Easy Salsa Chicken
Moist baked chicken topped with salsa and melted cheddar for a quick, family-friendly dinner.
Servings: 4 servings
Ingredients
- 4 boneless skinless chicken breasts
- 1/4 cup all-purpose flour or Wondra flour optional
- 1/2 teaspoon seasoning salt optional
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning
- 1 cup salsa about 1 cup (jarred salsa used)
- 1 1/2 cups shredded sharp cheddar cheese
Instructions
- Grease a 9x9-inch (or similarly sized) casserole dish and preheat the oven to 375°F (190°C).
- Optional: In a large zip-top bag, combine the flour and seasoning salt, seal, add the chicken breasts, and shake to coat evenly.
- Heat the olive oil in a large sauté pan over medium-high heat. When hot, add the coated or plain chicken breasts and cook 2–3 minutes per side until lightly browned.
- Transfer the chicken to the prepared casserole dish. Sprinkle 1 tablespoon taco seasoning over one side of each breast, flip, and sprinkle the remaining seasoning on the other side.
- Spoon the salsa evenly over the tops of the chicken breasts.
- Bake uncovered for 25–30 minutes, until the chicken is cooked through (internal temperature 165°F / 74°C).
- Remove from the oven, sprinkle the shredded cheddar over the chicken, and return to the oven for about 5 minutes or until the cheese is melted.
- Let rest a few minutes before serving.
Equipment
- 9x9-inch casserole dish or similar
- large zip-top bag (optional)
- large sauté pan
- Tongs or spatula
Notes
- Flouring the chicken is optional and helps the coating brown.
- Use your favorite jarred salsa if desired.
- Cook time varies by thickness of chicken breasts.
- Ensure internal temperature reaches 165°F (74°C).