Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully in this recipe and often stay even juicier than breasts. You may need to adjust the cooking time slightly as thighs can take a few minutes longer to cook through. The same golden sear and internal temperature of 165°F applies.

My family doesn't like cilantro. What can I use instead?

Cilantro can be polarizing! Feel free to substitute with fresh parsley for a different but still bright flavor, or simply omit the herb altogether. A sprinkle of sliced green onions can also add a nice fresh finish without the distinctive cilantro flavor.

Can I make this recipe ahead of time for a dinner party?

This is a great make-ahead dish! You can prepare everything up to the baking step, cover and refrigerate for up to 24 hours. When ready to serve, allow the dish to sit at room temperature for 20 minutes, then bake as directed, adding about 5-10 minutes to the cooking time since you're starting with a cold dish.

Is there a way to make this dish without an initial stovetop sear?

While the sear adds wonderful flavor, you can skip it if you're short on time or want to dirty fewer dishes. Simply season the chicken, place in your baking dish with the salsa, and add about 5-10 minutes to the baking time. The dish will still be delicious, though it may not have quite the same depth of flavor.

Baked Salsa Chicken Recipe

Name: Baked Salsa Chicken Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: For the Chicken:; 4 boneless, skinless chicken breasts; 1½ tablespoons taco seasoning (store-bought or homemade; about ¾ packet); Kosher salt, to taste; Freshly ground black pepper, to taste; 1 tablespoon olive oil; For Baking:; 1½ cups salsa (store-bought or homemade; any type); 1 cup shredded cheese (your favorite kind); For Garnish:; 2 tablespoons chopped fresh cilantro

Description

This Baked Salsa Chicken recipe is a quick, flavorful, and family-friendly main-course dish made with tender chicken breasts, zesty taco seasoning, fresh salsa, and melty cheese. Perfect for busy weeknights, it’s a convenient one-pan meal that delivers delicious Tex-Mex flavors with minimal effort and cleanup.

Ingredients

Units Scale

For the Chicken:
4 boneless, skinless chicken breasts
1 1/2 tablespoons taco seasoning (store-bought or homemade; about 3/4 packet)
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tablespoon olive oil
For Baking:
1 1/2 cups salsa (store-bought or homemade; any type)
1 cup shredded cheese (your favorite kind)
For Garnish:
2 tablespoons chopped fresh cilantro

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Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure that it’s hot and ready for baking your chicken.
Season the Chicken: Pat the chicken breasts dry with paper towels. Season both sides of each chicken breast evenly with the taco seasoning, then add salt and freshly ground black pepper according to your taste preferences. This step ensures maximum flavor in every bite.
Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown. The goal is to develop color and flavor; no need to cook the chicken all the way through at this step. Remove the chicken from the skillet and set aside.
Prepare Baking Dish: If your skillet is oven-safe, use it directly. Otherwise, transfer to a 9×13-inch baking dish. Pour half of the salsa into the bottom of the skillet or dish to create a flavorful base.
Arrange and Top: Place the seared chicken breasts on top of the salsa layer. Spoon the remaining salsa evenly over the top of the chicken breasts, ensuring each piece is well coated.
Bake the Chicken: Transfer the dish to the oven and bake for 20-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the chicken is cooked through.
Add Cheese and Melt: Sprinkle ¼ cup (or ¼ of the total amount) shredded cheese on each chicken breast. Return to the oven and bake for another 4-5 minutes, or until the cheese is melted and bubbly.
Garnish and Serve: Remove the dish from the oven and sprinkle the chopped fresh cilantro over the top. Serve hot, and enjoy your flavorful salsa chicken!

Notes

For the best cheese melt and texture, shred whole blocks of cheese at home rather than using pre-shredded varieties.
Experiment with different salsa types (verda, chunky, black bean and corn, etc.) to change up the flavor profile.
Increase the heat level by using hot salsa or adding chopped jalapeños to the baking dish.
No extra liquid is necessary—the salsa keeps the chicken perfectly moist during baking.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.

Nutrition

Serving Size: 1 chicken breast
Calories: 350
Sugar: 4g
Sodium: 950mg
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 41g
Cholesterol: 105mg