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5.0 from 6 votes

Cheesy Baked Salsa Chicken

Tender, succulent chicken breasts are coated in a tangy, savory salsa and cheese sauce in this baked salsa chicken recipe that comes together in just minutes!

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings: 4
Calories: 341 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 4 chicken breasts, boneless, skinless
  • 1 jar (15 ½ oz) salsa
  • 1 can (10 ¾ oz) condensed cheddar cheese soup
  • 1 cup cheese, shredded, Mexican blend, more or less to taste
  • 3 tablespoon Taco seasoning homemade blend or 1 package
  • cooking spray

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees. Cover a 13 x 9-inch baking pan with tinfoil and coat with cooking spray.  Set aside.
  2. Coat all sides of the chicken breasts with Taco seasoning. Place the chicken breasts in baking pan. 
  3. In a medium bowl, combine cheddar cheese soup and salsa. Pour and spread over the top of each chicken breast. Cover with tinfoil. 
  4. Place in the oven and bake for 55-60 minutes or until juices run clear. 
  5. Remove from oven. Set oven to broil. Take off tinfoil and sprinkle cheese on each chicken breast. Put back in the oven for about 5 minutes, until cheese is melted and browned. Remove from the oven and serve with rice or whatever you desire! Spoon pan juices on top of the rice. Serve immediately. Enjoy!

Notes

  • Pick chicken breasts that are more or less the same size, and also the same in terms of thickness. This will ensure that they’re cooked to perfection, all together. 
  • If the chicken breasts seem too thick, consider slicing them into thinner strips cutlets. Doing this will help them cook faster too.
  • Another trick to make the chicken breasts easier to cook is to use a meat mallet or a rolling pin to pound it before you use it for the recipe. Doing this will also help it get to an even thickness, and therefore, cook more evenly too. 
  • Use jarred or homemade salsa- whatever you prefer. If the salsa seems too watery, drain the excess liquid and use the thicker portion. Use a tomato-based salsa for best results.
  • As much as you’re tempted to dig right in, let the salsa chicken rest for 8-10 minutes before you start to serve it. Doing this will help the chicken reabsorb all the juices that have seeped out during the cooking process.
  •  
  • Choose right: Pick chicken breasts that are more or less the same size, and also the same in terms of thickness. This will ensure that they’re cooked to perfection, all together. 
  • Slice it right: If the chicken breasts seem too thick, consider slicing them into thinner strips cutlets. Doing this will help them cook faster too.
  • Tenderize: Another trick to make the chicken breasts easier to cook is to use a meat mallet or a rolling pin to pound it before you use it for the recipe. Doing this will also help it get to an even thickness, and therefore, cook more evenly too. 
  • Salsa pick: Use jarred or homemade salsa- whatever you prefer. If the salsa seems too watery, drain the excess liquid and use the thicker portion. Use a tomato-based salsa for best results.
  • Wait up: As much as you’re tempted to dig right in, let the salsa chicken rest for 8-10 minutes before you start to serve it. Doing this will help the chicken reabsorb all the juices that have seeped out during the cooking process.

Nutrition Information

Calories 341kcal (17%) Carbohydrates 16g (5%) Protein 33g (66%) Fat 16g (25%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 0.01g Cholesterol 104mg (35%) Sodium 1586mg (66%) Potassium 1067mg (30%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 1326IU (27%) Vitamin C 4mg (4%) Calcium 260mg (26%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 341

% Daily Value*

Calories 341kcal 17%
Carbohydrates 16g 5%
Protein 33g 66%
Fat 16g 25%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 4g 20%
Trans Fat 0.01g 1%
Cholesterol 104mg 35%
Sodium 1586mg 66%
Potassium 1067mg 23%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 1326IU 27%
Vitamin C 4mg 4%
Calcium 260mg 26%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.