Salsa Fresca Chicken Bake (Print Version)
Chicken breasts baked with fresh tomato-cilantro salsa and melty cheese for a simple Mexican-inspired weeknight dinner.
# Recipe Ingredients:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
→ Salsa Fresca
07 - 2 medium tomatoes, diced
08 - 1/2 small red onion, finely chopped
09 - 1 fresh jalapeño, seeded and minced
10 - 1/4 cup fresh cilantro, chopped
11 - Juice of 1 lime
12 - Salt and pepper to taste
→ Topping
13 - 1 cup shredded Monterey Jack or mozzarella cheese
14 - Optional: sliced avocado, extra cilantro, lime wedges for serving
# Directions:
01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
02 - Pat the chicken breasts dry with paper towels. Drizzle with olive oil and season both sides evenly with ground cumin, garlic powder, salt, and black pepper. Arrange the seasoned chicken in a single layer in the prepared baking dish.
03 - In a mixing bowl, combine the diced tomatoes, finely chopped red onion, minced jalapeño, chopped cilantro, and fresh lime juice. Season with salt and pepper to taste, then toss gently to combine.
04 - Spoon the prepared salsa fresca evenly over each chicken breast, ensuring full coverage. Sprinkle the shredded Monterey Jack or mozzarella cheese generously over the top of each piece.
05 - Bake on the center rack for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is bubbling and lightly golden on top.
06 - Remove from the oven and let the chicken rest for 5 minutes. Garnish with sliced avocado, additional fresh cilantro, and lime wedges if desired. Serve hot.
# Expert Advice:
01 -
- It tastes like you spent way more effort than fifteen minutes of prep work.
- The fresh salsa keeps the chicken incredibly moist even if you accidentally overcook it a little.
- Everything bakes in one dish so cleanup is almost nothing on a busy night.
02 -
- If your chicken breasts are very thick, pound them to an even thickness first or they will dry out on the ends before the center cooks through.
- Letting the salsa sit for ten minutes before spooning it over the chicken helps the flavors meld and creates more juices that baste the meat as it bakes.
03 -
- Shred your own cheese from a block instead of using pre shredded bags because the anti caking additives on bagged cheese prevent it from melting into that gorgeous, gooey blanket.
- Salt your tomatoes lightly and let them drain in a strainer for five minutes before mixing the salsa so the bake does not end up watery at the bottom.