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.

Course Main Dish

Cuisine American

Keyword salsa chicken, skillet salsa chicken

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

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!

Visit YouTube for a video of how to make this Salsa Chicken Skillet

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.