Salsa Chicken
Salsa Chicken, 30 minutes or less dinner recipe, so easy to make - Mexican Night made flavorful and delicious with tons of toppings choices and with just a few ingredient staples.
Servings: 4 people
Calories: 361kcal
Equipment
Ingredients
- 4 chicken breasts
- 1 oz. taco seasoning
- 1 cup chunky salsa
- 1 cup shredded cheese recommended: Cheddar, Mexican Blend, or Monterey Jack
- sour cream and minced jalapeno optional for serving
Instructions
Assembling Salsa Chicken
- Preheat oven to 375 and grease a 9x13 baking pan with nonstick cooking spray.
- Lay chicken into pan and sprinkle with taco seasoning.4 chicken breasts, 1 oz. taco seasoning
- Top with your favorite salsa and spread evenly among across the top of boneless, skinless chicken breasts. Sprinkle with shredded cheese.1 cup chunky salsa, 1 cup shredded cheese
Baking Thin vs. Thick Chicken Breasts
- Bake for 10-15 minutes if thin cut or 25-35 minutes if a thick/regular cut chicken breast.
- Salsa chicken is best when served with lots of toppings! Try diced jalapenos, black olives, and sour cream if desired.sour cream and minced jalapeno
Notes
Is this dish low carb or keto friendly?
The values of carbs is auto calculated and can vary depending on the Salsa you use. Please ensure you check that count before making this dish or make homemade to really control how much you consume.
Slow Cooker Adaptation
- Spray the crockpot with nonstick cooking spray. Add chicken to the bottom layer. Pour salsa over the top.
- Cook for 2 hours on high.
- Add shredded cheese about 20 minutes before finished to get that melty cheese on top.
Nutrition
Serving: 1breast | Calories: 361kcal | Carbohydrates: 10g | Protein: 45g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 132mg | Sodium: 1246mg | Fiber: 2g | Sugar: 4g