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closeup of baked salsa chicken breasts topped with melted cheese. a serving spoon is holding up one breast.
5 from 19 votes

Baked Salsa Chicken

Baked Salsa Chicken is so simple, quick, and delicious! Chicken breasts are juicy and flavorful, seasoned with taco seasoning and salsa.
Author Diana
Servings 4 servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Equipment

Ingredients

  • 4 chicken breasts pounded to an even thickness
  • 1 teaspoon salt
  • 2 teaspoons chili powder
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil Use light olive oil, not extra virgin
  • 1 cup frozen whole kernel corn
  • 2 cups chunky salsa
  • 1 cup cheddar cheese or melting mexican blend

Instructions

  • Preheat the oven to 350°F/180°C.
  • Season the chicken with salt, then in a small bowl combine chili powder, paprika, oregano, and cumin, and season the chicken with it from both sides.
  • In a large skillet over medium high heat, heat olive oil. Add the chicken and brown it for 3-4 minutes per side to give it color.
  • Optional: deglaze the pan with a splash of water to add lots of flavor!
  • Sprinkle the chicken with corn, then cover with salsa. Use a spatula to move the chicken around to get some of the salsa under each breast.
  • Bake in the preheated oven for 25 minutes or until the internal temp of the chicken is 165°F/74°C.
  • Remove the chicken from the oven, sprinkle it with shredded cheese, and place it under the broiler for a few minutes until the cheese is melted and bubbling.
  • Remove from the oven, and top with your favorite toppings.

Notes

  • In place of the salt and other seasonings, use 2 teaspoons of taco seasoning.
  • Boneless chicken thighs or chicken tenders will also work in this recipe. You may need to adjust the baking time depending on the size of the pieces.
  • The total bake time will depend on the thickness of your chicken. Be sure to check for doneness using an instant-read thermometer. 
  • If you don't have an oven-proof skillet, transfer the chicken from the skillet to a baking dish before baking it.
  • Shredded salsa chicken is perfect for adding to recipes, or enjoying in taco form. You can do this with two forks, or let the chicken cool down a bit and use your hands!
  • Optional toppings: Diced avocado, sliced jalapeno, sliced green onions, sour cream. Any of your favorite taco toppings will be delicious.
  • To Store: Keep leftovers in an airtight container in the fridge for 3-4 days. 

Nutrition

Calories: 412kcal | Carbohydrates: 2g | Protein: 55g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 173mg | Sodium: 1046mg | Potassium: 910mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1032IU | Vitamin C: 3mg | Calcium: 229mg | Iron: 2mg