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Salsa Chicken Recipe
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5 from 1 vote

Salsa Chicken Recipe

This salsa chicken is so easy to make, with chicken breast that is seasoned, seared, then baked or simmered in your favorite salsa. Easy weeknight dinner!
Prep Time10 mins
Cook Time40 mins
Course: Main Course
Cuisine: American
Keyword: baked, chicken breast, crock pot, salsa
Servings: 4
Calories: 538kcal

Ingredients

  • 1 tablespoon olive oil
  • 4 medium-sized chicken breasts 6 ounces each
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon cayenne optional, for spicier
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 2 cups salsa use a good chunky salsa, or use your favorite salsa
  • 2 medium sized tomatoes diced (optional, for extra chunky salsa chicken)
  • 1-2 jalapeno peppers diced (optional, for extra chunkiness and heat)
  • 1.5 cups shredded cheddar cheese optional, for a cheesy version - or use another melty cheese, such as Monterrey jack or pepper jack

Instructions

  • Heat the olive oil in a large skillet or pan to medium heat.
  • Season the chicken breasts with paprika, garlic powder, basil, cayenne, cumin and salt and pepper. Sear them in the pan a couple minutes per side to lightly brown them.
  • Preheat oven to 375 degrees F (190 C). Pour some of the salsa into the bottom of a large baking dish. Set the chicken breasts into the pan and cover with remaining salsa. Top with diced tomatoes and jalapeno peppers, if using.
  • Bake the chicken for 30 minutes, or until the chicken reaches and internal temperature of 165 degrees F (74 C) when checked with a meat thermometer.
  • Remove from heat, cool slightly and serve.

FOR CHEESY VERSION

  • Top the baked salsa chicken with shredded cheese and return to the oven. Bake for 5 minutes, or until the cheese is melted through.
  • Remove from heat, cool slightly and serve.

CROCKPOT SALSA CHICKEN

  • To make salsa chicken in the crockpot or slow cooker, season and sear the chicken breasts as above, then set them into a crockpot with the salsa, diced tomato and jalapeno pepper.
  • Cover and cook on low for 4 hours or on high for 1.5-2 hours, or until the chicken reaches and internal temperature of 165 degrees F (74 C) when checked with a meat thermometer.
  • Serve as is, or you can transfer the salsa chicken to a baking dish, cover with cheese, and bake for 5 minutes until the cheese is melted through.

Nutrition

Calories: 538kcal | Carbohydrates: 13g | Protein: 66g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 189mg | Sodium: 1310mg | Potassium: 1014mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1985IU | Vitamin C: 15mg | Calcium: 382mg | Iron: 3mg