If you love dishes with a Tex-Mex vibe, you will love this Baked Salsa Chicken. The flavors are so spectacular that your family is sure to request this dish over and over again.
In our house, we love Mexican-inspired flavors as much as we love chicken. This Salsa Baked Chicken is a celebration of both!
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Why this Salsa Chicken is so good
- A combination of spices and salsa packs bold flavors.
- An easy two-step cooking method caramelizes the spices on the chicken and locks in flavor and juices.
- The key flavor ingredients come straight from your pantry.
- Fresh garnishes take the finished dish to the next level.
Ingredient notes
- Chicken - I use boneless, skinless chicken breasts.
- Salsa - An easy pantry pull. Grab your favorite variety - spicy or mild. I love Target's Good and Gather Organic Mild Roasted Restaurant Style salsa.
- Spices - Chili powder, cumin, garlic powder, onion powder, and paprika bring Tex-Mex flavor.
- Cheese - Colby Jack, Cheddar, and Pepper Jack all work great here.
How to make Salsa chicken
See the recipe card for complete instructions and ingredient amounts.
- Cut each chicken breast into two thinner pieces. Using a sharp knife, slice through the middle of the chicken (horizontally).
- Season both sides of the chicken with the spice mixture.
- Sear the chicken in a skillet for 2-3 minutes per side.
- Transfer the chicken to a casserole dish. Pour the salsa over the chicken.
- Bake at 375 degrees until the chicken reaches an internal temperature of 165 degrees. This takes about 15-20 minutes.
- Top with cheese and bake for 5 more minutes until the cheese is melted.
- Garnish with your favorite toppings and serve.
How to serve and store
- I love garnishing this chicken with fresh toppings such as pickled red onions, jalapeños, and cilantro. Scallions, lime wedges, avocado, and sour cream are also great options.
- Don't skip the garnishes - the added freshness takes this chicken to another level.
- Serve with coconut cilantro lime rice and pineapple mango salsa for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to three days.
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Recipe FAQs
I prefer to make a spice blend so I can control the amount of salt. In a pinch, pre-packaged taco or fajita seasoning mix can be used.
Searing the chicken caramelizes the spices, creates a crust on the chicken, and locks in the juices while the chicken bakes. This two-step cooking method yields tender, juicy chicken.
Chicken should always be cooked until its internal temperature reaches 165 degrees. The amount of time will vary depending on the thickness of the chicken. Use an instant-read thermometer to check the temperature.
If you prefer boneless, skinless chicken thighs, prepare them in the same manner. Bake the thighs until the internal temperature reaches 165 degrees. The cooking time may vary.
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📖 Recipe Card
Baked Salsa Chicken
EQUIPMENT
Ingredients
Chicken
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large boneless, skinless chicken breasts (approx. 1½ pounds)
- 1 tablespoon olive oil
- 16 ounces jarred salsa
- 4 ounces Colby Jack cheese (shredded)
Garnish
- pickled red onions
- jalapeños
- cilantro
Instructions
- Preheat the oven to 375℉.
- In a small bowl, combine chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper. Set aside.
- Preheat a skillet over medium heat.
- Using a sharp knife, slice each chicken breast through the middle to create two thinner pieces. Season both sides of the chicken with the spice mixture.
- Add the oil to the hot skillet. Place the chicken in the skillet. Cook the chicken for 2-3 minutes per side until browned.
- Transfer the chicken to a casserole dish. Top with the salsa. Bake until the chicken reaches an internal temperature of 165℉, approximately 15-20 minutes.
- Top the chicken with the shredded cheese. Bake for another 5 minutes until the cheese is melted.
- Garnish with pickled red onions, jalapeños, and cilantro. Serve with sour cream.
Notes
- Can I use a packet of taco seasoning in place of the spices? A homemade spice blend allows you to control the amount of salt. However, in a pinch, pre-packaged taco or fajita seasoning mix can be used.
- Do I need to sear the chicken before baking? Searing the chicken caramelizes the spices, creates a crust on the chicken, and locks in the juices while the chicken bakes. This two-step cooking method yields tender, juicy chicken.
- How long does it take to bake chicken in the oven? Chicken should always be cooked until its internal temperature reaches 165°F. The amount of time will vary depending on the thickness of the chicken. Use an instant-read thermometer to check the temperature.
- Can I use chicken thighs in this recipe? If you prefer boneless, skinless chicken thighs, prepare them in the same manner. Bake the thighs until the internal temperature reaches 165°F. The cooking time may vary.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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