This Salsa Chicken is a simple, flavorful dish that turns a few basic ingredients into a juicy, cheesy, and slightly spicy meal. With minimal prep and quick cooking time, it’s a great go-to for busy nights when I want something easy but still full of flavor.
Why You’ll Love This Recipe
I love how effortlessly this recipe comes together with just a handful of ingredients. The salsa does all the heavy lifting, adding both moisture and flavor. It’s also super versatile—I can serve it over rice, shred it for tacos, or even enjoy it on its own. It’s low-carb, gluten-free, and can easily be adapted to fit different dietary needs.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup salsa (any kind—chunky, spicy, or mild depending on preference)
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese (or a Mexican blend)
Fresh cilantro, chopped (optional, for garnish)
Directions
I start by preheating my oven to 375°F (190°C).
Then I place the chicken breasts in a lightly greased baking dish in a single layer.
In a small bowl, I mix the chili powder, cumin, garlic powder, onion powder, salt, and pepper.
I sprinkle this seasoning blend evenly over both sides of the chicken.
Next, I pour the salsa over the chicken, spreading it to make sure each piece is well coated.
I bake it uncovered for about 25–30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
I then remove the dish from the oven and sprinkle the shredded cheese evenly on top of the chicken.
I return it to the oven for 5 more minutes, just until the cheese is melted and bubbly.
Finally, I let it rest for 5 minutes before serving, and sometimes I add chopped fresh cilantro on top.
Servings and timing
This recipe makes 4 servings. Prep time: 5 minutes Cook time: 30–35 minutes Total time: 40 minutes
Variations
I sometimes use chicken thighs instead of breasts for extra juiciness.
For a spicier version, I add chopped jalapeños or use a hot salsa.
To make it creamy, I stir in 2 tablespoons of sour cream or cream cheese into the salsa before baking.
If I want to add veggies, I layer sliced bell peppers or onions under the chicken.
For a smoky twist, I use chipotle salsa or add a dash of smoked paprika.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual portions for 1–2 minutes, or I reheat the whole dish in a 350°F oven for about 10–15 minutes, covered with foil. If I want to freeze it, I let the chicken cool completely, then store it in a freezer-safe container for up to 2 months. I thaw it overnight in the fridge before reheating.
FAQs
How do I know when the chicken is fully cooked?
I always use a meat thermometer. Once the internal temperature reaches 165°F (74°C), it’s done.
Can I make this in a slow cooker?
Yes, I place the seasoned chicken and salsa in the slow cooker and cook on low for 4–5 hours or on high for 2–3 hours. I add the cheese at the end and let it melt before serving.
What’s the best salsa to use?
I use whatever I have on hand—chunky salsa works great for texture, while smooth salsa blends well for a saucier finish. Homemade or store-bought both work.
Can I use frozen chicken?
Yes, but I make sure to thaw it completely before baking so it cooks evenly and stays juicy.
What can I serve with salsa chicken?
I often serve it with rice, cauliflower rice, tortillas, or a side salad. It’s also great with black beans or corn.
Conclusion
Salsa Chicken is one of those dishes I come back to again and again. It’s effortless, flexible, and bursting with flavor. Whether I’m short on time or just want a dependable dinner that everyone enjoys, this recipe never lets me down.
This Salsa Chicken is a simple, juicy, and cheesy dish made with chicken breasts, salsa, and spices. Perfect for busy nights, it’s quick to prepare and bursting with flavor.
