Description
This baked salsa chicken recipe features juicy, spice-rubbed chicken breasts topped with chunky salsa and melted cheese, creating an easy and flavorful family-friendly dinner.
Ingredients
Units
Scale
Seasoning Mix
- 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
- Chopped cilantro, for garnish
Instructions
- Preheat Oven: Preheat the oven to 375ºF to get it ready for baking the chicken.
- Mix Seasonings: In a small bowl, combine kosher salt, black pepper, onion powder, chili powder, cumin, garlic powder, and smoked paprika. Mix well and set aside.
- Pound Chicken: Place chicken breasts between two sheets of plastic wrap or parchment paper on a cutting board. Use a meat mallet or heavy skillet to pound each breast to about ¾-inch thickness for even cooking.
- Season Chicken: Sprinkle the prepared seasoning mix evenly on both sides of each chicken breast to infuse flavor.
- Prepare Baking Dish: Pour 1 cup of chunky salsa into the bottom of a baking dish and spread it evenly.
- Layer Chicken and Salsa: Arrange the seasoned chicken breasts on top of the salsa, then spoon the remaining 1 cup of salsa over the chicken pieces.
- Bake Chicken: Bake in the preheated oven for 35 minutes until chicken is cooked through and tender. Check that the internal temperature reaches 165ºF.
- Add Cheese: Remove the dish from the oven and sprinkle 1 cup of shredded cheese evenly over each chicken breast.
- Broil Cheese: Turn the oven broiler to high and place the baking dish under the broiler for 1 to 2 minutes, or until the cheese melts and bubbles.
- Rest and Serve: Remove from the broiler, let the chicken rest for 5 minutes, garnish with chopped cilantro, and serve warm.
Notes
- Cheese Options: Use Cheddar, Monterey Jack, Mozzarella, or a Mexican blend shredded cheese to top the chicken.
- Storing Leftovers: Store in an airtight container in the refrigerator for up to one week.
- Reheating Tips: Reheat leftovers covered in a baking dish at 325°F until warmed through or microwave in 30-second intervals.
- Freezing Instructions: Cool chicken completely before freezing in an airtight container for up to 3 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: 700 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 90 mg
