Salsa Chicken
Salsa chicken is the kind of dinner that proves a great shortcut can deliver big flavor. A good jar of salsa does most of the work here, turning simple chicken breasts into a saucy, flavorful bake with little effort. As the chicken bakes beneath layers of salsa and cheese, it stays tender and juicy while the salsa and chicken come together to build a flavorful sauce right in the baking dish. A handful of cheese melted over the top makes the dish feel indulgent, similar to the way a baked taco casserole or chicken enchiladas come together.
Ingredients
- 3 cups medium chunky red salsa (about 24 ounces), divided
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 2 pounds boneless, skinless chicken breasts (4 small or 2 large)
- 1 cup frozen sweet or fire-roasted corn kernels (do not thaw)
- 6 ounces shredded sharp cheddar cheese or Mexican cheese blend (about 1 1/2 cups)
- Chopped fresh cilantro leaves, for garnish (optional)
- Serving options: sliced avocado, guacamole, sour cream, and lime wedges
- Arrange a rack in the top third of the oven and heat the oven to 425°F. Spread 1/2 cup of the medium chunky red salsa evenly in the bottom of a 9x13-inch broiler-safe baking dish.
- Stir 1 1/2 teaspoons kosher salt, 1 1/2 teaspoons paprika, 1 teaspoon ground cumin, and 1/2 teaspoon garlic powder together in a small bowl. Pat 2 pounds boneless, skinless chicken breasts dry with paper towels. If using 2 large, cut each one in half horizontally so that you have 4 pieces. Season all over with the spice mixture.
- Arrange the chicken in the baking dish in an even layer. Spoon the remaining 2 1/2 cups salsa over the chicken. Sprinkle 1 cup frozen corn kernels and 6 ounces shredded sharp cheddar cheese evenly over the top.
- Bake until the salsa is bubbling and the chicken is just cooked through and registers at least 165ºF on an instant-read thermometer, 20 to 30 minutes. Turn the oven onto broil and broil until the cheese is browned in spots, 1 to 4 minutes. Garnish with chopped fresh cilantro leaves and serve with sliced avocado, guacamole, sour cream, and/or lime wedges if desired.