Martha Stewart’s Best Ever Chicken Recipe Is Also the Easiest

I am always on board for a recipe that calls for chicken, avocado, and a little heat. Especially one that’s ready in under 30 minutes. So how could I say no to trying Martha’s Stewart’s Cayenne-Rubbed Chicken With Avocado Salsa, which needs only five ingredients and 10 minutes of prep time? It’s easy enough for a beginner cook, and, though it is delicious as-is, it’s also a great base recipe for riffing if you’re a more experienced home cook. I have ideas below.

In this recipe, chicken breasts are seasoned with cayenne, salt, and pepper, and cooked in a skillet on the stovetop. They’re served with a simple salsa made with red onions, avocado, and lime juice. It doesn’t get any easier than that.

Tips for Making Martha Stewart’s Chicken With Avocados

Here are a few hints that’ll ensure this recipe comes out perfect:

• Chicken tends to stick to the skillet when cooked on the stovetop, so I prefer to use an iron or nonstick skillet.
• To test for doneness, either use a meat thermometer in the thickest part of the meat to make sure it reaches 165°F or slice it open to make sure it’s no longer pink inside. 
• Chicken breasts aren’t uniform—it’s thick on one side and tapers. This makes it tricky to cook them evenly, but there are a couple easy fixes for that: If they’re way too big, cut them in half lengthwise to make them thinner. If they’re super thick (more than an inch), place them between two pieces of plastic wrap, and use the flat side of a meat tenderizer to pound them into a uniform thickness. 
• Not a fan of spicy food? Skip the cayenne in the rub and add a pinch to the salsa for some moderate heat.
• Not sure how to choose the best avocado? If you plan to make the recipe the same day, find an avocado that is a solid, dark green color. Gently press your thumb into the exterior—if it gives a bit, that’s a winner. If you plan to make the recipe later in the week, choose an avocado that’s firm to the touch, but not too light green in color. Keep it on the kitchen counter, and it will ripen within a couple days.

Enjoy This Recipe As-Is or With These Delicious Sides

I love serving this chicken with black rice, sometimes topped with cotija cheese, cilantro, and sour cream. Want to make it heartier? Slice up the chicken and load everything into a tortilla. Or serve it with Grilled Mexican Street Corn, Cilantro Lime Rice, or this Roasted Sweet Potato Salad.

One more option is to put the chicken (sliced) and salsa over some greens to make a warm salad. Sour cream, avocado salsa, and cotija cheese can all melt together to act as the “salad dressing.”  It's such an easy way to get more greens into the meal.