If you’ve been searching for a dinner that’s equal parts tropical and satisfying, this Pineapple Salsa Chicken is exactly what you need.
Juicy, skillet-seared chicken breasts are topped with a vibrant, freshly made pineapple salsa bursting with sweet pineapple, zesty lime, jalapeño heat, and bright cilantro.
The whole thing comes together in about 30 minutes, making it one of my absolute favorite go-to weeknight dinners.
It’s the kind of recipe that looks impressive enough for a dinner party but is honestly so simple that you’ll find yourself making it on a random Tuesday when you just want something that doesn’t taste like another boring chicken night.
And the best part? Every single ingredient earns its place on the plate.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 14 minutes |
| Total Time | 29 minutes |
| Servings | 4 servings |
| Difficulty Level | Easy |
If you love bold tropical chicken dishes like this one, you’ll also enjoy my Mango Salsa Chicken, it’s another quick, flavor-packed dinner that belongs in your regular rotation.
Why You’ll Love This Pineapple Salsa Chicken
This recipe is truly one of those rare meals where every component pulls its weight.
The chicken is seasoned with a simple southwest-inspired spice blend that creates a beautiful golden crust while keeping the inside incredibly tender and juicy.
The fresh pineapple salsa on top brings everything to life with a combination of sweet, tangy, spicy, and herby flavors all at once.
You don’t need any fancy ingredients or equipment, just a large skillet and about 30 minutes.
It’s naturally gluten-free, low in fat, and loaded with protein, so it fits into just about any eating plan.
- Ready in under 30 minutes: From chopping the salsa ingredients to plating the chicken, this whole meal is on the table fast. Perfect for busy weeknights when time is not on your side.
- Fresh and vibrant flavors: The homemade pineapple salsa is sweet, citrusy, and just spicy enough to keep you coming back for another bite. It tastes like summer on a plate.
- Incredibly versatile: You can serve this over rice, tucked into tacos, on top of a salad, or even inside a wrap. One recipe, countless ways to enjoy it.
- Family-friendly: The sweet pineapple balances the spice perfectly, making it a crowd-pleaser for kids and adults. You can also control the heat level by adjusting the jalapeño.
- Healthy and wholesome: Lean chicken breast, fresh fruit, and minimal added fat make this a nutritious meal you can feel good about serving.
For another skillet chicken dinner your whole family will love, check out my Tomato Basil Chicken Skillet, it’s quick, colorful, and packed with fresh flavors.
Ingredients
You’ll only need a handful of fresh, accessible ingredients to pull this recipe together. The pineapple salsa is made from scratch, but it’s genuinely effortless, just chop, mix, and go.
For the Chicken:
- 4 boneless, skinless chicken breasts (about 6–8 oz each), pounded to an even thickness
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for extra heat)
For the Pineapple Salsa:
- 2 cups fresh pineapple, finely diced (about half a medium pineapple)
- ¼ cup red onion, finely diced
- 1 small jalapeño, seeds removed and finely minced
- ¼ cup fresh cilantro, roughly chopped
- Juice of 1 lime
- ½ teaspoon salt
- 1 small red bell pepper, finely diced
You might also enjoy: Baked Salsa Chicken
Kitchen Equipment Needed
You don’t need much to make this recipe happen. These are the basic tools that will set you up for success.
- Large cast iron or stainless steel skillet (12-inch recommended)
- Meat mallet or rolling pin (for pounding chicken to even thickness)
- Instant-read meat thermometer
- Sharp chef’s knife and cutting board
- Mixing bowl (for the salsa)
- Citrus juicer
- Measuring spoons
- Tongs or spatula
- Plastic wrap or zip-lock bag (for pounding the chicken)
Read Also: Salsa Chicken Recipe
Recommended Products for This Recipe
Over the years of making this dish, I’ve found that a few specific products consistently make the cooking experience smoother and the final result even better.
Here are my personal top picks.
1. Lodge Cast Iron Skillet
A good cast iron skillet is the secret to getting that gorgeous, restaurant-quality golden sear on your chicken.
Lodge’s pre-seasoned 12-inch skillet heats evenly, holds heat beautifully, and creates that perfect crust that a non-stick pan simply cannot replicate. It’s also built to last a lifetime with proper care.
