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Easy Baked Salsa Chicken Recipe for Busy Weeknights

Easy Baked Salsa Chicken

Tender chicken breasts are seasoned with taco seasoning, covered with chunky salsa, and baked beneath a blanket of melted cheese. It is a fast, family-friendly dinner with bold Mexican-inspired flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 Boneless, skinless chicken breasts, about 6 ounces each
  • 1 cup Chunky salsa
  • 1 tablespoon Taco seasoning
  • 1 cup Shredded Mexican-blend cheese, Monterey Jack, or cheddar
  • 1 tablespoon Olive oil, for coating the baking dish
Optional Seasoning and Garnishes
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
  • as desired Chopped cilantro, sliced green onions, avocado, sour cream, or lime wedges

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C). Lightly coat a 9-by-13-inch baking dish with the olive oil.
  2. Pat the chicken breasts dry. If any pieces are especially thick, pound them gently to an even thickness so they cook at the same rate.
  3. Season both sides of the chicken with taco seasoning. Add the optional salt and black pepper only when the seasoning and salsa are relatively low in sodium.
  4. Arrange the chicken breasts in a single layer in the prepared baking dish. Spoon the chunky salsa evenly over each piece, covering the chicken well.
  5. Bake uncovered for 25–35 minutes, depending on the thickness of the chicken. For especially juicy chicken, loosely cover the dish with foil for the first 15–20 minutes, then remove the foil to finish cooking.
  6. Sprinkle the shredded cheese over the chicken during the final 5 minutes of baking, or add it immediately after baking and return the dish to the oven until the cheese melts.
  7. Check the thickest part of each chicken breast with an instant-read thermometer; the chicken is done at 165°F (74°C). Let it rest for 5 minutes, then garnish and serve with the pan juices and salsa spooned over the top.

Notes

Use chicken breasts with similar thickness for even cooking. Choose chunky salsa instead of a very watery variety, and always confirm doneness with an instant-read thermometer. Refrigerate leftovers promptly and reheat gently until hot.