Community Pick
Southwestern Chicken Skillet
photo by Lori Mama
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1⁄4 teaspoon salt
- 4 small boneless skinless chicken breasts
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 1⁄2 cup prepared salsa
- 1 tablespoon Dijon mustard
- 1 cup wisconsin monterey jack cheese or 1 cup monterey jack pepper cheese, shredded
- 2 tablespoons chopped green onions or 2 tablespoons cilantro
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
-
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.
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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!
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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
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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.
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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
CookingONTheSide
Carnegie, Pennsylvania
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!