salsa chicken

Just 4 ingredients and a few minutes of time make this Instant Pot chicken one of the best weeknight recipes we’ve ever had!

Instant Pot Chicken Tacos

chicken breasts (fresh or frozen)

taco seasoning (store bought or homemade)

chicken broth

salsa

taco shells or tortillas

cheese

lettuce

tomatoes

Place chicken breast in the bottom of the Instant Pot. Add chicken broth.

Sprinkle taco seasoning over chicken breasts. Top with salsa.

Press “Poultry” and cook for 15 minutes if frozen and 12 minutes if fresh.

Once done, release pressure and shred chicken with two forks. Combine with sauce in Instant Pot and serve as desired.

This is the EASIEST slow cooker recipe EVER! Just TWO ingredients: salsa and chicken, plus some spices makes a delicious juicy chicken that can be used in tacos, over rice, over salad and more!

Embarrassingly Easy Crock Pot Salsa Chicken Thighs

chicken

adobo seasoning (or salt

garlic powder

tsp cumin

salt (to taste)

Season the chicken with adobo (or salt), then place in the crock pot and top with salsa, garlic powder and 1/2 tsp cumin.

Cover and cook LOW for 4 hours. When cooked, remove the chicken and set on a large plate; shred with two forks. Pour the liquid into a bowl and reserve, then place the shredded chicken back into the crock pot, adjust salt to taste and add remaining 1/4 tsp cumin.

Pour 3/4 cup of the reserved liquid back into the crock pot and cover until ready to serve.

Makes about 2 3/4 cups chicken.

This cheesy Salsa Chicken for Two is the easiest homemade chicken dinner ever. No cutting or measuring needed and made all in one pan!

Easy Salsa Chicken for Two

Instant-read thermometer

(8-ounce) boneless skinless chicken breasts

Salt

Pepper

Taco seasoning*

(2 ounces) shredded Cheddar cheese

Preheat your oven to 400°F.

Sprinkle both sides of your chicken breasts with salt, pepper, and taco seasoning. Heat a medium to large oven-safe skillet over medium-high heat. Grease with cooking spray or a drizzle of your favorite cooking oil. Once hot, add chicken breasts to the pan and cook until well-browned. Flip the breasts and repeat.

Once both sides of the breasts are browned, remove pan from heat and pour salsa over the top of the chicken. Place pan in the oven and bake for 15 to 25 minutes (the size of your chicken breasts will have a dramatic effect on cooking time), until an instant-read thermometer inserted into the center of the chicken reads 150°F.

Sprinkle cheese over the top and cook for another 5 to 10 minutes, until the chicken reaches 160°F. Remove from the oven and allow chicken to rest for 5 minutes before serving. Spoon extra salsa from the pan over white rice and serve with steamed green beans or broccoli and enjoy!

Baked Salsa Chicken

taco seasoning

Mexican cheese blend

cilantro

Preheat your oven to 375 degrees F.  Spray a baking dish with cooking spray.

Rub chicken breasts with taco seasoning on both sides and place in dish.  Cover with salsa.

Bake (uncovered) for 30 minutes, or until chicken is done and juices run clear.  Sprinkle with cheese and return to oven.  Bake for an additional 2-3 minutes, or until cheese is melted.

Made this for dinner this evening since it's the first day of school and my children both love chicken.  It was so easy to make, but looks like you spent hours preparing.  I'm a very happy mom, they loved it!  Thanks so much for sharing.

So easy and delicious  thank you so much!

Thank you so much for this recipe!  It was easy to prepare  quickly after work and it was delicious.  My husband and son even loved it and they are picky :)-

Wow  this recipe is  Great!!! So full of flavor

I was looking for a Mexican dish with chicken breast and happened upon this one. It did have 5 stars but that was with only 4 reviews. It looked good and also didn’t require a lot of ingredients or prep and cooking time. I followed the suggestion to serve it with black beans and Spanish rice. I wish I had taken a picture of it on the plates. It looked really good and even better it tasted amazing. I have a very picky husband who can be hard to please.  I asked him what he thought and he said “ I give it 5 stars and you need to go out and give her 5 stars on her site”. So yes, this one is definitely 5 stars and will be a bi-weekly meal for us from now on.  I loved it and it’s so easy to make!!

