Baked Salsa Chicken

This cheesy and savory Baked Chicken Salsa needs just 5 ingredients and a few minutes of kitchen time to make.  Team it up with some pasta or rice or even just some mashed potatoes, and some veggies, and you’ve got yourself a delicious meal that everyone will enjoy! 

I’ve been using salsa for a lot of my recipes recently- its savory and tangy deliciousness livens up almost everything. I love teaming up my crockpot chicken tacos with fresh salsa, and quite recently, I also tried using up some of my salsa to make a nice cream cheese salsa dip, and it turned out lip-smacking delicious.

And then I thought, why not use a jar to jazz up the chicken I had lying in my freezer? And here we are! 

 Why You’ll Love This Baked Salsa Chicken Recipe

• Super easy: If easy, simple dinners are your thing, you’re going to love this quick salsa chicken recipe.
• Family favorite: The tangy, savory, and cheesy flavors of this dish are going to make it a total family favorite for sure!
• Versatile: Pair the chicken with a side salad or over some leftover rice or noodles - it works wonderfully with almost anything.
• Affordable: This salsa chicken bake comes together with just a few pantry staples and is a great healthy and affordable meal option.

Ingredients

• Chicken: Start with boneless, skinless chicken breast. You could use other cuts of chicken instead if that’s what you prefer. Just make sure you use the boneless, skinless version. 
• Salsa: This one is the main flavor component of the dish, so make sure you choose the right kind. I would recommend using any classic tomato-based salsa here. 
• Cheese soup: To bring some extra flavor and sauciness, I used condensed cheddar cheese soup. 
• Cheese: You’ll also need lots of cheese! Choose cheddar or Mexican cheese blend for best results. Pre-shredded cheese works too, but if you can, always buy a block and grate it fresh! 
• Taco seasoning: And of course, a dash of the ultimate seasoning blend that can jazz up almost any meal! 

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Load it up: To add extra flavor and deliciousness, load up the salsa chicken with guacamole, sliced avocados, sour cream, crushed tortilla chips, and/or chopped cilantro! 
• Veggie matters: Chopped or sliced veggies can be wonderful additions to this saucy chicken dish. Bell peppers, broccoli, corn, olives, onions, zucchini, and mushrooms are all great choices. 
• Bean time: You can also add a can of black beans to bulk up this meal. It's a great way to stretch the meal when cooking on a budget.
• Spice it up: Want your baked salsa chicken to have a kick of heat? Use a spicy salsa or add in some chopped jalapenos. You can even experiment with this jalapeno powder, smoked jalapeno powder, or chipotle powder to add some extra heat.

How to Make Baked Salsa Chicken

Start by preheating the oven to 350 degrees and covering a 13 x 9-inch baking dish with tin foil, sprayed with cooking spray. 

⭐️ Hint: Shred the leftover chicken, mix it into the cheesy salsa mixture, and use the concoction as a dip, teamed up with some nachos or tortilla chips.

If you love easy chicken recipes like this one, you may also enjoy my Spicy Chicken Wrap, Crockpot Huli Huli Chicken, Crockpot Apricot Chicken, Chicken Casserole with Cream of Mushroom Soup, Crock Pot Chicken Nachos or our Crock Pot Bourbon Chicken recipe!

For more dinner recipes, try our Lazy Lasagna or our Uses For Shredded Chicken Round-Up which has many delicious chicken dishes to choose from.

Storage Directions

• Storing: Got any leftovers? Transfer them to an airtight container and refrigerator. They should stay good for 2-3 days or you can freeze them for up to three months.
• Reheating: The best way to reheat the baked salsa chicken is to pop it in the microwave for a few minutes or you can reheat it covered in the oven. If frozen, thaw them out in the fridge overnight before reheating.
• Make Ahead: Make the dish completely and wrap it well to store in the freezer for up to 3 months. Then, when you want to make it, all you need to do is allow it to thaw in the refrigerator overnight, and bake it the next day until it's heated through.

Serving Suggestions

Serve it up with all your favorite taco toppings like sour cream, avocado, guacamole, pico de gallo, cilantro, and a squeeze of lime.

Any kind of rice or pasta can be the perfect pair for this chicken with salsa recipe. I love pairing it with my cheesy broccoli rice, and sometimes, I just stick to microwave rice when I’m in a hurry. And if you want to enjoy this as a low-carb meal, team it up with cauliflower rice. 

This salsa-baked chicken also tastes great when served with slow cooker corn on the cob or zucchini squash casserole.

Recipe Tips

• Choose right: Pick chicken breasts that are more or less the same size, and also the same in terms of thickness. This will ensure that they’re cooked to perfection in the same amount of time.
• Slice it right: If the chicken breasts seem too thick, consider slicing them into thinner strips cutlets. Doing this will help them cook faster too.
• Tenderize: Another trick to make the chicken breasts easier to cook is to use a meat mallet or a rolling pin to pound it before you use it for the recipe. Doing this will also help it get to an even thickness, and therefore, cook more evenly too. 
• Salsa pick: Use jarred or homemade salsa- whatever you prefer. If the salsa seems too watery, drain the excess liquid and use the thicker portion. Use a tomato-based salsa for best results.
• Wait up: As much as you’re tempted to dig right in, let the salsa chicken rest for 8-10 minutes before you start to serve it. Doing this will help the chicken reabsorb all the juices that have seeped out during the cooking process.

Recipe FAQs

How to Make It Video

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