2. OXO Good Grips Meat Mallet
Pounding your chicken to an even thickness is one of the most important steps for juicy, evenly cooked chicken breast.
The OXO meat mallet has a non-slip grip and a flat side that gently flattens chicken without tearing it apart. It’s a small tool that makes a big difference in this recipe.
3. ThermoPro Instant-Read Meat Thermometer
Never guess when your chicken is done again. The ThermoPro reads internal temperature in under 3 seconds with pinpoint accuracy, so you’ll always pull your chicken off the heat at exactly 165°F, perfectly cooked, never dry.
It’s inexpensive, easy to use, and one of the most useful tools in my kitchen.
4. Fresh Pre-Cut Pineapple Chunks
If you’re short on time or just want to skip the work of cutting a whole pineapple, pre-cut fresh pineapple is a fantastic shortcut that doesn’t sacrifice any flavor.
Many grocery stores carry it, and it keeps the prep time on this recipe right around 15 minutes.
Just be sure to choose fresh, not canned, for the salsa to get that clean tropical sweetness.
For more skillet chicken inspiration, the Cajun Chicken Skillet uses a very similar cooking method and delivers a bold, spicy flavor profile that you’ll absolutely love.
Step-by-Step Instructions: How to Make Pineapple Salsa Chicken
1. Make the Pineapple Salsa
- Start with the salsa first so it has time to sit and the flavors can meld together while you cook the chicken.
- Using a sharp knife, finely dice the fresh pineapple into very small pieces, roughly ¼-inch cubes. The finer you dice it, the better the salsa will taste because all the flavors come together instead of tasting like individual bites.
- Finely dice the red onion to the same small size — about ¼ cup total. If you find raw red onion too sharp, you can soak the diced onion in cold water for 5 minutes to mellow its bite, then drain and pat dry before using.
- Slice the jalapeño in half lengthwise and use a spoon to scrape out the seeds and white membrane (this is where most of the heat lives). Finely mince the jalapeño flesh.
- Finely dice the red bell pepper to match the size of the other salsa ingredients.
- Roughly chop the fresh cilantro, including the stems — they have great flavor too.
- Add the diced pineapple, red onion, jalapeño, red bell pepper, and cilantro to a medium mixing bowl.
- Squeeze the juice of one lime directly over the mixture and season with ½ teaspoon of salt.
- Stir everything together gently, then taste and adjust salt or lime juice as needed.
- Set the salsa aside at room temperature while you prepare the chicken. It will taste even better after sitting for 10–15 minutes.
2. Pound and Prepare the Chicken
- Place each chicken breast between two sheets of plastic wrap or inside a zip-lock bag.
- Using the flat side of a meat mallet (or the bottom of a heavy pan), gently pound each chicken breast to an even thickness of about ¾ inch. You don’t want to make it paper thin — just even throughout so it cooks at the same rate.
- This step is important: chicken breasts that are thicker on one end will overcook on the thin end before the thick end is done. Pounding solves this problem completely.
- Pat each chicken breast completely dry with paper towels. This is critical for getting a good sear — any moisture on the surface will cause the chicken to steam instead of brown.
3. Season the Chicken
- In a small bowl, combine the garlic powder, onion powder, ground cumin, smoked paprika, salt, black pepper, and cayenne pepper (if using). Mix them together with a spoon.
- Drizzle 1 tablespoon of the olive oil over both sides of each chicken breast.
- Sprinkle the spice mixture evenly over both sides of each chicken breast, pressing the spices gently into the meat with your fingertips so they adhere well.
- Make sure every surface of the chicken is coated in the seasoning. This spice blend creates the flavorful crust that makes this recipe so delicious.
4. Sear the Chicken
- Heat a large cast iron or stainless steel skillet over medium-high heat for about 2 minutes until it is very hot. A properly preheated pan is the key to a golden, non-sticky sear.
- Add the remaining 1 tablespoon of olive oil to the hot skillet and swirl to coat the bottom.
- Carefully place the seasoned chicken breasts in the skillet in a single layer, leaving some space between each piece. Do not crowd the pan — if your skillet isn’t large enough, cook the chicken in two batches. Overcrowding causes the chicken to steam rather than sear.
- Cook the chicken undisturbed for 6–7 minutes on the first side. Resist the urge to move or flip it early. You’ll know it’s ready to flip when the edges look opaque and the chicken releases easily from the pan without sticking.
