Salsa chicken is a 5-ingredient dinner recipe made on your stovetop in just 20 minutes. It’s incredibly flavorful and a guaranteed family winner.
This simple recipe always surprises me with just how delicious it is. A little taco seasoning and my favorite jar of salsa give the chicken breasts loads of flavor, and cooking them right in the salsa keeps the meat incredibly tender and juicy.
It’s one of those recipes I reach for often because it’s so dependable. I almost always have chicken tucked away in the freezer and a jar of salsa in the fridge, which means this dinner is never far out of reach — no matter what the grocery situation looks like.
What kind of salsa should I use? I usually reach for a fire-roasted tomato salsa because it adds great depth, but any brand you love will work here. Just skip fresh salsa like pico de gallo — it doesn’t hold up well when cooked and can turn watery.
Can I use whole chicken breasts? Yes, you can use whole chicken breasts, but they’ll need a little extra time. Let them simmer in the salsa for about 15–20 minutes until cooked through. If the sauce starts to look dry, I’ll add a small splash of stock or water to the pan.
How long does salsa chicken last? Once cooked, the chicken keeps well in the fridge for 2–3 days. I like to reheat it gently on the stove, adding a splash of water if the sauce has thickened too much, but the microwave works just fine when I’m on the go.
Can I freeze chicken and salsa?
Yes, this recipe freezes well. First, allow the chicken and salsa to cool completely, then store it in a freezer-safe container. We love these reusable Stasher freezer bags to store just about everything in our freezer, including this chicken recipe.
What to serve with salsa chicken
We love serving salsa chicken with a side of either our spicy Mexican rice or our garlic butter rice (pictured above and recipe coming very soon!) Both are incredible with this chicken.
For veggie sides, try these:
- Creamy Cucumber Salad
- Easy Guacamole
- Avocado Cucumber Salad
- Lightened Up Mexican Corn Dip
Stovetop Salsa Chicken
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Ingredients
- ▢ 2 chicken breasts
- ▢ 1 tablespoon taco seasoning
- ▢ ½ teaspoon EACH: salt and pepper
- ▢ 2 teaspoons cooking oil
- ▢ 1 ½ cups chunky salsa
- ▢ ½ cup frozen corn
- ▢ 1 cup grated cheddar cheese (a mix of white and orange cheddar is nice)
- ▢ Cilantro (to serve)
Instructions
- Cut the chicken breasts in half lengthwise so that you have 4 thinner pieces. Sprinkle the chicken evenly with the taco seasoning, salt, and pepper. 2 chicken breasts, 1 tablespoon taco seasoning, ½ teaspoon EACH: salt and pepper
- Heat the oil in a large frying pan over medium-high heat. Add the chicken and sear until golden, about 3 minutes per side. Remove the chicken from the pan. 2 teaspoons cooking oil
- Add the salsa and corn to the pan and stir, scraping up any bits that have stuck to the bottom of the pan. Lower the heat to medium-low and add the chicken back into the pan. Cover the pan and let the chicken simmer in the salsa for 5-7 minutes, or until the chicken is cooked through. 1 ½ cups chunky salsa, ½ cup frozen corn
- Top with the cheese then cover the pan and let the cheese melt, about 1 minute. Serve with some cilantro over the top. 1 cup grated cheddar cheese, Cilantro
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Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Stovetop Salsa Chicken
Ingredients
- 2 chicken breasts
- 1 tablespoon taco seasoning
- ½ teaspoon EACH: salt and pepper
- 2 teaspoons cooking oil
- 1 ½ cups chunky salsa
- ½ cup frozen corn
- 1 cup grated cheddar cheese , a mix of white and orange cheddar is nice
- Cilantro , to serve
Instructions
- Cut the chicken breasts in half lengthwise so that you have 4 thinner pieces. Sprinkle the chicken evenly with the taco seasoning, salt, and pepper. 2 chicken breasts, 1 tablespoon taco seasoning, ½ teaspoon EACH: salt and pepper
- Heat the oil in a large frying pan over medium-high heat. Add the chicken and sear until golden, about 3 minutes per side. Remove the chicken from the pan. 2 teaspoons cooking oil
- Add the salsa and corn to the pan and stir, scraping up any bits that have stuck to the bottom of the pan. Lower the heat to medium-low and add the chicken back into the pan. Cover the pan and let the chicken simmer in the salsa for 5-7 minutes, or until the chicken is cooked through. 1 ½ cups chunky salsa, ½ cup frozen corn
- Top with the cheese then cover the pan and let the cheese melt, about 1 minute. Serve with some cilantro over the top. 1 cup grated cheddar cheese, Cilantro
