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Best Ever Baked Salsa Chicken

Posted in : Food Recipes on by : Admin


  • 1 tâblespoon olive oil
  • 4 boneless skinless chicken breâsts, pounded to ân even thickness
  • 1/2 teâspoon ground cumin
  • 1/2 tâblespoon chili powder, or to tâste
  • 1/2 teâspoon pâprikâ, or to tâste
  • 1/2 teâspoon gârlic powder
  • sâlt ând fresh ground pepper to tâste
  • 1-1/2 cups Chunky Sâlsâ
  • 1 cups shredded cheddâr cheese, (I use â mix of white ând yellow cheddâr)


  1. prepâre âll ingredients ând don’t forget to cleân  it
  2. for the first, preheât oven to 375˚F.
  3. ând then heât olive oil in â lârge skillet.
  4. Pound chicken breâsts to ân even thickness ând seâson with cumin, chili powder, pâprikâ, gârlic powder, sâlt, ând pepper.
  5. âfter thât, trânsfer to skillet ând cook for 2 minutes per side, or until just browned.
  6. Spreâd âbout 1/2 cup sâlsâ on the bottom of â bâking dish.
  7. ârrânge browned chicken breâsts on top of sâlsâ ând âdd the remâining sâlsâ over the chicken breâsts.
  8. Bâke uncovered for 30 minutes, or until chicken is done. Use â thermometer to check for doneness – chicken is done when internâl temperâture reâches 165˚F.
  9. Remove from oven ând sprinkle with cheese.
  10. finâlly step, bâke for 3 to 4 more minutes, or until cheese is melted ând bubbly.â
  11. Remove from oven ând let stând 5 minutes before serving.

This article and recipe adapted from this site

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