Serve over cilantro lime rice, shred for nachos, or along side frijoles. No matter how you serve it, this chicken is a fiesta in your mouth! Easy to cook, easy to eat, and easier to clean - it's the perfect last minute weeknight dinner.
Pat dry your thawed chicken breasts with a paper towel to remove any excess moisture. Using your tongs, add the chicken breasts to a ziploc bag with taco seasoning and shake vigorously.
Pre-heat your skillet on the stovetop over medium-low heat with 2 Tablespoons of olive oil or bacon fat. When the oil starts to shimmer (or skillet reaches a temperature of x with an instantread thermometer), add your chicken breast. Cook only 2 minutes on each side.
Pour salsa evenly over chicken breasts while still in the skillet. Place the skillet into the preheated oven for about 10-15 minutes on a center rack. Your cook time will depend on how thick your chicken breasts are. Please use a thermometer to check the internal temperature.
Once the chicken breasts have reached 160F internal temperature, add your shredded cheese to the top of the breasts and melt.
Remove from oven and drizzle fresh lime juice and chopped cilantro. Serve hot with your favorite Mexican side dishes or shred to be used in tacos, burritos, etc.
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