Description
This baked salsa chicken features tender, spice-rubbed chicken breasts topped with chunky salsa and melted cheese, making for an easy, flavorful, and family-friendly dinner.
Ingredients
Units
Scale
Spice 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
- Chopped cilantro, for garnish
Instructions
- Preheat Oven: Preheat the oven to 375ºF to prepare for baking the chicken.
- Prepare Seasoning: In a small bowl, combine kosher salt, black pepper, onion powder, chili powder, ground cumin, garlic powder, and smoked paprika. Mix thoroughly and set aside.
- Pound Chicken: Lay a large cutting board with plastic wrap or parchment paper. Place the chicken breasts in a single layer and cover with another piece of plastic wrap or parchment paper. Pound each chicken breast to about ¾-inch thickness using a meat mallet or heavy skillet.
- Season Chicken: Evenly sprinkle the prepared seasoning blend on both sides of the chicken breasts.
- Prepare Baking Dish: Pour 1 cup of chunky salsa onto the bottom of a baking dish, spreading it evenly.
- Arrange Chicken and Salsa: Place the seasoned chicken breasts on top of the salsa layer in the baking dish. Spoon the remaining 1 cup of salsa evenly over each chicken breast.
- Bake: Bake in the preheated oven for 35 minutes or until the chicken is tender, juicy, and cooked through. Ensure the internal temperature reaches 165ºF using a meat thermometer.
- Add Cheese and Broil: Remove the baking dish from the oven and sprinkle 1 cup of shredded cheese over each chicken breast. Turn the oven broiler on high and place the chicken under the broiler for 1-2 minutes, or until the cheese is melted and bubbly.
- Rest and Serve: Remove from oven, let the chicken rest for 5 minutes to allow juices to redistribute. Garnish with chopped cilantro and serve hot.
Notes
- Cheese options include Cheddar, Monterey Jack, Mozzarella, or a Mexican-blend shredded cheese, all of which work well in this recipe.
- Store leftovers in an airtight container in the refrigerator for up to one week. Reheat in a covered baking dish at 325°F until warmed through or microwave in 30-second intervals.
- For freezing, cool the chicken completely before placing in an airtight container. Freeze for up to three months. Thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 chicken breast with salsa and cheese
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 110 mg
