Description
This baked salsa chicken features juicy, spice-rubbed chicken breasts baked with chunky salsa and topped with melty cheese, making for an easy, flavorful family-friendly dinner.
Ingredients
Scale
Spices
- 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
Main Ingredients
- 4 medium boneless skinless chicken breasts
- 2 cups chunky salsa
- 1 cup shredded cheese (cheddar, Monterey Jack, mozzarella, or Mexican blend)
- Chopped cilantro, for garnish
Instructions
- Preheat the oven – Set your oven to 375ºF to prepare for baking the chicken.
- Make the seasoning mix – Combine kosher salt, black pepper, onion powder, chili powder, cumin, garlic powder, and smoked paprika in a small bowl and mix well.
- Prepare the chicken breasts – Lay the chicken breasts on a cutting board lined with plastic wrap or parchment paper in a single layer. Cover with another layer of plastic wrap or parchment paper.
- Pound the chicken – Using a meat mallet or a heavy skillet, pound each chicken breast until about ¾-inch thick for even cooking.
- Season the chicken – Sprinkle the spice mixture evenly on both sides of each chicken breast.
- Arrange salsa in baking dish – Spread 1 cup of chunky salsa evenly across the bottom of a baking dish.
- Layer chicken and salsa – Place the seasoned chicken breasts on top of the salsa, then spoon the remaining salsa over the chicken evenly.
- Bake the chicken – Bake in the preheated oven for 35 minutes or until the chicken reaches an internal temperature of 165ºF and is juicy and tender.
- Add cheese topping – Remove the baking dish from the oven, sprinkle shredded cheese evenly on each chicken breast.
- Broil the cheese – Turn on the oven broiler to high, place the chicken under the broiler for 1-2 minutes until the cheese melts and becomes bubbly.
- Rest and serve – Take the chicken out of the oven, let it cool for 5 minutes, garnish with chopped cilantro, and serve.
Notes
- Cheese options: Use cheddar, Monterey Jack, mozzarella, or a Mexican blend for best results.
- Storing leftovers: Keep in an airtight container in the fridge for up to one week.
- Reheating: Warm in a covered baking dish at 325°F or microwave in 30-second intervals until heated through.
- Freezing: Cool completely, freeze in an airtight container for up to 3 months, and thaw overnight before reheating.
