1. Introduction
“Salsa Chicken” is a super simple, flavorful dish in which chicken is cooked (or baked or slow-cooked) in salsa (tomato + chilies + herbs) so that it stays juicy, tender, and packed with Mexican-style flavor. It’s a winner because:
- Minimal effort, big payoff
- You only need a few ingredients
- It’s versatile — you can use it in tacos, burritos, bowls, salads
- It’s relatively healthy (lean protein + salsa = flavor without heavy sauces)
Think of it as a “dump & cook” kind of recipe with flair.
2. Ingredients (Shopping List)
Here are your ingredients, each linked to a good Amazon product:
| Ingredient | Quantity | Notes / brand ideas |
|---|---|---|
| Boneless, skinless chicken breasts | 4 pieces (~600-700 g) | Boneless Skinless Chicken Breast (example pack) |
| Salsa (jarred, medium or thick) | 1 cup (≈240 ml) | Pace Thick & Chunky Salsa |
| Olive oil | 1 tablespoon | Colavita Extra Virgin Olive Oil |
| Salt | ½ teaspoon | Morton Iodized Salt 26 oz |
| Black pepper | ¼ teaspoon | McCormick Ground Black Pepper 4 oz |
| Garlic powder | ½ teaspoon | McCormick Garlic Powder 2.5 oz |
| Ground cumin | ½ teaspoon | McCormick Ground Cumin 1.5 oz |
| Shredded cheese (cheddar / Monterey Jack) | ¾ to 1 cup | Kraft Shredded Sharp Cheddar Cheese 8 oz |
| Fresh cilantro (coriander leaves) | handful | Fresh Cilantro — Amazon Fresh option |
| Limes | 1–2 limes | Fresh Limes (bag) |
Optional add-ins / variations
• Jalapeños / chili flakes — e.g. McCormick Crushed Red Pepper 2 oz
• Sour cream / Greek yogurt — e.g. Daisy Sour Cream 16 oz
• Black beans / corn / bell pepper — e.g. Goya Black Beans 15 oz
3. Essential Kitchen Tools & Appliances (All linked)
Here are all the tools you’ll need — with Amazon links:
- Baking dish / ovenproof skillet — Pyrex 3-Quart Baking Dish
- Meat thermometer — ThermoPro TP03 Digital Instant Read Meat Thermometer
- Chef’s knife — Victorinox Fibrox Pro 8″ Chef’s Knife
- Utensil set (spatula, spoons, ladles) — StarPack Premium Kitchen Utensil Set, 15 Piece
- Measuring spoons and cups — OXO Good Grips 6 Piece Measuring Cups & Spoons
- Mixing bowl — Mixing Bowls Stainless Steel Set
- Cutting board — John Boos Walnut Reversible Cutting Board
- Spoon or spatula — DI ORO Seamless Silicone Spatula & Spoonula Set
- Two forks (for shredding) — OXO Good Grips Forks Set of 2
- Aluminum foil — Reynolds Wrap Aluminum Foil 750 sq ft
- Oven (you likely already have one)
4. Preparation Steps
- Preheat the oven (if baking) to 425 °F (≈ 220 °C), and put the rack in the middle.
- Pat dry the chicken with paper towels; this helps the seasoning stick.
- Season both sides with salt, pepper, garlic powder, and cumin.
- Place chicken pieces in your baking dish in a single layer.
- Drizzle the olive oil evenly over the chicken.
- Pour the salsa over the chicken, spreading so the top is covered.
- (Optional) Cover with foil for part of baking time to retain moisture.
5. Cooking / Baking Instructions
Baking Method (Oven):
- After prep, place the dish into the preheated oven.
- Bake uncovered (or partially covered) for 20–25 minutes, until salsa bubbles.
- Use your thermometer: at this stage, the thickest part should read ~ 140 °F (≈ 60 °C).
- Switch oven to broil / top-heat setting.
- Sprinkle shredded cheese over the chicken, then broil for 3–5 minutes, until cheese melts and bubbles. Final internal temp should be ~ 165 °F (≈ 74 °C).
- Remove and rest for ~5 minutes before serving.
Tips / secrets:
- Use thicker salsa (or drain excess liquid) so it doesn’t get soggy.
- If you used foil cover, remove it before broiling so cheese melts properly.
- Spoon salsa from edges over chicken during cooking to keep moistened.
- Resting helps juices stay inside.
6. Serving Suggestions
- Garnish with fresh cilantro
- Serve lime wedges for squeezing
- Dollop of sour cream or Greek yogurt
- Serve over rice (white, brown, or Mexican lime rice), quinoa, or in tortillas
- Sides: black beans, corn, Mexican salad, avocado slices, grilled vegetables
- Use it in tacos, burritos, bowls, nachos, or on a salad
7. Additional Tips & Variations
- Use chicken thighs instead of breasts for more juiciness
- For more heat, add jalapeños, chipotle, or red pepper flakes
- Use low-sodium salsa and cut extra salt to make it lighter
- Slow cooker version: chicken + salsa + seasonings in crockpot, cook on LOW 3–5 hours, then shred
- Meal prep friendly: store in sealed containers, lasts 3–4 days in fridge, or freeze portions
- Low-carb / keto: skip rice/tortillas, serve on greens or cauliflower rice
- Bulk it up by adding diced bell peppers, corn, black beans
- Flavor boost: squeeze lime juice over before serving, or a dash of smoked paprika or chili powder
8. Nutrition Details (Estimate per Serving)
| Nutrient | Amount (per serving) |
|---|---|
| Calories | ~ 280–320 kcal |
| Protein | ~ 30–35 g |
| Total Fat | ~ 8–10 g |
| Carbohydrates | ~ 8–12 g |
| Fiber | ~ 1–2 g |
| Sugars | ~ 3–5 g |
| Sodium | depends on salsa brand, ~ 500–800 mg |
| Saturated Fat | ~ 3–4 g |
9. FAQ Section
Q. How do I store leftovers?
A. Cool and store in airtight container. Fridge: 3–4 days. Freeze: up to 2–3 months.
Q. How do I reheat without drying it?
A. Oven (covered) at ~ 160–170 °C, or microwave in short bursts with splash of water/salsa, or stovetop low heat with extra salsa.
Q. Can I substitute ingredients?
A. Yes: thighs for breasts, different salsa flavors, different cheese, skip cheese for dairy-free.
Q. Healthier version?
A. Use lean chicken, low-sodium salsa, less cheese, serve over veggies/salad instead of heavy carbs.
Q. Stovetop method?
A. Sear chicken in skillet, pour salsa, cover & simmer ~ 15–20 minutes (turn halfway), add cheese, cover till melted.
10. Wrap-Up & Fun Note
In summary, Easy Salsa Chicken is one of those magic recipes: big flavor, minimal effort. You season the chicken, slather with salsa, bake (or slow cook), top with cheese — and you end up with a dish you can serve many ways. Perfect for weeknights or meal prep.
Fun fact: Many home cooks reduce this dish to just two ingredients: chicken + salsa — letting salsa act as both sauce and seasoning. It shows just how powerful good salsa is in flavoring!
Let me know if you want a version for instant pot, air fryer, or vegetarian version — I’ll send it over!
