Ingredients for Baked Salsa Chicken
- 1 1/2 lbs boneless, skinless chicken breasts
- 15 ounces salsa (plus 1/4 cup reserved for topping)
- 1 cup shredded fat free cheddar cheese
- 1/4 cup nonfat sour cream
- Pepper, to taste
- Salt (or seasoning salt), to taste
- 1/4 teaspoon cayenne pepper
- 2 tablespoons chopped green onions
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baked Salsa Chicken? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Baked Salsa Chicken
- Preheat oven to 375°F (190°C).
- Place 1.5 lbs boneless, skinless chicken breasts in an 8x8 inch baking dish.
- Sprinkle chicken with 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon cayenne pepper (or more, to taste), 1/2 teaspoon garlic powder, and salt and pepper to taste.
- Pour 15 ounces of your favorite salsa over the chicken, reserving about 1/4 cup for topping.
- Bake, covered, for 45-60 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- During the last 5 minutes of baking, top with 1 cup shredded cheddar cheese and broil until the cheese is melted and bubbly.
- Garnish with reserved salsa, 1/4 cup sour cream, and 2 tablespoons chopped green onions before serving.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
17g
Fat
2g
Carbs
3g