Baked Salsa Chicken

4.74 from 19 votes

This baked salsa chicken combines juicy, spice-rubbed chicken breasts with chunky salsa and melty cheese for an easy, family-friendly dinner.

Prep Time10

Cook Time35

Total Time45

Course: Dinner

Cuisine: Mexican

Diet: Diabetic

Servings: servings

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.

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.