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4.60
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87
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Baked Salsa Chicken Recipe
Baked Salsa Chicken is a no-brainer of a meal! Quick, easy, and delicious, it'll quickly become a family favorite. Succulent, cheese slathered chicken in a tangy sauce, best served with beans and rice!
Prep Time
5
minutes
mins
Cook Time
35
minutes
mins
Total Time
40
minutes
mins
Course:
Main Course
Cuisine:
American, Mexican
Servings:
4
people
Calories:
810
kcal
Author:
Becky Hardin
Ingredients
1
tablespoon
olive oil
1½
tablespoons
taco seasoning
4
boneless skinless chicken breasts
around 2 pounds total
16
ounces
chunky salsa
1 jar, use your favorite salsa
1
cup
shredded cheddar cheese
1
tablespoon
cilantro
chopped
Cotija cheese
optional
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 cilantro,
Cotija cheese
Video
Notes
Storage:
Store baked salsa chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
Nutrition
Calories:
810
kcal
|
Carbohydrates:
1
g
|
Protein:
84
g
|
Fat:
51
g
|
Saturated Fat:
28
g
|
Cholesterol:
256
mg
|
Sodium:
1243
mg
|
Potassium:
867
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
1249
IU
|
Vitamin C:
3
mg
|
Calcium:
1025
mg
|
Iron:
1
mg