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Baked Salsa Chicken - Easy, Juicy, and Packed With Flavor

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 2 pounds total)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon olive oil (optional, for extra browning)
  • 1 1/2 to 2 cups salsa (mild, medium, or hot; chunky works best)
  • 1 cup shredded cheese (Monterey Jack, pepper jack, or cheddar)
  • 2 tablespoons chopped fresh cilantro (optional)
  • 1 lime, cut into wedges (for serving)

Method
 

  1. Preheat and prep: Heat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish or line it with parchment for easier cleanup.
  2. Season the chicken: Pat the chicken dry with paper towels. In a small bowl, mix salt, pepper, chili powder, cumin, garlic powder, and onion powder. Rub the spice mix onto both sides of each breast. Drizzle with olive oil if you want extra browning.
  3. Arrange in the dish: Place the chicken in a single layer. If using beans or corn, scatter them around the chicken in the dish.
  4. Add the salsa: Pour salsa over the chicken, spreading evenly. You want each piece covered so it stays moist.
  5. Bake uncovered: Bake for 22–28 minutes, depending on thickness. The chicken is done when the internal temperature reaches 165°F (74°C) at the thickest point.
  6. Add cheese: Sprinkle shredded cheese over the chicken and bake for 3–5 more minutes, just until melted and bubbly.
  7. Rest and garnish: Let the chicken rest for 5 minutes. Sprinkle with cilantro and serve with lime wedges.