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Easy Baked Salsa Chicken

Perfectly tender and juicy Salsa Chicken baked on a bed of fresh tomato salsa and topped with melted cheese. A low carb, Keto-friendly, scrumptious, and cheesy chicken dinner LOADED with flavor. 


Boneless, skinless chicken breasts stay juicy baked in this beautiful Homemade Restaurant Style Salsa, getting all the flavors from tomatoes, onions, jalapenos, and garlic.

Incredibly simple and SO easy to make, this Baked Salsa Chicken is always the perfect recipe for when you’re short on time, but still want a delicious, homemade dinner. 

Salsa poured over chicken breasts.


This easy recipe needs just a few ingredients and it’s a snap to prepare.

If time allows, start with making your own Salsa. BUT, if you want to use store-bought, that’s cool, too. Just choose your favorite chunky salsa

  • Preheat oven to 375˚F.
  • Warm some olive oil in a skillet.
  • Season chicken breasts with a mixture of seasonings, herbs, salt, and pepper; transfer chicken to skillet and cook for 2 minutes per side, or until just browned. For the seasonings; you can also use store-bought or homemade taco seasoning mix. 
  • Cover the bottom of a baking dish with salsa. Arrange chicken on top and add more salsa over each chicken breast.
  • Bake for 30 minutes, or until chicken is done.
  • Add shredded cheese on top and bake for 4 more minutes, or until cheese is melted.
  • Let stand 5 minutes, then serve.

Baked Chicken breasts in baking dish with salsa.


I like to serve it with just a big leafy green salad for when we’re counting carbs, but if not, Fiesta Rice is the way to go. It’s SO GOOD! Just as well, I can’t forget this Coconut Lime Cauliflower Rice – it always hits the spot. 

Also, you can shred the cooked chicken breasts, mix everything together, and store in the fridge for up to 4 days. Shredded chicken is great for using in tacos, burritos, and on top of salads.




Baked chicken breasts with salsa and cheese.

Baked Salsa Chicken

Katerina | Diethood
Perfectly tender and juicy Salsa Chicken baked on a bed of fresh tomato salsa and topped with melted cheese.
4.89 from 26 votes
Servings : 4 serves
Prep Time 10 mins
Cook Time 35 mins
Resting Time 5 mins
Total Time 45 mins


  • 1 tablespoon olive oil
  • 4 boneless skinless chicken breasts, pounded to an even thickness
  • 1/2 teaspoon ground cumin
  • 1/2 tablespoon chili powder, or to taste
  • 1/2 teaspoon paprika, or to taste
  • 1/2 teaspoon garlic powder
  • salt and fresh ground pepper to taste
  • 1-1/2 cups Chunky Salsa <-- click for Homemade Salsa Recipe (you can also use store-bought Chunky Salsa)
  • 1 cups shredded cheddar cheese, (I use a mix of white and yellow cheddar)


  • Preheat oven to 375˚F.
  • Heat olive oil in a large skillet.
  • Pound chicken breasts to an even thickness and season with cumin, chili powder, paprika, garlic powder, salt, and pepper.
  • Transfer to skillet and cook for 2 minutes per side, or until just browned.
  • Spread about 1/2 cup salsa on the bottom of a baking dish.
  • Arrange browned chicken breasts on top of salsa and add the remaining salsa over the chicken breasts.
  • Bake uncovered for 30 minutes, or until chicken is done. Use a thermometer to check for doneness - chicken is done when internal temperature reaches 165˚F.
  • Remove from oven and sprinkle with cheese.
  • Bake for 3 to 4 more minutes, or until cheese is melted and bubbly.
  • Remove from oven and let stand 5 minutes before serving.



NET CARBS: 5 grams
Store leftover chicken in an airtight container and keep in the fridge for up to 4 days.


Serving: 6 oz | Calories: 308 kcal | Carbohydrates: 7 g | Protein: 32 g | Fat: 16 g | Saturated Fat: 7 g | Cholesterol: 102 mg | Sodium: 1011 mg | Potassium: 744 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 1205 IU | Vitamin C: 3.2 mg | Calcium: 242 mg | Iron: 1.4 mg | Net Carbs: 5 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American, American/Southwest, Mexican
Keyword: baked chicken, baked chicken breasts, chicken breast dinner, healthy chicken, keto chicken recipes, keto dinner idea, low carb recipe, mexican food, salsa chicken
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41 comments on “Easy Baked Salsa Chicken”

  1. Have made this many times and it delicious! We are not fans of cheddar so I use
    Monterey Jack, Colby or a mixture of Jalapeno Jack. Turns out good each time/

      1. This was amazing I seasoned my chicken with black pepper, salt, garlic powder and garlic salt. Used shredded Mexican cheese it was amazing and the leftovers 2 days later was even more delicious 😊

  2. Hi! I haven’t made this yet but plan to do so soon. How cooked should the chicken be when it is done initially on the pan? Is the internal temperature not very relevant at that point since it is just going in the oven anyway?

    1. Katerina - Diethood
      Katerina Petrovska

      Yep, it’s going to cook through in the oven. You just want to brown it a little bit on the stove top.

  3. Tried this tonight. It was absolutely delicious! My husband loved it too. I will be making this again & again. Low on my diet points too. So easy to make too. Thank you!

  4. Fantastic! I injured my hand and wasn’t able to cook so I needed a recipe that was super simple for my husband to make (he is definitely not a cook) and this recipe fit the bill. He followed the recipe exactly and served with rice and roasted asparagus. It was delicious. Thank you for such an easy, flavorful recipe.

      1. Just made this with the Fiesta Roce. It came out much better than I anticipated. I used some Salsa Roja from the local Mi Tierra and it was fabulous though it came out much more spicy than uncooked Salsa Roja. I used boneless skinless chicken thighs instead of breasts

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