Southwestern Chicken Skillet

"One from my recipe box - something I clipped from a newspaper."
 
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photo by Lori Mama photo by Lori Mama
photo by Lori Mama
photo by gailanng photo by gailanng
photo by gailanng photo by gailanng
photo by vrvrvr photo by vrvrvr
photo by teresas photo by teresas
Ready In:
30mins
Ingredients:
10
Serves:
4

ingredients

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directions

  • Sprinkle chili powder, cumin and salt over chicken.
  • Heat oil in a large nonstick skillet over medium heat.
  • Add chicken and garlic; cook 5 minutes.
  • Turn chicken over.
  • Combine salsa and mustard; spoon over and around chicken.
  • Continue cooking, turning chicken and stirring sauce, 5 minutes or until chicken is cooked through.
  • Sprinkle cheese and onion (or cilantro) over chicken.
  • Continue cooking 1-2 minutes or until cheese is melted.

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Reviews

  1. 10 STARS! I threw together a homemade salsa and used about 1 cup, keeping everything else the same. The Dijon adds a fantastic layer of flavor mingling with the lime of the salsa. For the chili powder, I used dried Chipotle and to make was quicker than quick. I've got an idea! Let's get together and eat until we fall over. Made for Everyday Is A Holiday.
     
  2. Very easy and quick to assemble, which is always a plus when you've had a busy day. :)
     
  3. I reduced the chili to a pinch and added a teaspoon of paprika to the remaining ingredients. I thinly sliced each chicken breast in 3 (to make a snitzel thickness). I let mine sit the the mix overnight. I made this for 10 people and everyone loved it. For my kids I omitted the salsa and just added cheese on top. Thanks for posting!
     
  4. 5 stars! Really enjoyed this dish. Quick, easy, and delicious! Loved the spice....I used extra spicy salsa and added a few jalapenos too. This recipe just made me smile! :)
     
  5. My family liked this. My 9 year old said it was a little hot but she ate it. I had 3 big pieces of chicken that I halved into six pieces. I have never made chicken on the stove top. Usually bake. So this was a very fast meal. Made with mexican rice. Added green onions, cilantro, sour cream, and sirracha on top. Next time I will make more sauce. Thanks!!!!
     
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Tweaks

  1. We really enjoyed this and thought the amount and thickness of sauce was just perfect for a meat main dish. My husband thought it was a little too spicy but he was the only one. I used mild salsa but used pepper jack cheese. I also used the cilantro instead of green onion. I didn't think the chicken was cooked after 10 minutes but my other dishes were not done so I just "ignored" it and turned it over occasionally. I covered the dish after I added the cheese so it would melt. Next time I would sprinkle the spices on both sides of the chicken just for visual appeal. I also only had about 1/2 tsp. of cumin but would use the full amount next time.
     
  2. This was fantastic. I made a few minor changes, ie, used sharp cheddar instead of Monterey Jack, omitted the salt, used a little less mustard, used a few more spices in addition to the chili powder and cumin, etc. I thought the combination of salsa and mustard sounded a little strange, but it was delicious! (I used a lower-sodium salsa). Thanks for a great recipe!
     

RECIPE SUBMITTED BY

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
 
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