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This Easy Baked Salsa Chicken recipe is a bold, flavorful shredded chicken dish that’s super easy to make! Juicy chicken breasts bake in a zesty mix of salsa, seasoning, and tomatoes. This recipe makes the best chicken taco filling, or layer it in burrito bowls, or add on top of salads. With a few simple ingredients and a quick prep time, this is a delicious busy weeknight dinner recipe!
Easy Chicken Dinner in About 30 Minutes
When you need a quick dinner recipe that also tastes good, this easy baked salsa chicken is a great choice. It uses just 4 simple ingredients, and bakes into juicy, bold-flavored shredded chicken in about 30 minutes.
Great for busy nights or effortless meal prep. Salsa Chicken pairs well with my Instant Pot Mexican Rice and Instant Pot Refried Beans.
Why You’ll Like This Salsa Chicken Recipe
Just 4 ingredients – Easy to find and flavorful!
Oven-baked – Keeps it super easy.
The Best Meal Prep Chicken – Makes a big batch of flavorful shredded chicken to use for several meals.
Versatile – Use chicken for tacos, nachos, rice bowls, salads, and more.
Kid-friendly & crowd-pleasing – Everyone loves this easy recipe!
This easy salsa chicken recipe is also great to serve for Taco Tuesday, Cinco de Mayo, Game Day, potlucks, or any casual get-together.
It feeds a crowd, stays warm in a slow cooker, and everyone can build their own tacos, bowls, or nachos!
Ingredients in Easy Baked Salsa Chicken Recipe
You only need a few pantry staples to make this easy baked chicken recipe:
- Boneless Skinless Chicken Breasts – You can also use thighs if you prefer.
- Taco Seasoning – Choose your favorite brand or make my homemade taco seasoning recipe.
- Canned Diced Tomatoes – Regular or Ro-Tel for extra kick.
- Salsa – I prefer the salsa from the deli section, but you can use chunky, smooth, spicy, or mild, any kind works.
My Favorite Garnishes
Toppings are my favorite part! Here are some delicious ones to really make this salsa chicken shine:
• Sour Cream
• Cotija Cheese or Mexican Blend
• Guacamole or Sliced Avocados
• Fresh Cilantro
• Diced White Onion
• Pickled Jalapeños
• Squeeze of Lime Juice
• Crushed Tortilla Chips
How to Make Salsa Chicken
Prep:
• Preheat your oven to 375°F. Spray a 9×13-inch baking dish with cooking spray.
Season the Chicken
• Add 1 cup of the salsa in the baking dish, spreading it out a little.
• Place the chicken breasts in the dish and sprinkle one of the packets of taco seasoning evenly over both sides of the chicken.
Add Tomatoes
• Pour the diced tomatoes (with their juices) over the chicken and spread over them.
Add More Seasoning
• Sprinkle the second packet of taco seasoning over the top.
Add the Salsa
• Pour the salsa all over the chicken and tomatoes, covering it well.
Bake the Chicken
• Bake uncovered for 25–35 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F.
Shred and Mix
• Carefully remove the pan from the oven. Use two forks to shred the chicken directly in the dish (being careful of the hot pan), mixing it with all the flavorful juices.
How to Shred Chicken Easier
A hand mixer or stand mixer can quickly shred the chicken in seconds (on LOW speed) while the chicken is still warm and soft (be careful with hot chicken). TIP: Use a deep bowl as bits tend to fly around.
Salsa Chicken Recipe Tips
- Make it spicy: Use Ro-Tel in place of the diced tomatoes. Use hot salsa or add a pinch of chipotle pepper or crushed red pepper flakes.
- Use a meat thermometer: Ensures perfectly cooked chicken every time.
- Double the recipe: This is great for meal prepping as the leftovers reheat well.
- Keep the shredded chicken from drying out: Mix the shredded chicken back into the sauce or cooking juices to keep it moist and flavorful. Also, don’t overbake the chicken.
