With just 10-15 minutes prep, this oven baked salsa chicken is loaded with flavour and minimal effort. Succulent chicken breasts are seasoned, seared, smothered in salsa, topped with cheese and baked to perfection.

Serve this easy salsa chicken bake alongside rice (like this Spanish red rice), corn on the cob, guacamole, or veggies. Or, you can slice it for nachos, tacos and burritos. A simple, family-friendly dinner made with only 5 ingredients!

❤️ Why you’ll love it

  • Perfectly cooked, tender chicken breast
  • Only 5 ingredients
  • 10-15 minutes hands-on time – 35 minutes total!
  • One pan! (so long as your frying pan or skillet is oven-proof)
  • So easy to make
  • Loaded with flavour
  • Technically gluten-free but check the packaging of your salsa and seasoning first.

This recipe was first published here on March 13th, 2022 and has been updated with clearer step by step images.

Closeup of baked chicken salsa in a cast iron skillet.

Jodie said: “So quick and delicious, will be making this chicken again!” ⭐⭐⭐⭐⭐

Deanna said: “This was so amazing! The flavour combination was sensational! so easy to make, it’s a unanimous perfect 10 voted by the whole family!” ⭐⭐⭐⭐⭐

Baked salsa chicken ingredients

Perfect for busy weeknights, and flavours the whole family will love, you need just 5 ingredients for this quick and cheesy dinner. The oven will do most of the work for you.

Ingredients for baked salsa chicken on a marble surface.

Detailed quantities and instructions in the recipe card below.

  • Chicken: I use boneless skinless chicken breasts. The size is not overly important. I suggest 4 small chicken breasts or 2 large (that you’ll slice into 2 thin chicken cutlets). Just keep in mind that larger pieces of chicken will require longer cooking time.
  • Oil:  A little vegetable oil or some extra virgin olive oil is perfect for searing the chicken.
  • Taco seasoning: Feel free to use store-bought taco season but it’s also so easy to make yourself using this taco seasoning recipe. Made with cumin, paprika, chili powder, salt, garlic powder, onion powder and dried oregano, make a big batch and store it in the pantry for quick dinners. Try swapping it for fajita seasoning too.
  • Tomato salsa: Use your favourite pre-made salsa. Any store-bought salsa you love is fine – it even works with salsa verde. Or try making your own homemade salsa. Choose the spice intensity to suit your tastes – mild, medium or hot. Salsa is already full of so much flavour from tomato, onions, chilli and capsicum (bell pepper) so this quick hack saves so much time but gives a good punch of flavour.
  • Cheese: Use a good melting cheese. I like a good full fat tasty cheddar cheese but you can use a Mexican blend or a milder creamy cheese, like gouda. These all melt lovely. You could also combine cheddar and mozzarella to get that winning combo of flavour and smooth, gooey melted cheese. Please DON’T use pre-shredded cheese. They are usually coated in additives to stop it sticking and doesn’t melt as smoothly. It’s always best to shred the cheese yourself.

Top tip! Add some black beans along with the salsa for additional nutritional content.

How to make salsa chicken

Baked salsa chicken is basically a 2-step process. Season and sear the chicken, then add the toppings and bake. It’s that easy.

  1. Tenderise chicken breasts (after cutting into cutlets if needed).
  2. Season both sides with taco seasoning.
  3. Sear both sides 2-3 minutes.
  4. Add salsa and cheese.
  5. Bake.

Detailed instructions in the recipe card below. Step by step photos below.

1. Prepare the chicken breasts

Small chicken breasts you can use as they are, just tenderising them to thin them out. Medium or large chicken breasts are best sliced in half to make two thinner breast pieces. These are called chicken cutlets.

  • Place the chicken breast flat on a chopping board.
  • Place your hand on top of the chicken.
  • Using a sharp knife, carefully slice the chicken through it’s thickness, aka parallel to the chopping board.
A hand holding down a chicken breast while using a knife in the other hand to slice into cutlets.

2. Season the chicken

Rub the taco seasoning all over both sides of the chicken breasts.

4 chicken breasts on a chopped board coated in taco seasoning.

3. Sear the chicken

Sear the chicken in a hot skillet in a little oil, just until they start to brown. Repeat on the other side. This step adds extra flavour by caramelising the outside of the chicken and toasting the spices all at once.

4 seasoned and seared chicken breasts in a cast iron skillet.

4. Add toppings

Push the chicken aside (if using an oven-safe skillet) and pour in half a cup of salsa. Re-arrange the chicken nicely, then add the remaining salsa over the top. Top each chicken breast with a quarter of the cheese. If your pan or skillet is not oven-safe, just layer it up the same way in a casserole dish.

Chicken breast topped with salsa and cheese in a cast iron skillet.

