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My easy baked salsa chicken is the perfect Mexican-inspired dinner for busy weeknights! Chicken breasts are coated in a flavorful spice blend and covered with jarred salsa, fire roasted corn, and gooey melted cheese. There’s almost no prep work and the chicken comes out juicy and full of flavor!
I love an easy dinner that takes 10 minutes or less to prep and the rest is hands-off time while it cooks. That’s exactly what this cheesy baked salsa chicken is! A jar of salsa can do wonders for not only adding flavor, but moisture to chicken breasts. I love my salsa chicken and cauliflower rice skillet, but when I want something that I can just throw in the oven and forget about, salsa chicken is my go-to recipe.
On top of being easy to make, it’s budget-friendly, and versatile. You control how spicy it is by using mild or hot salsa, and there’s countless ways to serve it and use the leftovers. My favorite way is to make chicken tacos or burrito bowls the next day.
Ingredient Notes
Chicken – Chicken breasts work great for this recipe because they absorb the flavor and moisture from the salsa. They’re lean, full of protein, and a great option for a healthy dinner.
Homemade taco seasoning – I make my own taco seasoning blend using chili powder, cumin, smoked paprika, garlic powder, onion powder, and salt. You can buy store bought taco seasoning, but be cautious when seasoning the chicken because some of them are very salty.
Corn – Fire roasted frozen corn adds a pop of sweet smoky flavor to the chicken. Be sure to defrost it first so there isn’t additional liquid. You can use canned corn, but I think the flavor and texture of frozen corn is better.
Salsa – A thicker chunky salsa works best for this recipe. It sticks to the chicken rather than running off into the bottom of the baking dish. You can use mild, medium, or hot salsa depending on how spicy you want it.
Cheese – Cheddar cheese, Colby Jack, or Monterey Jack cheese are all great options that pair well with salsa. Shred the cheese yourself for the best flavor and so it melts beautifully. Pre-shredded cheese has anti-caking agents in it and won’t melt as well.
Cilantro and green onions – Chopped cilantro and green onions add a fresh flavor to the baked chicken when it comes out of the oven and the flavors compliment the salsa. If you don’t like cilantro, just top the chicken with the sliced green onions.
Tips for Making Salsa Chicken
- Use similar sized chicken breasts. If your chicken breasts are thick on one end, pound them out so they are similar in size. This will help the chicken cook faster and more evenly.
- Use chunky salsa. Thin salsas will make the dish watery. Chunk salsa also gives it a nice texture.
- Don’t overcook the chicken. The internal temperature of chicken should be 165° F. when it’s fully cooked. Using a meat thermometer is the best way to avoid overcooking chicken.
- Let it rest. Let the baked chicken rest for several minutes before cutting into it. This will all the juices to redistribute in the chicken rather than spilling out onto the plate.
Substitutions and Variations
- Use salsa verde. The flavor will be a little more sweet because of the tomatillos, but I’ve made it both ways and it’s delicious. You can also try my salsa verde baked chicken, which is similar to this one.
- Use chicken thighs. If you love the meatier flavor of chicken thighs they work well for this recipe. The baking time may change depending on how big they are.
- Add black beans. To make the baked chicken with salsa heartier, add a drained and rinsed can of black beans. Pour them on top and around the chicken before topping with the salsa.
What to Serve with Baked Salsa Chicken
Side dishes – My favorite side dishes to serve with salsa chicken are cilantro lime rice or black beans and rice. If you want a cold salad to serve with it, try this black bean and corn salad or Mexican street corn pasta salad.
Topping ideas – Before serving the baked chicken with salsa I love to add toppings to it. Cilantro and green onions give it a nice fresh flavor. Other ideas are black olives, avocado, sour cream, or crushed tortilla chips if you want something crunchy.
Storage and Freezing
Storage – Leftover salsa chicken will keep in an airtight container in the fridge for 4 days. You can also freeze it for 3 months. Defrost it in the fridge overnight before reheating.
Reheating – If you’re in a hurry, reheat the chicken in the microwave for 30 second intervals until warm. You can also reheat it covered in a 350° F. oven for 10-15 minutes.
Baked Salsa Chicken
Ingredients
- 1 1/4 pounds chicken breasts
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 3/4 teaspoon kosher salt or to taste
- 1/2 cup frozen fire roasted corn defrosted
- 15 ounces jarred salsa Thick and chunky salsa works best
- 1 cup shredded Colby Jack cheese or cheddar cheese
- 1 tablespoon chopped fresh cilantro
Instructions
- Preheat oven to 375° F.
- In a small bowl combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, and salt. Set aside.
- Place the chicken breasts on a cutting board and cover them with a piece of plastic. Use a meat mallet or the bottom of a cast iron skillet to pound out the thick end of the chicken breast so they're all approximately 3/4 – 1 inch thick.
- Season both sides of the chicken breasts with the spice blend.
- Pour half of the jarred salsa into the bottom of a baking dish. Place the chicken breasts into the dish in a single layer. Cover them with the corn and the remaining salsa.
- Place the dish onto the middle rack of the oven and bake for 25-30 minutes. Remove from the oven and cover the top of the chicken with the cheese. Bake for another 5-10 minutes or until the chicken is fully cooked. The internal temperature should be 165° F.
- Remove the chicken from the oven and sprinkle on the cilantro. Let it rest for 5 minutes before serving with extra toppings and a side of cilantro lime rice if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy Chicken Recipes
- Chicken Enchilada Casserole
- Southwest Chicken
- Sheet Pan Chicken Fajitas
- Slow Cooker Green Chile Chicken Tacos
- Mexican Chicken and Potatoes
If you make this Salsa Chicken, please leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
