69 Reviews

Great, easy recipe. I used chipotle salsa and buttermilk. A keeper, w/lots of possible variations. Thanks for posting!

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Jane*in*RI December 29, 2003

I don't have too much of a problem with the thickness of the sauce, nor with overcooking at 400 degrees for 1 hour.<br/><br/>I use 4 very large chicken breasts that I usually have to overlap a bit in the pan (I use a ceramic Le Creuset Heritage 2 1/2 qt. Rectangular Dish). On top of the salsa (half medium and half hot Chunky Pace Picante Sauce) and heavy cream I add quite a bit of black pepper, a bit of white pepper, and some tabasco sauce (adds a good flavor and kick). I then let it marinate for 1-1.5 hours flipping the chicken breasts 4 times or so during the process. I then bake it at 400 for 1 hour (as the directions call for) with the chicken breasts completely submerged in the sauce. I do not cover it when baking, which probably helps it thicken as well.<br/><br/>After baking, if the sauce is still a bit thin, I will set the chicken breasts aside and simmer the sauce in a skillet for a little while. I think I've added corn starch to it once, but usually simmering it for a while is enough to reduce it to my liking. Simmering it reduces it further and intensifies the flavors. This isn't always necessary, but never hurts.

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Grime121 October 21, 2014

Er-mer-gerd! This was absolutely fantastic!!!!! Hands down one of the best things I've ever made or tasted. It felt like I ordered gourmet chicken at a fancy restaurant.The only thing that I adapted was the spice. I was only able to get medium salsa, so I threw in some crushed red pepper flakes and one or two tsps of hot Mexican chili powder. My husband loves spicy food. So so good and super easy. I served it with some refried beans and Spanish rice. Delish!!!!!! Love, love, love this chicken recipe.

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ChaCha3 September 04, 2014

This was AWESOME. My 13 year old daughter is very picky and she had seconds. Served with white rice, salad and garlic bread. Very quick and easy weeknight meal! Thank you so much!

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KandiMac April 15, 2014

Very easy, delicious recipe. Cooked in cast iron skillet on stove top instead of oven. Total time was about 20 min instead of the hour in the oven. If you like a very thick sauce like pictured, I would either decrease the amount of liquid or simmer longer. I used jar salsa that I had on hand, will try fresh salsa next time for more texture to sauce!

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rachel.chalier March 11, 2014

Yum......with 1 2/3 cup cream, I thought the fat content was on the high side.... I used a little over a cup of cream style corn, then the rest cream, medium salsa, added cumin and cilantro. I did have to thicken the sauce with a little potato starch.... This is a keeper.

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SandyJS12 March 08, 2014

Wow, yummy! I was a little bored with chicken so chose to cook feta instead. I prepared my own salsa - for a first time, btw:) - dish was divine!!

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Evelina S. March 06, 2014

This is a stupidly simple to make dish. I love the fact that it required almost no time to prepare. All I did was to cut the chicken breasts into a few fillets and threw them into the heavy cream and homemade salsa mixture. Served with some mixed spring greens. Yum!

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SharonChen November 20, 2013

So easy and very good. I think it might be better cooked just in the salsa and then sour cream stirred into the end....but this is very good also. Note: if you use half & half, youll have to thicken it a little when finished. I used ultragel.

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Debbie R. November 17, 2013
Salsa-Cream-Chicken