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This oven-baked salsa chicken is one of those easy dinners you can throw together without overthinking it. Juicy chicken breasts are baked until tender, topped with fresh salsa and shredded cheese, then baked again until perfectly melty. It’s simple, flavorful, and perfect for busy weeknights.
This chicken dish is one of my go-to dinners when I need something quick but still want it to feel fresh. I usually have chicken breasts in the fridge or freezer, and it’s so quick for me to whip up some salsa.
I bake the chicken first, so it stays juicy, then add the salsa and cheese at the end so everything melts without drying out. It’s one of those meals the kids will actually eat without complaints, which is always a win in my house.
I like to serve this salsa chicken with mushroom garlic spaghetti, potatoes like these healthy mashed potatoes, or these parmesan-baked potato wedges.
Recipe Overview
Key Ingredients
Below are the key ingredients you will need to make this baked chicken breast with salsa. Full measurements are listed further down in the recipe card.
- Chicken: I used skinless and boneless chicken breasts, sliced in half lengthwise. You can use boneless chicken thighs if you like.
- Seasonings: taco seasoning, Kosher salt and pepper
- Oil: Go for olive oil or avocado oil
- Fresh Cilantro: Used to make the salsa and is a key ingredient for the best salsa flavor.
- Cheese: Shredded Cheddar, Monterey or Colby Jack cheese
- To serve: chopped avocado or sliced jalapeno
- Fresh Tomatoes: Needed for the salsa. You can use any you have on hand, like Roma or Vine-ripened tomatoes.
- Onion: White, sweet, or cooking onion will be fine here.
- Hot pepper: Use a Mexican spicy pepper (Like serano, jalapeno, anaheim)
- Lime: used in the salsa. If you don’t have lime, you can use lemon.
How To Make Salsa Chicken
Preheat your oven to 375F.
Season the Chicken: Rub the chicken with the seasonings and oil.
✏️ I like to marinate the chicken for the best flavor. If you are pressed for time, you do not have to. If you want, you can marinate it the night before, too, or the morning of.
Bake the Chicken: Place the marinated or seasoned chicken breast in a baking dish and bake for 25-30 minutes. It doesn’t have to be fully cooked through just yet.
Make the salsa: While the chicken is baking, make the salsa. Chop and prepare the salsa ingredients. Mix and set it aside.
Add salsa and cheese: Remove the chicken from the oven, top with the fresh salsa and shredded cheese.
Bake again: Return to the oven and continue baking for 8-10 minutes, until the internal temperature reaches 165F and the cheese is fully melted. Let the chicken sit for 5 minutes.
Serve: Garnish with fresh cilantro and avocado, if desired, and enjoy.
Recipe Tips
- Bake the chicken first: Do not skip baking it before topping it with salsa. Letting the chicken cook most of the way before adding salsa keeps it from getting watery and prevents the salsa and cheese from drying out and burning.
- Don’t skip seasoning. Even though salsa adds flavor, season the chicken well with salt, pepper, and taco seasoning before baking.
- Use Fresh tomatoes: Do not try to use frozen tomatoes here.
- Shred your own cheese if you can: Freshly shredded cheese melts more smoothly than pre-shredded.
- Let it rest: After baking, let the chicken sit for 5 minutes before serving so the juices settle.
Common Questions
Yes. Bake the chicken for the first 20 minutes in step 2, then store it in the fridge. When ready, remove from the fridge, let it reach room temperature, top with the salsa and cheese, and bake again for 10-15 minutes until heated through and the cheese has melted.
It already is low-carb as is. Just serve it with veggies like these garlic roasted vegetables, cauliflower rice, or a salad instead of rice.
Yes. Just choose a thicker salsa for the best results. Otherwise, it will be too watery.
Storing and Reheating
- Storing: Store in an airtight container in the fridge for up to 4 days. You can freeze leftovers for up to 2 months.
- Reheating: Reheat in the oven or microwave until warmed through.
How To Serve Salsa Chicken
Here are some fun ideas for serving this baked salsa chicken.
- Over cilantro lime rice
- In tacos or burrito bowls
- With a side of black beans or these Greek Baked Beans
- On top of a salad
- Inside lettuce wraps
You may also like
- Homemade Beef Stew
- Creamy Chicken Enchilada Soup
- Honey Garlic Chicken Meal Prep
- Hot Honey Feta Chicken
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and rating below.
Baked Salsa Chicken
Ingredients
- 4 boneless skinless chicken breasts, sliced in half lengthwise
- 1 tablespoon taco seasoning, or homemade
- Kosher salt and pepper, to taste
- 1 tablespoon olive oil, or avocado oil
- 1 cup shredded Cheddar, Monterey or Colby Jack cheese
- fresh cilantro, Optional, chopped avocado, sliced jalapeno
Fresh salsa:
- 1 1/4 cup freshly chopped tomatoes
- 1/4 cup finely diced onion
- 1 Mexican spicy pepper, Like serano, jalapeno, anaheim, finely chopped
- 1/4 cup minced fresh cilantro
- 1 lime, juiced
- Kosher salt and pepper, to taste
Instructions
- Preheat your oven to 375F.
- Rub the 4 boneless skinless chicken breasts with the 1 tablespoon taco seasoning, Kosher salt and pepper and 1 tablespoon olive oil.
- Place in a baking dish and bake for 25-30 minutes.
- Meanwhile, chop and prepare the fresh salsa. (1 1/4 cup freshly chopped tomatoes, 1/4 cup finely diced onion, 1 Mexican spicy pepper, 1/4 cup minced fresh cilantro, 1 lime, and Kosher salt and pepper)
- Remove the chicken from the oven, top with the fresh salsa and 1 cup shredded Cheddar.
- Return to the oven and continue baking for 8-10 minutes, until the internal temperature reaches 165F and the cheese is fully melted.
- Garnish with fresh cilantro and avocado, if desired.
Notes
- You may use boneless and skinless chicken thighs instead.
- Don’t want to use chicken? Use Salmon or cod. You will need to cook it for a shorter amount of time.
- Use fresh ingredients if possible. I would recommend using fresh tomatoes, fresh parsley, and fresh cilantro.
- Any pepper will work, like serrano, jalapeno, or Anaheim. You can de-seed them if you do not like it too hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
