Easy Baked Salsa Chicken

Chicken RecipeGluten Free MealsKeto RecipesLow Carb Recipes

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. 

Baked chicken breasts with salsa and cheese.

SALSA CHICKEN

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.

HOW TO MAKE BAKED SALSA CHICKEN

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 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.

WHAT TO SERVE WITH SALSA CHICKEN

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.

MORE BAKED CHICKEN DINNERS

ENJOY!

TOOLS USED IN THIS RECIPE

5 from 11 votes
Baked chicken breasts with salsa and cheese.
Baked Salsa Chicken
Prep Time
10 mins
Cook Time
35 mins
Resting Time
5 mins
Total Time
45 mins
 

Perfectly tender and juicy Salsa Chicken baked on a bed of fresh tomato salsa and topped with melted cheese.

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
Servings: 4 serves
Calories: 308 kcal
Ingredients
  • 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)
Instructions
  1. Preheat oven to 375˚F.
  2. Heat olive oil in a large skillet.
  3. Pound chicken breasts to an even thickness and season with cumin, chili powder, paprika, garlic powder, salt, and pepper.
  4. Transfer to skillet and cook for 2 minutes per side, or until just browned.
  5. Spread about 1/2 cup salsa on the bottom of a baking dish.
  6. Arrange browned chicken breasts on top of salsa and add the remaining salsa over the chicken breasts.
  7. 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.
  8. Remove from oven and sprinkle with cheese.
  9. Bake for 3 to 4 more minutes, or until cheese is melted and bubbly.

  10. Remove from oven and let stand 5 minutes before serving.
Recipe Notes

WW FREESTYLE POINTS: 4

 

NET CARBS: 5 grams

 

HOW TO STORE BAKED CHICKEN

Store leftover chicken in an airtight container and keep in the fridge for up to 4 days.

Nutrition Facts
Baked Salsa Chicken
Amount Per Serving (6 oz)
Calories 308 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 7g 35%
Cholesterol 102mg 34%
Sodium 1011mg 42%
Potassium 744mg 21%
Total Carbohydrates 7g 2%
Dietary Fiber 2g 8%
Sugars 4g
Protein 32g 64%
Vitamin A 24.1%
Vitamin C 3.9%
Calcium 24.2%
Iron 7.7%
* Percent Daily Values are based on a 2000 calorie diet.

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13 Responses
  1. Jan L

    Low carb is fine for those that need to watch it but for me it has to be low sodium….and it is so darn hard to find any recipe that is and my daily limit is 1000-1200 mg! So I make this, eat a serving and toss the rest and sit and not eat another thing cause it gets to my limit..

    1. Hi!
      I understand your frustration because my dad’s diet is also low sodium and he’s always looking for alternatives. I know he and my mom have started to use Himalayan Salt which is slightly lower in sodium than regular table salt. Also, they just don’t salt their food after cooking.
      In as far as this recipe, if you make your own Salsa, you can avoid a lot of the added sodium that you get in the store-bought versions. You can also use mozzarella cheese instead of cheddar because mozzarella also contains less sodium. I hope this helps, somewhat.

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Katerina
I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!
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