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.


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