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!
Servings: 6
Calories: 369kcal
Equipment
Ingredients
- 6 chicken thighs either boneless and skinless or with bone-in and skin on
- 1 tsp celtic sea salt
- 1 tsp fresh cracked pepper
- 1 tsp dried mexican oregano
- 1 guajillo chile dried
- 4 tbsp butter divided
- 5 cloves garlic diced
- 12 oz can ro-tel spicy tomatoes 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
Serving: 1g | Calories: 369kcal | Carbohydrates: 6g | Protein: 32g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 15g | Cholesterol: 187mg | Sodium: 684mg | Fiber: 1g | Sugar: 2g