Skillet Salsa Chicken with Pepper Jack Cheese Recipe

Bylilan Sage
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Introduction

Skillet Salsa Chicken is a quick and flavorful dish perfect for weeknight dinners. Tender chicken breasts simmered in salsa and topped with melted Pepper Jack cheese make a satisfying and easy meal the whole family will enjoy.

A black cast iron skillet holds four pieces of golden-brown chicken covered with a thick layer of melted white cheese, sprinkled with fresh green cilantro. The chicken rests on a chunky red tomato sauce with diced green and red bell peppers visible throughout. Behind the skillet, a white plate has two portions of the chicken on a bed of white rice, with extra tomato sauce on the sides and some cilantro garnish on top. To the left of the skillet, a cutting board with sliced green jalapeño peppers and one whole large green chili pepper are placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 3 boneless, skinless chicken breasts (about 1.5 pounds)
  • 1.5 cups low-carb store-bought salsa (or 1 batch Easy Homemade Salsa)
  • 1.5 cups shredded Pepper Jack cheese
  • 2 tablespoons taco seasoning
  • 1.5 tablespoons olive oil

Instructions

  1. Step 1: Prepare your homemade salsa if making from scratch, then set it aside.
  2. Step 2: Slice each chicken breast horizontally to create two thinner cutlets, totaling 6 pieces. For extra tenderness, gently pound them flat with a meat mallet.
  3. Step 3: Season both sides of the chicken cutlets generously with taco seasoning.
  4. Step 4: Heat a large oven-safe skillet over medium heat and add the olive oil.
  5. Step 5: Sear the seasoned chicken for about 2 minutes on each side until lightly browned.
  6. Step 6: Pour the prepared salsa directly into the skillet, ensuring the chicken pieces are well coated.
  7. Step 7: Reduce the heat to a gentle simmer and partially cover the skillet with a lid.
  8. Step 8: Preheat your oven to 450°F (230°C) while the chicken simmers.
  9. Step 9: Continue simmering until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). Use a meat thermometer to confirm doneness.
  10. Step 10: Sprinkle the shredded Pepper Jack cheese evenly over the cooked chicken in the skillet.
  11. Step 11: Transfer the skillet to the preheated oven and bake for 5-7 minutes, or until the cheese is melted and bubbly.
  12. Step 12: Serve the salsa chicken warm for a delicious, healthy meal.

Tips & Variations

  • Use a meat mallet between plastic wrap to gently pound chicken evenly for consistent cooking.
  • Try different cheeses like Monterey Jack or mozzarella for a milder flavor.
  • For added heat, add diced jalapeños or a pinch of red pepper flakes to the salsa before simmering.
  • If you don’t have an oven-safe skillet, transfer the chicken to a baking dish before adding cheese and baking.

Storage

Store leftover skillet salsa chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through to keep the chicken moist and the cheese melty.

How to Serve

A black cast iron skillet holds four pieces of golden brown chicken browned with a layer of creamy melted white cheese on top, sprinkled with fresh green cilantro leaves. The chicken rests in a chunky red tomato sauce mixed with diced green and red bell peppers, creating a textured and colorful base that fills the bottom and edges of the skillet. In the background, on a white plate, two pieces of chicken with the same toppings sit on a bed of white cauliflower rice, also garnished with chopped tomatoes and cilantro. To the side on the white marbled surface, there are two whole green jalapeños and one sliced green jalapeño revealing light seeds inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use fresh or fully thawed chicken breasts to ensure even cooking. If using frozen, thaw completely before slicing and cooking.

What can I serve with skillet salsa chicken?

This dish pairs well with rice, cauliflower rice for a low-carb option, or a fresh green salad to balance the flavors.

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Skillet Salsa Chicken with Pepper Jack Cheese Recipe

★★★★★

4.9 from 141 reviews
  • Author: lilan
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Diet: Low Carb
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Description

Skillet Salsa Chicken is a flavorful and easy-to-make dish featuring tender chicken breasts simmered in zesty salsa, topped with melted Pepper Jack cheese. Perfect for a quick weeknight dinner, this recipe combines a spicy taco seasoning crust with a saucy, cheesy finish baked to bubbly perfection.

Ingredients

Scale

Chicken

  • 3 boneless, skinless chicken breasts (about 1.5 pounds)
  • 2 tablespoons taco seasoning
  • 1.5 tablespoons olive oil

Salsa and Topping

  • 1.5 cups low-carb store-bought salsa (or 1 batch Easy Homemade Salsa)
  • 1.5 cups shredded Pepper Jack cheese

Instructions

  1. Prepare Salsa: Begin by making your homemade salsa if you prefer a fresh option, then set it aside for later use.
  2. Slice and Pound Chicken: Carefully slice each chicken breast horizontally to create two thinner cutlets, making a total of six pieces. Gently pound them flat with a meat mallet to ensure even cooking and tenderness.
  3. Season Chicken: Generously season both sides of the chicken cutlets with taco seasoning to infuse bold flavor.
  4. Heat Skillet and Add Oil: Warm a large, oven-safe skillet over medium heat and add the olive oil, ensuring the pan is hot before adding the chicken.
  5. Sear Chicken: Place the seasoned chicken cutlets in the skillet and sear for about 2 minutes on each side until they develop a light golden-brown crust.
  6. Add Salsa: Pour the prepared salsa directly into the skillet, coating the chicken well with the sauce.
  7. Simmer: Reduce the heat to a gentle simmer and partially cover the skillet with a lid to allow flavors to meld and chicken to cook through.
  8. Preheat Oven: While the chicken is simmering, preheat your oven to 450°F (230°C) to prepare for melting the cheese topping.
  9. Cook Chicken Through: Continue to simmer until the chicken is fully cooked, reaching an internal temperature of at least 165°F (74°C), verified using a meat thermometer.
  10. Add Cheese: Evenly sprinkle the shredded Pepper Jack cheese over the cooked chicken in the skillet, covering all pieces.
  11. Bake to Melt Cheese: Transfer the skillet to the preheated oven and bake for 5-7 minutes, or until the cheese is melted, bubbly, and slightly golden.
  12. Serve: Remove from the oven and serve immediately while warm, enjoying the spicy, cheesy skillet chicken.

Notes

  • Using an oven-safe skillet like cast iron is essential for transferring from stovetop to oven smoothly.
  • For extra tenderness, don’t skip pounding the chicken slices thin.
  • Homemade salsa adds freshness but store-bought salsa works well for convenience.
  • If you prefer less spice, use mild Pepper Jack cheese or substitute with Monterey Jack.
  • Check the chicken’s internal temperature with a meat thermometer to ensure safety and juiciness.
  • This dish pairs well with rice, beans, or a fresh green salad.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop and Baking
  • Cuisine: Mexican-Inspired

Keywords: Salsa chicken, skillet chicken, cheesy chicken recipe, taco seasoned chicken, quick chicken dinner, low carb chicken, pepper jack chicken, oven baked chicken

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