Do you need a quick, flavor-packed dinner that’s perfect for your busy nights? This 30-Minute Salsa Chicken Skillet is your new go-to weeknight recipe! The juicy chicken simmers in zesty salsa with just the right amount of spice, creating a saucy, satisfying meal that’s ready in no time.
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My family was pretty excited about this new salsa chicken recipe. You can vary the spice level by the type of salsa you choose to use! This flavor-packed recipe comes with a version to add leftover cooked rice. This is optional, but it gives you a great way to use that rice!
If you have a busy family, you will enjoy all of my easy 30-minute gluten free meal recipes! If you need more recipe inspiration, I have many great gluten free chicken recipes to try.
Why our family loves this salsa chicken recipe:
- This easy dinner is quick and easy for busy weeknights when you want something homemade but don’t have time for a complicated recipe. It comes together quickly in one pan, meaning less cleanup, too.
- You can keep it simple or dress it up with toppings like avocado, cheese, or cilantro. It works as a filling for tacos or a way to use vegetables you need to use up.
- I keep the ingredients simple and cheap, making this family meal budget-friendly.
If sticking to a budget is important for you, I have a huge collection of family-pleasing, gluten free budget-friendly recipes and resources to help you save money.
Allergen Information:
This easy salsa chicken recipe is gluten-free, dairy-free, egg-free, nut-free, soy-free, and oat-free.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Chicken – I used boneless chicken breasts, but you can use thighs or a bone-in cut of chicken. If you use a bone in cut, note that the cooking time will be longer.
- Salsa – Use your favorite brand and spice level. Most salsa brands come in mild, medium, and hot spice levels. Most salsa should be gluten free, but always read the label to verify. You can also use my Homemade Salsa Recipe.
- Black Beans – You can use fresh cooked dry beans (which take a long time to soak) or canned. Drain and rinse the beans in a colander if you use canned black beans.
- Green Chiles – Canned green chiles also come in varying spice levels. Choose the level of heat you are most comfortable with.
- Onion – I used a large yellow sweet onion.
- Butternut Squash – I used frozen butternut squash, but fresh squash also tastes delicious. Using fresh may take longer because you have to cut, remove the seeds, peel, and dice fresh butternut. Dump it in frozen.
- Spinach – I recommend frozen spinach in this recipe. You do not have to thaw frozen vegetables in this recipe.
Easy Ingredient Substitutions:
Sometimes, you don’t have the specific ingredients you may want to make a recipe, or you want to change out an ingredient to accommodate another allergen you must avoid. These easy ingredient swaps will help you customize this recipe:
- Swap the sweet yellow onion for regular yellow onion, sliced leeks, or white onion.
- Butternut Squash can be swapped for any other fresh or frozen vegetable. Cauliflower, corn, sweet potato, and green beans also taste very good. Add any vegetables you like to the pot!
Tips For Success
1. Use a large skillet to make this recipe. It gives more room for things to touch the salsa and simmer in the flavorful sauce.
2. Store leftovers in single-serving Souper Cubes. Not only are they fabulous, but if you need a quick meal, the frozen serving can be thawed in just minutes in your microwave.
Step-By-Step Photos and Directions:
These are my step-by-step photos and directions from when I made and tested this recipe to show you every step of making this delicious recipe.
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Step 1: Saute the onions. While the oil heats, finely chop one onion using a sharp knife. Add the onions to the pan and cook on medium heat for 2-3 minutes. Stir occasionally until the onions become more translucent.
Step 2: Cook the chicken. While the onions cook, slice 1 pound of raw chicken breast into bite-sized pieces on a cutting board. Add salt and pepper to taste. Stir and cook until the chicken pieces are partially cooked. (It’s okay if it’s still a little pink—this keeps it from drying out as it simmers.)
Step 3: Add beans and salsa. Open a can of black beans and pour them into a colander. Rinse under cold water to remove the thick liquid. Add them to the cooking chicken. Cook for three additional minutes, and then add the jar of salsa.
Step 4: Mix in chiles and squash. Add the can of green chiles and the frozen butternut squash. Stir to mix the ingredients. Cover and reduce the temperature to medium-low heat.
