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closeup overhead view of baked salsa chicken with melty cheese and chopped cilantro.
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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 Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American, Mexican
Servings: 4 people
Calories: 810kcal
Author: Becky Hardin

Equipment

  • 9x13-inch Baking Dish

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

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
    seasoned raw chicken breasts in a glass bowl.
  • 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.
    raw chicken breasts topped with salsa in a baking dish.
  • 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
    shredded cheese over salsa chicken in a baking dish.
  • Sprinkled chopped cilantro and cotija cheese over the chicken and serve.
    1 tablespoon chopped fresh cilantro, cotija cheese
    salsa chicken in a baking dish topped with cilantro.

Video

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.

Nutrition

Calories: 810kcal | Carbohydrates: 1g | Protein: 84g | Fat: 51g | Saturated Fat: 28g | Cholesterol: 256mg | Sodium: 1243mg | Potassium: 867mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1249IU | Vitamin C: 3mg | Calcium: 1025mg | Iron: 1mg