TOTAL TIME: Prep: 15 min. Cook: 40 min.
MAKES: 4 servings


  • 4 boneless skinless chicken breast halves, cubed
  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped green or sweet red pepper
  • 1 jar (12 ounces) picante sauce
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon salt, optional
  • Hot cooked rice, optional

Nutritional Facts

1 cup: 229 calories, 7g fat (0 saturated fat), 73mg cholesterol, 929mg sodium, 12g carbohydrate (0 sugars, 0 fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.


  1. In a large skillet or wok, saute chicken in oil for 10-12 minutes or until juices run clear. Add onion, celery and pepper; saute until crisp-tender. Add picante sauce, lemon-pepper and salt if desired; simmer for 30 minutes. Serve with rice if desired. Yield: 4 servings.
Originally published as Picante Chicken in Country Chicken Cookbook 1995, p44

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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cosborne1234 User ID: 7441748 18074
Reviewed Oct. 17, 2013

"I enjoyed how easy this recipe was and the chicken was flavorful. I used a store brand salsa instead of picante and I think next time I will season the chiken with salt and pepper before I brown it. Great recipe. Thank you."

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