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Baked salsa chicken topped with melted cheese, green onions, and cilantro in a white casserole dish.
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Baked Salsa Chicken

This easy baked salsa chicken is a quick, flavorful weeknight dinner made with seasoned chicken breasts, jarred salsa, fire roasted corn, and melted cheese. It’s a simple, family-friendly meal that turns out juicy and delicious every time.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Chicken + Poultry, Dinners, Skillet + One Pot Meals
Cuisine: Mexican, Southwest
Keyword: baked chicken with salsa, baked salsa chicken, salsa chicken
Servings: 4 servings
Author: Danae Halliday

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

Storage - Leftover salsa chicken will keep for up to 4 days in an airtight container in the fridge. You can also freeze it for up to 3 months. 

Nutrition

Calories: 343kcal | Carbohydrates: 12g | Protein: 40g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 122mg | Sodium: 1553mg | Potassium: 903mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1249IU | Vitamin C: 4mg | Calcium: 272mg | Iron: 2mg