Baked Salsa Chicken
This baked salsa chicken uses a handful of pantry staples — seasoned chicken breasts, chunky salsa, and a generous handful of shredded cheese — to create a dinner that tastes like you spent way more time on it than you actually did.
Equipment
- 9x13-inch baking dish - or similar oven-safe dish
- Meat mallet - or heavy skillet for pounding
- Plastic wrap - or parchment paper for pounding
- Small mixing bowl
- Instant-read meat thermometer
- Cutting board
- Paper towels - for patting chicken dry
- Aluminum foil - optional, for covering the dish
- Spoon or spatula - for spreading salsa
Ingredients
- 4 boneless, skinless chicken breasts - about 6–8 oz or 170–225g each
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 2 cups chunky salsa - 480ml, divided (jarred or homemade)
- 1 cup shredded Mexican blend cheese - 115g (or cheddar, Monterey Jack, or pepper jack)
For Serving (Optional)
- fresh cilantro - chopped
- sour cream
- lime wedges
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- Combine cumin, chili powder, garlic powder, smoked paprika, onion powder, salt, and black pepper in a small bowl.
- Place chicken between plastic wrap and pound to ¾-inch (2cm) thickness. Pat dry with paper towels.
- Drizzle chicken with olive oil and coat evenly with the spice mixture, pressing to adhere.
- Spread 1 cup (240ml) of salsa evenly across the bottom of the baking dish.
- Arrange chicken breasts in a single layer over the salsa. Spoon remaining 1 cup (240ml) of salsa evenly over the top.
- Cover with foil and bake for 25 minutes. Remove foil and bake uncovered for 5-10 more minutes until chicken reaches 165°F (74°C).
- Remove dish from oven. Sprinkle cheese evenly over the chicken and return to oven or broil for 1-3 minutes until melted and bubbly.
- Let chicken rest for 5 minutes before serving. Garnish with cilantro, sour cream, and lime wedges if desired.
Notes
- Pounding the chicken to an even thickness is crucial for even cooking and juiciness.
- Always pat chicken dry before applying the spice rub to ensure proper adhesion and browning.
- Use chunky salsa for the best texture; it becomes soft and jammy as it bakes.
- For a creamy version, mix 4 oz (115g) softened cream cheese and ¼ cup (60ml) sour cream into the salsa.
- Swap red salsa for salsa verde for a different tangy flavor profile.
- Add black beans and corn to the dish for a hearty one-pan meal.
- Shred your own cheese for the smoothest melt without anti-caking agents.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Reheat gently in the oven at 325°F with a splash of salsa or broth to maintain moisture.
- This recipe is naturally gluten-free and low-carb.