- Flip each chicken breast and cook for another 5–7 minutes on the second side until golden brown.
- To check for doneness, insert an instant-read thermometer into the thickest part of the chicken. It should read at least 165°F (74°C). If it hasn’t reached that temperature, continue cooking for another 1–2 minutes and check again.
5. Rest the Chicken
- Once the chicken reaches 165°F, remove it from the skillet and transfer it to a clean cutting board or a plate.
- Tent it loosely with a piece of aluminum foil and let it rest for 5 minutes before cutting or serving.
- Resting is essential — it allows the juices to redistribute throughout the meat instead of running out the moment you cut it. Skipping this step will result in dry chicken, even if it was cooked perfectly.
6. Assemble and Serve
- Give the pineapple salsa one final stir before serving.
- Place each rested chicken breast on a plate or over your preferred base (rice, salad, etc.).
- Spoon a generous amount of the fresh pineapple salsa directly on top of each chicken breast, letting it tumble over the sides for a beautiful, colorful presentation.
- Add any remaining salsa to a small bowl and serve it on the side for those who want extra.
- Garnish with an extra squeeze of lime juice and a few sprigs of fresh cilantro if desired, then serve immediately.
For a refreshing drink to serve alongside this tropical dinner, my Pineapple Ginger Juice is a perfect complement to all those bright, tropical flavors.
Tips for The Best Pineapple Salsa Chicken
A few small techniques make the difference between a good version of this dish and an absolutely exceptional one. Keep these tips in mind every time you make it.
- Always use fresh pineapple for the salsa: Canned pineapple has been cooked and packed in syrup, which makes it softer and much sweeter. Fresh pineapple has a bright, clean tropical flavor and a slight tartness that makes the salsa taste alive and vibrant. It’s worth the few extra minutes of prep.
- Don’t skip drying the chicken: Patting the chicken completely dry with paper towels before seasoning is the single most important step for achieving a great sear. Wet chicken will steam in the pan and you’ll miss that beautiful golden-brown crust.
- Pound your chicken evenly: Uneven chicken breasts lead to uneven cooking. A quick pound to uniform thickness ensures the chicken cooks through at the same rate everywhere, keeping it juicy from edge to edge.
- Let your pan get hot first: Adding chicken to a cool or lukewarm pan is a recipe for sticking and poor color. Heat the skillet for at least 2 minutes on medium-high before adding any oil or chicken. The pan should be hot enough that a drop of water skitters and evaporates immediately.
- Don’t flip the chicken too early: If you try to flip the chicken and it feels stuck, it’s not ready. Properly seared chicken will naturally release from the pan when it’s ready. Forcing it will tear the crust and leave half of it behind in the pan.
- Make the salsa ahead: The pineapple salsa actually tastes best after sitting for at least 15–20 minutes because the lime juice softens the onion and all the flavors have time to get acquainted. You can make it up to 4 hours ahead and keep it covered in the refrigerator.
- Control the heat level: The jalapeño provides a moderate kick, but you’re in full control. For mild salsa, remove all seeds and membrane. For more heat, leave some seeds in or add a pinch of crushed red pepper flakes to the salsa.
Another great chicken breast recipe you’ll want to try is my Honey Garlic Chicken Breast, it uses a similar quick skillet method with a different flavor profile that’s absolutely addictive.
Serving Suggestions
One of the greatest things about this dish is how flexible it is when it comes to serving.
The flavors work beautifully with a wide variety of sides and presentations, so you can easily adapt it to whatever you’re in the mood for, or whatever’s already in your fridge.
- Over cilantro-lime rice: This is the most classic pairing. The fluffy, slightly tangy rice soaks up all the wonderful pineapple salsa juices and creates a complete, satisfying meal in one bowl.
- In tacos: Slice the chicken thin, pile it into warm flour or corn tortillas, and spoon the pineapple salsa generously on top. Add a drizzle of crema and some shredded cabbage for an amazing taco night experience.
- On a tropical salad: Slice the chicken and lay it over a bed of mixed greens with avocado, cucumber, and a simple lime vinaigrette. The pineapple salsa doubles as a beautiful, chunky topping.
