Salsa Chicken

Ingredients & Substitutions

Here I explain the best ingredients for my salsa chicken recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Chicken – I usually use boneless skinless chicken breasts like I do for my cilantro lime chicken, but thighs work too if that’s what you’ve got. Just keep in mind they might need a little more time to cook.
• Salsa – Store-bought is totally fine, but if you have time, my homemade salsa makes this taste extra fresh. I’ve also tried it with fresh tomato salsa, and if you want a chicken salsa verde, just swap the tomato salsa for the same amount of your favorite green salsa.
• Spices – Including sea salt, smoked paprika, cumin, and black pepper. You can easily substitute store-bought or homemade taco seasoning if that’s what you have on hand.
• Olive Oil – I like using extra-virgin olive oil, but honestly, any neutral oil like avocado or even light olive oil will do the trick.
• Onion – I used a white onion, but you can use yellow, red, sweet or whatever kind you have lying around.
• Garlic – Fresh minced garlic gives the best flavor, but if I’m short on time, I’ll grab the jarred kind. You can also use 1/2 teaspoon garlic powder and just add it with the other spices.
• Tomato Salsa – Use your favorite store-bought brand, or make it yourself. I prefer my salsa chicken with my classic homemade salsa recipe, but fresh tomato salsa also tastes great.
• Shredded Cheese – I use a mix of cheddar and white cheddar, but monterey jack, Mexican blend, or any cheese that melts well will work great.

How To Make Salsa Chicken

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Season. Sprinkle the spices all over the chicken breasts and rub them in a bit so they’re well coated.
2. Sear the chicken. Heat some of the olive oil in a large skillet over medium-high heat, and sear the chicken on both sides until it’s nice and golden.
3. Cook onions. Turn the heat down and toss in the onions and garlic. Let them cook until they’re soft and starting to brown. Then, pop the chicken back in right on top.

3. Add salsa and cheese. Pour the salsa sauce on top of the chicken and give it a little stir so everything’s coated. Then sprinkle the cheese all over the top.
4. Bake salsa chicken. Pop the skillet in the oven and I bake until the cheese is melty and bubbly, and the chicken is cooked through.

Serving Ideas

Not sure what to serve with it? Here are some of my favorite ways to enjoy this salsa chicken recipe:

• Toppings – You can totally serve it as-is (I’ve done that plenty of times when I’m in a rush), but it’s even better with toppings like sour cream, guac, jalapeños, fresh cilantro, red onion, or black olives.
• Meal builder ideas – This salsa chicken makes awesome tacos, nachos, taco bowls, quesadillas, burritos (I love it with almond flour tortillas), or even stuffed into peppers.
• Easy sides – I usually serve it with extra salsa and some baked tortilla chips, but black beans, cilantro lime cauliflower rice, avocado corn salad, or taco slaw are all super easy and always hit the spot.

Alternate Cooking Methods

• Crock Pot Salsa Chicken – I’ve got a different slow cooker salsa chicken in my first cookbook, but you can totally make this version in the Crock Pot too. Add onions and garlic first, then layer the chicken, season it, and pour salsa on top. Cook on high for 1 1/2 to 2 hours, scoop out extra liquid if needed, then add cheese in the last 10 minutes and cover to melt.
• Instant Pot Salsa Chicken – Season the chicken and sear it first if you want. Add salsa to the bottom, place the chicken on top, and pour on the rest. Cook on high pressure for 10–12 minutes, natural release for 10, then quick release. Scoop out extra liquid if needed, add cheese, and cover to melt.