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Quick pan-seared chicken breasts served with salsa, cotija cheese, and cilantro for a wonderful south-of-the-border taste. The whole family loves this! Easy and quick. Garnish with chopped avocado and sour cream if you like. Serve with Mexican rice and a tossed green salad.


Recipe Summary

12 mins
37 mins
25 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to 1/2-inch thickness.

  • Combine flour, salt, and ground black pepper in a shallow dish. Dredge chicken in flour mixture.

  • Coat a large skillet with olive oil; heat over medium-high heat. Reduce heat to medium and add chicken; cook until golden brown, 5 to 6 minutes. Flip chicken and continue cooking until second side is golden brown, about 4 minutes more.

  • Stir diced tomatoes, salsa, chili powder, and cumin into the skillet. Cook until flavors combine, 2 to 3 minutes. Add chicken stock and lime juice; stir to blend. Transfer chicken to a serving platter. Add 3 ounces cotija cheese and tortilla pieces to the sauce; simmer, about 1 minute. Spoon sauce over chicken on the platter.

  • Garnish chicken with remaining 1 ounce cotija cheese and fresh cilantro.

Cook's Notes:

Substitute chicken thighs for the chicken breasts if desired.

Substitute canola oil for the olive oil if preferred.

You can use fire-roasted diced tomatoes if desired. You can use homemade salsa instead of store-bought.

Nutrition Facts

297 calories; protein 32.1g; carbohydrates 13.8g; fat 12.1g; cholesterol 89.3mg; sodium 698.7mg. Full Nutrition