Go Back Email Link
+ servings
Mexican-style chicken breasts served with sauce and olives on a white plate.
Print Recipe
No ratings yet

One Pot Salsa Chicken Thighs Skillet

Quick, delicious, and easy One Pot Salsa Chicken Thighs Skillet is a sure-fire weeknight quick win for the whole family - great in tacos, salads, wraps, and fajitas, too!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Dish
Cuisine: Mexican Inspired
Servings: 4 -6
Calories: 357kcal
Author: Courtney O'Dell

Ingredients

  • 4-6 chicken thighs either boneless and skinless or with bone-in and skin on
  • 1 tsp celtic sea salte
  • 1 tsp fresh cracked pepper
  • 1 tsp dried mexican oregano
  • 1 guajillo chile dried
  • 4 tbsp butter divided
  • 5 cloves garlic diced
  • 1 12 oz can ro-tel spicy with lime and cilantro
  • olives to garnish
  • cilantro to garnish

Instructions

  • Pat chicken thighs dry with a paper towel.
  • Generously season chicken thighs with salt and pepper.
  • In a large skillet, melt 2tbsp butter on medium high until foamy and bubbling.
  • Add chicken thighs.
  • Let thighs crisp and brown on each side, about 5 minutes per side.
  • Season generously with oregano.
  • Add guajillo chile, 2 tbsp butter, garlic to pan, toss, and cook for 1-2 minutes until garlic is soft and fragrant.
  • Add ro-tel and stock to pan.
  • Let ro-tel and stock reduce, about 4 minutes.
  • When chicken has reached internal temp of 165, it is done.
  • Serve immediately with rice, vegetables, or in a taco, burrito, salad, or bowl.

Nutrition

Calories: 357kcal | Carbohydrates: 2g | Protein: 18g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 141mg | Sodium: 189mg | Potassium: 263mg | Vitamin A: 675IU | Vitamin C: 1.5mg | Calcium: 19mg | Iron: 0.9mg