Oven Baked Salsa Chicken
If you’re searching for a simple yet flavorful dinner idea that the whole family will love, you’ve arrived at the right place. Oven Baked Salsa Chicken is the answer to your mealtime prayers! This dish is not only packed with vibrant flavors but is also incredibly easy to prepare. With just a handful of ingredients, you can create a wholesome meal that will have everyone asking for seconds. The juicy chicken is smothered in zesty salsa, topped with melty cheese, and finished off with your favorite toppings. Let’s dive into this delicious recipe!
Why I Love This Recipe
Oven Baked Salsa Chicken is a weeknight lifesaver! It comes together in under an hour and requires minimal effort. The beauty of this dish lies in its versatility; you can serve it as is, over rice, or in a taco or salad. Plus, it’s a one-dish meal that means less cleanup, which is always a win in my book! The combination of the seasoned chicken, savory salsa, and gooey cheese creates a flavor explosion that is sure to impress.
The Ingredient Lineup
- 2 lbs Chicken Breast: Use boneless, skinless thin cutlets for even cooking and tenderness.
- 2 tbsp Taco seasoning: You can use homemade or a store-bought packet for convenience.
- 1 cup Salsa: A thick salsa works best to keep the chicken juicy.
- 1 cup sharp cheddar cheese: Shredded for that perfect melty topping.
- Guacamole: For a creamy, flavorful addition.
- Sour cream: A dollop adds richness and tang.
- Chopped cilantro: Fresh cilantro brings a burst of color and flavor.
- Diced jalapeno: For those who like a bit of heat.
- Crushed tortilla chips: For a delightful crunch on top.
Equipment Breakdown
- Baking dish: A 9×13 inch dish works perfectly for this recipe.
- Meat mallet or rolling pin: To flatten the chicken for even cooking.
- Mixing bowl: For combining the chicken with the taco seasoning.
- Measuring cups and spoons: To ensure accurate measurements.
- Oven: Preheated to the right temperature for baking.
Oven Baked Salsa Chicken: From Prep to Plate
Step 1: Prepare the Chicken
Start by preheating your oven to 375°F (190°C). While the oven is heating, take your chicken breasts and place them between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about half an inch. This helps the chicken cook evenly and stay juicy.
Step 2: Season the Chicken
In a mixing bowl, combine the taco seasoning with a little olive oil to create a paste. Rub this mixture all over the chicken cutlets, ensuring each piece is evenly coated. This step adds a flavorful kick to the chicken.
Step 3: Assemble in the Baking Dish
Place the seasoned chicken cutlets in a baking dish. Pour the salsa over the top, making sure to cover all the chicken evenly. This not only keeps the chicken moist but also infuses it with wonderful flavors.
Step 4: Add Cheese
Sprinkle the shredded sharp cheddar cheese over the salsa-covered chicken. This will create a deliciously cheesy crust as it bakes.
Step 5: Bake
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for about 25-30 minutes. After this time, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden, and the chicken reaches an internal temperature of 165°F (74°C).
Step 6: Garnish and Serve
Once baked, remove the dish from the oven and let it rest for a few minutes. Top with dollops of guacamole, sour cream, chopped cilantro, and diced jalapeno. Finally, sprinkle the crushed tortilla chips on top for an added crunch. Serve it hot and enjoy!
In-Season Flavor Ideas
- Add fresh corn or black beans to the salsa for extra texture and flavor.
- Incorporate diced bell peppers for a pop of color and sweetness.
- Swap out the cheddar for pepper jack cheese for a spicy twist.
- Try using homemade pico de gallo instead of store-bought salsa for a fresh touch.
Testing Timeline
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-55 minutes
Refrigerate, Freeze, Reheat
This dish is perfect for meal prep! Leftover Oven Baked Salsa Chicken can be stored in the refrigerator for up to 3 days. To freeze, wrap the chicken tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight, then bake at 350°F (175°C) until heated through, approximately 20-25 minutes.
Oven Baked Salsa Chicken Q&A
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add more flavor and moisture to the dish. Just ensure they are cooked to a safe internal temperature of 165°F (74°C).
What type of salsa should I use?
Thick salsa works best to keep the chicken juicy during cooking. You can use homemade or store-bought, depending on your preference.
Can I make this dish ahead of time?
Yes! You can prepare the chicken and salsa combination in advance and store it in the refrigerator. Just add the cheese and bake when you’re ready to eat.
What can I serve with Oven Baked Salsa Chicken?
This dish pairs wonderfully with rice, quinoa, or even a simple side salad. You can also serve it in taco form with tortillas for a fun twist!
What to Make After This
- Easy Chicken Fajitas
- One-Pan Mexican Quinoa
- Creamy Jalapeno Popper Chicken
- Spicy Shrimp Tacos with Mango Salsa
Time to Try It
Now that you have all the details, it’s time to gather your ingredients and give this Oven Baked Salsa Chicken a go! With its ease of preparation and delightful flavors, it’s bound to become a family favorite. I can’t wait to hear how yours turns out! Enjoy every delicious bite.
Oven Baked Salsa Chicken
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Pound the chicken between plastic wrap to an even thickness of about half an inch.
- In a mixing bowl, combine taco seasoning with a little olive oil to create a paste. Rub this mixture over the chicken cutlets.
- Place seasoned chicken in a baking dish. Pour salsa over the top to cover the chicken evenly.
- Sprinkle shredded cheddar cheese over the salsa-covered chicken.
- Cover with aluminum foil and bake for about 25-30 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and chicken reaches 165°F (74°C).
- Remove from oven, let rest, and top with guacamole, sour cream, cilantro, jalapeno, and crushed tortilla chips.
Notes
- Leftovers can be stored in the refrigerator for up to 3 days.
- To freeze, wrap tightly in plastic wrap and foil; it lasts up to 3 months.
- Reheat by thawing overnight and baking at 350°F until heated through.
