Baked Salsa Chicken Breast

photo by vrvrvr photo by vrvrvr
photo by vrvrvr
photo by The Flying Chef photo by The Flying Chef
photo by The Flying Chef photo by The Flying Chef
Ready In:




  • Place chicken breast in a 2 quart baking dish that has been sprayed with cooking spray.
  • Combine the salsa, brown sugar, vinegar and mustard in a bowl; pour over chicken Bake at 400 for 30 minutes.
  • Serve with rice or buttered noodles.

Questions & Replies

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  1. Lizzie-Babette
    Made this tonight for DH's birthday dinner, along with black beans, and he loved it! I used hot Arriba! roasted salsa with chipotle peppers, and boy, was it nice and zingy! I had two boneless skinless chicken breasts and two legs with skin and bones, so I browned the legs and cooked them separately for about 20 minutes, then browned the chicken breasts, then baked them as directed. Delicious! Loved how the vinegar, brown sugar, and dijon mustard really added a depth of flavor to the sauce. Thanks, Denise, for a lovely birthday dinner!
  2. marivera71
    Made this tonight using the fresh salsa you buy at the the grocery store deli or refrigerated section, the salsa in a plastic container. I used three breasts which I butterflied. I followed directions exactly. I loved it! Initially after mixing the sauce and tasting before cooking, I was a little unsure. I put it in the oven and hoped for the best and was pleasantly surprised. My 8 year old liked it, my 11 year old ate it which is all I can hope for, and my 5 year old loved it and asked for seconds. The ease of preparation and the finished result are amazing. My husband hasn't tried it yet but he's usually no better than the 11 year old with new recipes so I guess we'll see. If he likes it, it will be a weekly dish.
  3. PSU Lioness
    I may as well toss all of my other recipes for this dish because this isn't your Mama's plain old salsa chicken! The flavors combined well, but each element shined on it's own in the dish. The balsamic gave it a sweetness, the salsa added the spicy and the brown sugar helped the sauce to thicken nicely and cling to the chicken. It took about 5 minutes to prep and I cooked 5 small/medium B/S breasts for 40 minutes and they were cooked perfectly. My kids loved it and my husband all but licked his plate! I served it with Recipe #21843 and it made for a very satisfying dinner. Thank you for posting! We have a winner!
  4. learning 2 cook in
    SASSY! The balsamic and salsa combo is so YUMMY! I made extra sauce and added brown rice to the dish before cooking so it would be ready when we got home from t-ball. I also put a bit of low- fat mozz on the top. Next time I am going to add green olives - hubby's fav.
  5. Healthy and Happy
    This was very good, a quick last minute recipe. I put on a pot of yellow rice and threw some sweet corn in it. Yummy. They went together perfectly. I can't wait to make this again. Thank you so much for this recipe.


  1. Luther H.
    Used chicken breast strips instead of whole breasts. Reduced cooking temperature to 350 degrees and time to 25 minutes.


I live in a small town in the Seacoast area of NH. I work as an Administrative Assistant for the Chief of Police. I enjoy trying out new recipes and have a cookbook collection. I also love to visit the Casino's in Connecticut whenever I get a chance.
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