Spicy Skillet Chicken

Spicy Skillet Chicken

Need a 30-minute dinner with tasty chicken breasts? Grab a skillet, some sassy salsa and a few extras.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

4

servings

1
to 2 teaspoons chili powder
1/2
teaspoon salt
1/4
teaspoon pepper
4
boneless skinless chicken breasts (about 1 1/4 lb)
1
tablespoon vegetable oil
1
can (15 oz) Progresso® black beans, drained, rinsed
1
can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, undrained
1/3
cup Old El Paso® Thick 'n Chunky salsa
2
cups hot cooked rice
  1. In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts.
  2. In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
  3. Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are hot. Serve with rice.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Make a quick chicken tortilla sandwich by cooking just the chicken breasts as directed. Spread 4 tortillas each with 2 tablespoons salsa and sprinkle with 1/4 cup shredded Cheddar cheese to within 1 inch of edge. Place chicken breast in center, and fold sides of tortilla over chicken. Microwave briefly to melt cheese.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 510
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 85mg;
  • Sodium 1070mg;
  • Total Carbohydrate 63g
    • (Dietary Fiber 11g,
    • Sugars 5g),
  • Protein 43g;
Percent Daily Value*:
    Exchanges:
    • 3 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 4 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.