Salsa Chicken Skillet

3.5
(19) 16 Reviews
Prep Time
10
min.
Total Time
30
min.
Servings

4 servings

Got chicken breasts? Add them to a skillet with ricotta, chunky salsa, frozen corn and instant rice. Fast. Easy. Delicious.

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What You Need

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Make It

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  • Heat oil in large skillet on medium-high heat. Add chicken; cook 5 minutes on each side or until cooked through. Remove chicken from skillet; cover to keep warm.
  • Add salsa, water, corn and ricotta cheese to skillet; mix well. Bring to boil. Stir in rice. Top with chicken; sprinkle with mozzarella cheese. Cover. Remove from heat. Let stand 5 minutes.
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Substitute

Prepare as directed, substituting frozen peas for the corn.

Special Extra

Garnish with crushed corn chips or tortilla chips just before serving.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 590
% Daily Value
Total fat 19g
Saturated fat 9g
Cholesterol 120mg
Sodium 630mg
Carbohydrate 59g
Dietary fiber 3g
Sugars 6g
Protein 46g
   
Vitamin A 10 %DV
Vitamin C 15 %DV
Calcium 30 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • JoanneHInds |

    I used taco seasoning on the chicken to add more flavor...also use a chunky salsa as it adds more kick to the rice as well.

  • dln9106 |

    The chicken was yummy and juicy, but the rice mixture was not a favorite for my family. We did use brown rice (and simmered for 10 min), so maybe white would have made a difference.

  • macnamaniac |

    Was wonderful.

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