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Salsa Chicken for 2

Total Time

Prep/Total Time: 25 min.


2 servings

For a speedy main dish, try this south-of-the-border skillet chicken. I like to serve it with buttered, chopped spinach and a salad of mixed greens, orange wedges and chopped walnuts. —Naomi Olson, Hamilton, Michigan
Salsa Chicken for 2 Recipe photo by Taste of Home


  • 2 boneless skinless chicken breast halves (5 ounces each)
  • 1 medium onion, sliced
  • 1 small green pepper, julienned
  • 1 cup salsa
  • 1/4 cup water
  • 1/2 cup frozen corn, thawed
  • 1/4 cup shredded Mexican cheese blend
  • 2 tablespoons sour cream


  1. In a small nonstick skillet coated with cooking spray, brown chicken on both sides. Add the onion, green pepper, salsa and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  2. Stir in corn. Simmer, uncovered, for 3 minutes or until chicken juices run clear. Sprinkle cheese over chicken. Serve with sour cream.

Nutrition Facts

1 each: 328 calories, 8g fat (3g saturated fat), 93mg cholesterol, 743mg sodium, 23g carbohydrate (11g sugars, 3g fiber), 36g protein.

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