Baked Salsa Chicken

This baked salsa chicken is hands-down one of my favorite weeknight dinners. With just a handful of ingredients–chicken, salsa, taco seasoning, and melty cheese–I can have a hearty meal on the table in about 40 minutes. It’s juicy, flavorful, and family-approved, making it perfect for nights when I want dinner fast without sacrificing taste.

Oven Baked Chicken with Salsa

Pouring salsa over chicken might be one of my greatest ideas ever! I love my Crockpot salsa chicken recipe, but sometimes I want dinner to be ready a little bit faster. That’s where this baked version comes in handy! A jar of salsa adds moisture and flavor at the same time, all while the chicken bakes to perfection in the oven. A little bit of taco seasoning, cheddar cheese, and chopped cilantro rounds out the flavor, making this dish craveably good and one of my favorite simple meals.

If you love easy, no-fuss dinners, this recipe is a must-try. Bonus: it’s versatile–serve it over rice, beans, or roasted veggies, or use leftovers for tacos or burrito bowls the next day. You can even add a squeeze of lime or some chopped cilantro at the end to brighten it up even more.

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Marinate for Even More Flavor

For extra depth of flavor and tender chicken, try marinating your chicken breasts in a mixture of half the salsa, a squeeze of lime juice, and a pinch of taco seasoning for 20-30 minutes before baking. This step infuses the chicken with a more robust, tangy flavor while keeping it juicy, and it enhances the overall salsa sauce when baked.

4.60 from 87 votes

Baked Salsa Chicken Recipe

Tender, flavorful chicken baked in jarred salsa and topped with melted cheese is the perfect easy weeknight dinner. Serve over rice, beans, or veggies for a simple, flavorful meal.

Prep Time: 5 minutes mins

Cook Time: 35 minutes mins

Total Time: 40 minutes mins

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Equipment

• 9×13-inch Baking Dish

Serves 4 people

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Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 1½ tablespoons taco seasoning
• ▢ 4 boneless, skinless chicken breasts (about 2 pounds*)
• ▢ 16 ounces chunky salsa (1 jar**)
• ▢ 1 cup shredded cheddar cheese (***)
• ▢ 1 tablespoon chopped fresh cilantro
• ▢ cotija cheese (optional, for topping)

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Instructions

• Preheat the oven to 375℉.
• Rub olive oil and taco seasoning over the chicken breasts to evenly coated.
  1 tablespoon olive oil, 1½ tablespoons taco seasoning, 4 boneless, skinless chicken breasts
  
• Pour 1 cup of salsa into the bottom of a greased baking dish.
  16 ounces chunky salsa
• Place chicken breasts in the dish, and pour the remaining salsa over the top.
  
• Bake for 25-35 minutes, or until the chicken is cooked through.
• Top the chicken with shredded cheese and return to the oven, cooking for another 5-10 minutes, until the cheese is melted.
  1 cup shredded cheddar cheese
  
• Sprinkled chopped cilantro and cotija cheese over the chicken and serve.
  1 tablespoon chopped fresh cilantro, cotija cheese
  

Notes

*Boneless, skinless thighs also work.

**Use a jar of your favorite chunky salsa. Any brand works! This ingredient is an easy way to change the flavor of the dish. I used a medium salsa here for just a little spice.

***Monterey Jack, Pepper Jack, or mozzarella would also work well.

Tips:

• Pat the chicken dry before seasoning for better adhesion.
• Optionally marinate the chicken in salsa and lime juice for 20-30 min. for extra flavor.
• Feel free to add some minced garlic, diced onions, or bell peppers for extra texture and flavor.
• Tent with foil for the first 20 min. to keep chicken moist; uncover at the end to melt the cheese.
• Broil for 1-2 min. at the end for golden, bubbly cheese.
• Check doneness with an instant-read thermometer; it should be 165°F at the thickest part.
• Let the chicken rest for 5 min. before slicing to retain juices.
• Serve over rice, beans, or roasted veggies; leftover chicken works in tacos or burrito bowls.

Make-Ahead: The chicken and salsa can be prepped in the dish, covered, and refrigerated for 2-4 hours before baking.

Storage: Store salsa chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.

Nutrition Facts

Baked Salsa Chicken Recipe

Amount Per Serving

Calories 810 Calories from Fat 459

% Daily Value*

Fat 51g78%

Saturated Fat 28g175%

Cholesterol 256mg85%

Sodium 1243mg54%

Potassium 867mg25%

Carbohydrates 1g0%

Fiber 1g4%

Sugar 1g1%

Protein 84g168%

Vitamin A 1249IU25%

Vitamin C 3mg4%

Calcium 1025mg103%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course: Main Course

Cuisine: American, Mexican

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How to Make Salsa Chicken in the Oven Step by Step

Season the Chicken: Preheat your oven to 375℉. Rub 1 tablespoon of olive oil and 1½ tablespoons of taco seasoning over 4 boneless, skinless chicken breasts to evenly coat. If you’d like to marinate the chicken, pour 1 cup of salsa over it, cover, and let it sit for 20-30 minutes.

Bake the Chicken: Pour 8 ounces (about 1 cup) of chunky salsa into the bottom of a greased 9×13-inch baking dish. Place the chicken breasts in the dish, and pour the remaining 8 ounces of salsa over the top. If you marinated the chicken, use the marinating salsa to coat the bottom of the baking dish, and top the chicken with the remaining fresh salsa. Bake in the preheated oven for 25-35 minutes, or until the chicken is cooked through to 165°F.

Top with Cheese: Top the chicken with 1 cup of shredded cheddar cheese and return to the oven, cooking for another 5-10 minutes, or until the cheese is melted.

Garnish and Serve: Sprinkle 1 tablespoon of chopped fresh cilantro and cotija cheese (if desired) over the chicken and serve.

How to Store, Freeze, and Reheat

Store leftover salsa chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating covered in a 350°F oven for 10-15 minutes or in the microwave in 30-second increments until warmed through.