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A person using a spoon to drizzle a baked salsa sauce over the top of Easy Baked Salsa Chicken resting on a bed of Mexican rice in a shallow bowl.

Easy Cheesy Salsa Chicken

Course: Entree
Cuisine: American / Mexican
Prep Time: 10 minutes
Cook Time: 25 minutes
Resting time: 5 minutes
Total Time: 40 minutes
Servings: 4
Calories: 616kcal
Author: Kris Longwell
This Easy Cheesy Salsa Chicken is a weeknight game-changer, featuring perfectly seared chicken breasts baked in a bed of chunky salsa and topped with a delicious blanket of melted cheese. It’s a simple, flavor-packed meal that delivers restaurant-quality results and a guaranteed "Mmm-mmm!" from the whole family!
Print Recipe

Equipment

  • 1 large (12") skillet
  • 9"x13" baking dish see NOTES

Ingredients

  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ tsp garlic powder
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 4 chicken breast boneless, skinless, pounded to 1-inch in thickness
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 cups salsa chunky is best, divided, see NOTES
  • 2 cups Colby Jack cheese shredded
  • 2 tablespoon cilantro chopped, for garnish
  • lime wedges for garnish (optional)
  • avocado slices for serving (optional)

Instructions

  • Preheat your oven to 400°F.
  • In a small bowl, combine the chili powder, cumin, paprika, garlic powder, salt, and pepper. Season the chicken breasts all over with the seasoning.
    1 tsp chili powder, ½ tsp ground cumin, ½ tsp smoked paprika, ½ tsp garlic powder, 1 tsp Kosher salt, ½ tsp black pepper, 4 chicken breast
  • Heat the oil and butter in a large skillet over medium heat. Add the chicken and sear until browned all over, about 5 minutes per side. Remove the chicken and place it on a plate or platter. It won't be fully cooked at this point. Set aside.
    1 tbsp olive oil, 1 tbsp unsalted butter
  • Add 1 cup of the salsa to the skillet and use a wooden spatula to scrape up any browned bits in the pan. Simmer for a couple of minutes.
    2 cups salsa
  • Pour the simmered salsa into a casserole dish and evenly spread it. Place the chicken on the salsa in the dish. Top each chicken breast with about a ¼ cup of the remaining salsa. Place a ¼-cup mound of cheese on the top of each chicken breast.
    2 cups Colby Jack cheese
  • Bake until the internal temperature of the chicken breasts reaches 165°F. Remove from the oven and let the chicken rest in the dish for 5 minutes.
  • Serve warm, with sauce from the dish served on the side. Garnish with chopped cilantro and serve with lime wedges and avocado slices, if desired.
    2 tbsp cilantro, lime wedges, avocado slices

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • The Salsa: For the best results, use a chunky salsa that can stand up to the heat of the oven. While store-bought works in a pinch, our Easy Homemade Salsa is so simple to make and adds a level of fresh, restaurant-quality flavor that really makes this dish shine!
  • The Chicken: Chicken breasts vary in size, so we recommend pounding them to an even 1-inch thickness before seasoning. This ensures that the entire breast cooks at the same rate, keeping the meat tender and juicy throughout.
  • The Shortcut: If you’re in a real rush, you can skip the searing step and go straight to the baking dish! Simply season the raw chicken, place it on the salsa, and bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F.
  • The Spice Rub: If you don't have all the individual spices on hand, feel free to swap out the dry rub for 2 tablespoons of your favorite store-bought taco seasoning. It’s a great time-saver that still packs a punch!
  • The Cheese: For that perfect, gooey "Loon-style" cheese pull, try to grate your cheese fresh from the block. Pre-shredded cheeses are often coated in starch to prevent clumping, which can keep them from melting as smoothly as freshly grated Monterey Jack or Cheddar.
  • Make it a Meal: This dish produces a delicious "pan sauce" from the salsa and chicken juices. Be sure to serve it with plenty of Homemade Mexican Rice or warm tortillas to soak up every flavorful drop!

Nutrition

Calories: 616kcal | Carbohydrates: 11g | Protein: 66g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 215mg | Sodium: 2105mg | Potassium: 1285mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1725IU | Vitamin C: 5mg | Calcium: 507mg | Iron: 2mg