Salsa Fresca Chicken Bake (Printable)

Chicken breasts topped with bright salsa fresca and melted cheese, baked until golden for a vibrant weeknight meal.

# 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 1 tablespoon)
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon ground black pepper

→ Spice Blend

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

# How-to Steps:

01 - Preheat oven to 400°F. Position the rack in the center of the oven.
02 - In a mixing bowl, combine the diced tomatoes, red onion, cilantro, minced jalapeño, garlic, lime juice, kosher salt, and black pepper. Toss gently until well incorporated, then set aside to allow the flavors to meld.
03 - Lightly coat a 9x13-inch baking dish with olive oil, ensuring an even film across the bottom and sides.
04 - Arrange the chicken breasts in the prepared baking dish. Sprinkle both sides of each breast evenly with the ground cumin, chili powder, and paprika, pressing the spices gently into the meat.
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 the shredded Monterey Jack or mozzarella cheese, spreading it over the salsa layer.
07 - Bake uncovered for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is golden and bubbling.
08 - Remove from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute. Garnish with additional fresh cilantro if desired, then serve.

# Expert Pointers:

01 -
  • The homemade salsa fresca tastes so much brighter than anything from a jar
  • Everything cooks in one dish so cleanup is basically nonexistent
  • The spice blend on the chicken creates this incredible crust that seals in all the juices
02 -
  • Dont skip resting the chicken or you will lose all those juices onto your cutting board
  • The salsa creates moisture so you do not need to add extra liquid to the pan
  • If the cheese browns too fast tent the dish with foil for the last few minutes
03 -
  • Pat your chicken really dry before seasoning so the spices stick and create a nice crust
  • Let the chicken sit at room temperature for 20 minutes before baking for more even cooking

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