Amazing. Said I would give this a try tonight as I had made my own salsa. It was amazing. Will absolutely be trying this again. Thank you for recipe

I was surprised by how well this recipe turned out, since it's so easy. I used a meat thermometer and pulled the chicken out when it reached 165 degrees, and it was SO moist with great flavor. I'll definitely make this again, thank you Amy!

Easy, Excellent and impressive  when it is put on the table.  I will definitely make it a favorite!

This recipe was delicious!  I did add one can of black beans, one chopped jalapeño and fresh corn to the bottom of the casserole dish and topped it as per the recipe.  It was AMAZING!  I served it with a simple salad dressed with fresh lime juice, EVOO, a dash of cumin and chipotle Chile powder for a super health dinner!  Absolutely loved by ALL my family!  Thank you for sharing this!!!

Perfectly tender and juicy Salsa Chicken baked on a bed of fresh tomato salsa and topped with melted cheese.

olive oil

chicken breasts, (pounded to an even thickness)

cumin

chili powder, (or to taste)

paprika, (or to taste)

salt and fresh ground pepper (to taste)

Chunky Salsa (<-- click

cheddar

Preheat oven to 375˚F.

Heat olive oil in a large skillet.

Pound chicken breasts to an even thickness and season with cumin, chili powder, paprika, garlic powder, salt, and pepper.

Transfer to skillet and cook for 2 minutes per side, or until just browned.

Spread about 1/2 cup salsa on the bottom of a baking dish.

Arrange browned chicken breasts on top of salsa and add the remaining salsa over the chicken breasts.

Bake uncovered for 30 minutes, or until chicken is done. Use a thermometer to check for doneness - chicken is done when internal temperature reaches 165˚F.

Remove from oven and sprinkle with cheese.

Bake for 3 to 4 more minutes, or until cheese is melted and bubbly.

Remove from oven and let stand 5 minutes before serving.

https://www.youtube.com/watch?v=Nz-mL8SmsaA

Perfectly tender and juicy Salsa Chicken baked on a bed of fresh tomato salsa and topped with melted cheese. A low carb, Keto-friendly, scrumptious, and cheesy chicken dinner LOADED with flavor. 

FULL POST AND RECIPE: https://diethood.com/easy-baked-salsa-chicken/

INGREDIENTS:

1 tablespoon olive oil
4 boneless skinless chicken breasts, pounded to an even thickness
1/2 teaspoon ground cumin
1/2 tablespoon chili powder, or to taste
1/2 teaspoon paprika, or to taste
1/2 teaspoon garlic powder
salt and fresh ground pepper to taste
1-1/2 cups Chunky Salsa 
1 cups shredded cheddar cheese, (I use a mix of white and yellow cheddar)

DIRECTIONS:

Preheat oven to 375˚F.
Heat olive oil in a large skillet.
Pound chicken breasts to an even thickness and season with cumin, chili powder, paprika, garlic powder, salt, and pepper.
Transfer to skillet and cook for 2 minutes per side, or until just browned.
Spread about 1/2 cup salsa on the bottom of a baking dish.
Arrange browned chicken breasts on top of salsa and add the remaining salsa over the chicken breasts.
Bake uncovered for 30 minutes, or until chicken is done. Use a thermometer to check for doneness - chicken is done when internal temperature reaches 165˚F.
Remove from oven and sprinkle with cheese.
Bake for 3 to 4 more minutes, or until cheese is melted and bubbly.
Remove from oven and let stand 5 minutes before serving.

Store leftovers in an airtight container and keep in the fridge for up to 4 days.

EASY BAKED SALSA CHICKEN

These Salsa Chicken Tacos are one of the easiest dinners you can make and yet they are still perfectly flavorful and everyone will love them! Likely to become a new go-to weeknight dinner for you!

Salsa Chicken Tacos (Instant Pot or Slow Cooker)

chicken breasts

tsp ancho chili powder

tsp coriander

Salt and black pepper

garlic (minced)

fire roasted jarred salsa

Tbsp chopped cilantro

corn or flour tortilla shells (warmed)

Shredded monterey jack blend cheese

romaine lettuce

Diced roma tomatoes

Guacamole or diced avocados

Sour cream and hot sauce (optional)

Place chicken in Instant Pot.&nbsp;

In a small bowl whisk together chili powder, cumin, coriander and 1/4 tsp salt and 1/4 tsp pepper (some bottled salsas are super salty that's why I recommend only starting with 1/4 tsp then adding more later).

