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Baked Salsa Chicken Recipe

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3.9 from 5 reviews

This Baked Salsa Chicken recipe is a flavorful, easy-to-make dish featuring tender chicken breasts seasoned with a blend of Mexican-inspired spices, topped with zesty salsa and melted cheddar cheese. Perfect for a quick weeknight dinner, it combines smoky, savory, and spicy notes baked to juicy perfection.

Ingredients

Chicken and Seasoning

  • 4 Boneless skinless chicken breasts
  • 1 tsp Chili powder
  • 1 tsp Cumin
  • 1 tsp Smoked paprika
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1/2 tsp Salt
  • 1/2 tsp Pepper

Salsa and Cheese

  • 2 Cups Salsa (divided)
  • 1 Cup Cheddar cheese (freshly shredded)

Instructions

  1. Preheat the oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the chicken evenly and thoroughly.
  2. Season the chicken: In a bowl or on a plate, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub this spice mixture evenly over all sides of the chicken breasts to ensure full flavor coverage.
  3. Prepare the baking dish: Spread 1 cup of salsa evenly over the bottom of a baking dish to keep the chicken moist and infuse it with flavor during baking.
  4. Assemble the dish: Place the seasoned chicken breasts on top of the salsa layer. Then spoon the remaining 1 cup of salsa over the chicken breasts to cover them generously.
  5. Add the cheese topping: Sprinkle the freshly shredded cheddar cheese evenly over the salsa-covered chicken breasts for a delicious, melted cheese finish.
  6. Bake the chicken: Bake the chicken in the preheated oven for 25-30 minutes or until the chicken is cooked through, reaching an internal temperature of 165 degrees Fahrenheit, ensuring it is safe to eat and tender.
  7. Serve: Remove from the oven and serve hot. This dish pairs wonderfully with rice and can be garnished with chopped green onions for added freshness and color.

Notes

  • Ensure chicken reaches an internal temperature of 165°F for safe consumption.
  • You can use your favorite store-bought salsa or homemade salsa.
  • For a spicier dish, opt for a hot salsa or add extra chili powder.
  • Shredded Monterey Jack or Pepper Jack can be substituted for cheddar cheese for variation.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.

Find it online: https://lauracooks.com/baked-salsa-chicken-recipe/