When you’re looking for a quick, tasty chicken dish that will disappear in a flash, this Easy Salsa Chicken is the answer!
With only a handful of ingredients, this cheesy Tex-Mex chicken is a cinch to prepare. Kids and adults alike will love every bite of this Easy Chicken Breast Recipe!
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3 Ingredient Easy Salsa Chicken
I started out making a 3 Ingredient Salsa Chicken, but I added an extra step that is optional. As you can see in the top left hand photo below, I quickly dusted the chicken in some seasoned flour and gave each side a light browning before proceeding. Totally up to you if you’d like to include this step. After that, a generous sprinkling of taco seasoning gave this salsa chicken a boost of flavor.
The three main ingredients in this recipe are chicken, salsa and cheese. It’s important to make sure each of these components is high quality. I picked up a jar of Trader Joe’s Salsa Autentica Trader Joe’s Salsa Autentica on a whim and it was excellent in this recipe. I used the whole 12 ounce jar which was a little over a cup. Grating your own cheese is always a step up in quality, but I used a bag of grated cheese for convenience sake.
How to Make This EASY Chicken Breast Recipe
The process is super simple. I started with some Wondra flour and seasoning salt in a large Ziploc bag and added my boneless, skinless chicken breasts and gave them a good shake until all were well coated.
Next these breasts were given a quick saute in some olive oil before being placed in a grease casserole dish.
Then a cup (or more) of salsa topped the chicken before baking. The last step was to sprinkle with some shredded sharp cheddar cheese and popping the casserole dish back in the oven until the cheese melts. As Ina would say, “How easy is that?” Very.
If you’re a fan of Tex-Mex recipes, I’m loving the look of this Green Chile Stew as well as this Mexican Poblano Cheese Casserole. From the blog, I need to add this Spicy Mexican Corn Salad and this Mexican Chicken Manicotti back on our menu ASAP.
Tips for Tweaking
- You might like to try this recipe with a green sauce. After a trip to Santa Fe this spring, I remembered how fabulous salsa verde tasted!
- Monterey Jack or even Pepper Jack cheese could easily replace the sharp Cheddar Cheese.
- If you have some of my Homemade Taco Seasoning, it would be terrific on this salsa chicken. My kids use Penzey’s Taco Seasoning and it’s quite good in a pinch. Even fajita seasoning works well.
- 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 (I used a jar of Trader Joe's salsa that was a bit more than 1 cup)
- 1 1/2 cups shredded sharp cheddar cheese
Grease a casserole dish that will fit 4 boneless skinless chicken breasts, a 9 x 9-inch or comparable size.
Preheat oven to 375 degrees.
If you'd like to saute your chicken first, mix together the flour and salt in a large Ziploc bag, then seal Add the chicken and shake until coated.
Heat the olive oil in a saute pan. When hot, add the chicken and cook 2-3 minutes per side, just until lightly browned.
Remove and place in prepared dish. Sprinkle one side of the chicken with taco seasoning, flip and repeat on the other side. Top with salsa.
Bake 25-30 minutes or until chicken is cooked through. Sprinkle with cheese and return to the oven for 5 minutes or until cheese is melted.
Feel free to use Monterey Jack cheese instead of cheddar.
Any green or red salsa would work well in this recipe.
Serving Size:1 chicken breast
Amount Per Serving: Calories: 745 Total Fat: 37g Saturated Fat: 18g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 186mg Sodium: 1443mg Carbohydrates: 37g Net Carbohydrates: 0g Fiber: 3g Sugar: 3g Sugar Alcohols: 0g Protein: 63g