Sprinkle mixture evenly over both sides of chicken and sprinkle garlic over chicken, then pour salsa over chicken to cover.&nbsp;

Close lid, turn vent to "sealing" and set Instant pot to "poultry" or "manual" setting then set to 13 minutes. If using a slow cooker cook 5 - 6 hours on low heat.

Once cycle is complete use quick release method according to manufactures instructions.

Remove chicken and let cool several minutes on cutting board then shred into pieces and return to juices in instant pot.&nbsp;

Sprinkle in cilantro, and toss chicken to coat. Season with more salt to taste if desired.&nbsp;

Lift chicken pieces with tongs and allow excess liquid to run off, then place in tortilla shells with listed toppings.

Slow Cooker Salsa Verde Chicken is a fast, easy, and flavorful dinner full of southwest flavors. Serve over rice or build it into a bowl meal.

Slow Cooker Salsa Chicken Verde Bowls

yellow onion

bell pepper (0.87)

chicken pieces*, skins removed (4.22)

tsp cumin (0.10)

salt

garlic powder (0.02)

black pepper (0.05)

16 ounces. jar salsa verde (2.69)

rice (0.64)

15 black beans (1.00)

jalapeno (0.20)

queso fresco** (0.60)

lime (0.33)

cilantro (0.25)

Slice the onion and bell pepper, then lay them into the bottom of a 4-quart or larger slow cooker. Place the chicken pieces on top of the onion and bell peppers. Sprinkle the cumin, salt, garlic powder, and some freshly cracked pepper onto the chicken pieces. Pour the salsa over top.

Cover the slow cooker and cook on high for four hours or low for 8 hours.

After cooking, carefully remove the chicken pieces with tongs. Use the tongs to retrieve the onion an d bell peppers from the liquid in the slow cooker. Serve the chicken with the onion and bell pepper, and a spoonful or two of the juices from the slow cooker.

To build the bowls, thinly slice the jalapeño and crumble the queso fresco. Drain and rinse the black beans. Place a cup of cooked rice in a bowl, add one or two pieces of chicken, 1/4 of the beans, a few slices of jalapeño, a little crumbled queso fresco (about 1/2 oz.), and some fresh cilantro leaves. Cut a lime into wedges and squeeze the juice over top just before serving.

This easy&nbsp;Salsa Chicken&nbsp;requires just one dish and about 10 minutes of prep for a nutritious and family-friendly dinner!

Dump-and-Bake Salsa Chicken

(14.4 ounce) bag frozen corn kernels (about 3 cups)

(15 ounce) can black beans,

salsa, divided

garlic

Salt and pepper,

Preheat oven to 375 degrees F.

Spray a large (9 x 13-inch) baking dish with cooking spray.

In the prepared dish, stir together frozen corn, black beans, diced tomatoes, ½ cup of salsa, garlic, and cumin.

Place chicken on top of corn mixture. Season chicken with salt and pepper, to taste.

Pour remaining ½ cup of salsa over chicken.

Cover tightly with foil and bake for approximately 45-60 minutes, or until internal temperature of chicken reaches 165 degrees F. The total length of cooking time will vary depending on the size of your chicken breasts.

Remove chicken from dish and slice (or shred with two forks). Return to dish, stir to combine, and serve.

https://www.youtube.com/watch?v=AlhcIOL_EKQ

This easy Salsa Chicken requires just one dish and about 10 minutes of prep for a nutritious and family-friendly dinner! Whether you serve your chicken in tacos, over rice, on a salad, in a bowl, or stuffed inside quesadillas, the options are endless. This is truly a meal that makes everyone at the table happy.

Full Recipe: https://www.theseasonedmom.com/salsa-chicken/

Salsa chicken is a 5-ingredient dinner recipe made on your stovetop in just 20 minutes. It's incredibly flavorful and a guaranteed family winner.

Salsa Chicken 

taco seasoning (try our homemade taco seasoning!)

