Salsa Skillet Chicken

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.

VSCO Cam-1-1

 

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

  1. Heat olive oil in a nonstick skillet on high.
  2. Season chicken with cajun seasoning and salt + pepper. Cook in skillet on both sides until golden, about 3-4 minutes. Transfer to a plate.
  3. Add salsa to skillet and heat for 2 minutes.
  4. Lower heat to low/medium. Add crème fraîche and stir.
  5. Return chicken to pan and cover. Let simmer for 5 minutes.
  6. Spoon over brown rice. Sprinkle with cilantro and garnish with lime wedge.

 

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