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Baked Salsa Chicken with Corn and Cheddar Recipe

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3.9 from 13 reviews

Baked Salsa Chicken is a flavorful and easy-to-make dish featuring tender chicken breasts seasoned with a smoky spice blend, baked with salsa and corn, and topped with melted Colby Jack cheese and fresh cilantro. This recipe is perfect for a quick weeknight dinner that is both satisfying and packed with bold southwestern flavors.

  • Total Time: 40-50 minutes
  • Yield: 4 servings

Ingredients

Chicken and Spice Blend

  • 1 1/4 pounds chicken breasts
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 3/4 teaspoon kosher salt (or to taste)

Additional Ingredients

  • 1/2 cup frozen fire roasted corn, defrosted
  • 15 ounces jarred salsa (thick and chunky works best)
  • 1 cup shredded Colby Jack cheese (or cheddar cheese)
  • 1 tablespoon chopped fresh cilantro

Instructions

  1. Preheat the oven. Preheat your oven to 375° F to prepare for baking the chicken evenly and thoroughly.
  2. Prepare the spice blend. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, and kosher salt. Stir well and set aside.
  3. Pound the chicken breasts. Place chicken breasts on a cutting board and cover with plastic wrap. Using a meat mallet or the bottom of a cast iron skillet, pound the thick end of each breast to even out thickness at approximately 3/4 to 1 inch. This helps the chicken cook evenly.
  4. Season the chicken. Generously season both sides of each chicken breast with the prepared spice blend, ensuring full coverage for maximum flavor.
  5. Assemble in baking dish. Pour half of the jarred salsa into the bottom of a baking dish to create a flavorful base. Arrange the seasoned chicken breasts in a single layer on top of the salsa. Spread the defrosted fire roasted corn uniformly over the chicken, then pour the remaining salsa over the top.
  6. Bake the chicken. Place the baking dish on the middle rack of your preheated oven. Bake uncovered for 25 to 30 minutes until the chicken is nearly cooked through.
  7. Add cheese and finish baking. Remove the dish from the oven, sprinkle shredded Colby Jack cheese evenly on top of the chicken breasts, then return to the oven for an additional 5 to 10 minutes. Bake until the chicken reaches an internal temperature of 165° F and the cheese is melted and bubbly.
  8. Garnish and rest. Take the baking dish out of the oven and sprinkle chopped fresh cilantro over the top. Let the chicken rest for 5 minutes to allow juices to redistribute before serving.
  9. Serve. Serve warm with optional sides such as cilantro lime rice and extra toppings to enhance the meal.

Notes

  • Use thick and chunky salsa for best texture and flavor.
  • Defrost fire roasted corn before adding to the dish to ensure even cooking.
  • Use a meat thermometer to check that chicken reaches 165° F for food safety.
  • You can substitute Colby Jack with cheddar or a Mexican cheese blend as preferred.
  • Letting the chicken rest after baking helps keep it juicy and tender.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 30-40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-American

Find it online: https://avascooking.com/baked-salsa-chicken-with-corn-and-cheddar-recipe/