Description
This baked salsa chicken features tender, spice-rubbed chicken breasts topped with chunky salsa and melted cheese, creating a flavorful and easy dinner perfect for the whole family.
Ingredients
Units
Scale
Seasoning Mix
- 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 (Cheddar, Monterey Jack, Mozzarella, or Mexican-blend)
- Chopped cilantro, for garnish
Instructions
- Preheat Oven: Preheat your oven to 375ºF to prepare for baking the chicken.
- Prepare Seasoning Mix: In a small bowl, combine kosher salt, black pepper, onion powder, chili powder, ground cumin, garlic powder, and smoked paprika. Mix well and set aside.
- Pound Chicken: Lay a large cutting board with plastic wrap or parchment paper. Place chicken breasts in a single layer, then 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.
- Season Chicken: Sprinkle the seasoning mix evenly over both sides of each chicken breast to ensure full flavor.
- Prepare Baking Dish: Pour 1 cup of salsa into the bottom of a baking dish and spread it evenly.
- Assemble Chicken: Place the seasoned chicken breasts on top of the salsa layer. Spoon the remaining 1 cup of salsa over each chicken breast.
- Bake: Bake the chicken in the preheated oven for 35 minutes, or until the chicken is tender, juicy, and the internal temperature reaches 165ºF.
- Add Cheese and Broil: Remove the baking dish from the oven and sprinkle the shredded cheese evenly over the chicken breasts. Turn the oven broiler to high and broil for 1-2 minutes until the cheese is melted and bubbly.
- Rest and Serve: Remove from oven, let the chicken rest for 5 minutes to redistribute juices, then garnish with chopped cilantro and serve.
Notes
- Cheese options: Use Cheddar, Monterey Jack, Mozzarella, or a Mexican-blend shredded cheese based on your preference.
- Storing leftovers: Keep leftover chicken in an airtight container in the refrigerator for up to one week.
- Reheating tips: Warm leftovers covered in a baking dish at 325ºF until heated through, or microwave in 30-second intervals.
- Freezing leftovers: Let chicken cool 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: 320 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 90 mg
