Salsa Chicken

Salsa Chicken

Faye 0

"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!"

Ingredients 45 m {{adjustedServings}} servings 287 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 6.8g
  • 2%
  • Protein:
  • 35.5 g
  • 71%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 863 mg
  • 35%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C)
  2. 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.
  3. 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.
  4. 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.
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Reviews 2634

  1. 3727 Ratings


Re-write of old review (again) - I've been making this dish since spring of 2002. Instead of using salsa, I used 1 can of diced tomatoes with green chili (first time I made this, I was out of salsa so I substituted a can of RoTel..have been making it without the salsa ever since!). I put the entire package of taco seasoning (low sodium variety) in a ziploc bag, and dredge the chicken breasts. Next, I poured some of the liquid off the tomatoes into the bottom of an 8x8 glass baking dish (I did this instead of greasing). I then placed the chicken breasts in the dish, and added a little fresh cracked pepper, and topped them with the tomatoes, and a dash or two of chipotle tobasco sauce. Bake in a 400f oven for 30-35 mins- or if you cook with Science...temp to 140...carryover heat will finish it off) Remove from oven. Sprinkle with cheese and place back in oven for 3 mins or till cheese has melted. (here's where carryover comes into play...) After your cheese is melted, take it out of the oven and remove it from the baking dish. Cover with foil and let it rest for about 10 minutes. This lets all the juices reabsorb. Top with a dab sour cream. I serve this usually with spanish rice, mexican style corn (for this type of corn in a jiff...add some red/black pepper flakes, a little mrs dash,and 2-3 dashes of tobasco sauce..the man will even sometimes top the corn with a dab of shredded cheese), and a salad. Thanks for a great recipe!! Definitely a keeper!

Sarah Jo

ORIGINAL REVIEW: May 17, 2005. I was surprized to see this recipe roaming around on this site. I've been making this for years, ever since my husband and I first got together. Sometimes, I will dredge the chicken in melted margerine/butter, then tortilla chips I've ground in the blender that have been mixed with the taco seasoning. Then I'll use the sour cream/salsa as a dipping sauce, just to change things up. Either way, it's a favorite in this house. If you don't have time to make a side to go with this, serve it with Zatarains Spanish Rice with a can of drained black beans stirred in. EDITED: I make this now at least once a month. I now use my own homemade taco seasoning, green salsa sometimes, mexican cheese and reduced fat sour cream. It's good with pretty much anything, either wrapped up in tortillas or served with a side of steamed brown rice and sauteed onions and peppers. We love this dish.

Joe Pluta

Very tasty and easy meal to make. I marinated the chicken with the package of taco seasoning and 2/3 cup of water so it would not come out so spicy. Worked great! Chicken did not dry out and the seasoning was just right!