salsa chicken skillet

5 from 10 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4


  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • kosher salt
  • 4-6 boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 (16 oz.) jar chunky salsa
  • 1 (15 oz.) can black beans, drained and rinsed
  • ½ cup corn kernels
  • ¼ cup sour cream
  • cup crumbled cotija cheese or queso fresco
  • ½ lime, zest and juice
  • chopped fresh cilantro, for garnish
  • Cilantro Lime Rice, for serving


  • In a small mixing bowl, combine 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon coriander, and a pinch salt. Use the spice mixture to season both sides of 4-6 chicken breasts.
  • Heat a large skillet over medium-high heat. Once hot, add 1 tablespoon oil and swirl to coat the surface.
  • Add the seasoned chicken and cook until golden brown on each side and cooked through, about 3-5 minutes per side. Transfer chicken to a plate.
  • Reduce the heat to medium-low and add 16 oz. salsa, 1 can beans and ½ cup corn, stir up any browned bits from the bottom of the skillet. Continue cooking until the sauce is warmed through.
  • To prevent the sauce from curdling, add a few spoonfuls salsa mixture to  ¼ cup sour cream and mix to combine. Return to sauce in the skillet and stir to fully incorporate. Remove the skillet from the heat.
  • Return the chicken to the creamy sauce in the skillet. Finish with the zest and juice from ½ lime and top with ⅓ cup crumbled cojita and chopped cilantro. Serve over cooked Cilantro Lime Rice, if desired.


  • I’ve found that this recipe works best with extra chunky salsa. I would not recommend using a fresh salsa like pico de galllo.


  • Serve this over Cilantro Lime Rice with fresh pineapple or mango or chips and guacamole on the side to complete this meal.


  • Protein: Swap chicken thighs for chicken breasts.
  • Vegetarian: Remove the chicken from the recipe and double the beans and corn. Add the spices to the skillet when you add the salsa. Serve over roasted sweet potatoes or alongside tortilla chips.


  • Make Cilantro Lime Rice for serving up to 3 days in advance and store in an airtight container.


Calories: 396kcal | Carbohydrates: 20g | Protein: 41g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 181mg | Sodium: 351mg | Potassium: 717mg | Fiber: 6g | Sugar: 2g | Vitamin A: 353IU | Vitamin C: 3mg | Calcium: 118mg | Iron: 3mg