Salsa Chicken

There aren’t that many chicken dishes with salsa out there where the salsa is the main flavoring ingredient. Sure, you’ll find salsa mixed into tacos and burritos, you’ll see a dollop of it alongside Mexican rice and beans—and of course people love salsa with chips—but salsa really is such tasty stuff that it deserves to be a heavy-hitter in more recipes. And it is in this one.

This chicken and salsa recipe is easy to make and even easier to enjoy, a perfect weeknight dinner for when time is tight but you still want to serve a great meal. And once you’ve prepared the base dish, you can dress it up in many different ways, as the garnish and addition options are almost endless. Our best advice: Just be sure you start with a great salsa.

Ingredients for Salsa Chicken

• Chicken breasts: You’ll need two boneless skinless chicken breast halves, weighing about 5 ounces each. Trim any excess fat and gristle off the meat prior to cooking.
• Salsa: The salsa is the main event here. Choose your favorite, be it spicy, smoky, mild or anything in between.
• Taco sauce: Quite distinct from salsa, taco sauce is a smooth tomato puree with a piquant flavor thanks to a blend of herbs and acidic ingredients like vinegar.
• Mexican cheese blend: If you don’t have a good Mexican cheese blend, you can use shredded cheddar cheese, and the dish will come out just fine.
• Lime wedges and sliced avocado (optional): The lime wedges and avocado are optional but highly recommended, as are many toppings, garnishes and sides that make the meal.

Directions

Step 1: Prep the chicken

Preheat the oven to 350°F. Place the chicken in a shallow 2-quart baking dish coated with cooking spray, then sprinkle it with salt.

Step 2: Add the flavorings

In a small bowl, combine the salsa and taco sauce, and drizzle the blend over the chicken. Then sprinkle on the cheese.

Step 3: Bake the chicken

Cover the dish and bake it for 25 to 30 minutes or until a thermometer inserted into the chicken reads 165°. Serve the chicken with lime wedges and sliced avocado, as desired.

Salsa Chicken Variations

• Spice it up: Add a teaspoon or so of your favorite hot sauce as you blend the salsa and taco sauce to give this dish an extra kick.
• Use chicken thighs: Chicken thighs can be substituted for the chicken breast, with no other elements of the recipe changed, except that the cooking time may be slightly shorter. Check the temperature of the meat after about 15 minutes in the oven.
• Skip the cheese: This chicken will be plenty flavorful with just the sauce and salsa, so if you want to cut out some calories and fat, just cut out the cheese.

How to Store Salsa Chicken

Store any leftover chicken in an airtight container in the refrigerator for two to three days.

Can I freeze baked chicken?

You can freeze almost any kind of cooked chicken. Whether it’s baked, grilled or roasted, as long as it’s cooked properly, you can freeze it for up to three months. Let it thaw in the fridge overnight before reheating.

Can I make baked salsa chicken ahead of time?

The dish tastes best the day it’s made, however there are no food-safety issues with making it one to two days in advance (as long as it’s stored properly in the refrigerator). When you’re ready to serve, simply place the cooked chicken breasts in a shallow 2-quart baking dish and reheat them in a 350° oven for 10 to 15 minutes or until heated through. For optimal results when reheating, you may want to add additional salsa and fresh cheese to help keep the chicken as moist as possible, and remove it from the oven as soon as it reaches an internal temperature of 165°.

Salsa Chicken Tips

What can I serve with baked salsa chicken?

Baked salsa chicken pairs well with just about any vegetable side dish or a fresh side salad. Or try a Southwestern or Mexican-inspired side dish.

Can I cook this dish in an Instant Pot?

You can absolutely cook this simple salsa and chicken dish in an Instant Pot. It will only take about 12 minutes for the chicken to be cooked through, the cheese melted and the sauce well heated.