Skillet Chicken Picante Recipe -
Skillet Chicken Picante Recipe

Skillet Chicken Picante

Recipe by  

"This is a great break from the normal! Tortillas, cheese, picante sauce, tomatoes, onions. All in one skillet dish! Savor!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Cube chicken breasts. Heat oil in a medium skillet. Add cubed chicken breasts, onion and garlic powder and saute until chicken is cooked through and no longer pink, about 15 to 20 minutes. Pour tomatoes and picante sauce over chicken mixture. Let simmer over medium heat until sauce has thickened, usually about 30 minutes. Place some of the mixture in a warm tortilla, add cheese and wrap. Repeat until all of the chicken mixture is gone!
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Reviews More Reviews

Most Helpful Positive Review
Jun 14, 2006

I used Penzey Chicken Taco spice in place of the seasonings. I added tomatoes with green chilis to the pan with chicken, then rolled chicken mixture in flour tortillas, then poured picante swauce over and baked at 400 for 30 minutes...YUMMY!

Most Helpful Critical Review
Feb 03, 2006

Didn't appeal to me or my wife. Somehow, it is rather spicy but bland at the same time. Only thing you taste is tomato. Certainly easy to prepare, though, and probably a good recipe for kids.


16 Ratings

Dec 31, 2004

My husband loves mexican, so i surprised him with this! I cooked the chicken in the slow cooker and put garlic on both sides. The last two hours, I put the picante sauce (specially made by my uncle!!!) in. I omitted the tomatoes, but added refried beans for the tortillas. I also served with black beans. Topped all with sour cream. YUM-BO!!!!!!

Jun 23, 2003

Prepared this recipe on the spur of the moment on 12/24/00 (always a busy time of year). Had chicken breasts that I needed to do something with, so I looked up and found this recipe. Thanks

Oct 19, 2010

Great recipe, but it needs a little something green and fresh to brighten it up, so I added half a bell pepper sauted with the onion and to take this over the top, garnished with fresh cilantro.

Feb 12, 2005

This was pretty good. I'm giving it 3 stars because the hubby said it was "too tomato-y" and I partially could use a little bit more substance. At first I was worried that the sauce wouldn't thicken because 20 minutes had passed and it was still fairly liquidy, but I just kept it on the stove a bit longer, which worked out with the timing of my side dish. But we added cheese *and* sour cream to the burritos which gave it a bit more "oomph".

Sep 18, 2009

easy to make and easy to modify! I added extra spices and only half as many crushed tomatoes. Quick and tasty over rice with cheese and tortillas to serve along.

Feb 27, 2009

Rather than use the tortillas, I served it over basmati rice, with peas. I kicked up the zest factor by using 16 oz. of medium picante sauce and 8 oz. of chipotle salsa.


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  • Calories
  • 763 kcal
  • 38%
  • Carbohydrates
  • 79 g
  • 25%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 22.1 g
  • 34%
  • Fiber
  • 6.4 g
  • 25%
  • Protein
  • 40.4 g
  • 81%
  • Sodium
  • 1897 mg
  • 76%

* Percent Daily Values are based on a 2,000 calorie diet.

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