Description
This baked salsa chicken features juicy, spice-rubbed chicken breasts topped with chunky salsa and melted cheese, creating an easy, flavorful, and family-friendly dinner option that's ready in under an hour.
Ingredients
Units
Scale
Seasoning Mix
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
Main Ingredients
- 4 medium boneless skinless chicken breasts
- 2 cups chunky salsa
- 1 cup shredded cheese (such as cheddar, Monterey Jack, mozzarella, or Mexican blend)
- Chopped cilantro, for garnish
Instructions
- Preheat Oven: Preheat your oven to 375ºF to prepare for baking the chicken.
- Mix Seasonings: In a small bowl, combine kosher salt, black pepper, onion powder, chili powder, cumin, garlic powder, and smoked paprika, mixing well.
- Pound Chicken: Line a large cutting board with plastic wrap or parchment. Place chicken breasts in a single layer and cover with another piece of wrap. Using a meat mallet or heavy skillet, pound the chicken breasts to about ¾-inch thickness for even cooking.
- Season Chicken: Evenly sprinkle the prepared seasoning mix on both sides of each chicken breast.
- Layer Salsa: Pour 1 cup of salsa evenly over the bottom of a baking dish.
- Add Chicken and Salsa: Place the seasoned chicken breasts on top of the salsa layer, then spoon the remaining 1 cup of salsa evenly over each breast.
- Bake Chicken: Bake in the preheated oven for 35 minutes or until the chicken is fully cooked and tender. The internal temperature should reach 165ºF when checked with a meat thermometer.
- Add Cheese and Broil: Remove the dish from the oven and sprinkle shredded cheese evenly over each chicken breast. Turn the oven’s broiler on high, place the chicken under the broiler for 1-2 minutes until the cheese is melted and bubbly.
- Rest and Garnish: Remove from the oven, let the chicken rest and cool for 5 minutes. Garnish with chopped cilantro before serving.
Notes
- Cheese Options: Use cheddar, Monterey Jack, mozzarella, or a Mexican-blend shredded cheese for different flavor variations.
- Storage: Store leftovers in an airtight container in the refrigerator for up to one week.
- Reheating: Reheat in a covered baking dish at 325ºF until warmed through or use 30-second intervals in the microwave to avoid drying out.
- Freezing: Cool chicken completely before freezing in an airtight container for up to three months. Thaw overnight in the fridge before reheating.
Nutrition
- Serving Size: 1 chicken breast with salsa and cheese
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 115 mg
