Description
This baked salsa chicken recipe combines tender, spice-rubbed chicken breasts with chunky salsa and melted cheese for an easy and flavorful family-friendly dinner that's simple to prepare and delicious to eat.
Ingredients
Units
Scale
Spices
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 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: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the chicken.
- Prepare the seasoning mix: In a small bowl, combine kosher salt, black pepper, onion powder, chili powder, ground cumin, garlic powder, and smoked paprika. Stir to blend all the spices evenly.
- Pound the chicken: Place a large cutting board on your work surface and line it with plastic wrap or parchment paper. Lay the chicken breasts in a single layer on the board and cover with another sheet of plastic wrap or parchment. Use a meat mallet or a heavy skillet to pound each chicken breast to an even thickness of about three-quarters of an inch to ensure even cooking.
- Season the chicken: Sprinkle the prepared spice mix evenly over both sides of each chicken breast, making sure all pieces are well coated.
- Prepare baking dish: Pour 1 cup of the chunky salsa evenly onto the bottom of a baking dish to create a flavorful base for the chicken.
- Arrange chicken and add salsa: Place the seasoned chicken breasts on top of the salsa in the baking dish. Spoon the remaining 1 cup of salsa evenly over each chicken breast.
- Bake the chicken: Place the baking dish in the preheated oven and bake for 35 minutes, or until the chicken is tender, juicy, and fully cooked through. The internal temperature should reach 165 degrees Fahrenheit when checked with a meat thermometer.
- Add cheese and broil: Remove the chicken from the oven and sprinkle 1 cup of shredded cheese over each piece. Turn the oven broiler to high, place the chicken under the broiler, and broil for 1 to 2 minutes or until the cheese is melted and bubbly.
- Rest and serve: Remove the chicken from the oven and let it cool for 5 minutes. Garnish with chopped cilantro and serve warm.
Notes
- Cheese options: Use Cheddar, Monterey Jack, Mozzarella, or a Mexican blend shredded cheese for great flavor.
- Storing leftovers: Store in an airtight container in the refrigerator for up to one week.
- Reheating: Warm leftovers covered in a baking dish at 325 degrees Fahrenheit until heated through or microwave in 30-second intervals.
- Freezing leftovers: Cool completely, then freeze in an airtight container for up to three months. Thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 chicken breast with salsa and cheese
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
