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This baked salsa chicken combines juicy, spice-rubbed chicken breasts with chunky salsa and melty cheese for an easy, family-friendly dinner.
A Note from Isabel
This baked salsa chicken has saved me on so many busy weeknights. It’s one of those recipes I can throw together without overthinking it, and somehow it still feels like a full, satisfying dinner.
I love that it uses ingredients I almost always have on hand. A jar of salsa, some chicken, a little cheese, that’s it.
(Other easy chicken dinners that save the day are my salsa verde chicken and crockpot chicken fajitas. 😋)
Sometimes I serve it with Mexican rice and beans, and other times I just slice it up and use it for tacos or burrito bowls the next day. It’s simple, flexible, and honestly hard to mess up.
How to Make Salsa Chicken
Prep the chicken. Pound the chicken breasts to an even thickness so they cook evenly. Season both sides generously with the spice mix.
Layer with salsa. Spread half the salsa on the bottom of a baking dish. Place the chicken on top, then spoon the remaining salsa over each piece.
Bake. Bake at 375°F for about 35 minutes, or until the internal temperature reaches 165°F, then sprinkle cheese on top and and broil for 1–2 minutes until melted and bubbly.
Recipe Tips
- Don’t skip pounding the chicken. This helps everything cook evenly and prevents dry edges.
- Use chunky salsa. Thin salsa can make the dish watery.
- Check the temperature. A meat thermometer is your best friend here. Pull it at 165°F so it doesn’t get dry and overbaked.
- Let it rest. A few minutes of resting keeps it juicy.
Slow Cooker Method
If you want a true set-it-and-forget-it dinner, here’s how you can make this in a slow cooker:
Layer the seasoned chicken and salsa in the slow cooker. Cook on low for 6 hours or high for 3–4 hours. Add cheese during the last 5 minutes so it melts perfectly.
This version is especially great for shredding and using in tacos or chicken burrito bowls.
Frequently Asked Questions
Baked salsa chicken is super versatile and pairs well with simple Mexican-inspired sides. I love serving it with Mexican rice, refried beans, or charro beans for a full meal. It’s also great sliced over a salad, tucked into homemade flour tortillas for tacos, or served in burrito bowls with cilantro lime rice and toppings.
Yes! Boneless, skinless chicken thighs work great and stay extra juicy. Stick to the same bake time, and pull it when the internal temperature reaches 165°F.
Store leftovers in an airtight container in the fridge for up to a week. To reheat, warm it in a covered baking dish at 325°F until heated through, or microwave in 30-second intervals.
Yes, you can freeze it. Let the chicken cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Baked Salsa Chicken
Ingredients
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 4 medium boneless skinless chicken breasts
- 2 cups chunky salsa
- 1 cup shredded cheese
- Chopped cilantro, for garnish
Instructions
- Preheat the oven to 375ºF.
- Add salt, black pepper, onion powder, chili powder, cumin, garlic powder, and smoked paprika to a small bowl. Mix together to combine and set aside.
- Line a large cutting board with plastic wrap or parchment paper. Lay the chicken breasts on top in a single layer, and then cover with another piece of plastic wrap or parchment paper.
- Using a meat mallet or a heavy skillet (cast iron works best), pound each breast to about ¾-inch thickness.
- Sprinkle the seasoning mix evenly on both sides of the chicken breasts.
- Pour 1 cup of salsa onto the bottom of the baking dish and spread out evenly.
- Place the chicken on top and spoon the remaining salsa on each one.
- Bake for 35 minutes, or until chicken is tender, juicy, and fully cooked through. (The internal temperature should read 165ºF with a meat thermometer.)
- Remove from oven and sprinkle the top of each chicken with cheese.
- Turn the oven broiler on high, place the chicken under the broiler, and broil for 1-2 minutes, or until the cheese is melted and bubbly.
- Remove from oven, let cool for 5 minutes, and serve.
Video
Notes
- Cheese: Cheddar, Monterey Jack, Mozzarella, or a Mexican-blend shredded cheese all work in this recipe.
- Storing and reheating: Store leftovers in an airtight container in the fridge for up to a week. To reheat, warm it in a covered baking dish at 325°F until heated through, or microwave in 30-second intervals.
- Freezing leftovers: Let the chicken cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in September 2021 and has been updated with more helpful tips.
Good recipes
Glad you’re enjoying them!
What would the temp & time frame be for using an air fryer?
Great question! I’ve never tested this in an air fryer, but I think you can make it work.
I’d cook it at 375°F for about 12–15 minutes, depending on the thickness of the chicken. Then add the cheese on top and air fry for another 1–2 minutes until melted.
Just make sure the internal temperature reaches 165°F so it’s fully cooked. Hope that helps!
Does it matter if you use mild or medium hot salsa
It’s just personal preference. If you want it spicy, go for the hot. Otherwise, mild or medium works.
THIS WAS SUCH A FLAVORFUL DISH THE WIFE LOVED IT AND WANYS ME TO MAKE IT AGAIN
It was a big HIT!! I am going to make it again soon😊
I’m not sure why you need to pound them thin. I think I would skip that step.
I think she said that so that it will cook evenly. Some breasts are very thick on one end and skinny on other other. When you check the temp for 165 (or even 162-263 since it will go higher when you rest the chicken for 10 minutes), the skinny end will be more cooked. A good solution and tip to make your baked chicken breasts tender and juicy is the brine them first in salt water for at least 15 minutes (I usually do around 30-1hr). I always brine my boneless chicken and they come up so juicy. Also read that best temp to cook chicken this way is to cook on high 450 for about 17-20 min (make sure to check temp however depending on oven).
Hi Scott! Thank you so much for sharing your tip!
I made chicken tacos and have a lot of extra meat. Do you have any ideas?
Hi Tammie! You can chop up the chicken use it as a filling for nachos, burritos, or taco salad/bowls!
So easy and tasty. Also low in Weight Watchers points. It tasted even better the second day
Hi Sue! I’m very glad you enjoyed it!
I have made many of your dishes and have loved every one of them thank you so much please keep posting you great recipes