Easy Salsa Chicken Skillet
This post may contain affiliate links. Please read my disclosure policy.
This Easy Salsa Chicken Skillet is the perfect protein for burrito bowls, tacos, enchiladas, and basically anything else wrapped in a tortilla. All you need are 5 ingredients and 20 minutes! Crockpot option included.
I am well aware that I won’t be winning any prestigious culinary awards for a recipe as simple as chicken cooked in salsa, but my family absolutely loves it. To be fair, this salsa chicken skillet is a little more than just chicken with salsa, but it’s still about as unpretentious as it gets.
It starts with boneless, skinless chopped chicken breasts browned in a pan with a little shallot until golden and fragrant. From there, everything is smothered in fajita or taco seasonings and jarred salsa, then left to simmer to thicken and let all the delicious flavors mingle.
You can even toss everything into the slow cooker for a more hands-off approach. Either way, the result is a delicious, high-protein dish that the whole family will love.
My family’s favorite way to eat this is in salsa chicken bowls with plenty of rice, black beans, and all the Tex-Mex toppings. But it’s also a fantastic protein for meal-prepping our Mexican-inspired favorites – tacos, quesadillas, enchiladas, nachos, you name it! Basically, this salsa chicken recipe is an all-around win.
Why You’ll Love this Recipe!
- Weeknight lifesaver. Whether you’re short on time or just need a flavorful protein that the kids won’t complain about, this recipe has you covered.
- Meal prep MVP. It tastes even better the next day and freezes beautifully, making it a solid choice to prep for the week ahead.
- Literally failproof. Whether you go stovetop or slow cooker, this recipe is so ridiculously easy it’s impossible to mess up.
- Endless possibilities. Beyond burrito bowls, the saucy salsa-glazed chicken is the starting point for about ten different dinners.
Ingredients You’ll Need
- Oil. I use olive oil for most of my browning and sautéing needs, but avocado oil is another healthy option.
- Chicken. You’ll need a pound of boneless, skinless chicken breasts, diced into uniform, bite-sized pieces. If you’re doing the slow cooker version, keep them whole.
- Shallot. I’m a big fan of shallots because they offer a subtler, more sophisticated sweetness, but if you already have a yellow or white onion, use it.
- Fajita or taco seasoning. I use my Homemade Chicken Taco Seasoning here, but you can’t go wrong with any taco or fajita seasoning. Siete, Kinder’s, and McCormick are a few good ones that come to mind.
- Salsa. You can use a mild, medium, or hot salsa. Just make sure it has a thick, chunky texture. Mateo’s is my go-to.
- Cilantro (optional). If you’re in the “cilantro tastes like soap” camp, obviously, skip it. For the rest of us, the hit of freshness right at the end really ties the salsa and chicken together.
Variations
Here are some ideas if you want to give your skillet of salsa chicken a little more love:
- Cheesy version – Stir in 1/4 cup sour cream or cream cheese, plus 1 cup shredded sharp cheddar or Monterey Jack, at the end, and let it melt into a creamy sauce.
- Picante version – Sauté jalapeño or serrano pepper with the shallot, or add hot sauce. Either way, a squeeze of lime juice right at the end makes all the difference.
- Swap salsa – Try salsa verde for more tang or red enchilada sauce for a smokier flavor. I often do red salsa and peach or mango salsa for a sweet-and-savory combo.
- Optional add-ins – Bulk it up with a drained can of pinto or black beans and a can of fire-roasted corn.
How to Make Skillet Salsa Chicken
Step 1: Prep the chicken. Using a sharp knife, cube the chicken breasts into uniform, bite-sized pieces.
Step 2: Brown the chicken. In a large skillet, heat the olive oil over medium-high heat, then add the chicken in a single layer, and cook until lightly browned on all sides.
Step 3: Sauté the shallot. Add the shallot and cook for a minute or so until fragrant.
Step 4: Add seasoning. Lower the heat to medium, stir in the taco or fajita seasoning, and let it toast for 20–30 seconds to wake up the spices.
Step 5: Incorporate the salsa. Add the salsa, stir well, and cook for about 5 minutes, until the chicken is cooked through. Lower the heat and simmer for 5 more minutes, until the salsa reduces and clings to the chicken.
Step 6: Garnish and serve. Remove the skillet from the heat, sprinkle with fresh cilantro, and enjoy!
How to Make Crockpot Salsa Chicken
If you prefer shredded salsa chicken in your tacos, enchiladas, or whatever else you’ve got going on, following this slow cooker step-by-step is the move:
Step 1: Sear. Heat oil in a skillet over medium-high heat, then sear the whole chicken breasts on both sides.
