Easy Cheesy Salsa Chicken

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.

Course: Entree

Cuisine: American / Mexican

Prep Time: 10

Cook Time: 25

Resting time: 5

Total Time: 40

Servings:

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