Description
This baked salsa chicken features juicy, spice-rubbed chicken breasts topped with chunky salsa and melted cheese, making it a simple and family-friendly dinner option that's bursting with flavor.
Ingredients
Units
Scale
Spices and Seasoning
- 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 prepare for baking the chicken.
- Make Seasoning Mix: In a small bowl, mix together kosher salt, black pepper, onion powder, chili powder, ground cumin, garlic powder, and smoked paprika until well combined.
- Pound Chicken: On a large cutting board lined with plastic wrap or parchment paper, lay the chicken breasts in a single layer and cover with another piece of plastic wrap or parchment. 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 over both sides of each chicken breast to infuse flavor.
- Prepare Baking Dish: Pour 1 cup of chunky salsa onto the bottom of a baking dish and spread it out evenly as a flavorful base.
- Assemble Chicken: Place the seasoned chicken breasts on top of the salsa layer and spoon the remaining salsa evenly over each piece for moisture and taste.
- Bake Chicken: Bake in the preheated oven for 35 minutes, or until the chicken is fully cooked and tender. Check doneness with a meat thermometer; internal temperature should reach 165ºF.
- Add Cheese: Remove the dish from the oven and sprinkle the shredded cheese evenly on top of each chicken breast.
- Broil Cheese: Turn the oven broiler on high, then place the chicken under the broiler for 1-2 minutes until the cheese is melted, bubbly, and slightly golden.
- Rest and Serve: Remove from the oven and let the chicken rest for 5 minutes before garnishing with chopped cilantro and serving.
Notes
- Cheese options: Use Cheddar, Monterey Jack, Mozzarella, or a Mexican-blend shredded cheese based on your preference.
- Storing and reheating: Store leftovers in an airtight container in the refrigerator for up to one week. Reheat in a covered baking dish at 325°F until warmed through or microwave in 30-second intervals.
- Freezing: Cool chicken completely before freezing in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
- Serving Size: 1 chicken breast with salsa and cheese
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 110 mg
