Easy Baked Salsa Chicken Breast

Why You’ll Love This Recipe

This dish is fast, healthy, and packed with flavor—no marinating or fancy ingredients required. The salsa adds moisture and tang while the melted cheese gives it a gooey, comforting finish. It’s great on its own, over rice, in tacos, or even shredded for salads or wraps. Best of all, it’s made in one dish with minimal cleanup.

Ingredients

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

• Boneless, skinless chicken breasts
• Salt and pepper
• Garlic powder
• Cumin (optional for extra flavor)
• Salsa (your favorite jarred or homemade variety)
• Shredded cheddar, Monterey Jack, or Mexican blend cheese
• Optional garnish: chopped cilantro, green onions, lime wedges

Directions

1. Preheat oven to 375°F (190°C).
2. Lightly grease a baking dish and place chicken breasts in a single layer.
3. Season both sides with salt, pepper, garlic powder, and cumin (if using).
4. Pour salsa evenly over the chicken breasts, covering them completely.
5. Cover with foil and bake for 25–30 minutes, or until the internal temperature reaches 165°F.
6. Remove foil, sprinkle shredded cheese over the top, and return to the oven uncovered for 5–10 minutes until the cheese is melted and bubbly.
7. Let rest for 5 minutes before serving. Garnish with chopped cilantro or green onions if desired.

Servings and timing

This recipe makes 4 servings.
Prep time: 5 minutes
Cook time: 35–40 minutes
Total time: 40–45 minutes

Variations

• Spicy version: Use hot salsa or stir in jalapeños, chili flakes, or chipotle sauce.
• Add beans or corn: Mix black beans or corn into the salsa before baking for a hearty one-dish meal.
• Low-carb option: Serve over cauliflower rice or lettuce wraps.
• Taco twist: Slice or shred the baked chicken and use it for tacos, burritos, or nachos.
• Creamy version: Mix a spoonful of sour cream or cream cheese into the salsa before pouring over the chicken.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or in a 350°F oven until warmed through.
To freeze, cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs work well and stay very moist during baking.

Can I use homemade salsa?

Absolutely. Just be sure it’s not too watery to avoid thinning out the sauce too much.

How do I know the chicken is fully cooked?

Use a meat thermometer—the chicken is done when it reaches an internal temperature of 165°F.

Can I make this dish ahead of time?

Yes, assemble everything in the baking dish, cover, and refrigerate up to 24 hours before baking.

What kind of cheese works best?

Cheddar, Monterey Jack, pepper jack, or any Mexican-style blend melts well and adds great flavor.

What can I serve with this?

Try it with rice, quinoa, roasted vegetables, tortilla chips, or a simple salad.

Can I make this dairy-free?

Yes, simply skip the cheese or use a dairy-free cheese alternative.

Is this recipe gluten-free?

Yes, just ensure your salsa and seasoning blends are gluten-free.

Can I cook this in the slow cooker?

Yes, cook on low for 4–5 hours or high for 2–3 hours, then top with cheese before serving.

Will the salsa make the chicken watery?

A little liquid is normal, but you can drain excess salsa before serving or use a thicker salsa to reduce moisture.

Conclusion

Easy Baked Salsa Chicken Breast is a no-fuss, full-flavor dish that’s as versatile as it is delicious. With minimal ingredients and simple prep, it’s a perfect go-to for busy weeknights or easy meal prepping. Whether served whole, shredded, or sliced, this zesty, cheesy chicken will quickly become a regular in your dinner rotation.

Easy Baked Salsa Chicken Breast

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Easy Baked Salsa Chicken Breast is a quick, flavorful dish made with juicy chicken breasts smothered in salsa and topped with melted cheese. It’s a simple, one-dish meal that’s perfect for busy weeknights.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 40 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican-Inspired
• Diet: Gluten Free

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin (optional)
• 1 cup salsa (jarred or homemade)
• 1 cup shredded cheddar, Monterey Jack, or Mexican blend cheese
• Optional garnish: chopped cilantro, green onions, lime wedges

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Instructions

1. Preheat oven to 375°F (190°C).
2. Lightly grease a baking dish and arrange chicken breasts in a single layer.
3. Season both sides of chicken with salt, pepper, garlic powder, and cumin (if using).
4. Pour salsa evenly over the chicken to coat.
5. Cover with foil and bake for 25–30 minutes, or until internal temperature reaches 165°F.
6. Remove foil, top with shredded cheese, and bake uncovered for 5–10 minutes until cheese is melted and bubbly.
7. Let rest for 5 minutes before serving. Garnish with cilantro, green onions, or lime wedges if desired.

Notes

• Use hot salsa or add jalapeños for a spicy version.
• Mix in corn or black beans for a heartier dish.
• Serve with rice, cauliflower rice, or in tacos and wraps.
• Use chicken thighs for an even juicier option.
• For a creamy twist, stir in sour cream or cream cheese to the salsa before baking.

Nutrition

• Serving Size: 1 chicken breast
• Calories: 310
• Sugar: 3g
• Sodium: 620mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 38g
• Cholesterol: 115mg