Baked Salsa Chicken: an effortless, ultra-tasty versatile recipe

Looking for an easy recipe that's packed with flavor? You'll love this easy baked salsa chicken! Made by chicken breasts with salsa, paprika, chili powder, and cumin, salsa chicken is ultra-moist with the perfect kick of spicy heat. While you'll need to be patient while the chicken is cooking, the prep takes virtually no time at all. You can even make it in your slow cooker.

Salsa chicken is amazingly versatile and can be added to tacos, burritos, and sandwiches, served over rice or beans, or used for loaded nachos.

Tips for Making Easy Salsa Chicken

You can use chicken thighs for salsa chicken if you prefer the richer flavor. Just be sure to remove the bones once the chicken is done cooking.

Want to add extra seasonings to add to your salsa chicken? Try Mexican oregano, bay leaf, garlic powder, and onion powder. You can also use taco or fajita seasoning.

Love spicy foods? Add some jalapeños to your salsa chicken.

How to Store Baked Salsa Chicken

Let the chicken cool and transfer it to an airtight container. Store in the fridge for up to 5 days.

How to Make Salsa Chicken

Preheat your oven to 375°F.

Rub the chicken breasts with paprika, chili powder and cumin, then arrange them in a large pot.

Season with salt and pepper.

Pour 3/4 of salsa over.

Cover the pot with a lid and bake for 35-40 minutes or until the chicken is done. Remove the pot from the oven.

Once done, use two forks to shred the chicken breasts.

Line a sheet pan with aluminium foil and spray it with cooking spray.

Arrange the shredded chicken on the sheet pan and pour over the remaining salsa.

Spread the chicken and salsa in an even layer on the tray. Broil for 10 minutes until browned, then remove from the oven.

Serve it as it is or in a taco. Enjoy!