Mexican Chicken


  • 4 chicken breasts, boneless and skinless
  • 5 tablespoons taco seasoning
  • 3 tablespoons olive oil
  • 2 cups sour cream
  • 2 cups salsa


  1. Rub chicken breasts on both sides with taco seasoning and put in fridge until ready to use.
  2. Add oil to pan, heat on high, and when it is hot, add chicken and sear on each side for two minutes.
  3. Lower heat to medium low, and sauté chicken until cooked through.
  4. Remove chicken from pan and keep warm while making the sauce.
  5. In the same pan where you cooked the chicken, add the salsa and the sour cream and mix together.  Simmer on low until hot.  Serve chicken with sauce on top, or on the side. I usually steam white rice as a side to this meal.
  6. If more desirable, you can cut the chicken into cubes and then coat with seasoning. It will cook quicker that way.