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Salsa Chicken Skillet

April 24, 2019 by [email protected] 4 Comments

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This salsa chicken skillet is the perfect one-pan meal! With chicken, a creamy sauce, tortillas, and lots of cheese this will quickly become your busy weeknight go-to.

This is something that I’ve been making for years.  It’s really quick, just a few ingredients and all cooked in one pan.  Did I mention that it’s fast?  And it is delicious?  What if I said that kids and adults both will love this meal? 

Overhead of Salsa Chicken Skillet with rice and toppings off to the side.
Jump to:
  • The ingredients and why they work so well together
  • How to make salsa chicken skillet step-by-step
  • Tips & Variations
  • More recipes with salsa
  • Salsa Chicken Skillet
A scoop of chicken with salsa on a spoon from Salsa Chicken made in a skillet.

There really wasn’t a way, no matter how I staged this meal, to look anything but sloppy.  BUT HOW DELICIOUSLY SLOPPY IT IS! 

Everything in this dish melds so well together so perfectly that presentation will be the least of your worries if you make this for your family.

Overhead shot of chicken dish.

The ingredients and why they work so well together

  • Diced chicken. The smaller the cut pieces, the better to make sure there is a little bit of meat in each bite.
  • Flour tortillas. They soften up as they cook in the chicken broth mixture.
  • Chunky garden salsa. The thick chunks of vegetables and spices add flavor to the simple casserole base.
  • Flour. For thickening the chicken broth as it cooks.
  • Chicken broth and ranch dressing. Makes a nice base that soaks up in the flour tortillas.
  • Cheese and green onions. For topping.

How to make salsa chicken skillet step-by-step

Start by dicing the chicken and onions. Add oil to a skillet over medium/high then add chicken and onion. Start to saute.  Cook chicken until no longer pink and cooked through.

Next, cut up the tortilla pieces like a pie.

Tortillas cut into pieces

Once the chicken is cooked pour the flour over the top, and stir to combine with the chicken.

Add the chicken stock and ranch dressing and stir.

Bring to a boil and let the sauce thicken.

Steps of how to make Salsa Chicken Skillet.

Add your tortillas to the top of the skillet and stir to combine. Cook for around 3-5 minutes.

On top of the chicken & tortillas pour the entire jar of salsa on top.  Don’t stir.

Place cheese on top.  Either add the pan to a 400-degree oven to bake the cheese, or place a lid on top of the pan and cook over medium/high heat to melt the cheese.

Tips & Variations

  • Don’t like chunky salsa? You can replace it with enchilada sauce or salsa verde.
  • Replace the diced chicken with ground chicken or ground turkey.
  • Make your own homemade salsa with this recipe from The Chunky Chef.

More recipes with salsa

  • Salsa Bread
  • Chipotle Salsa Chicken
  • Buffalo Ranch Chicken Tacos

Serve with some rice, lettuce, and sour cream.  And here you are…

Salsa Chicken Skillet made in a cast iron pan.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Salsa Chicken Skillet

This Salsa Chicken Skillet is a great addition to your busy dinner routine. One pan, a few ingredients, and dinner is on the table.
5 from 4 votes
Print Pin Rate
Course: Main Dish
Cuisine: American
Keyword: salsa chicken, skillet salsa chicken
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8 servings

Equipment

  • large skillet

Ingredients

  • 2 boneless, skinless chicken breasts diced into small pieces
  • 2 tablespoons oil
  • 8 10 inch tortillas
  • 1 small onion chopped, optional
  • 16 ounces chunky salsa
  • 2 cup chicken broth
  • 2 tablespoons flour
  • 1/4 cup ranch dressing
  • 8 ounces Mexican blend shredded cheese
  • 1 stalk green onions diced

Instructions

  • Start by dicing the chicken and onions. Add oil to a skillet over medium/high then add chicken and onion. Start to saute.  Cook chicken through until no longer pink on the inside and browned on the outside.
    2 boneless, skinless chicken breasts, 1 small onion, 2 tablespoons oil
  • Next, cut up the tortilla pieces like a pie into triangle pieces.
    8 10 inch tortillas
  • Once the chicken is cooked, pour the flour over the top, then add the chicken stock and ranch dressing. 
    2 cup chicken broth, 2 tablespoons flour, 1/4 cup ranch dressing
  • Bring to a boil and let the sauce thicken. Add your tortillas to the top of the skillet and stir to combine. Cook for around 3-5 minutes. 
  • On top of the chicken and tortillas, pour the entire jar of salsa on top. Don't stir.
    16 ounces chunky salsa
  • Sprinkle with the shredded cheese and diced green onions.
    8 ounces Mexican blend shredded cheese, 1 stalk green onions
  • Cook until the cheese is melted either in the oven or on the stovetop with a lid covering the pan.
  • Serve with some rice, lettuce, tomatoes, and sour cream. Enjoy!

Notes

Tips for making this recipe:

  • I feel like the best way to cut the tortillas is like a pie creating triangle shapes. They seem to cook more evenly.
  • To store: add to a covered container and eat within 3 days. Reheat in the microwave or in the oven in an oven-safe dish. 
  • Can this be frozen? I do not recommend freezing this recipe.
Tried this recipe?Mention @mittenmommy or tag #mittenmovienight!

Originally published in September 2016. Updated photos & recipe in April 2019.

*Affiliate links are included in this post. Please read my Discloser Policy.

Last Updated on January 31, 2023 by [email protected]

Filed Under: Mitten Meals Tagged With: chicken

Reader Interactions

Comments

  1. Liz

    September 11, 2016 at 7:39 pm

    Boy, does this chicken sound flavorful and delicious! Great for a busy night!

    Reply
    • [email protected]

      September 14, 2016 at 9:11 pm

      Yes, I know we all love a quick but delicious meal. Thank you!

      Reply
  2. Amy

    May 2, 2019 at 9:05 pm

    I may be able to have more than one helping! It looks amazing!

    Reply
    • [email protected]

      May 8, 2019 at 10:59 am

      Yes, more than one is called for of these. Thank you, Amy.

      Reply

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