- With black beans and corn: Serve the chicken alongside seasoned black beans and grilled corn for a hearty, colorful plate that hits every note of a great tropical meal.
- As a burrito bowl: Layer rice, black beans, the sliced chicken, pineapple salsa, and a dollop of sour cream or guacamole in a bowl for a seriously satisfying dinner.
- Alongside a fresh salad: A crisp Cucumber Tomato Salad pairs beautifully with the tropical flavors here and makes for a light, refreshing side.
Variations of Pineapple Salsa Chicken
Once you know the base recipe, there are so many fun directions you can take it.
Here are some delicious ways to mix things up while keeping the same spirit of the dish.
- Grilled Pineapple Salsa Chicken: Instead of pan-searing, grill the seasoned chicken breasts over medium-high heat for 6–7 minutes per side. You can also grill the pineapple slices for the salsa to add a caramelized, smoky sweetness that takes the whole dish to another level.
- Baked Pineapple Salsa Chicken: Season and sear the chicken briefly in an oven-safe skillet, then spoon the pineapple salsa directly on top and finish in the oven at 400°F (200°C) for 10–12 minutes. The salsa bakes right into the chicken for incredible flavor.
- Slow Cooker Version: Place chicken breasts in the slow cooker with a cup of your favorite salsa and a can of crushed pineapple. Cook on low for 6–8 hours or high for 3–4 hours, then shred the chicken and serve it over rice with a fresh topping of the pineapple salsa ingredients.
- Spicy Version: Add a teaspoon of hot sauce to the spice rub, leave the jalapeño seeds in the salsa, and throw in a pinch of crushed red pepper flakes for a fiery version that spice lovers will adore.
- Coconut Pineapple Salsa Chicken: Add 2 tablespoons of unsweetened shredded coconut to the pineapple salsa for a Caribbean-inspired twist. Serve over coconut rice for a fully themed tropical dinner.
- Chicken Thigh Version: Swap the chicken breasts for boneless, skinless chicken thighs. They are more forgiving, richer in flavor, and incredibly juicy. Add 2–3 extra minutes of cooking time per side.
Read Also: Instant Pot Salsa Chicken Recipe
Storage and Reheating
This recipe stores beautifully, making it ideal for meal prep or enjoying as next-day leftovers. Just keep the chicken and salsa stored separately for the best results.
- Refrigerator (Chicken): Store cooled cooked chicken in an airtight container in the refrigerator for up to 4 days. Whole or sliced, it keeps well and reheats easily.
- Refrigerator (Salsa): The pineapple salsa stays fresh in a sealed container in the refrigerator for up to 2 days. After that, the pineapple begins to soften and break down. Always make a fresh batch for the best flavor.
- Freezer (Chicken only): Cooked chicken breast can be frozen in an airtight container or zip-lock bag for up to 3 months. Thaw overnight in the refrigerator before reheating. Do not freeze the salsa, as it will become watery and lose its texture.
- Reheating in a skillet: The best way to reheat the chicken is in a lightly oiled skillet over medium heat for 3–4 minutes per side, adding a tablespoon of water or chicken broth to the pan to keep it moist. Cover with a lid for the last minute.
- Reheating in the microwave: Place the chicken in a microwave-safe dish, add a tiny splash of water, and cover loosely. Microwave in 30-second intervals on medium power until heated through, about 1.5–2 minutes total. Let it rest for 30 seconds before eating.
- Meal prep tip: This recipe is excellent for weekly meal prep. Cook a batch of chicken at the start of the week and store it separately from the salsa. Make fresh salsa right before serving for the best texture and flavor.
For another great meal-prep-friendly chicken recipe, try my Pesto Chicken Bake, it also stores and reheats incredibly well throughout the week.
Nutritional Facts
The following nutrition information is estimated per serving (1 chicken breast + approximately ½ cup of pineapple salsa).
These values may vary slightly depending on the size of your chicken breasts and exact ingredient amounts used.
- Calories: 290 kcal
- Protein: 38g
- Carbohydrates: 18g
- Fat: 9g
- Saturated Fat: 1.5g
- Fiber: 2g
- Sugar: 13g (mostly natural from pineapple)
- Sodium: 520mg
- Cholesterol: 95mg
- Vitamin C: 85% DV (primarily from pineapple and bell pepper)
This meal is naturally gluten-free, dairy-free, and low in saturated fat, making it a smart choice for a wide range of dietary lifestyles.