5. Bake

Bake for around 20-25 minutes – this baking time will depend on the thickness of your chicken breast and how far you’ve cooked them through on the stove.

What is chicken cutlet?

Chicken cutlets are chicken breasts that have been sliced in half, through the thickness, or horizontally to create two thinner pieces that are still shaped like a chicken breast.

Why would you make chicken cutlets?

  1. You get more seasoned and seared outside ratio to juicy inside ratio.
  2. It cooks much, much quicker and more evenly.

How to cut chicken breasts into cutlets.

  1. Place the chicken breast flat on a chopping board.
  2. Place your hand on top of the chicken.
  3. Using a sharp knife, carefully slice the chicken through it’s thickness, aka parallel to the chopping board.

If you use small chicken breasts, you won’t need to slice them into cutlets for this salsa chicken bake. They’re already small enough for one serve and to cook quickly.

Tenderizing chicken cutlets

The next step is to use a meat tenderizer (or meat mallet), just to gently tenderise and even out the thicker part of the breast so that it’s roughly an even thickness all the way across. This helps your salsa chicken cook evenly.

I recommend laying a sheet of plastic wrap over the top first, to stop it spattering around your kitchen. Don’t be too heavy handed with bashing the chicken, you don’t want it thin, just even.

If you don’t have a meat tenderiser, you can use a rolling pin or even the base of a small saucepan.

How long to bake chicken breast?

The time it takes for chicken breast to cook in the oven will depend on the size of the chicken and the temperature at which you bake it.

A raw chicken breast will take anywhere between 20-40 minutes or longer if you’re slow-baking (at a low temperature).

This baked salsa chicken is seared first, cutting down the baking time slightly, so these are baked at 200C / 400F for around 18-20 minutes.

The temperature of cooked chicken breast

The most accurate way to check if your chicken breast is cooked through is to use a digital meat thermometer. It should reach an internal temperature of 74C / 165F for perfectly cooked chicken.

A piece of cheesy salsa chicken breast on a plate with salad on the side.

What to serve with it

There are so many ways you can serve baked salsa chicken.

  • Base / carbs: I love to serve this baked chicken with salsa alongside rice – either plain steamed rice, this Spanish red rice. Cooked pasta, like penne, is also simple and delicious.
  • Toppings: It’s great topped with chopped up avocado and coriander (cilantro). You can also top it with guacamole, sour cream or this avocado crema. Some sliced jalapenos give an extra hit of spice.
  • Vegetables: Baked salsa chicken is lovely with some simple corn on the side or even some sauteed or roasted vegetables – like mushroom, zucchini and capsicum (bell pepper). A simple fresh salad works too.
  • Other serving styles: Another idea is to slice up baked chicken and serve it in tortillas, tacos, burritos or even nacho style over crisp tortilla chips with guacamole and sour cream.

Variations & add-ins

  • Salsa: Choose your heat level – mild, medium or hot. You can also swap for salsa verde. Or, use homemade salsa.
  • Add-ins: Try adding drained canned black beans or corn along with the salsa. Cook some diced bell peppers along with the chicken before adding the salsa.
  • Low carb: serve with cauliflower rice.
  • Spicier: Choose a hot salsa or add some dried chilli flakes (red pepper flakes) or cayenne pepper along with the salsa.
  • Frozen chicken breasts: Place 4 small frozen chicken breasts into a casserole dish in a single layer. Bake at 200C/400F for 20 minutes. Season with the taco seasoning, pour over the salsa, then sprinkle over cheese and bake for a further 15-20 minutes or until the internal temperature reaches 74C/165F.

Storage, reheat and freezer

Store leftover salsa chicken bake in the fridge in an airtight container for 3-4 days. You can also freeze it for up to 2 months in an airtight container. Thaw overnight in the fridge if frozen. Reheat for 15-20 minutes in an oven preheated to 190C/375F or in the microwave for 2-3 minutes until hot through.

Top down view of a cast iron skillet filled with cheese topped baked chicken in salsa.

More chicken dinners you’ll love

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Top down view of baked chicken salsa in a cast iron skillet topped with cilantro and jalapenos.

