30-Minute Salsa Chicken Skillet Recipe for Quick Weeknight Dinners

❤️ Sandi’s Recipe Summary

My family loved this salsa chicken. The spice level is easy to control by choosing mild, medium, or hot salsa. This recipe offers an optional way to use leftover cooked rice—stir it in at the end for a heartier meal.

Ingredient Notes:

See the recipe card below for full ingredient amounts.

• Chicken – Boneless chicken breasts are used here, but thighs work well too. If you use bone-in cuts, allow more cooking time.
• Salsa – Pick your preferred brand and heat level. Most store-bought salsas are gluten-free; check labels if needed.
• Black Beans – Canned beans are convenient; drain and rinse before adding. Cooked dry beans also work.
• Green Chiles – Canned green chiles vary in heat; choose mild or hot to suit your taste.
• Onion – A large yellow or sweet onion is ideal
• Butternut Squash – Frozen makes the recipe faster. Fresh is fine but requires peeling and dicing.
• Spinach – Frozen spinach is easy to add straight from the bag; fresh chopped spinach also works.

Easy Ingredient Substitutions:

• Use regular yellow onion, sliced leeks, or white onion if you don’t have sweet yellow onion.
• Swap butternut squash for cauliflower, corn, sweet potato, green beans, or any preferred frozen or fresh vegetable.

A Note From My Kitchen

This skillet is perfect when you’re staring at the pantry wondering what to make. I tested it with white and brown rice—brown rice needs more liquid and a bit more cooking time. If you only have ground beef on hand, the recipe works well with that too. Choose spicy or mild salsa to control the heat.

How to Make Salsa Chicken (Step-By-Step)

Step 1: Heat a little oil in a large skillet. Finely chop 3/4 cup diced onion and sauté over medium heat for 2–3 minutes until translucent.

Step 2: Slice 1 pound of chicken breasts into bite-sized pieces, season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Add the chicken to the pan and cook until partially done—it’s okay if slightly pink, which prevents drying during simmering.

Step 3: Rinse a 14-ounce can of black beans in a colander and add to the chicken. Cook 3 more minutes, then pour in a 16-ounce jar of salsa.

Step 4: Stir in 4 ounces canned green chiles, 1/2 cup water, and 10 ounces frozen butternut squash. Cover, reduce heat to medium-low, and let simmer.

Step 5: Add 7 ounces frozen spinach directly to the pan. Stir, cover, reduce heat to low, and cook 10 minutes until the chicken is cooked through and vegetables are tender.

Step 6: If using leftover cooked rice (1 to 1 1/2 cups), stir it in now. Do not add more than 1 1/2 cups unless you increase the salsa or liquid. Serve with toppings such as sour cream, shredded cheddar, fresh cilantro, or sliced jalapeños.

Tips For Success

1. Use a large skillet so ingredients have room to simmer and absorb the salsa flavors.

2. Store leftovers in single-serving portions for quick reheating—frozen portions microwave or reheat on the stovetop fast.

Storage and Freezing Tips:

• Refrigerate leftovers in an airtight container for up to 4 days.
• Freeze portions in stacked containers, Souper Cubes, or freezer-safe bags for longer storage.
• To thaw, reheat frozen portions in a pan over medium heat, stirring often, or use the microwave.

Frequently Asked Questions:

If you have other questions, leave a comment and I’ll respond.

More Gluten-Free Chicken Dinner Recipes:

Try other family-friendly chicken recipes if you want more ideas.

• Gluten-Free Ranch Chicken Nuggets
• Chicken Feta Pasta
• Gluten-Free Chicken Stew (Instant Pot or stovetop)
• Gluten-Free Ground Chicken Burgers

Ingredients

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Nutrition

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