Best 7 25 Minute Chicken And Salsa Stuffing Skillet Recipes

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"25 Minute Chicken and Salsa Stuffing Skillet" is a quick and easy skillet dish that combines the flavors of Mexican cuisine with the comfort of a classic stuffing. This one-pan meal is perfect for busy weeknights or when you're looking for a delicious and satisfying dish that doesn't require a lot of effort.

Check out the recipes below so you can choose the best recipe for yourself!

SALSA CHICKEN SKILLET



Salsa Chicken Skillet image

Diced chicken and veggies are stirred with spicy salsa to create this satisfying skillet dish from field editor LaDonna Reed of Ponca City, Oklahoma.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
2 teaspoons canola oil
1/2 pound fresh mushrooms, sliced
1 medium green pepper, chopped
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup frozen corn, thawed
1 garlic clove, minced
2 cups salsa
2 cups hot cooked rice
1/4 cup shredded reduced-fat cheddar cheese
1/2 cup reduced-fat sour cream

Steps:

  • In a large skillet, saute chicken in oil until no longer pink; drain and set aside. Coat skillet with cooking spray. Saute the mushrooms, green pepper, onion, celery and corn for 6-8 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Add salsa and reserved chicken; heat through. Serve with rice. Top with cheese and sour cream.

Nutrition Facts : Calories 355 calories, Fat 7g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 649mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 7g fiber), Protein 29g protein. Diabetic Exchanges

25-MINUTE CHICKEN AND SALSA STUFFING SKILLET



25-Minute Chicken and Salsa Stuffing Skillet image

Enjoy a quick and easy chicken skillet with salsa and cornbread stuffing in just 25 minutes. (That's less time than it takes to order in!)

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings

Number Of Ingredients 7

2 Tbsp. butter or margarine
6 small boneless skinless chicken breasts (1-1/2 lb.)
1-2/3 cups water
1 large green pepper, chopped
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
3/4 cup TACO BELL® Thick & Chunky Salsa
3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese

Steps:

  • Melt butter in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 min. on each side or until done (165°F). Remove from skillet.
  • Add water and peppers to skillet; bring to boil. Add stuffing mix; stir just until moistened. Top with chicken.
  • Spoon salsa over chicken; sprinkle with cheese. Cover. Cook on low heat 5 min. or until heated through.

Nutrition Facts : Calories 340, Fat 12 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 800 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 4 g, Protein 31 g

ROAST CHICKEN WITH SKILLET STUFFING



Roast Chicken with Skillet Stuffing image

Sliced French bread soaks up roast chicken juices to make delicious skillet stuffing. Perfect for chilly winter evenings. Since it only uses one pan, cleanup is a breeze.

Provided by Lux

Categories     Whole Chicken

Time 2h5m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
¼ cup butter, divided
3 large onions, sliced
2 cups sliced celery
1 leek, sliced
2 teaspoons lemon zest
½ teaspoon dried thyme
1 teaspoon minced garlic
½ teaspoon red pepper flakes
¼ cup chopped fresh flat-leaf parsley
1 whole chicken, rinsed and patted dry
kosher salt and ground black pepper to taste
½ loaf French bread, cut into 3/4-inch slices
¼ cup fresh lemon juice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat olive oil and 2 tablespoons butter in a large oven-safe skillet over medium heat. Add onions, celery, and leek. Cook and stir until softened, about 10 minutes. Stir in lemon zest, thyme, garlic, and red pepper flakes. Cook until flavors combine, about 5 minutes. Mix in parsley. Remove from heat; transfer vegetable mixture to a bowl.
  • Butterfly the chicken by removing the backbone, and pressing down on the breastbone to crack chicken open using a knife or kitchen shears. Open the 2 sides and spread them out like an open book. Rub the remaining 2 tablespoons butter all over the chicken. Season with salt and pepper.
  • Lay bread onto the bottom of the same skillet; spread vegetable mixture over bread to make stuffing. Arrange chicken into a layer on top, skin side-up. Pour lemon juice over chicken.
  • Bake, uncovered, in the preheated oven until no longer pink at the bone and the juices run clear, 1 hour to 1 hour 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  • Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing into quarters. Spoon stuffing onto each serving patter and top with chicken.

Nutrition Facts : Calories 756.7 calories, Carbohydrate 33.2 g, Cholesterol 190.6 mg, Fat 47.3 g, Fiber 3.3 g, Protein 48.3 g, SaturatedFat 15.5 g, Sodium 565.7 mg, Sugar 5.7 g

30-MINUTE MEXICAN CHICKEN STUFFING SKILLET



30-Minute Mexican Chicken Stuffing Skillet image

Got 30 minutes and some chicken breasts you'd like to make more interesting? Try this Mexican-style skillet with chunky salsa, stuffing and cheese.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 Tbsp. oil
4 small boneless skinless chicken breasts (1 lb.)
1-2/3 cups water
1/3 cup chopped green pepper
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup TACO BELL® Thick & Chunky Salsa
1 cup KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese

Steps:

  • Heat oil in large skillet on medium-high heat. Add chicken; cook 5 min. on each side or until chicken is done (165°F). Remove chicken from skillet; keep warm.
  • Add water and pepper to skillet. Bring to boil. Add stuffing mix; stir until moistened. Return chicken to skillet.
  • Spoon salsa over chicken; sprinkle with cheese. Cover. Cook on low heat 5 min. or until cheese is melted.

