Easy Baked Salsa Chicken
Serve this Tex-Mex chicken over cilantro lime rice, shred for nachos, or alongside frijoles. No matter how you serve it, this chicken is a fiesta in your mouth! It's easy to cook, easy to eat, and easy to clean – it's the perfect last-minute weeknight dinner.
Servings 4 servings
Calories 325kcal
Ingredients
- 1 and ½ pounds chicken breasts approximately 2
- 2-3 Tablespoons taco seasoning
- 2 Tablespoons olive oil or bacon fat
- 8 ounces chunky salsa
- ½ cup Mexican cheese blend shredded
- fresh cilantro
- lime juice
Instructions
- Pre-heat your oven to 350F.
- Pat dry your thawed chicken breasts with a paper towel to remove any excess moisture. Using your tongs, add the chicken breasts to a ziploc bag with taco seasoning and shake vigorously.
- Pre-heat your skillet on the stovetop over medium-low heat with 2 Tablespoons of olive oil or bacon fat. When the oil starts to shimmer (or skillet reaches a temperature of x with an instantread thermometer), add your chicken breast. Cook only 2 minutes on each side.
- Pour salsa evenly over chicken breasts while still in the skillet. Place the skillet into the preheated oven for about 10-15 minutes on a center rack. Your cook time will depend on how thick your chicken breasts are. Please use a thermometer to check the internal temperature.
- Once the chicken breasts have reached 160F internal temperature, add your shredded cheese to the top of the breasts and melt.
- Remove from oven and drizzle fresh lime juice and chopped cilantro. Serve hot with your favorite Mexican side dishes or shred to be used in tacos, burritos, etc.
Nutrition
Calories: 325kcal | Carbohydrates: 5g | Protein: 40g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 122mg | Sodium: 755mg | Potassium: 788mg | Fiber: 1g | Sugar: 3g | Vitamin A: 533IU | Vitamin C: 4mg | Calcium: 117mg | Iron: 1mg
