Cheesy Baked Salsa Chicken

You only need 4 ingredients to make my Cheesy Baked Salsa Chicken! Just look at that melty, saucy, stretchy goodness. There’s no way you can resist throwing this together for dinner tonight! It’s a wonderful addition for your weekly rotation for those nights when spare time is hard to come by.

After I made a big batch of this fresh, vibrant, homemade salsa, I knew I couldn’t just let it go to waste simply eaten with a bag a chips. That would be a disservice to you, my loyal readers! I pride myself in being able to make a meal out of whatever you have hanging out in your kitchen. A jar of salsa? You can make magic.

Chicken is a regular staple in my house. Especially with breast, it’s a protein that can start to get a little old, flavor wise, after a little while. When you have chicken breast 3-4 nights out of the week, you have to find ways to make it exciting. This is, probably, the easiest possible way you can change up your daily routine. I bet you haven’t looked forward to chicken breasts this much in a while!

Ingredients

Click the “Jump to Recipe” button at the top of the page or keep on scrolling to the recipe card for ingredient amounts and instructions. Keep reading for substitutes and useful info about the recipe!

• Salsa – Homemade or storebought. Come on, you know which one to go for.
• Chicken breast – Scroll on down to find instructions for different cuts of chicken.
• Taco seasoning – You can use other types of seasonings. Cajun, Moroccan, Jamaican jerk, fajita seasoning are all great options. If you have a salt-free blend, add as much or little salt as you like to the blend before seasoning the chicken.
• Cheese – Shredded. Tex Mex is my go-to for this recipe! Honestly, use whatever type you like best. This is YOUR chicken, after all.

How to make cheesy baked salsa chicken

1. Prep: Preheat the oven to 425F. Spread about 1/2 cup of the salsa over the bottom of an oven-safe skillet or a baking dish.
2. Season: Coat the chicken breasts, on all sides, with the taco seasoning and place them into the dish.
3. Bake: Top each breast with the remaining salsa. Transfer to the oven and bake for 15 minutes.
4. Cheese: Remove the baking dish from the oven. Top each breast with cheese. Place the dish back into the oven and bake for another 5-10 minutes, or until the cheese has melted and the chicken is fully cooked through.

Can I use other cuts of chicken?

The only tricky part about using other cuts of chicken is a pre-bake if the cut is a skin-on-bone-in style. You’ll have to dirty just one more pan, if that’s alright! Follow these instructions depending on what you have handy:

• Skin-on bone-in breasts: Line a sheet pan with parchment paper. Place the chicken on the pan and bake at 400F for 25 minutes. Take the pan out of the oven and turn the heat up to 425F. You can now follow the recipe as directed with your prepped chicken.
• Skinless boneless thighs: Follow the recipe exactly as directed, except bake the chicken for only 7 minutes before topping with cheese and baking for the remaining 5-10 minutes.
• Skin-on bone-in thighs: Line a sheet pan with parchment paper. Place the chicken on the pan and bake at 400F for 20 minutes. Take the pan out of the oven and turn the heat up to 425F. You can now follow the recipe as directed with your prepped chicken.
• Drumsticks: Line a sheet pan with parchment paper. Place the chicken on the pan and bake at 400F for 25 minutes. Take the pan out of the oven and turn the heat up to 425F. You can now follow the recipe as directed with your prepped chicken.

Keep a kitchen thermometer handy to be sure when your chicken is fully cooked. Insert the thermometer into the thickest part of the chicken. It’s all done when the internal temperature reads 165F.

How to serve salsa chicken

We enjoyed our chicken over some rice to soak up that delicious sauce. You can also try it out over pasta, or even some mashed potatoes! The sauce will turn any base into absolute gold.

This chicken can also be served with a simple salad on the side, or some roasted veggies.

How to store leftovers

Transfer your leftovers to an airtight container and store in the fridge for 3-4 days. You can reheat either using the microwave, or pop the chicken back into the oven. Preheat to 425F, place the chicken in a small baking dish or skillet, and cover with foil. Bake for 5-10 minutes or until warmed through.

Loving this easy-peasy dinner? Try these:

• One Pan Herb Roasted Chicken and Vegetables
• Skillet Cajun Chicken Sausage and Rice
• Creamy Garlic Chicken Breasts
• Chicken and Shiitake Coconut Curry
• Turkey Chili