A flavorful and quick-to-make chicken dish with a southwestern twist, perfect for a weeknight dinner.
Season the chicken breasts with the chili powder, cumin, and salt evenly on both sides.
Ensure the chicken is dry before seasoning to help the spices adhere better.
Heat the olive oil in a large nonstick skillet over medium heat until shimmering.
Use a nonstick skillet to prevent the chicken from sticking and to use less oil.
Add the chicken breasts and garlic to the skillet and cook for about 5 minutes on one side.
Avoid moving the chicken too much to allow a nice sear to develop.
Flip the chicken breasts and cook for another 5 minutes.
Check the internal temperature of the chicken to ensure it reaches 165°F (74°C).
Mix the salsa and Dijon mustard in a small bowl, then pour it over the chicken in the skillet.
Stir the sauce occasionally to prevent it from sticking to the skillet.
Sprinkle the shredded cheeses over the chicken and sauce, then cover the skillet and cook until the cheese is melted.
Covering the skillet helps the cheese melt evenly and quickly.
Garnish with sliced green onions and chopped cilantro before serving.
Add the garnish just before serving to maintain its freshness and color.
Serve the chicken hot with your choice of sides, and enjoy!
Pair with a fresh salad or steamed vegetables for a complete meal.
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