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This Baked Salsa Chicken is the perfect dinner that works without fail every single time! It combines salsa and cheese which make for a moist and delicious chicken recipe that is lightly breaded and it only takes 30 minutes to make.

chicken breasts covered in sauce and cheese on a cutting board.

This chicken recipe is one of the easiest you will make – we absolutely love it and have been making it for years. It uses easy ingredients that are easy to find. The salsa chicken really is perfect every time; always moist, has so many juices, and never dry.

This chicken has the best flavor and it is adult approved as well as kid approved! I love to add cilantro or sour cream on top. Putting it next to black beans is also a great way to add to this meal! This salsa chicken will never fail you!

Ingredient Notes

  • Chicken Breast: I always use boneless skinless chicken breasts. You need to make sure they’re evenly sized, so slice or pound them evenly. You can also use chicken thighs if you prefer.
  • Breadcrumbs: I use Italian breadcrumbs or panko
  • Taco Seasoning: Adds a light spice to the chicken and the breadcrumbs.
  • Salsa: Used your favorite salsa recipe.
  • Cheese: Monterey Jack or Cheddar or even pepper jack cheese, shredded

Click to see the recipe card below for full ingredients & instructions!

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chicken breasts covered in sauce and cheese in a glass pan.

How to Make Baked Salsa Chicken

  1. It’s important to cook this at a high temperature so it sears in the moisture and flavor.
  2. If your chicken breasts are not even thickness, pound them even.
  3. I like to use pie plates for the egg and for the breadcrumbs for dipping. Be sure to season both of them – seasoning in every layer is important!
  4. You’ll bake it partially – do not turn – that way the top stays crispy – and then add the sauce and cheese and finish cooking while the cheese melts.
  5. Make sure the chicken is 165°F when it’s done.
chicken breasts covered in sauce and cheese on a cutting board.

Expert Tips

  • Make sure your chicken breasts are evenly sized. I slice them in half lengthwise to make two even patties.
  • You can use store-bought or homemade salsa and taco seasoning!
  • We love to serve this as is or with guacamole or avocados, rice, salad, or even tortilla chips.
  • Store leftovers in the fridge and reheat in the microwave.
chicken breasts covered in sauce and cheese on a cutting board.

Baked Salsa Chicken Recipe

4.39 from 13 votes
Baked Salsa Chicken – this easy chicken dinner recipe is perfect every time! Lightly breaded chicken is baked with salsa and cheese and comes out moist and tender. This recipe is adult and kid approved!

Recipe Video

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 4 servings
Serving Size 1 serving

Ingredients
 

  • 1 pound boneless skinless chicken breasts
  • 1 large egg
  • 1 cup dried breadcrumbs
  • 1 tablespoon taco seasoning
  • ¾ cup salsa
  • 1 cup shredded Monterey Jack or Cheddar cheese

Instructions

  • Preheat oven to 450°F. Spray a baking dish with nonstick cooking spray.
  • If your chicken breasts are not even thickness, pound them even.
  • Place beaten egg in a shallow dish.
  • Place breadcrumbs and taco seasoning in another shallow dish; stir to combine.
  • Dip each chicken breast in the egg then in the breadcrumbs, coating both sides with the crumbs. Place in an even layer in the baking dish.
  • Bake for 15-20 minutes, or until the chicken looks golden and crisp. Do not turn.
  • Pour the salsa evenly over the chicken and top with cheese. Continue baking for 5-10 minutes or until sauce is bubbly and chicken is cooked through.
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Recipe Nutrition

Serving: 1serving | Calories: 374kcal | Carbohydrates: 23g | Protein: 37g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 144mg | Sodium: 887mg | Potassium: 638mg | Fiber: 2g | Sugar: 4g | Vitamin A: 611IU | Vitamin C: 3mg | Calcium: 286mg | Iron: 2mg
Nutritional information not guaranteed to be accurate
Course Main Course
Cuisine American

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

4.39 from 13 votes (9 ratings without comment)

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12 Comments

  1. Made this for dinner and my picky kids loved it. I used chicken tenderloins because that’s all I had on hand and since they were thinner/smaller than breasts, I lowered the oven temp. We didn’t have any leftovers ๐Ÿ™‚