Salsa Chicken

It’s been quite a while since I’ve posted a chicken breast recipe on this blog.  I prefer poultry to beef, or really any other meat, and eat roasted chicken thighs a few nights a week.  In the summer I also love cutting chicken breasts into small pieces, pan-searing them, tossing them in sugar free BBQ sauce, and then putting them on salad.  This recipe is the perfect weeknight meal because of its simple ingredients and minimal time spent in the kitchen.  No ingredients to chop or prep either!  I love things that are easy to make but do not sacrifice on deliciousness.

I started by gathering my ingredients and pre-heating the oven to 375°F.

In a large non-stick pan, I melted the butter over medium heat.  Meanwhile, I seasoned one side of the chicken breasts with salt, pepper, and garlic poweder.

I placed the chicken seasoning-side down in the hot skillet and cooked it for 3-4 minutes until it was golden brown.  I seasoned the other side in the pan before flipping and cooking another 3-4 minutes.

While the chicken was searing, I mixed together the salsa and sour cream to create the sauce for this recipe.  It’s tangy and a bit sweet and the perfect addition to tender chicken.  When shopping for salsa, be sure to read the labels – some can be extremely high carb due to the sugar content.

Next I removed the chicken from the pan and placed them on a foil-lined baking sheet I had sprayed with non-stick spray.  I spooned about half of the sour cream + salsa mixture over both pieces of chicken and then topped each with half of the cheese.  I baked them for 25-30 minutes until fully cooked inside and golden brown on top.  Before serving I like to spoon the remainder of the sauce over top of the hot chicken.  It is so simple to make but tastes great.  I love pairing this with either roasted asparagus, sauteed broccoli or a side salad.

Salsa Chicken

Prep Time: 5 minutes

Cook Time: 31 minutes

Total Time: 36 minutes

Yield: 2

Serving Size: 1

Salsa Chicken


  • 12oz boneless skinless chicken breasts (6oz each)
  • 1tblsp butter
  • 1/2c sour cream
  • 4tblsp salsa
  • 3/4c shredded cheddar cheese
  • To Taste
  • Salt
  • Pepper
  • Garlic Powder


  1. Pre-heat the oven to 375°F.
  2. Melt butter in a large non-stick skillet over medium heat.
  3. Season one side of the chicken with salt, pepper, and garlic powder.
  4. Place chicken seasoning-side down in the pan and sear for 3-4 minutes until golden brown.
  5. Season the other side of the chicken and flip once; cook an additional 3-4 minutes until golden.
  6. Mix together the sour cream and salsa.
  7. Line a baking sheet with foil and spray with non-stick spray.
  8. Move the chicken to the baking sheet and spoon half of the salsa sauce directly on the chicken breasts.
  9. Top with half the cheese on each piece of chicken.
  10. Bake for 25-30 minutes until cooked through.
  11. Before serving, spoon remainder of salsa sauce over chicken.

Nutrtional Information

Per serving: 505 calories, 7g total carbs, 7g net carbs, 30g fat, 50g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

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  1. Beth Pirnick

    I place 3 – 4 boneless chicken breasts in the crockpot and top with a jar of salsa. Cook on low all day while I’m at work. (I’ve started placing a few paper towels underneath the lid to minimize condensation/wateriness.) I top mine with sour cream. I enjoy shredded cheddar too, but haven’t been eating as much cheese lately. Such an easy/tasty meal!

  2. Derek Sanabria

    This is such a great recipe! I just started keto a few days ago and was looking for something easy and tasty to make. This is definitely a winner! Thanks for the recipe, Alison!

  3. Brinda Mahindra

    Tried this and it’s supper yummy and super easy to make 🙂 thank you! Was getting bored of my same old stuff :p

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