Salsa Chicken takes a few ingredients and turns them into your new favorite weeknight meal.
This isn’t my normal style of cooking, but it is seriously delicious and so simple to make! The salsa does the heavy lifting here and has all the seasoning you need. I’m a big fan of flavorful chicken dishes where you can put all the ingredients in one pan, like my Baked Chicken with Tomatoes, Basil, and Chillies. Less prep and cleanup for those busy weeknights.
Should I Brine or Marinate the Chicken?
No, it’s not necessary for this recipe. If you want it to be super juicy, use chicken thighs. If you prefer chicken breasts, that works great too. The salsa already contains plenty of flavor and salt, so a brine or marinade is really not needed here. Plus, this recipe is so quick to put together, why add any extra steps?
How to Make Salsa Chicken
While your oven is preheating to 400°F, spray your baking dish with oil (I love using this oil mister). If using chicken breasts, cut each one through the thickest part in the middle to create two portions from each. For chicken thighs, keep them rolled up as they come in the package.
Arrange the chicken in a single layer in the baking dish and top with the salsa. The salsa is providing the seasoning here, so pick your favorite whether that means mild or hot for you! Bake for about 30 minutes until the chicken is cooked through to 165°F as shown on an instant read thermometer.
Then, you’ll sprinkle cheese on top of each chicken portion and bake an additional 3-5 minutes to melt the cheese. Serve topped with a dollop of sour cream and green onions and enjoy.
What to Serve with Salsa Chicken
The salsa and juices from the chicken come together to create a really delicious sauce that is great alongside some rice and veggies. You could also use two forks to shred the chicken after cooking and put it into tacos or a rice bowl as well.
Sprinkle the cheese over the chicken breast portions. Bake until cheese is melted, 3-5 minutes.
Transfer chicken to plates and top each portion with a dollop of the sour cream and some of the green onions, if using.
*8 boneless skinless chicken thighs can be substituted for the 4 large chicken breasts. Keep the thighs rolled up as they are sold in the packaging. Do not cut them in half but otherwise proceed with the recipe exactly as written.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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