Quick and Easy Mexican Skillet Chicken
Mexican Skillet Chicken is a quick and easy recipe for a weeknight meal. It has great flavor yet doesn’t require a lot of effort. Top the chicken with avocado or guacamole and serve it with Mexican rice. Give it a try for your Cinco de Mayo celebration!
With my food sensitivity to dairy, I eat my chicken without cheese. I’ve also recently been diagnosed with a slight sensitivity to onions and was told by my doctor to cut back on those as well. It is just as delicious served without cheese or extra onions. So if you are trying to cut back on calories, you can definitely eliminate the cheese in this recipe!
- 3 boneless chicken breasts
- 1 small jar chunky salsa
- 1 onion
- finely shredded fiesta cheese
- cooking oil
- salt and pepper to taste
- Slice each chicken breast to create 2 thin breasts.
- Place chicken in a bowl or ziploc bag then add jar of salsa. Make sure all the chicken pieces are covered with salsa. Let marinate in the refrigerator for several hours or overnight.
- When ready to cook, slice onion into thin slices.
- Heat about 2 tablespoons of oil in a skillet over medium high heat.
- Add chicken breast to heated pan and cook for 3-5 minutes on each side or until browned.
- Remove chicken from skillet.
- Add onions to skillet and cook until soft and browned (about 5 minutes).
- Return chicken to skillet and top with cooked onions and shredded cheese.
- Turn heat to low.
- Cover skillet with lid and cook for about 5 minutes more or until cheese is melted.
- Add salt and pepper if desired.