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Easy Baked Salsa Chicken

Perfectly soft and juicy Salsa Chicken is cooked in a bed of fresh tomato salsa and filled with melted cheese. Low-carb, Keto-friendly, delicious and cheese chicken dish.


  • 1 tablespoon olive oil
  • 4 boneless skinless chicken breasts, pounded to an even thickness
  • 1/2 teaspoon ground cumin
  • 1/2 tablespoon chili powder, or to taste
  • 1/2 teaspoon paprika, or to taste
  • 1/2 teaspoon garlic powder
  • salt and fresh ground pepper to taste
  • 1-1/2 cups Salsa
  • 1 cups shredded cheddar cheese, (I use a mix of white and yellow cheddar)


  1. Preheat oven to 375˚F.
  2. Heat olive oil in a large skillet.
  3. Pound chicken breasts to an even thickness and season with cumin, chili powder, paprika, garlic powder, salt, and pepper.
  4. Transfer to skillet and cook for 2 minutes per side, or until just browned.
  5. Spread about 1/2 cup salsa on the bottom of a baking dish.
  6. Arrange browned chicken breasts on top of salsa and add the remaining salsa over the chicken breasts.
  7. Bake uncovered for 30 minutes, or until chicken is done. Use a thermometer to check for doneness – chicken is done when internal temperature reaches 165˚F.
  8. Remove from oven and sprinkle with cheese.
  9. Bake for 3 to 4 more minutes, or until cheese is melted and bubbly.
  10. Remove from oven and let stand 5 minutes before serving.


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