Creamy Salsa Chicken is simple and bright. The salsa gives fresh flavor. The sour cream makes the sauce smooth. The cheese makes it rich and melty. This meal suits busy nights and small families. It pairs well with rice or bread and a quick salad.

Table of Contents

Why make this recipe

This dish cooks fast and tastes great. It has a creamy sauce with salsa and melted cheese. You can make it on a weeknight. It uses simple ingredients you may already have. Try it with small sides like a salad or rice. For another easy chicken side idea, see air fryer chicken bites.

How to make Creamy Salsa Chicken

Season and brown the chicken first. Mix the salsa and sour cream. Pour the sauce over the chicken and top with cheese. Bake until the chicken cooks through. The sauce keeps the chicken moist. You can swap or add seafood ideas if you want a mix, such as a chicken and shrimp combo for a richer plate.

Ingredients :

2 boneless, skinless chicken breasts
1 cup salsa
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
Salt and pepper to taste
Olive oil for cooking

Directions :

Preheat the oven to 375°F (190°C).
In a skillet over medium heat, add a tablespoon of olive oil. Season the chicken breasts with salt and pepper, then cook in the skillet until golden brown on both sides (about 3-4 minutes per side).
In a mixing bowl, combine salsa and sour cream.
Pour salsa mixture over the chicken in the skillet.
Sprinkle both cheeses evenly on top.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through.
Serve hot with your choice of sides.

How to serve Creamy Salsa Chicken

Serve this dish hot. Spoon extra sauce from the pan over the chicken. Offer rice, quinoa, or warm tortillas on the side. A simple green salad or steamed vegetables add color and balance. For a hearty side, you can serve with a cheesy rice bake like a chicken broccoli rice casserole.

How to store Creamy Salsa Chicken

Let the dish cool to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 325°F (160°C) until warm, or microwave in short bursts. For longer storage, freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.

Tips to make Creamy Salsa Chicken

Use full-fat sour cream for a richer sauce.
Pat the chicken dry before cooking so it browns well.
If your skillet is not oven-safe, move the chicken to a baking dish before baking.
Taste the salsa first; if it is salty, reduce added salt.
To save time, use pre-shredded cheese and store-bought salsa. Also check this easy recipe inspiration while planning sides: chicken broccoli rice casserole (used here only once across the article).

Variation

Add black beans and corn to the salsa mixture for a Tex-Mex twist.
Use Mexican blend cheese instead of separate cheddar and Monterey Jack.
Make it spicy by adding chopped jalapeño or hot salsa.
Try Greek yogurt in place of sour cream for a lighter sauce.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless thighs work well and stay juicy. Cook time may change; check for doneness.

Q: Can I use low-fat sour cream?
A: Yes, but the sauce will be less rich. Stir well so it mixes smoothly with salsa.

Q: Is it safe to bake the skillet directly?
A: Only if the skillet is oven-safe. If not, transfer contents to an oven-safe dish before baking.

Q: Can I make this in a slow cooker?
A: You can, but the sauce will be thinner. Cook on low for 3-4 hours. (See linked slow-cooker ideas in the conclusion.)

Conclusion

This Creamy Salsa Chicken recipe is quick, simple, and full of flavor. For a step-by-step photo guide, check the detailed skillet method at Creamy Salsa Chicken Skillet – Step by Step Photos – Budget Bytes. If you want another easy home-style take, see the full family-friendly notes at Creamy Salsa Chicken · Easy Family Recipes. For a slow-cooker version you can set and forget, try the crockpot approach at Crockpot Salsa Chicken (3 Ingredients!) – Easy Chicken Recipes.

Creamy Salsa Chicken

A quick and simple dish featuring tender chicken smothered in a creamy salsa sauce topped with melted cheese. Perfect for busy weeknights!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings 4 servings

Calories 380 kcal

Ingredients

Main Ingredients

2 pieces boneless, skinless chicken breasts
1 cup salsa
1/2 cup sour cream Use full-fat for a richer sauce.
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
to taste Salt and pepper Taste the salsa first to avoid adding too much salt.
olive oil for cooking Use about a tablespoon.

Instructions

Preparation

Preheat the oven to 375°F (190°C).
In a skillet over medium heat, add a tablespoon of olive oil. Season the chicken breasts with salt and pepper, then cook in the skillet until golden brown on both sides (about 3-4 minutes per side).
In a mixing bowl, combine salsa and sour cream.
Pour salsa mixture over the chicken in the skillet.
Sprinkle both cheeses evenly on top.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through.

Serving

Serve this dish hot. Spoon extra sauce from the pan over the chicken. Offer rice, quinoa, or warm tortillas on the side.
A simple green salad or steamed vegetables add color and balance.

Storage

Let the dish cool to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 325°F (160°C) until warm, or microwave in short bursts.
For longer storage, freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.