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Baked Salsa Chicken with Corn and Cheddar Recipe

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3.9 from 6 reviews

This Baked Salsa Chicken recipe offers a flavorful and healthy dinner option featuring tender chicken breasts seasoned with a spicy blend of chili powder, cumin, smoked paprika, and garlic, topped with fire-roasted corn, salsa, and melty Colby Jack cheese. It’s an easy one-dish meal that’s perfect for busy weeknights, delivering a delicious combination of smoky, tangy, and cheesy flavors.

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

Ingredients

Chicken and Seasoning

  • 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 preferred)
  • 1 cup shredded Colby Jack cheese (or cheddar cheese)
  • 1 tablespoon chopped fresh cilantro

Instructions

  1. Preheat Oven: Preheat your oven to 375° F to prepare for baking the chicken evenly.
  2. Make the Spice Blend: In a small bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, and kosher salt. Mix well to ensure the spices are evenly distributed.
  3. Pound the Chicken: Place the chicken breasts on a cutting board and cover them with plastic wrap. Use a meat mallet or the bottom of a cast iron skillet to pound the thick ends, making all pieces approximately 3/4 to 1 inch thick for even cooking.
  4. Season the Chicken: Rub both sides of the chicken breasts with the prepared spice blend, making sure they are well coated.
  5. Assemble in Baking Dish: Pour half of the salsa into the bottom of a baking dish. Arrange the seasoned chicken breasts in a single layer over the salsa. Top the chicken with the defrosted fire roasted corn, then cover with the remaining salsa.
  6. Bake the Chicken: Place the dish in the oven on the middle rack and bake for 25-30 minutes. Remove the dish and sprinkle the shredded cheese on top of the chicken. Return to the oven and bake for an additional 5-10 minutes until the cheese is melted and the internal chicken temperature reaches 165° F.
  7. Garnish and Serve: Remove the chicken from the oven and sprinkle with fresh chopped cilantro. Let the chicken rest for 5 minutes before serving. Enjoy with optional toppings or a side like cilantro lime rice for a complete meal.

Notes

  • Ensure chicken is pounded to an even thickness to promote uniform cooking.
  • Use thick and chunky salsa for best texture and flavor.
  • You can substitute Colby Jack with cheddar or a Mexican blend cheese.
  • Check chicken temperature with a meat thermometer to avoid undercooking.
  • Leftovers store well in the refrigerator for up to 3 days.
  • Freeze cooked chicken for up to 1 month for extended storage.
  • To make it spicier, add cayenne pepper or hot sauce to the spice blend or salsa.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 30-40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-American
  • Diet: Gluten Free

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