Frequently Asked Questions
- Can I use frozen chicken for salsa chicken?
Yes, you can use frozen chicken breasts, just increase the bake time and check that the internal temperature reaches 165°F. Make sure they’re separated, not frozen in a block. - Can I use chicken thighs instead of breasts?
Yes. Boneless skinless thighs work great and tend to stay extra juicy. - Can I make this in a slow cooker?
Absolutely. Add everything to your slow cooker and cook on LOW for 3–5 hours or HIGH for 2–3 hours, then shred. - Can I use fresh tomatoes instead of canned?
You can, but canned tomatoes provide more liquid for the sauce. If using fresh, consider adding a splash of chicken broth or water.
How to Serve the Best Salsa Chicken
This easy Mexican chicken recipe is so versatile! Try it:
• In tacos with your favorite garnishes
• Over cilantro lime rice or Spanish rice
• On top of nachos with melted cheese
• In a burrito bowl with beans and veggies
• Stuffed in lettuce wraps or layered in a taco salad
What to Serve with Salsa Chicken
Fresh Homemade Guacamole
Instant Pot Mexican Pinto Beans
Mexican Street Corn Salad
Instant Pot Mexican Rice
Tex-Mex Cornbread Recipe
Storing and Reheating Shredded Chicken
Store: Refrigerate leftovers in an airtight container for up to 4 days.
Freeze: Cool completely and freeze in portions for up to 3 months.
Reheat: Warm in a skillet over medium-low heat, use an air fryer, or microwave in short bursts.
Ready to Make Easy Salsa Chicken?
This easy salsa chicken recipe is a dinner you’ll come back to again and again. Who knew chicken with taco seasoning and salsa could turn into such a delicious dinner!
Whether you’re meal prepping or feeding a hungry group, this simple, favorite one-pan chicken recipe never disappoints.
If you make this Easy Baked Salsa Chicken recipe, I’d love to hear how you served it! Just leave a comment below with a star rating. Enjoy!
Easy Baked Salsa Chicken
Equipment
- 9x13-inch Baking Dish
- 2 Forks (for shredding)
Ingredients
- 3 large Chicken Breasts skinless-boneless
- 2 packets Taco Seasoning
- 1 15-ounce can Diced Tomatoes (or Ro-Tel)
- 2 cups Salsa
Instructions
- Spray the baking dish with cooking spray.
- Add the chicken and season both sides with 1 of the taco seasoning packets.
- Pour the diced tomatoes over the chicken.
- Sprinkle the remaining taco seasoning packet over the tomatoes.
- Pour the salsa over the chicken.
- Bake uncovered for 25-35 minutes or until the internal temperature of the chicken is 165°F in the thickest part. Don't overbake!
- Remove from the oven and use 2 forks to shred the chicken and mix with the sauce (Be careful of the hot pan!).
- Serve on tortillas, taco shells, over rice, or even a salad. Load up with any of your favorite garnishes.
Notes
Garnishes
Add your favorite toppings to really make this salsa chicken even better:- Sour Cream
- Cotija Cheese or Mexican Blend
- Guacamole or Sliced Avocados
- Fresh Cilantro
- Diced White Onion
- Pickled Jalapeños
- Squeeze of Lime Juice
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I haven’t made this yet but it sounds super yummy. My question is how to reduce the amount of sodium in this recipe. Could you swap out one of the taco seasoning packets with something else? Also, would it be possible to adapt this recipe using rotisserie chicken?
You can use my Easy Taco Seasoning recipe and omit the salt. Then use about 3-4 Tablespoons of it, more or less, depending on how much chicken you are using. For a rotisserie chicken, I would gently heat the salsa and tomatoes in a skillet with the taco seasoning (and a splash of water if it is a thick salsa) to a low simmer. Then add the shredded chicken and mix it all together. Cook it just enough to warm the chicken through, then remove from the heat.