CREAMY SALSA CHICKEN SKILLET

Salsa is my secret weapon on busy nights. It’s a one stop shop for adding tons of flavor, without having to dice, chop, and measure out a million ingredients. Everything you need is inside that one jar. It just makes dinner so easy. Give this Creamy Salsa Chicken Skillet a try, and you’ll be a believer.

If you’re a fan of my Slow Cooker Taco Chicken Bowls, you’ll probably love this Creamy Salsa Chicken Skillet as well. It’s the same flavors, but faster and a little creamier. ;) If you didn’t remember to get the slow cooker going before you left for work in the morning, you can still whip up an almost identical dish in a skillet, in under 30 minutes.

You can use pretty much any type of store bought salsa for this recipe, but I’d aim for a thick and chunky variety to keep the sauce thick and give it some texture. You want a saucy-type of salsa, rather than a fresh, uncooked, juicy style salsa, which are usually sold in the refrigerated section of the grocery store. Chipotle flavored salsa would be awesome, but I’d probably skip fruit flavored salsa (like peach or pineapple).

INGREDIENTS

• 1 lb. boneless, skinless chicken breast $3.99
• 1 tsp chili powder $0.10
• 1/2 tsp cumin $0.05
• 1/4 tsp garlic powder $0.02
• 1/4 tsp salt $0.02
• 1/2 Tbsp cooking oil $0.02
• 16 oz. jar salsa $1.79
• 15 oz. can black beans $0.59
• 1/2 cup frozen corn kernels $0.19
• 1/3 cup sour cream $0.56
• 2 oz. queso fresco* $0.40
• 1 handful fresh cilantro or sliced green onions $0.12
• 4 cups cooked rice for serving $0.70

INSTRUCTIONS

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 chili powder, cumin, garlic powder, and 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 the cooking oil and swirl to coat the surface. Once the skillet is very hot, add the chicken and cook on both sides until browned and cooked through (about 5 minutes each side. Cooking time will vary with the size of your chicken pieces and type of cookware).
4. ........................................

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