Salsa Chicken

"Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!"
photo by  Pamela photo by  Pamela
photo by Pamela
photo by Anonymous photo by Anonymous
photo by Anonymous photo by Anonymous
photo by Qiana B. photo by Qiana B.
photo by Qiana B. photo by Qiana B.
Ready In:




  • Preheat oven to 375 degrees F (190 degrees C).
  • Place chicken breasts in a lightly greased 9x13 inch baking dish.
  • Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
  • Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
  • Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly.
  • Top with sour cream if desired, and serve.

Questions & Replies

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  1. Pippy
    How easy was that? My butcher gets freakishly large chickens, so one breast-half was MORE than enough for the two of us. I sliced it against the grain, and fanned it over spanish rice. I did cook two, so the other one I will use in wraps or burritos tonight. Really moist, flavourful chicken, thanks!
  2. sydsmama
    I've made this recipe before from another site. Very yummy! A little too spicy for my family but I really liked it.
  3. Denise!
    This chicken is super moist and the taco seasoning adds a little bit of a different twist. I like to use Pepper Jack cheese also. I discovered this recipe several months ago and it has quickly become a requested recipe at our house. Thanks for posting!
  4. BJ7392
    Easy to make and everyone enjoyed it.


  1. 26af.fitz
    Using salsa while baking a tri-tip?
  2. Mommy2two
    I made this with mild taco sauce instead of salsa (so it wouldn't have the chunks from the salsa). It was a hit! The chicken was juicy and flavorful and I loved that I didn't have to marinate it so it was a low / no prep sort of meal (I don't always think ahead to dinner time...) I was very pleased with how well it turned out especially since it was so easy and required so few ingredients. I served it with Spanish style rice. Thanks so much for a keeper!
  3. bluemooner
    This is an excellent recipe-will make this often. Substituted reduced fat shredded mexican cheese for the cheddar and served this with garlic roasted red potatoes and green beans.



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