Step 2: Combine. Transfer the chicken to your slow cooker and layer the shallot, seasonings, and salsa on top.
Step 3: Cook. Cover and cook on Low for 6–7 hours or on High for 3–4 hours.
Step 4: Shred. Shred the chicken directly in the pot using two forks before serving.
Recipe Tips and FAQs
- Sear undisturbed. When browning the chicken, wait for the pieces to naturally release from the bottom of the pan before turning. Taking your time here creates a deep, golden crust that keeps the chicken juicy.
- Don’t forget to deglaze. When you add the salsa, use a wooden spoon to scrape up all the flavorful brown bits stuck to the bottom of the pan. Trust me, your sauce will taste 10x better.
- Adjust the consistency. If the sauce seems watery at the end, continue simmering, uncovered, until the excess moisture evaporates. If it gets too thick or starts sticking to the pan, add a splash of chicken broth or water to loosen it up.
Since the flavor of this dish comes almost entirely from the salsa you use, whether Mild, Medium, or Hot, this recipe is as spicy as you want it to be.
If your finished sauce tastes harsh and acidic, you can quickly fix it by adding a pinch of sugar or a small pat of butter to neutralize the acid and round out the flavor.
Absolutely. Boneless, skinless chicken thighs are much more forgiving. They may just take an extra minute or two to cook through.
Serving Suggestions
Honestly, the hardest part of this recipe is deciding which classic Mexican dish you want to use the seasoned, saucy chicken in first. It’s awesome in tacos, tostados, taquitos, enchiladas, quesadillas, nachos – the list goes on and on.
I’ve even loaded this salsa chicken into baked sweet potatoes and omelets. Still, my favorite way to eat it is definitely in burrito bowls with Ready Rice to keep things easy, or with cauliflower rice for a grain-free, low-carb option.
I like topping the rest of the bowl with shredded lettuce, black beans, pico de gallo, fresh corn salsa, shredded cheese, a scoop of guacamole, sliced olives, lime wedges, extra cilantro, and a little sour cream. When it’s all said and done, I’ve got a salsa chicken burrito bowl that puts Chipotle to shame 😉.
Storing and Reheating
Storing: Once your leftovers (or meal prep) have cooled to room temperature, they’ll stay good in the fridge in an airtight container for up to 4 days. You can also freeze the cooked salsa and chicken together in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: To keep the chicken from drying out, you can gently reheat it in a skillet with a splash of water or just give it a quick zap in the microwave with a damp paper towel over the top.
More Easy Chicken Skillet Recipes
- Creamy Paprika Chicken Skillet
- Skillet Orange Cranberry Chicken
- Pesto Chicken Skillet
- Sundried Tomato Pesto Chicken
- Easy Skillet Tarragon Chicken
If you love this Chicken with Salsa recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
Stay posted on my latest cooking adventures on Instagram, Pinterest, and Facebook. Also, don’t forget to tag me when you try one of my recipes!
Skillet Salsa Chicken
Ingredients
- 1 1/2 tbsp olive oil or avocado oil
- 16 oz boneless, skinless chicken breasts chopped into bite-size pieces
- 1 large shallot finely chopped
- 32 oz salsa mild or medium or a combo of both *see notes
- 2 tsp fajita seasoning blend *see notes
- 1 tbsp chopped fresh cilantro *optional for garnish
Instructions
- Cut chicken breasts into bite-size pieces
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and saute until lightly browned.
- Add shallot and cook until soft, about 1-2 minutes.
- Turn heat down to medium and sprinkle chicken pieces with fajita seasoning.
- Stir. Add salsa and cook for 5 minutes until chicken is cooked through, turn down heat and simmer for 5 more minutes until salsa has thickened.
- Top with fresh cilantro, if desired.
Notes
- My favorite salsa for making this recipe is Mateo’s, and I’ll occasionally use a fruit salsa (peach or mango) for a sweet/savory combo. You can use your favorite brand here, just make sure it has a nice thick and chunky texture.
- Homemade fajita seasoning (I’ve got a recipe for that😉) or store-bought works great here. I love the Siete brand or Kinders in a pinch.
- To make the burrito bowls: add one serving of salsa chicken (the recipe makes 4 servings) to a bowl with 1/2 cup cooked rice (Ready Rice is a great fast option) and 1/2 cup cooked black beans. Without toppings, the bowl is 458 calories with 33 grams of protein and 12 grams of fiber. Top with optional toppings: sliced avocado, chopped cilantro, and sour cream.
Nutrition
- Easy No Bake Strawberry Cheesecake Parfaits (High Protein) - April 20, 2026
- One-Pan Lemon Shrimp and Orzo Skillet - April 6, 2026
- Easy Bean Corn Salsa Dip - April 1, 2026
