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Salsa Chicken Skillet

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


  • 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


  • 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.
Nutrition 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.

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  • dawnrosanne
    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!

  • krystaljoy
    Feb 23, 2010

    No comment left

  • kellielynnrn
    Feb 13, 2007

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  • candykisses74_Oklahoma
    May 29, 2006

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