Salsa Chicken Skillet Recipe
Salsa Chicken Skillet Recipe photo by Taste of Home
Next Recipe

Salsa Chicken Skillet Recipe

Read Reviews
4.5 1 4
Publisher Photo
Diced chicken and veggies are stirred with spicy salsa to create this satisfying skillet dish from field editor LaDonna Reed of Ponca City, Oklahoma.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 2 teaspoons canola oil
  • 1/2 pound fresh mushrooms, sliced
  • 1 medium green pepper, chopped
  • 3/4 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup frozen corn, thawed
  • 1 garlic clove, minced
  • 2 cups salsa
  • 2 cups hot cooked rice
  • 1/4 cup shredded reduced-fat cheddar cheese
  • 1/2 cup reduced-fat sour cream

Nutritional Facts

1-1/4 cups: 355 calories, 7g fat (2g saturated fat), 66mg cholesterol, 649mg sodium, 39g carbohydrate (9g sugars, 7g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable.


  1. In a large skillet, saute chicken in oil until no longer pink; drain and set aside. Coat skillet with cooking spray. Saute the mushrooms, green pepper, onion, celery and corn for 6-8 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Add salsa and reserved chicken; heat through. Serve with rice. Top with cheese and sour cream. Yield: 4 servings.
Originally published as Salsa Chicken Skillet in Taste of Home April/May 2004

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Salsa Chicken Skillet

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
dawnrosanne User ID: 1014810 136284
Reviewed Dec. 29, 2011

"Awesome! easy! We used medium salsa and it was quite a kick! Instead of serving this on a bed of rice, we put it on tortillas and basically had chicken tacos, so that was kind of fun. We ate the rice on the side. I also was out of frozen corn, so I used frozen peas. I think any veggie would probably work. Maybe next time I'll make it with mild salsa cause it was really hot! But good!"

Loading Image