Baked Salsa Chicken Recipe
You just need five simple ingredients to make this Baked Salsa Chicken recipe! It’s easy, flavorful, and ideal for busy weeknights.
Servings: 6 servings
Ingredients
- 2 cups chunky salsa, divided
- 2 pounds bonessless, skinless chicken breasts, see notes
- 1 Tablespoon taco seasoning
- 2 cups shredded Mexican blend cheese
- 1 Tablespoon cilantro, optional garnish
Instructions
- Preheat oven to 375 degrees F.
- In the bottom of a 13x9 ceramic or glass baking dish, spoon 1 cup of the salsa in the bottom of the dish.
- Lay chicken over the salsa. Sprinkle with taco seasoning. Spoon the remaining 1 cup salsa over the top of the chicken.
- Bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165 degrees F. Sprinkle with cheese and return to the oven for about 3-4 minutes until cheese is melted.
- Remove from oven and sprinkle with snipped cilantro.
Notes
- A thick and chunky style salsa (like my corn and black bean salsa) would be best for this dish. Save the thin blender style salsas for chips and dip.
- I prefer using thin sliced chicken breast. However if you have thicker breasts, pound them in a ziploc bag using a meat mallet until breast are no thicken than 1/4-inch. Chicken tenders can also be used.
- Serve chicken over cilantro lime rice. Or serve on a tortilla with guacamole.
- Store leftovers in airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1piece