If you’re compiling a list of legitimately easy chicken recipes for busy weeknights, then this Salsa Roja Chicken needs to be on it.
I think you’ll like this recipe for a few reasons.
It uses five ingredients–and that’s IF you’re counting the salt and pepper. It’s a budget-friendly option, for sure. And everything cooks in just one pan, so clean up is just as easy as recipe preparation.
So how’d it go?
Which salsa did you end up using? I’ve always wanted to try the mango salsa that Costco sells, but haven’t gotten to it yet. If you do, please tell me how it went! How did you serve this? I think Spanish rice would be super tasty, and my Spicy Lime Sweet Potato Mash is an easy yes! I’d love to try replacing the chicken breasts with pork cutlets at some point too. Let’s swap ideas in the comments below.
- 1 to 1½ pounds chicken breasts skinless and boneless
- 2 cups tomato-based salsa
- 2 to 3 tbsp avocado oil
- pinch salt and pepper
- ½ tsp garlic powder
- Heat a high-sided skillet to medium-high and add the avocado oil.
- Season both sides of the chicken breasts with salt, pepper, and garlic powder.
- Lay each chicken breast in the hot pan to sear for about 4 minutes per side.
- After both sides are seared, add the salsa into the pan. Avoid the top-side of the seared chicken. Cover and reduce the temperature to low. Simmer for 20 minutes.
- To serve, transfer the chicken breasts from the pan to a cutting board and cut into thick slices. Stir what's left in the pan so the oils, juices, and the salsa combine to form a pan sauce. Place the chicken slices back into the pan, try to maintain the original breast-shape.
- Sprinkle the dish with freshly chopped cilantro, sliced green onions, and radish and avocado slices. Serve alongside lime wedges for squeezing and your favorite hot sauce, if desired.