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Salsa Chicken Skillet Recipe

Salsa Chicken Skillet Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1-1/4 cup mixture over 1/2 cup cooked rice with 1 tablespoons sour cream equals 355 calories, 7 g fat (2 g saturated fat), 66 mg cholesterol, 649 mg sodium, 39 g carbohydrate, 7 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable.

Wine Pairings

Full-Bodied White Wine

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