Step 5: Add the frozen spinach to the pan. It is fine to dump it in frozen because it cooks in quickly. You can also use fresh chopped spinach. Stir in the spinach with a large spoon and cover. Reduce the heat to low and cook for an additional 10 minutes.
Step 6: If you are adding leftover rice, add it now. I do not recommend adding more than 1 1/2 cups of cooked rice unless you add additional salsa.
Top the salsa chicken with sour cream, cheddar cheese, fresh cilantro, jalapeños, or any other topping you love!
Sandi’s Pick:
I love using Souper Cubes. They store your food in single-serving portions or cubes so that they can be stacked easily in the freezer!
- They are dishwasher safe.
- It is easy to remove the frozen cubes.
- They come with lids in case you want to freeze in the Souper Cube.
Storage and Freezing Tips:
- Store leftovers in an airtight container for up to 4 days. If you don’t think you will use it up that quickly, the best option is to freeze it.
- To freeze, fill each section of your Souper Cube or an airtight container with the salsa chicken. You can also pour the salsa chicken into a freezer-safe zipper bag.
- To Thaw: Place the frozen salsa chicken into a pan and cook on medium heat, stirring frequently. You can also thaw in the microwave. The time will vary depending on how large the block of chicken salsa.
Frequently Asked Questions:
If you have questions, I have answers!! If you have a question you do not see here or have not answered in the post, please drop me a comment, and I will respond quickly!
You can use frozen chicken, but it will lengthen the cooking time. Place the frozen chicken breasts on a cutting board and use a sharp knife to slice them into small pieces about 1 1/2 inches long.
Any salsa will work but try not to choose one that is too runny.
More Gluten Free Chicken Recipes:
- Gluten Free Ranch Chicken Nuggets
- Easy Chicken Feta Pasta
- Gluten Free Chicken Stew (Instant Pot or stovetop)
- Juicy Gluten Free Ground Chicken Burgers
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Quick and Easy Salsa Chicken Skillet
Ingredients
- 1 pound chicken breasts * see notes
- ¾ cup diced onion
- 16 ounces salsa * see notes
- ½ cup water
- 10 ounces frozen butternut squash
- 7 ounces frozen spinach
- 4 ounces canned green chiles
- 14 ounces black beans rinsed
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
Optional: 1 to 1 1/2 cups cooked rice
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Instructions
- While the oil heats, finely chop 3/4 cup diced onion using a sharp knife. Add the onions to the pan and cook on medium heat for 2-3 minutes. Stir occasionally until the onions become more translucent.
- While the onions cook, slice 1 pound chicken breasts into bite-sized pieces on a cutting board. Add 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, and 1/2 teaspoon garlic powder. Stir and cook until the chicken pieces are partially cooked. (It’s okay if it’s still a little pink—this keeps it from drying out as it simmers.)
- Open 14 ounces black beans and pour them into a colander. Rinse under cold water to remove the thick liquid. Add them to the cooking chicken. Cook for three additional minutes, and then add the 16 ounces salsa.
- Add the 4 ounces canned green chiles, 1/2 cup water, and 10 ounces frozen butternut squash. Stir to mix the ingredients. Cover and reduce the temperature to medium-low heat.
- Add 7 ounces frozen spinach to the pan. It is fine to dump it in frozen because it cooks quickly. You can also use fresh chopped spinach. Stir in the spinach with a large spoon and cover. Reduce the heat to low and cook for an additional 10 minutes.
- If you are adding leftover rice, add it now. I do not recommend adding more than 1 1/2 cups of cooked rice unless you add additional salsa.
- Top the salsa chicken with sour cream, cheddar cheese, fresh cilantro, jalapeños, or any other topping you love!
Notes
- You can use boneless chicken breasts or chicken thighs. If you use bone-in chicken, the cooking time will be longer.
- Salsa comes in varying degrees of spice, from mild to hot. Use whichever heat level you are comfortable with—the same for the green chiles.
- Store leftovers in an airtight container for up to 4 days. If you don’t think you will use it up that quickly, the best option is to freeze it.
- To freeze, fill each section of your Souper Cube or an airtight container with the salsa chicken. You can also pour the salsa chicken into a freezer-safe zipper bag.
- To Thaw: Place the frozen salsa chicken into a pan and cook on medium heat, stirring frequently. You can also thaw in the microwave. The time will vary depending on how large the block of chicken salsa.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