Baked Salsa Chicken (5 Ingredients, One pan)

Yield: 4 serves
Prep Time: 15 minutes
Cook Time: 20 minutes
0 minutes
Total Time: 35 minutes
5 from 7 ratings
Baked Salsa Chicken is full of flavour and, with just 5ingredients, it’s so easy to make. Tender, seasoned and baked chicken breast with salsa and cheese, this easy meal will become a regular in your dinner rotation.
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Video

Ingredients

  • 4 small boneless skinless chicken breasts (or 2 large) (about 600g / ~1 ¼lb)
  • 2 tablespoons taco seasoning (notes 1)
  • 1 tablespoon vegetable oil (notes 1)
  • 1 ½ cups chunky tomato salsa (375ml)
  • 1 ½ cups shredded cheddar (150g / 5 ⅓oz) (notes 2)

For best results, always weigh ingredients where a weight is provided

Equipment

  • Large frying pan or skillet (oven safe if possible)
  • Large baking dish (if skilet isn't oven safe)
  • Meat mallet
  • Box grater

Instructions
 

  • Preheat the oven to 200C (180C fan forced) / 400F.
  • If using large chicken breasts, cut them into chicken cutlets first. Lay it flat on a chopping board, with your hand on top, use a sharp knife to cut through the thickness (or parallel to the chopping board) to create two thinner chicken breasts.
  • Place the chicken on a chopping board and lay a piece of plastic wrap over the top. Use a meat mallet or heavy saucepan to gently bash out the thicker parts so each is a similar thickness all over.
  • Sprinkle half the taco seasoning over 1 side of the chicken, flip and repeat, then rub in well all over.
  • In a large, oven-safe frying pan or skillet, heat the oil over medium-high heat.
  • Add the chicken and cook for 2-3 minutes until browned (don’t force them to release from the pan if they’re stuck. They will release when they are golden). Flip and repeat on the other side then remove from heat.
  • Push the chicken to one side and add roughly half a cup of salsa across the base of the pan. Place the chicken back on top, then pour the remaining salsa evenly over the top. If your pan or skillet is not oven-safe, just layer it up the same way in a casserole dish.
  • Sprinkle the cheese over the top of the chicken and place in the oven. Bake for around 18-20 minutes until the chicken is cooked through (about 74C /165F when sticking a meat thermometer into the thickest part).
  • Please take a moment to rate this recipe. I really appreciate it and it helps me create more recipes.

Notes

  1. Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
  2. DON’T use pre-shredded cheese. They are usually coated in additives to stop it sticking and doesn’t melt as smoothly.
  3. If you want to save time or prep this recipe ahead, you can skip the searing process. While I love to sear them since it adds flavour and toasts the spices, it’s not necessary to still have a delicious dish. Just season chicken breasts in the spices and layer it up in a casserole dish the same way. Place it in the preheated oven when you’re ready and they’ll take a little longer to cook – say 25 up to 30 minutes.
MORE CHICKEN RECIPES!
Calories: 491kcal
Author: Marie Roffey
Course: Dinner
Cuisine: American, Mexican
Love this recipe?Add Sugar Salt Magic as a preferred Google source.
Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
Nutrition Facts
Baked Salsa Chicken (5 Ingredients, One pan)
Amount Per Serving (333 g)
Calories 491 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 10g63%
Trans Fat 0.1g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 187mg62%
Sodium 1280mg56%
Potassium 1120mg32%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 4g4%
Protein 59g118%
Vitamin A 1078IU22%
Vitamin C 5mg6%
Calcium 338mg34%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

FAQs

Can I use chicken thighs?

Yes, you can use chicken thighs and prep, sear and bake them the same way. They may take slightly less time to cook through, depending on their size, so check them at about 15 minutes.

Can I use bone-in chicken?

Technically, you can use bone in chicken, however it will take longer to cook and you won’t get a crispy skin, if you leave that skin on.

Do I have to sear the chicken first?

If you want to save time or prep this recipe ahead, you can skip the searing process. While I love to sear them since it adds flavour and toasts the spices, it’s not necessary to still have a delicious dish. Just season chicken breasts in the spices and layer it up in a casserole dish the same way. They may take longer to cook – say 25 up to 30 minutes.

Can baked salsa chicken be prepped ahead?

Want to save even more time during the week? Just prep the dish ahead (skipping the searing part) as noted above. When you’re ready to bake it, preheat the oven and bake for around 25-30 minutes.

Can this be made in a slow cooker / crock pot?

You can make this salsa chicken recipe in the slow cooker / crock pot too. You can sear it if you like in a pan first or skip that step. Layer it all up in the dish of your slow cooker per the normal layering, but leaving the cheese off. Cook on low for 6-8 hours, or high for 3-4 hours. Top with cheese and cook just until the cheese has melted, then serve.

How do I store leftovers?

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for 3 days. To reheat, just place in the oven at 200C / 400F for 10 minutes or in the microwave for around 2 ½ minutes on high. Microwaves do vary, so make sure the chicken is hot before eating.

Can I use frozen chicken breasts?

Yes. Using small chicken breasts, place them in casserole dish and bake for 20 minutes at 200C/400F. Season with the taco seasoning on both sides, then pour over the salsa and scatter over cheese. Bake for a further 15-20 minutes until an internal temperature of 74C/165F.