You might also enjoy: Grilled BBQ Chicken Breasts
Health Benefits of Key Ingredients
This recipe isn’t just delicious, it’s built from ingredients that are genuinely good for you.
Each component contributes something meaningful to the nutritional picture, making this a meal you can feel great about putting on the table.
- Chicken breast: An excellent source of lean protein, chicken breast supports muscle repair and growth, helps keep you feeling full longer, and is low in saturated fat. One serving delivers nearly 40 grams of protein, making it one of the most efficient protein sources available.
- Fresh pineapple: Pineapple is rich in vitamin C, manganese, and a unique digestive enzyme called bromelain. Bromelain has been studied for its anti-inflammatory properties and its ability to help the body digest protein more efficiently, which works beautifully with the chicken in this dish.
- Jalapeño: Jalapeños contain capsaicin, the compound responsible for their heat, which has been associated with boosting metabolism and supporting cardiovascular health. They are also a good source of vitamin C and vitamin A.
- Red bell pepper: Bell peppers are one of the most vitamin C-rich vegetables available — even more so than many citrus fruits. They are also high in antioxidants like beta-carotene, which supports eye health and immune function.
- Lime juice: Fresh lime juice is loaded with vitamin C and antioxidants, and the citric acid in lime juice can help with iron absorption when consumed alongside other foods. It also adds brightness and flavor without adding any calories.
- Olive oil: The cooking oil used here is extra virgin olive oil, a staple of the Mediterranean diet and a well-documented source of heart-healthy monounsaturated fats and antioxidants.
- Cilantro: Beyond its fresh, bright flavor, cilantro contains antioxidants that may help reduce inflammation and has been shown to support healthy digestion.
For another nutritious and flavorful chicken dinner, my Mediterranean Baked Chicken Breast is another wholesome option packed with vegetables and bold flavors.
FAQs About Pineapple Salsa Chicken
1. Can I use canned pineapple instead of fresh?
Yes, you can use canned pineapple in a pinch, but fresh pineapple will always give you a better result for the salsa.
Canned pineapple is cooked and often packed in juice or syrup, which makes it much softer and sweeter than fresh.
If using canned, choose pineapple in its own juice (not syrup), drain it thoroughly, and expect a softer, less vibrant salsa.
2. How do I know when the chicken is fully cooked?
The most reliable method is always an instant-read thermometer inserted into the thickest part of the chicken, you’re looking for 165°F (74°C).
Without a thermometer, you can cut into the thickest part and check that the juices run clear and the meat is completely white with no pink in the center.
3. Can I make this recipe ahead of time?
Absolutely! The pineapple salsa can be made up to 4 hours ahead and stored covered in the refrigerator, the flavors actually improve over time.
The chicken is best cooked fresh for dinner, but you can prep the seasoning mixture and pound the chicken earlier in the day, then keep it wrapped in the refrigerator until you’re ready to cook.
4. What can I substitute for cilantro if I don’t like it?
If cilantro isn’t your thing, flat-leaf parsley makes an excellent substitute in this salsa, it’s fresh, slightly peppery, and works beautifully with the pineapple and lime.
Fresh mint is another fun option that leans into the tropical character of the dish in a slightly different way.
5. Can I use chicken thighs instead of chicken breasts?
Chicken thighs work wonderfully in this recipe and are actually more forgiving than chicken breasts when it comes to not drying out.
Use boneless, skinless chicken thighs and add about 2–3 extra minutes of cook time per side to account for the extra thickness.
The richer, slightly fattier flavor of thighs pairs beautifully with the bright, acidic pineapple salsa.
For even more ways to enjoy chicken breasts for dinner, my roundup of Chicken Breast Recipes is full of fresh ideas and proven favorites.
