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Easy one-pan Salsa Chicken Bake!

By now I think you all know that I am a sucker for a good one-pan meal. But if it also cooks in the oven, I consider that a double win (hello less cooking time!). That is why I am so excited about this new recipe! This Salsa Chicken Bake is healthy, contains a whole lot of veggies, but tastes amazing! Even the pickiest of eaters in your family will love it! It is a wonderful one-pan meal that all bakes in the oven in about 30 minutes!

one pan, healthy salsa chicken bake

Start out by preheating your oven to 375 degrees F and making sure the baking rack is in the middle of the oven. Then trim and cut up your chicken breasts into bite-sized pieces. Place these pieces in a glass baking dish in an even layer.

Sprinkle your garlic, cumin, salt and pepper across the chicken. Then grab your fresh salsa and spread that out on top of the chicken in an even layer.

Finish up by sprinkling on your mexican cheese and the prep work is complete! Simply bake for 30 minutes, or until the chicken reaches an internal temperature of 165. Either serve immediately or store in the fridge up to 5 days.

If you like one-pan meals like this, try my Pineapple Chicken Bake or Chicken & Zucchini Bake recipes!

Serving Suggestions:

  • Low Carb – try serving this over cauliflower rice or simply with a side salad to keep it low carb
  • Other Sides – serve over mexican rice, plain rice, or even in tortillas for a delicious mexican meal!

Yield: 6 servings

Salsa Chicken Bake

one pan, healthy salsa chicken bake
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 4 boneless skinless chicken breasts
  • 12oz fresh salsa (drain out the excess liquid)
  • 1.75 cups of reduced fat mexican shredded cheese
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Preheat your oven to 375 degrees
  2. Trim and cut your chicken into even, bite-sized pieces. Place them in a glass baking dish in an even layer
  3. Sprinkle your seasonings (garlic, cumin, salt, and pepper) over top your chicken
  4. Add the drained fresh salsa and spread it evenly on top of the chicken
  5. Sprinkle the cheese evenly on top of the chicken
  6. Bake for 30 minutes on the middle rack, or until the chicken reaches an internal temperature of 165 degrees

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 311Total Fat 11.3gSaturated Fat 4.8gCholesterol 93mgSodium 672mgCarbohydrates 15.6gFiber 1.5gSugar 0.4gProtein 42.3g
© Everyday Wellness

 

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50 Comments

      1. How much is a serving?

        I know it says 6 servings, but do you just eyeball it?

        Thank you!

        1. Author

          I typically just split it into 6 equal servings 😊

  2. What size baking dish is this?

    1. Author

      Hi Melody! I use a 9×13” dish

      1. Where do the carbs come from? The salsa?

        1. Author

          Yes, the small amount of carbs come from the salsa

  3. Is there a specific kind of salsa you use?

    1. Author

      I always buy the fresh salsa in the produce section of my grocery store. You can use a canned brand, but just know it will come out a little watery

  4. Thank you for this great recipe!

    1. Author

      You’re welcome! I’m glad you like it!

  5. Would little bread crumbs sprinkled on top of the cubed chicken help?

    1. Author

      I’m not sure I understand your question. Would bread crumbs help in what way?

  6. Loved this! Added drained canned black beans and drained canned corned and it was delicious. Recommend slightly draining the salsa. Also added some fresh jalapeño slices on half the casserole for my hubby. Yum! Thanks!

    1. Author

      I’m so glad you enjoyed the recipe! I love the idea to add beans and corn! Thanks for sharing!

  7. Where did you get your fresh salsa like Is that a brand or did you make it?

    1. Author

      You can find it in the produce section of most grocery stores. Typically by the chopped fresh fruit and veggies

  8. Is this fresh salsa or more like pico de Gallo?

    1. Author

      My store labels it as fresh salsa. It’s with the produce. But it’s pretty similar to pico de gallo

  9. Just made this for dinner and some of the chicken was still raw 🙁

    1. Author

      Hi Kara, I’m so sorry this happened to you! Cooking times will vary based on the size of your chicken pieces. When in doubt, always make sure the temperature of the chicken is 165 degrees. I typically check the temperature of a few random pieces before serving. I hope this helps!

    2. You could also consider baking it a few minutes covered without the cheese. Add the cheese perhaps after the salsa and chicken appear to be cooking.

      1. Author

        Yes this definitely works as well. Thanks for sharing

  10. A big hit here! My salsa was extremely watery so next time I may get a slotted spoon and drain a little off. I also briefly browned my chicken. Has anyone ever made with salsa verde?

    1. Author

      I’m so glad it was a hit!! I’ve never tried it with salsa verde but I’m sure it would be delicious!

  11. Is this something you could make ahead of time and freeze? This sounds like a simple weeknight dinner.

    1. Author

      You can absolutely freeze this to enjoy later.

  12. For the Sasla i use Rotel
    i just drain it

  13. Made this tonight for dinner and was pretty good; however, very watery and ended up draining quite a bit from dish after taking out of oven. I used fresh salsa. I’d definitely recommend draining the salsa before placing on top of chicken.

    1. Author

      Thanks so much for your input Caitlyn! All salsas are different so I definitely recommend draining it first if yours has extra liquid. I’m glad you enjoyed it!

  14. Has anyone substituted a different protein in place of the chicken?

    1. Author

      Hi Tracey! I have never personally tried a different protein but I would imagine it would work. It might just alter the cooking time a bit

  15. My husband is not keen on chicken breast, he thinks it’s too dry. Did it remain moist? I guess it would be easy to substitute with thigh?

    1. Author

      I thought it stayed moist, but you could definitely substitute with thigh. You might need to alter the cooking time though

  16. I made this with chicken thighs, Rotel (drained) , black beans, roasted corn, and then added sour cream , cilantro, and black olives after it came out of the oven and I made Spanish rice to serve on the side and it was so good.

  17. I’d love to try this. Was your oven on 165 Fahrenheit? Or Celsius? Thanks!

      1. Author

        I usually serve this with some form of rice, but you could also serve this inside tortillas!

  18. I made this today for my family for lunch and it was great! Served it over a bed of box-mix Spanish rice. Will definitely make again! Thank you 🙂

  19. Very tasty, wondered about adding rice to the dish before baking to help absorb liquid and keep to one dish

    1. Author

      That’s a great idea! I’d imagine you’d need to add a bit of liquid to the dish. Let me know if you try it and how it works out!

  20. How much of this recipe is one serving? (By cup)

    1. Author

      Unfortunately I don’t have the servings listed by cups. The servings are based on 6 equal portions

    1. Author

      No I leave mine uncovered

  22. Love how easy this is! and it’ll change up regular old chicken.

  23. I love this dish. I’ve made it several times and have made it different ways. I always put rice down first and add one cup of water. I’ve made it with and without the following: rice, black beans, jalapeños. It’s always a big hit.

  24. Love this recipe! It comes out perfect and the whole family loves it. I make it weekly on Wednesdays. Did as suggested and did temperature in a few areas!

    Thank you!

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