Skip to Content

Improved Cheesy Salsa Chicken Recipe

We may get commissions for purchases made through links in this post. Please read our disclaimer.

(I originally published this recipe with the only call for cheese being Colby Jack. I have recently discovered that a mix of about 2/3 Colby Jack and 1/3 Muenster makes a huge, wonderful difference. Cheesy Salsa Chicken, take 2.)

Cheesy Salsa Chicken cooking in pan

Cheesy Salsa Chicken is quick to prep and cook. Served with buttered red potatoes and a green veggie of your choice, and you’ve got a balanced meal that’s great for hot summer days when you don’t want to do a lot of cooking.


Cheesy Salsa Chicken cooking in pan

Improved Cheesy Salsa Chicken Recipe

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Pan seared chicken with cheese and salsa. This recipe tastes as good as it sounds. The mix of Muenster and Colby Jack makes all the difference.


  • 1 large chicken breast, boneless and skinless (to serve two people)
  • Shredded Colby Jack cheese
  • Shredded Muenster cheese
  • Salsa (red, green, hot, mild - whatever you like)
  • Optional: sour cream, guacamole and cilantro


  1. Cut your chicken into slices about 1/4 inch thick.
  2. Melt a teaspoon of butter in a skillet on medium-high heat, then add the chicken slices. Brown both sides of the chicken - about four minutes on each side.
  3. Cover the chicken with about 6 ounces of your salsa.
  4. Reduce heat to low and simmer the chicken for 6-10 minutes.
  5. Cover it with a mix of about 2/3 Colby Jack cheese and 1/3 Muenster, put a lid on it, turn off the heat and allow the cheese to melt.
  6. Serve it with sour cream, guacamole and cilantro.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Buttered Red Potatoes

You’ll need:

  • Small red potatoes (depending on potato size and appetites, you need something like 2-4 potatoes per person)
  • Butter
  • Salt
  • Chives

Quarter the potatoes. Boil them in salted water for about 15 minutes, or until tender. Drain them. Add a teaspoon of butter (maybe a little more) and sprinkle on chives to taste. Stir it all around. Serve.

The green

For this dinner, I repeated the Steamed Green Beans from an old Sunday Dinner. You could also steam or boil some broccoli, spinach, zucchini, corn – pretty much whatever veggie you like. Or you could serve a salad before or with the meal.


DirecTV remote on arm of chair
DirecTV cancellation fees
Ice cubes in tray
Cool uses for ice cubes
Comments are closed.
Skip to Recipe