Crispy Chicken and Peppers Skillet with Creamy Salsa

This one pan meal is one of my regular go-tos! It is a family favorite, packed with flavor and perfect for meal prep. I love using chicken thighs in recipes, and this one uses bone-in, skin-on chicken thighs that get nice and crispy on the top and tender and juicy from the creamy salsa sauce. The recipe is simple, made with minimal ingredients and comes together in under 30 minutes! The creamy salsa is made with cashews and a jar of salsa to create a velvety sauce to simmer in. I love to serve this one with some tortilla chips for dipping or some rice to soak up that delicious sauce. Top it with some feta cheese, avocado or fresh cilantro, as desired.

Why Chicken Thighs?

• Flavor Powerhouse – Slightly more fat = more flavor.
• Difficult to Overcook – Unlike chicken breasts, thighs stay juicy even if you cook them in a little too long.
• Budget Friendly – Chicken thighs are usually cheaper than chicken breasts, making them a win-win for your wallet.
• Nutrient Dense — Dark meat contains more iron and zinc than white meat, both of which are essential for a immunity and energy.

Crispy Chicken and Peppers Skillet with Creamy Salsa is a great one-pan dish for meal prep or an easy weeknight dinner.

What is Crispy Chicken and Peppers Skillet with Creamy Salsa?

This recipe is essentially a flavorful, light and one pan dish made with cod filets, fresh tomatoes, fresh basil, onions and garlic. All of these are roasted with just a little olive oil, balsamic vinegar and honey. Simply chop and slice the veggies, quickly roast them, then add the cod and fresh basil and finish the whole dish in the oven. That’s it! Once everything is done, serve it up with a salad and/or side of your choice. This can be enjoyed immediately or stored in an airtight container in the refrigerator for later in the week! Sounds good right? So let’s make it!

How to make Tomato and Basil Roasted Cod?

It’s a very easy recipe that comes together in less than 30 minutes! First, we blend the cashews with water to create our cashew cream. Next, we sear the chicken to get a crispy skin, partly cooking the meat, then remove the chicken from the pan and add a jar of salsa, bell peppers, the cashew cream and a little broth. Once we add the chicken back to the pan, we simmer it for about 15 minutes.

What you’ll need:

• Cod – we use cod, cut up into filets.
• Olive Oil – to roast the veggies and brush the fish before they bake.
• Salt and Pepper – for seasoning.
• Cherry Tomatoes – fresh, sweet cherry tomatoes.
• Fresh Basil – for extra flavor.
• Balsamic Vinegar – to roast with the veggies.
• Red Onion – sliced thinly and roasted with the tomatoes.
• Garlic – roasted along side the tomatoes and onions for flavor.

What to serve with Crispy Chicken and Peppers Skillet with Creamy Salsa?

Personally, I love serving this dish with rice or tortilla chips. Sometimes I even grab some crusty bread or a folded soft tortilla to dip into the sauce. Avocado, fresh cilantro and feta cheese are my favorite toppings–I usually just add them directly to the skillet and serve it right from the pan! This dish is one of my husband’s favorites and every time I serve it to someone new, they say “wow, how did you make this delicious sauce?!”

Tips:

• • • Be sure to pat the chicken dry well to get a nice sear for the skin.
    • To reheat, simply heat the chicken with some sauce over medium heat on the stove.
    • To store, simply store the chicken in an airtight container in the refrigerator for up to 4-5 days or in the freezer for up to 3 months.