From budgetbytes.com

Creamy Salsa Chicken Skillet

4 servings · 10 min prep · 20 min cook

Ingredients

Ingredients

• 1 lb boneless, skinless chicken breast
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/2 Tbsp cooking oil
• 16 oz jar salsa
• 15 oz can black beans
• 1/2 cup frozen corn kernels
• 1/3 cup sour cream
• 2 oz queso fresco
• 1 handful fresh cilantro or sliced green onions
• 4 cups cooked rice for serving

Steps

1. Pat the chicken 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.
2. Combine the 1 tsp chili powder, ½ tsp cumin, ¼ tsp garlic powder, and ¼ tsp salt 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.
3. Heat a large deep skillet over medium heat. Add ½ Tbsp and swirl to coat the surface. Once the skillet is very hot, add the chicken and cook on both sides until browned and 4 cups cooked through (about 5 minutes each side. ½ Tbsp Cooking time will vary with the size of your chicken pieces and type of cookware).

   10 min

4. While the chicken is ½ Tbsp cooking, rinse and drain the 15 oz black beans. Roughly chop the 1 handful cilantro or slice the green onions, depending on which you prefer to use.
5. Transfer the 4 cups cooked chicken to a clean cutting board and let it rest while you prepare the creamy 16 oz salsa. Turn the burner down to medium low. Pour 16 oz into the skillet and stir to dissolve the browned bits from the bottom of the skillet. Add the 15 oz black beans and ½ cup and allow the sauce to heat through.
6. To prevent the ⅓ cup sour cream from curdling when added to the 16 oz salsa, first add a few spoonfuls, one at a time, to the sour cream to slowly increase its temperature and acidity. Once the sour cream is slightly warm, add it back to the rest of the salsa in the skillet and stir to combine. Turn the heat off.
7. Slice the chicken breast into strips, then place it on top of the creamy 16 oz salsa sauce in the skillet. Top the skillet with 2 oz crumbled cheese and 1 handful cilantro or green onion. Serve over a bed of 4 cups.

Nutrition

Per serving

kcal

587

protein

39.8 g

carbs

74.73 g

fat

12.7 g

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