Chicken with Salsa Cream Sauce

This show-stopping, mouthwatering dish is made in ONE pan, and the sauce has just 4 ingredients! Grab your favorite salsa, some cream or half-and-half, chili powder, and Mexican cheese and create a satiny, fiery sauce for pan-seared chicken in about 5 minutes. I'm completely floored by how delicious this is.

I mean it. There is so much flavor going on - but you only need a handful of ingredients! It's mostly due to the salsa. Think about it - most salsas have tons of flavor, and are studded with garlic, onion, bell peppers, cilantro, herbs, and spices. Salsa is a one-stop-shop for a bounty of flavors. And, the best part is, since you already like the salsa that's in your pantry, you can rest assured that you'll like this sauce! We love medium picante sauce, so that's what I used. It has just enough heat to balance the cream and cheese, and adds a subtle chunkiness to the cream sauce. The chili powder adds depth and smokiness, rounding out and balancing all the other elements in the dish.

Even though there aren't that many elements to balance out! I know you're gonna love this - and likely make it over and over again because it's so easy. And so robust. I even enjoyed cold leftovers the next day...

Serving suggestion: I served the chicken and sauce over rice because I wanted to soak up every drop. You could also serve the chicken/sauce with corn and/or flour tortillas and make tacos.

Chicken with Salsa Cream Sauce 

1 tablespoon olive oil
1 pound boneless skinless chicken breasts or thighs, cut into bite-size pieces
Salt and ground black pepper
1 cup chicken broth
1 cup salsa of choice
2 teaspoons chili powder
1/2 cup half-and-half or cream (fat-free half-and-half works too)
1 cup shredded Mexican cheese blend, plus more for serving
Chopped fresh cilantro for serving, optional

Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 3 to 5 minutes, until golden brown on all sides, stirring frequently. Season the chicken with salt and pepper.
Add the broth, salsa and chili powder and bring to a simmer. Reduce the heat to low and simmer for 10 minutes. Stir in the half-and-half and cheese and cook for 1 minute, until the cheese melts. Season to taste with salt and pepper.
Ladle into bowls, or serve over rice and top with more cheese and cilantro.
Serves 4