Pineapple Salsa Chicken
Ingredients
- 4 boneless skinless chicken breasts about 6–8 oz each, pounded to an even thickness
- 2 tbsp olive oil 30ml
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper optional, for extra heat
- 2 cups fresh pineapple finely diced into ¼-inch cubes; about half a medium pineapple
- ¼ cup red onion finely diced
- 1 small jalapeño seeds removed and finely minced
- ¼ cup fresh cilantro roughly chopped, including stems
- 1 lime juiced
- ½ tsp salt
- 1 small red bell pepper finely diced
Equipment
- Large cast iron or stainless steel skillet 12-inch recommended
- Meat mallet or rolling pin For pounding chicken to even thickness
- Instant-read meat thermometer
- Sharp chef’s knife and cutting board
- Mixing bowl For the salsa
- Citrus juicer
- Measuring spoons
- Tongs or spatula
- Plastic wrap or zip-lock bag For pounding the chicken
Method
- Finely dice the pineapple, red onion, jalapeño (seeds removed), red bell pepper, and cilantro into small ¼-inch pieces and combine in a mixing bowl. Squeeze lime juice over the mixture, season with ½ tsp salt, stir gently, and set aside at room temperature for at least 10–15 minutes to let the flavors meld.
- Place each chicken breast between two sheets of plastic wrap or inside a zip-lock bag and pound with a meat mallet to an even thickness of about ¾ inch. Pat each breast completely dry with paper towels.
- Mix together garlic powder, onion powder, cumin, smoked paprika, salt, black pepper, and cayenne (if using) in a small bowl. Drizzle 1 tbsp olive oil over both sides of each breast and press the spice mixture firmly onto all surfaces.
- Heat a large skillet over medium-high heat for 2 minutes, add remaining 1 tbsp olive oil, then place chicken in a single layer. Cook undisturbed for 6–7 minutes per side until golden brown and an instant-read thermometer reads 165°F (74°C) in the thickest part.
- Transfer chicken to a cutting board, tent loosely with foil, and let rest for 5 minutes to allow the juices to redistribute.
- Give the pineapple salsa a final stir, then spoon it generously over each rested chicken breast. Garnish with an extra squeeze of lime and fresh cilantro sprigs if desired, and serve immediately.
Nutrition
Notes
- Always use fresh pineapple for the salsa — canned pineapple is softer and sweeter and will produce a less vibrant result. If using canned, choose pineapple in its own juice, drained thoroughly.
- Pat the chicken completely dry with paper towels before seasoning — this is the most important step for achieving a proper golden sear. Moisture causes steaming, not browning.
- Pound your chicken to an even ¾-inch thickness to ensure it cooks through at the same rate everywhere, keeping it juicy from edge to edge.
- Heat your skillet for at least 2 minutes on medium-high before adding oil or chicken. The pan is ready when a drop of water skitters and evaporates immediately.
- Don’t flip the chicken early — if it feels stuck, it’s not ready. Properly seared chicken will naturally release from the pan. Forcing it will tear the crust.
- The pineapple salsa can be made up to 4 hours ahead and stored covered in the refrigerator. The flavors actually improve over time as the lime juice mellows the onion.
- Control the heat level by adjusting the jalapeño: remove all seeds and membrane for mild, leave some seeds in for more heat, or add a pinch of crushed red pepper flakes for a fiery version.
- Chicken thighs can be substituted for chicken breasts — they are more forgiving and richer in flavor. Add 2–3 extra minutes of cook time per side.
- Store cooked chicken in an airtight container in the refrigerator for up to 4 days. Store salsa separately for up to 2 days. Do not freeze the salsa as it becomes watery.
- Reheat chicken in a lightly oiled skillet over medium heat with a splash of water or broth, covered, for 3–4 minutes. Or microwave covered in 30-second intervals on medium power.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Pineapple Salsa Chicken is one of those dishes that genuinely earns a permanent spot in your dinner rotation.
It delivers bold, tropical flavors with minimal effort, and every component, from the cumin-spiced sear to the bright, fresh salsa, works together in perfect harmony.
It’s fast, it’s healthy, and it has that rare quality of tasting like you spent a lot more time and effort than you actually did.
Give it a try this week, and I’m confident it will become a go-to in your kitchen just as it has in mine.
If you make this recipe, I’d absolutely love to hear how it turned out.
Drop a comment below and let me know what you served it with, or share a photo, there’s nothing that makes my day more than seeing you bring these recipes to life in your own kitchens.
Recommended:
- Slow Cooker Salsa Verde Chicken Recipe
- Crockpot Salsa Chicken Recipe
- Coconut Curry Chicken Recipe
- Lemon Herb Chicken Breast Recipe
- Garlic Butter Chicken Breast Recipe
