Julie Clark
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Baked Salsa Chicken
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If you are looking for a great tasting weeknight dinner, this Baked Salsa Chicken is it. Salsa, cheese and cilantro make for an easy meal with only 15 minutes prep.
Looking for a quick and easy weeknight dinner idea? This mouthwatering baked salsa chicken is sure to please.
The recipe is simple to follow and only requires a few ingredients and 15 minutes prep time. Best of all, it’s healthy and delicious. Serve the Mexican chicken with some brown rice or black beans for a complete meal.ย It’s one of those easy dinner recipes you’ll keep coming back to.
About this Baked Salsa Chicken Recipe:
- Flavor: The chicken is juicy and flavorful with a slightly crispy exterior. The salsa adds a nice sweetness to the dish, while the cheese adds a creamy richness. The cilantro gives the dish freshness and brightens up all the flavors.
- Texture: The chicken will be tender and juicy. Salsa is generally chunky so you will have the texture of those vegetables.
- Method: This salsa chicken bake cooks in the oven in a baking dish. If you don’t have a white ceramic baking dish, you can use a 9×13″ baking pan.
Ingredients for Baked Salsa Chicken
There are a few ingredients such as olive oil, salt and black pepper that are very common. Here are a few key ingredients:
- Chicken. This recipe calls for chicken breasts, but use boneless, skinless chicken thighs if you’d like.
- Salsa. Choose a salsa that you enjoy because it will be the main flavor of this baked chicken. Using salsa is great because it already has onion, garlic and tomatoes.
- Cheddar and Monterey Jack Cheese. I prefer freshly shredded cheese. Pepper jack cheese adds an extra kick of flavor.
- Cilantro. The cilantro not only looks pretty, but adds flavor. If you don’t like cilantro, you could add parsley or oregano.
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How to Make Baked Salsa Chicken
- Preheat oven to 375หF. Season the chicken with salt and pepper.
- In a large skillet add the olive oil. Once the oil is shimmery and hot, add the chicken. Cook on both sides until the chicken is browned, about 3 minutes per side. It does not have to be fully cooked through as it will finish in the oven. You’re just looking to sear/brown the chicken on each side.
- In a casserole dish, add 1 cup of the salsa at the bottom of the dish, place the chicken on top, and add the rest of the salsa on top of the chicken breasts.
- Sprinkle the shredded cheese on the chicken breasts.
- Bake for 20 minutes or until the internal temperature of the chicken reaches 165หF (use an internal meat thermometer). The exact timing for the salsa chicken bake will depend on the size of the chicken breasts.
Should you bake chicken covered or uncovered in the oven?
Always follow a recipe and what it states for baking the chicken. Sometimes chicken is covered so that it doesn’t dry out for the amount of time it needs to be in the oven. For this baked salsa chicken recipe, there is no need to cover the chicken because it is in for such a short time.
Recipe Variations
- If you’re looking for a little more heat, you can add diced jalapeรฑos to the salsa.
- If you want a creamier baked salsa chicken casserole, you can add sour cream or Greek yogurt to the salsa.
- Slow Cooker Option: After searing the chicken, layer the salsa, chicken and cheese in a slow cooker and cook on low for about 3 hours or until the chicken is done.
- Season the chicken with other seasonings such as cumin, homemade taco seasoning, chili powder or garlic powder.
Make it a meal.
The chicken goes great with cilantro lime rice (or low carb cauliflower rice), corn casserole, black beans or even homemade tortillas on the side.
You can also serve it with a salad or some steamed vegetables.
Storage Instructions
Store the salsa-baked chicken in the fridge for up to four days. Just reheat in a skillet over medium heat until hot and bubbly.
Other Recipes with Salsa
Baked Salsa Chicken
If you are looking for a great tasting weeknight dinner, this Baked Salsa Chicken is it. Salsa, cheese and cilantro make for an easy & delicious meal.
Servings 4
Prep Time 15 minutes
Cook Time 26 minutes
Ingredients
- 1 tablespoon olive oil
- 4 boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1/3 teaspoon fresh ground pepper
- 2 cups salsa low sodium if possible
- ½ cup shredded cheddar cheese
- 1/2 cup shredded Monterey jack
- 1 tablespoon chopped fresh cilantro
Instructions
- Preheat oven to 375หF. Season the chicken with salt and pepper. 4 boneless skinless chicken breasts, ½ teaspoon salt, ⅓ teaspoon fresh ground pepper
- In a large skillet add the olive oil. Once the oil is shimmery and hot, add the chicken. Cook on both sides until the chicken is browned, about 3 minutes per side. It does not have to be fully cooked through as it will finish in the oven. You're just looking to sear/brown the chicken on each side. 1 tablespoon olive oil
- In a baking dish, add 1 cup of the salsa at the bottom of the dish, place the chicken on top, and add the rest of the salsa on top of the chicken. 2 cups salsa
- Sprinkle the shredded cheese on the chicken breasts., ½ cup shredded cheddar cheese, ½ cup shredded Monterey jack
- Bake for 20 minutes or until the internal temperature of the chicken reaches 165หF. The exact timing will depend on the size of the chicken breasts.
- Serve immediately. Garnish with fresh cilantro if desired. 1 tablespoon chopped fresh cilantro
Notes
- I recommend using low-sodium salsa to keep the dish from getting too salty.
- You can use any type of shredded cheese that you like.
- If you’re not a fan of cilantro, you can leave it out or substitute another fresh herb like parsley or oregano.
Nutrition
Calories: 308kcal | Carbohydrates: 9g | Protein: 33g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 99mg | Sodium: 1597mg | Potassium: 776mg | Fiber: 2g | Sugar: 5g | Vitamin A: 915IU | Vitamin C: 4mg | Calcium: 248mg | Iron: 1mg
I enjoy many of your recipes. My comment is in reference to the last paragraph in the notes section which refers to calories in each piece of cake. Iโm sure this paragraph was mistakenly added at this point.
If I use the slow cooker do I also add the cheese and cook it for the 3 hours with the chicken?