Salsa Chicken 

Why You’ll Love This Recipe

• Quick and easy to make with minimal prep
• Uses simple pantry-friendly ingredients
• Packed with bold, delicious flavors
• Perfect for meal prep and leftovers
• Pairs well with a variety of side dishes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts
• Salsa (your favorite brand or homemade)
• Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• Taco seasoning
• Olive oil
• Fresh cilantro (optional for garnish)

Directions

1. Preheat your oven to 375°F (190°C).
2. In a baking dish, drizzle olive oil and place the chicken breasts inside.
3. Sprinkle taco seasoning evenly over the chicken.
4. Pour salsa over the chicken, ensuring it is fully covered.
5. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
6. Remove from the oven and sprinkle shredded cheese on top.
7. Return to the oven for 5 more minutes, or until the cheese is melted and bubbly.
8. Garnish with fresh cilantro and serve warm.

Servings and Timing

• Servings: 4
• Prep time: 5 minutes
• Cook time: 30-35 minutes
• Total time: 40 minutes

Variations

• Spicy Salsa Chicken: Use a hot salsa or add diced jalapeños for extra heat.
• Creamy Version: Mix in a little sour cream or cream cheese before baking for a richer texture.
• Slow Cooker Salsa Chicken: Cook on low for 4-6 hours for an ultra-tender, shredded version.
• Grilled Salsa Chicken: Grill the chicken first, then top with warm salsa and cheese.
• Low-Carb Option: Serve with cauliflower rice or over a bed of greens instead of traditional rice.

Storage/Reheating

• Storage: Store leftover salsa chicken in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the microwave for 1-2 minutes or in the oven at 350°F (175°C) until warmed through.
• Freezing: Freeze cooked salsa chicken in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

How do I know when the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature reaches 165°F (75°C).

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and stay juicy. Adjust cooking time as needed.

What type of salsa is best for this recipe?

Any salsa works, but chunky, fresh, or homemade salsa adds the best flavor.

Can I make this in an Instant Pot?

Yes! Cook on high pressure for 10 minutes, then quick release and add cheese before serving.

Is this recipe keto-friendly?

Yes, as long as you use a low-carb salsa and pair it with keto-friendly sides.

Can I add beans or corn?

Absolutely! Adding black beans or corn can enhance the texture and flavor.

What can I serve with salsa chicken?

Serve with rice, tortillas, salad, or roasted vegetables.

How do I prevent the chicken from drying out?

Cover with enough salsa and do not overbake. Using chicken thighs can also help.

Can I use frozen chicken?

Yes, but increase the baking time by about 10-15 minutes and ensure it reaches 165°F.

What cheese works best for this dish?

Cheddar, Monterey Jack, or a Mexican blend are great choices.

Conclusion

Salsa Chicken is a go-to recipe for a quick, delicious, and satisfying meal. With minimal ingredients and effortless preparation, it’s perfect for weeknight dinners or meal prepping. Try out different variations to customize it to your taste and enjoy a flavorful dish the whole family will love!

Salsa Chicken 

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Salsa Chicken is a quick and flavorful dish made with tender chicken breasts, zesty salsa, and melted cheese. This easy one-pan meal is perfect for busy weeknights, requiring minimal ingredients while delivering bold, delicious flavors. Serve it with rice, tortillas, or a fresh salad for a satisfying dinner.

• Author: Laura
• Prep Time: 5min
• Cook Time: 30min
• Total Time: 40min
• Yield: 4servings
• Category: Main Course
• Method: Baking

Ingredients

• 4 boneless, skinless chicken breasts
• 1 ½ cups salsa (your favorite brand or homemade)
• 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• 1 tablespoon taco seasoning
• 1 tablespoon olive oil
• Fresh cilantro (optional, for garnish)

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Instructions

• Preheat oven to 375°F (190°C).
• In a baking dish, drizzle olive oil and place the chicken breasts inside.
• Sprinkle taco seasoning evenly over the chicken.
• Pour salsa over the chicken, ensuring it is fully covered.
• Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
• Remove from the oven and sprinkle shredded cheese on top.
• Return to the oven for 5 more minutes, or until the cheese is melted and bubbly.
• Garnish with fresh cilantro and serve warm.

Notes

• Spicy Variation: Use hot salsa or add diced jalapeños.
• Creamy Version: Mix in sour cream or cream cheese before baking.
• Slow Cooker Option: Cook on low for 4-6 hours for a shredded version.
• Storage: Keep leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
• Reheating: Warm in the microwave for 1-2 minutes or in the oven at 350°F (175°C).