Salsa Fresca Chicken Bake (Printable Version)

Baked chicken breasts smothered in fresh salsa fresca and melted cheese for a bright, easy weeknight dinner.

# What You'll Need:

→ Meat & Dairy

01 - 4 boneless, skinless chicken breasts (about 6 oz each)
02 - 1 cup shredded Monterey Jack or mozzarella cheese
03 - 1 tablespoon olive oil

→ Salsa Fresca

04 - 2 medium ripe tomatoes, diced
05 - 1/4 cup red onion, finely chopped
06 - 1/4 cup fresh cilantro, chopped
07 - 1 jalapeño pepper, seeded and minced
08 - 2 cloves garlic, minced
09 - Juice of 1 lime (about 2 tablespoons)
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon freshly ground black pepper

→ Spice Blend

12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon chili powder
14 - 1/2 teaspoon paprika

# Directions:

01 - Preheat oven to 400°F. Position rack in the center of the oven.
02 - In a mixing bowl, combine diced tomatoes, red onion, cilantro, minced jalapeño, garlic, lime juice, kosher salt, and black pepper. Stir gently and set aside to allow flavors to meld.
03 - Lightly coat a 9x13-inch baking dish with olive oil, ensuring even coverage across the bottom and sides.
04 - Place chicken breasts in the prepared dish. Sprinkle both sides evenly with ground cumin, chili powder, and paprika, pressing gently to adhere the spices.
05 - Spoon the prepared salsa fresca evenly over each chicken breast, distributing the mixture so every piece is well covered.
06 - Top each chicken breast generously with shredded Monterey Jack or mozzarella cheese, spreading to the edges.
07 - Bake uncovered for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F and the cheese is golden and bubbly.
08 - Remove from oven and let rest for 5 minutes before serving. Garnish with additional fresh cilantro if desired.

# Expert Hints:

01 -
  • The fresh salsa melts into the chicken juices and creates its own sauce, so you never deal with dry chicken.
  • It requires exactly one baking dish and one bowl, which means cleanup is almost nonexistent.
  • Everything cooks together in under thirty minutes, making it faster than ordering takeout.
02 -
  • Do not skip the five minute rest because cutting into the chicken immediately lets all the juices run out and you end up with dry meat.
  • If your chicken breasts are very thick, pound them slightly first or they will take longer than thirty minutes and the salsa will overcook.
03 -
  • Let the salsa sit for ten minutes before spooning it on so the flavors marry and the tomatoes release some of their juice.
  • Broil for the last two minutes if you want those gorgeous browned cheese spots that make everyone reach for seconds.

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