When I cook, more often than not I find myself committing to a super complicated recipe that requires some sort of prolonged brine and 15 different spices, most of which I need to purchase the day of. After sitting down to dinner at 9pm, I realize that I probably could have skipped the 1/8 tsp of sumac. Needless to say, I’m trying to become more open to easy recipes that require less prep. I am learning that complicated does not necessarily equal better.
Case in point: this creamy salsa chicken recipe is so easy and seriously tastes great. Serve it over brown rice or quinoa in a bowl with some fresh cilantro and let the compliments roll in.
Creamy Salsa Skillet Chicken
- 3 Tsps Olive Oil
- 2-2.5 Lbs Chicken Tenders
- Salt and Pepper
- Cajun or Old Bay Seasoning
- Your Favorite Salsa, 2 Cups
- 1/2 Cup of Crème Fraîche (or Sour Cream)
- 1/2 Cup of Fresh Cilantro
- Lime
Directions
- Heat olive oil in a nonstick skillet on high.
- Season chicken with cajun seasoning and salt + pepper. Cook in skillet on both sides until golden, about 3-4 minutes. Transfer to a plate.
- Add salsa to skillet and heat for 2 minutes.
- Lower heat to low/medium. Add crème fraîche and stir.
- Return chicken to pan and cover. Let simmer for 5 minutes.
- Spoon over brown rice. Sprinkle with cilantro and garnish with lime wedge.
The Gramercy Fox 