Creamy Salsa Chicken Skillet
This Creamy Salsa Chicken Skillet provides 38g protein and 414 calories per serving — a high-protein, moderate-calorie option built for cutting phases and deficit training. Quick stovetop execution yields 4 servings, making it a reliable Thursday prep when time is tight. Stack multiple servings to hit 150g+ daily protein without excess calories.
Ingredients
- •Chicken Breast, Boneless Skinless(454g)
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •Chili powder(5g)
- •Cumin, Ground(3g)
- •Garlic powder(1g)
- •1/4 tsp salt ($0.02)
- •Vegetable oil(8g)
- •Salsa, Prepared, Red, Store-Bought(454g)
- •Beans, Black, Canned, Drained(425g)
- •Corn, Sweet, Frozen(120g)
- •Sour Cream(80g)
Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.
- •Cheese, Queso Fresco, Crumbled(57g)
- •1 handful fresh cilantro or sliced green onions ($0.12)
- •4 cups cooked rice for serving ($0.70)
Instructions
- 1Pat the chicken dry with a paper towel. Place the chicken on a cutting board and cover it with a piece of plastic wrap. Use a mallet or rolling pin to gently pound the chicken to an even thickness (about 1/2-inch thick). This step is very important to make sure the chicken cooks quickly and evenly, without drying out.
- 2Combine the chili powder, cumin, garlic powder, and salt in a small bowl. Sprinkle the spices over both sides of the chicken, and then rub it over the surface to make sure it's evenly coated.
- 3Heat a large deep skillet over medium heat. Add the cooking oil and swirl to coat the surface. Once the skillet is very hot, add the chicken and cook on both sides until browned and cooked through (about 5 minutes each side. Cooking time will vary with the size of your chicken pieces and type of cookware).
- 4While the chicken is cooking, rinse and drain the black beans. Roughly chop the cilantro or slice the green onions, depending on which you prefer to use.
- 5Transfer the cooked chicken to a clean cutting board and let it rest while you prepare the creamy salsa. Turn the burner down to medium low. Pour the salsa into the skillet and stir to dissolve the browned bits from the bottom of the skillet. Add the black beans and frozen corn kernels and allow the sauce to heat through.
- 6To prevent the sour cream from curdling when added to the salsa, first add a few spoonfuls, one at a time, to the sour cream to slowly increase it's temperature and acidity. Once the sour cream is slightly warm, add it back to the rest of the salsa in the skillet and stir to combine. Turn the heat off.
- 7Slice the chicken breast into strips, then place it on top of the creamy salsa sauce in the skillet. Top the skillet with crumbled cheese and cilantro or green onion. Serve over a bed of cooked rice.
Nutrition — Per Serving
414
calories
38g
protein
14g
fat
- Carbohydrates
- 34g
- Saturated fat
- 5.0g
- Sodium
- 564 mg
- Dietary fiber
- 3.6g
4 servings per batch · ~402g each
Macro data sourced from USDA FoodData Central
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How much protein does Creamy Salsa Chicken Skillet have per serving?
Each serving contains 38g of protein and 414 calories with a balanced macro split of 14g fat and 34g carbs. This makes it one of the lower-calorie options while still delivering solid protein for a dinner meal.
How long does Creamy Salsa Chicken Skillet take to prep?
This recipe qualifies as quick prep and makes 4 servings on the stovetop, so you can have a full batch ready in minimal time. It's efficient for weeknight cooking or meal prepping a few dinners at once.
Is Creamy Salsa Chicken Skillet good for fat loss?
At 414 calories and 38g protein per serving, this skillet fits well into a calorie deficit while maintaining satiety through protein content. The lower fat content (14g) compared to carbs (34g) keeps the calorie density down without sacrificing macros.
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