Baked Salsa Chicken Recipe

5 from 2 votes

This easy baked salsa chicken can be made with your favorite salsa so that it's the perfect flavor for you and your family!

Prep Time10

Cook Time35

Total Time45

Course: Dinner

Cuisine: Mexican

Servings:

Preheat oven to 375°F.
Pat the chicken dry. Season both sides of the chicken with taco seasoning, salt, and pepper.
4 boneless, skinless chicken breasts, 1½ tablespoons taco seasoning, Kosher salt and freshly ground black pepper
Heat the oil in a large skillet over medium-high heat. Sear both sides of the chicken until golden brown. There is no need to cook it all the way through. Remove the chicken from the pan and set it aside.
1 tablespoon olive oil
If your skillet is oven safe, you can bake the recipe right in the skillet. If not, grab a 9x13-inch baking dish.
Pour half the salsa into your skillet or baking dish. Top with the chicken and spoon on the remaining salsa.
1½ cups salsa
Bake for 20-30 minutes, or until the chicken is cooked through.
Top each chicken breast with ¼ of the cheese and bake for another 4-5 minutes until the cheese has melted.
1 cup shredded cheese
Top with chopped cilantro and serve.
2 tablespoons chopped fresh cilantro

For the best melt, shred whole blocks of cheese at home.
To mix up the flavor of this dish, try different types of salsa! Verde, chunky, black bean and corn, etc.
Adjust the heat by using a hot salsa or adding some chopped jalapeños!
No extra liquid is needed for this recipe – the salsa helps keep the chicken moist.

Storage: Store baked salsa chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.