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 I had more recipes that both kids and adults like? After you’ve tried this, check out my other simple recipe ideas: zesty cheesy chicken and spaghetti, stuffing-coated chicken, my dad’s chicken and rice.
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.
- 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.
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.
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.
- Short on time? Replace the raw chicken with pre-cooked or grilled chicken strips.
- Make your own homemade salsa with this recipe from The Chunky Chef.
Add to a covered container and refrigerate. Eat within 3 days. Reheat in the oven or microwave. I do not recommend freezing this recipe.
More recipes with salsa
Serve with some rice, lettuce, sour cream, or this easy guacamole dip. And here you are…
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Salsa Chicken Skillet
- large skillet
- wooden spoon
- 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
- 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!
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.
Originally published in September 2016. Updated photos & recipe in April 2019.
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Last Updated on February 26, 2023 by Erin@BottomLeftoftheMitten