Nutrition Facts : Calories 450, Fat 16 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 1240 mg, Carbohydrate 39 g, Fiber 2 g, Sugar 5 g, Protein 36 g

MEXICAN CHICKEN & STUFFING



Mexican Chicken & Stuffing image

Make and share this Mexican Chicken & Stuffing recipe from Food.com.

Provided by Lisa Sorrell

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

3/4 cup hot water
2 tablespoons margarine
2 cups chicken flavor stuffing mix (I prefer Stove Top in the canister)
3/4 cup mild salsa
4 boneless skinless chicken breast halves
1/2 cup shredded monterey jack cheese

Steps:

  • Preheat oven to 350 degrees (f).
  • Mix water and margarine in 13x9 baking dish until margarine is melted.
  • Stir in the stuffing mix and 1/4 cup of the salsa.
  • Arrange chicken over stuffing mix.
  • Pour remaining salsa over chicken.
  • Bake, covered, for 30 minutes, or until chicken is thoroughly cooked.
  • Sprinkle cheese over top and bake uncovered an additional 5 minutes, or until cheese is melted.

SALSA CHICKEN FIESTA (COOKING FOR 2)



Salsa Chicken Fiesta (Cooking for 2) image

Bisquick Heart Smart® recipe! Have a fiesta and enjoy chicken breasts olé style!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 2

Number Of Ingredients 6

1/3 cup Bisquick Heart Smart® mix
1 tablespoon water
2 tablespoons fat-free egg product or 1 egg white
1/4 cup plus 2 tablespoons shredded reduced-fat Cheddar cheese (1 1/2 oz)
1 large boneless skinless chicken breast, cut into 1/2-inch pieces
1/2 cup Old El Paso™ Thick 'n Chunky salsa

Steps:

  • Heat oven to 400°F. Spray 8x4-inch loaf pan with cooking spray. In small bowl, stir together Bisquick® mix, water and egg product; spread in pan. Sprinkle with 1/4 cup of the cheese.
  • In 10-inch nonstick skillet, cook chicken over medium-high heat, stirring frequently, until outsides turn white; drain. Stir in salsa; heat until hot. Spoon over batter in pan to within 1/2 inch of edges.
  • Bake about 20 minutes. Sprinkle with remaining 2 tablespoons cheese. Bake about 2 minutes longer or until cheese is melted; loosen from sides of pan.

Nutrition Facts : Calories 220, Carbohydrate 20 g, Cholesterol 45 mg, Fat 1/2, Fiber 0 g, Protein 23 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 4 g, TransFat 0 g

NO YOLKS® SKILLET SALSA CHICKEN WITH NOODLES



NO YOLKS® Skillet Salsa Chicken with Noodles image

The added protein from black beans adds a fibre boost and also allows you to use less ground chicken in this budget conscious variation on the traditional taco supper.

Provided by NO YOLKS(R) Noodles

Categories     Trusted Brands: Recipes and Tips     NO YOLKS® Canada

Time 35m

Yield 4

Number Of Ingredients 13

½ (12 ounce) package NO YOLKS® Broad Noodles
½ pound lean ground chicken or turkey
1 onion, finely chopped
½ cup chopped green bell pepper
½ cup frozen corn kernels
2 teaspoons chili powder
2 teaspoons ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup mild or medium salsa
1 cup canned no salt added black beans, drained and rinsed
¾ cup sodium-reduced chicken broth
½ cup Shredded Cheddar cheese, chopped green onions and low fat sour cream

Steps:

  • Prepare the noodles according to package directions.
  • Meanwhile, brown the chicken with the onion, green pepper, corn, chili powder, cumin, salt and pepper in a large, deep nonstick skillet set over medium-high heat.
  • Add the salsa, black beans, and broth to the skillet. Bring to a boil; simmer for 10 minutes. Stir in the cooked noodles until coated. Serve with shredded Cheddar cheese, green onions, sour cream and additional salsa to garnish individual bowls at the table.

Nutrition Facts : Calories 405.1 calories, Carbohydrate 55.2 g, Cholesterol 50.2 mg, Fat 7.7 g, Fiber 8.3 g, Protein 28.7 g, SaturatedFat 3.7 g, Sodium 720.7 mg, Sugar 8.1 g

Tips:

  • Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling during the cooking process.
  • Use Fresh Ingredients: Fresh ingredients will give your stuffing the best flavor. If possible, use fresh salsa, chicken, and vegetables.
  • Cook the Chicken Thoroughly: Make sure the chicken is cooked through before adding it to the stuffing. This will help prevent foodborne illness.
  • Don't Overcook the Stuffing: The stuffing should be cooked until it is heated through, but not overcooked. Overcooked stuffing will be dry and crumbly.
  • Serve Immediately: The stuffing is best served immediately after it is cooked. This will help keep it moist and flavorful.

Conclusion:

This 25-minute chicken and salsa stuffing skillet is a quick and easy recipe that is perfect for a weeknight meal. The stuffing is flavorful and moist, and the chicken is cooked to perfection. This recipe is sure to be a hit with your family and friends.

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