This baked salsa chicken combines juicy, spice-rubbed chicken breasts with chunky salsa and melty cheese for an easy, family-friendly dinner.
A Note from Isabel
This baked salsa chicken has saved me on so many busy weeknights. It’s one of those recipes I can throw together without overthinking it, and somehow it still feels like a full, satisfying dinner.
I love that it uses ingredients I almost always have on hand. A jar of salsa, some chicken, a little cheese, that’s it.
(Other easy chicken dinners that save the day are my salsa verde chicken and crockpot chicken fajitas. 😋)
Sometimes I serve it with Mexican rice and beans, and other times I just slice it up and use it for tacos or burrito bowls the next day. It’s simple, flexible, and honestly hard to mess up.
Recipe Tips
- Don’t skip pounding the chicken. This helps everything cook evenly and prevents dry edges.
- Use chunky salsa. Thin salsa can make the dish watery.
- Check the temperature. A meat thermometer is your best friend here. Pull it at 165°F so it doesn’t get dry and overbaked.
- Let it rest. A few minutes of resting keeps it juicy.
Slow Cooker Method
If you want a true set-it-and-forget-it dinner, here’s how you can make this in a slow cooker:
Layer the seasoned chicken and salsa in the slow cooker. Cook on low for 6 hours or high for 3–4 hours. Add cheese during the last 5 minutes so it melts perfectly.
This version is especially great for shredding and using in tacos or chicken burrito bowls.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work great and stay extra juicy. Stick to the same bake time, and pull it when the internal temperature reaches 165°F.
How do I store and reheat this? Can I freeze it?
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.
Yes, you can freeze it. Let the chicken cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
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Preheat the oven to 375ºF.
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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.
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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.
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Using a meat mallet or a heavy skillet (cast iron works best), pound each breast to about ¾-inch thickness.
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Sprinkle the seasoning mix evenly on both sides of the chicken breasts.
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Pour 1 cup of salsa onto the bottom of the baking dish and spread out evenly.
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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.)
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Remove from oven and sprinkle the top of each chicken with cheese.
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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.
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Remove from oven, let cool for 5 minutes, and serve.
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- 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.
Serving: 1serving | Calories: 254kcal | Carbohydrates: 10g | Protein: 32g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1809mg | Potassium: 828mg | Fiber: 3g | Sugar: 5g | Vitamin A: 986IU | Vitamin C: 4mg | Calcium: 191mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This post was originally published in September 2021 and has been updated with more helpful tips.