Baked Salsa Chicken is boldly seasoned, cheesy, and comforting as can be! This easy Tex-Mex dinner comes together in about half an hour with inexpensive ingredients that you probably already have on hand. It’s a weeknight staple in my house!
Baked Salsa Chicken
What I really love about this recipe is how the salsa does double duty. It adds flavor, but it also helps keep the chicken from drying out in the oven! And the bubbly, melty cheese that blankets the entire dish? It’s worth drooling over. Chicken breasts first get seasoned with chili powder, smoked paprika, and more before baking with salsa (both on top and under it) with shredded cheese all over the top. It’s an easy dinner that hits the spot every single time! Make sure you serve it with something like rice on the side to help catch all of that bold, mouthwatering salsa.
Enjoy more of my favorite Tex-Mex chicken dinner recipes like one skillet salsa chicken and rice, crockpot green chile chicken tacos, and classic king ranch chicken!
Can I make it spicy?
Yes! There are so many ways to add some heat to this chicken dinner. Use hot salsa, add sliced jalapeños (or serranos if you’re feeling brave), or sprinkle crushed red pepper or cayenne powder over the chicken before baking.
How to Make Baked Salsa Chicken
- Prepare. Preheat the oven to 400°F.
- Season. Season the chicken on all sides with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub it in so it really sticks to the meat.
- Assemble with salsa and cheese. Spread 1 cup of salsa in the bottom of a baking dish and place the chicken on top. Spoon the remaining salsa over the chicken, then sprinkle with the cheese.
- Bake. Bake for 25-30 minutes, or until the chicken is cooked through.
- Enjoy! Serve with rice and garnish with green onions if desired.
Storing and Reheating
Let your leftover salsa chicken fully cool to room temperature before storing in an airtight container in the fridge for up to 3 days. To reheat, microwave individual portions in 30-second increments just until warmed through.
Ingredient Notes
- Chicken Breasts – Use chicken breasts that are close in size. That way they bake evenly, so one piece isn’t dry before the others are fully cooked!
- Seasonings – Chili powder, cumin, smoked paprika, garlic powder, onion powder, salt and black pepper create the best Tex-Mex flavor that perfectly pairs with most salsas. Feel free to play around with this flavor palate, of course!
- Salsa – Most store-bought red salsas will get the job done. If you want to go the extra mile, try my favorite easy blender salsa.
- Cheddar Cheese – Freshly shredded is the way to go for the very best texture and flavor! And if you want a more classic Tex-Mex kick, swap the cheddar for a shredded Mexican cheese blend.
Variations to Try
- Use salsa verde. Swap the red salsa for salsa verde for a tangy green chile flavor that pairs really well with Monterey Jack!
- Add black beans. Scatter drained and rinsed black beans around the chicken before baking to make the dish more filling and protein-packed.
- Add corn. A cup of corn (can be frozen, fresh, or canned) adds sweetness and texture to the dish. The sweetness is especially nice if you add spicy ingredients.
- Make it creamy. After baking, stir a spoonful of sour cream into the extra salsa sauce in the pan before serving. Or, just serve each individual portion with a dollop of sour cream on top.
Enjoy!
~Nichole
Baked Salsa Chicken
Ingredients
- 4 Boneless skinless chicken breasts
- 1 tsp Chili powder
- 1 tsp Cumin
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 2 Cups Salsa divided
- 1 Cup Cheddar cheese freshly shredded
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Season the chicken on all sides with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper, and rub it in.
- Spread 1 cup of salsa in the bottom of a baking dish and place the chicken on top.
- Spoon the remaining salsa over the chicken, then sprinkle evenly with the shredded cheese.
- Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit.
- Serve with rice and garnish with green onions if desired.
Notes
This baked salsa chicken can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks great. Can’t wait to try it.
Thanks! I hope you enjoy it 🙂