Baked salsa chicken is a quick and easy dinner that never fails to please.
This salsa chicken recipe features seasoned chicken breasts baked in salsa under lots of melty cheese. Deceptively low-carb and oil-free, salsa chicken is a dinner winner for the whole family.
Holly’s Recipe Highlights
- Flavor: This chicken recipe is infused with zesty Tex-Mex flavors.
- Skill Level: 4 ingredients and a single pan make this dish a cinch!
- Make Ahead: Assemble, chill, and bake when ready! Salsa tenderizes the chicken, making it extra juicy.
- Serving Suggestions: We love serving this with a side of cilantro lime rice and some breadsticks for sopping up all that juicy sauce. And don’t forget the drinks!
Easy Ingredients
- Chicken: Fresh boneless, skinless chicken breasts are the best choice for this dish. Be sure the pieces are similar in size for uniform cooking. You can also use chicken thighs or cutlets.
- Seasonings: Buy or DIY? Make this easy taco seasoning with pantry basics and use it for everything from shredded chicken tacos to a Mexican corn salad.
- Salsa: Choose your favorite jar of salsa or make your own and adjust the seasonings any way you like.
- Cheese: Mexican cheese blend includes Monterey Jack, cheddar, queso, and asadero cheeses, and works perfectly in this recipe.
Tasty Twists
- Make a tropical baked salsa chicken using a citrusy spicy pineapple jalapeno salsa. Use frozen chicken meatballs instead of chicken breasts for a fun appetizer or side on Taco Night.
- Any cheese with a strong flavor and a good melt works. Besides the Mexican cheese blend, mozzarella and cheddar are also good options!
How to Make Salsa Chicken
- Add some salsa to the bottom of a baking dish.
- Season chicken breasts and place them on the salsa.
- Pour remaining salsa over the chicken and bake (full recipe below).
- Sprinkle cheese over the top and broil until the cheese is bubbly.
- Garnish with cilantro or sliced black olives and serve with a dollop of sour cream.
Secrets for Salsa Success
- If chunky salsa isn’t your fave, puree some of it in a blender to make it more ‘saucy.’
- Chicken breasts can be pounded into even thicknesses before baking.
- A meat thermometer is a must-have in the kitchen to ensure meat is cooked perfectly every time!
Love Your Leftovers
- Store leftover baked salsa chicken in a covered container in the refrigerator for up to 3 days. Reheat portions in the microwave. You can also sprinkle on extra cheese and pop it under the broiler.
- Add chopped chicken to a hearty corn and black bean salad or a chicken salad sandwich.
- Freeze cooled chicken in zippered bags for up to two months and thaw in the refrigerator before using.
More Mexican Favorites
Did you make this Baked Salsa Chicken recipe? Leave a comment and rating below.
Baked Salsa Chicken
Baked salsa chicken is an easy, flavor-packed dinner that comes together with just a few simple ingredients.
Equipment
Ingredients
- 4 boneless skinless chicken breasts about 6 ounces each
- 2 tablespoons taco seasoning
- 2 cups salsa divided
- 1 cup Mexican cheese blend shredded
- sour cream and fresh cilantro for serving, optional
Instructions
- Preheat oven to 375℉.
- Pour 1 cup of salsa into the bottom of a 9"x13" glass baking dish.
- Rub each chicken breast with taco seasoning and place in the baking dish. Pour the remaining salsa over the chicken.
- Bake for 25 to 30 minutes, or until the chicken's internal temperature reaches 165℉.
- Sprinkle the cheese over the chicken and broil for 2 to 3 minutes until lightly browned.
- Remove from oven, garnish with cilantro and serve with sour cream.
Notes
Keep leftovers in an airtight container in the refrigerator for 3 days.
Nutrition Information
Calories: 302kcal
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Baked Salsa Chicken Recipe
Family favorite, so easy!
I am so glad you enjoyed this recipe Kathy!
I will use less salsa, 16 ozs is too much!
We love it with lots of salsa! Let us know how it turns out with less!
Made the salsa chicken bake for dinner tonight! It was a big hit!!
So happy to hear that Kinberly!
I make this in a crock pot, shred chicken when done and serve on tortillas. Tastes great. Definitely going to try it this way.
You’ll love it Jo ann!
you can mix jar of salsa with 1 c rice(of choice) and 8oz tomato sauce, lay breasts on top w/tbsp. or so of additional salsa, cover w/foil, bake 25-30 min depending on size of chicken breasts, remove foil,add cheese cook another 5 min to melt cheese. All in 1 pan! garnish as desired, sliced black olives,cilantro, sour cream, a wedge of avocado and lime