a time, stirring as you go. Stir that warmed mixture back into the skillet, then turn off the heat so it stays smooth.
- 5
Slice the chicken and lay it over the creamy salsa. Finish with crumbled queso fresco and cilantro or green onion, then serve over rice.