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Baked Salsa Chicken Recipe

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4.4 from 78 reviews

This Baked Salsa Chicken recipe offers a flavorful and easy-to-make meal perfect for weeknight dinners. Tender chicken breasts are seasoned with a smoky chili-spice blend, baked in tangy jarred salsa with fire roasted corn, and topped with melted Colby Jack cheese and fresh cilantro for a delicious Tex-Mex inspired dish.

  • Total Time: 40-50 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasoning

  • 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)

Salsa and Toppings

  • 1/2 cup frozen fire roasted corn (defrosted)
  • 15 ounces jarred salsa (thick and chunky works best)
  • 1 cup shredded Colby Jack cheese (or cheddar cheese)
  • 1 tablespoon chopped fresh cilantro

Instructions

  1. Preheat the oven: Preheat your oven to 375° F (190° C) to prepare for baking the chicken.
  2. Make the spice blend: In a small bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, and kosher salt. Set this spice blend aside for seasoning the chicken.
  3. Prepare the chicken breasts: Place the chicken breasts on a cutting board and cover them with plastic wrap. Use a meat mallet or the bottom of a heavy skillet to pound the thicker parts of the chicken so all breasts are an even thickness of about 3/4 to 1 inch, ensuring even cooking.
  4. Season the chicken: Rub both sides of each chicken breast evenly with the prepared spice blend for bold flavor.
  5. Assemble in the baking dish: Pour half of the jarred salsa into the bottom of a baking dish. Arrange the seasoned chicken breasts in a single layer on top of the salsa. Scatter the defrosted fire roasted corn evenly over the chicken, then spoon the remaining salsa on top.
  6. Bake the chicken: Place the baking dish on the middle rack of the oven and bake for 25-30 minutes. After this initial bake, remove the dish from the oven and evenly sprinkle the shredded cheese over the chicken. Return the dish to the oven and bake for an additional 5-10 minutes, until the chicken is fully cooked and reaches an internal temperature of 165° F (74° C), and the cheese is melted and bubbly.
  7. Finish and serve: Remove the dish from the oven and sprinkle with fresh chopped cilantro. Let the chicken rest for 5 minutes before serving. Consider serving alongside cilantro lime rice or your favorite Mexican-style side dishes for a complete meal.

Notes

  • You can substitute Colby Jack cheese with cheddar or Monterey Jack cheese depending on your preference.
  • Ensure chicken breasts are pounded to even thickness to avoid uneven cooking.
  • If you prefer spicier chicken, add a pinch of cayenne pepper to the spice blend.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Use a meat thermometer to check chicken’s internal temperature for food safety.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 30-40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://ellarecipe.com/baked-salsa-chicken-recipe/