½ teaspoon EACH: salt and pepper

cooking oil

½ cups chunky salsa

corn

cheddar cheese (a mix of white and orange cheddar is nice)

Cut the chicken breasts in half lengthwise so that you have 4 thinner pieces. Sprinkle the chicken evenly with the taco seasoning, salt, and pepper. 

Heat the oil in a large frying pan over medium-high heat. Add the chicken and sear until golden, about 3 minutes per side. Remove the chicken from the pan.

Add the salsa and corn to the pan and stir, scraping up any bits that have stuck to the bottom of the pan. Lower the heat to medium-low and add the chicken back into the pan. Cover the pan and let the chicken simmer in the salsa for 5-7 minutes, or until the chicken is cooked through. 

Top with the cheese then cover the pan and let the cheese melt, about 1 minute. Serve with some cilantro over the top.

Tender chicken and rice in a zesty cheesy casserole.

Salsa Chicken and Rice Casserole

onion

butter

water

Zatarain's® Spanish Rice

black beans

rotisserie chicken (shredded)

cheddar cheese (shredded)

Preheat oven to 375°F and lightly grease an 11&quot;x7&quot; casserole dish with butter. Set aside.

Place a large skillet over medium-high heat and cook onions and peppers in olive oil until tender (about 3-5 minutes).&nbsp;Add garlic and butter and cook until fragrant and butter is melted.

Add water, ZATARAIN&#039;S® Spanish Rice and ½ cup of salsa. Stir well and bring to a boil.

Reduce heat to low, cover, and simmer, stirring occasionally, for 20 minutes or until rice is tender.

Add black beans, and corn and stir well. Transfer to prepared casserole dish and spread rice mixture in even layer into dish.

Evenly spread shredded chicken over the top of the rice mixture.&nbsp;Top evenly with remaining 1 cup salsa and cover with cheddar cheese.

Cover dish with foil and transfer to 375°F oven and bake for 10-15 minutes or until cheese is melted.

Serve, top with sour cream, cilantro, and corn chips, if desired.

Pico De Gallo Chicken is an easy 30-minute chicken dinner! Perfect for weeknights, this Mexican baked chicken is bound to be a hit with each and every family member.

Pico De Gallo Chicken

juice of half a lime

pico de gallo

Monterey Jack cheese (or mozzarella)

limes

avocado

sour cream

Preheat the oven to 400 ̊F. Spray a...

Preheat the oven to 400 ̊F. Spray a large baking dish with non-stick spray.

Lay chicken breasts in an even layer in...

Lay chicken breasts in an even layer in baking dish. Squeeze lime juice on top of chicken breasts and evenly sprinkle with taco seasoning.

Cover top of chicken with pico de gallo...

Cover top of chicken with pico de gallo and sprinkle cheese down the center.

Bake for 20 to 24 minutes, until the...

Bake for 20 to 24 minutes, until the chicken is cooked through and the center of the chicken breasts reaches 165°F.

Serve immediately with your desired garnishes!

https://mediavine-res.cloudinary.com/video/upload/hkhtxrse6tijuo6xiirc.mp4

This easy and healthy Pico De Gallo Chicken is made with fresh Mexican salsa for a simple, yet flavorful, chicken dinner idea! If you're a fan of juicy chicken with a little bit of heat, you'll love this baked chicken recipe.

This baked salsa chicken is so easy, but it comes out juicy and bursting with flavor thanks to the salsa!

chicken breasts,

garlic salt

chili powder

shredded pepper jack cheese

Preheat oven to 375 degrees.

Pound the chicken breasts to an even thickness.

Season the chicken with the garlic salt, chili...

Season the chicken with the garlic salt, chili powder, and cumin.

Pour ½ cup of salsa in the bottom...

Pour ½ cup of salsa in the bottom of a 9x13 baking dish and spread to coat the bottom.

Place the chicken on top of the salsa....

Place the chicken on top of the salsa. Pour the remaining salsa over the top of the chicken.

Bake for 30 minutes or until chicken reaches...

Bake for 30 minutes or until chicken reaches 165 degrees. 

Remove from the oven and sprinkle the top...

Remove from the oven and sprinkle the top of the chicken with the cheese. Return to the oven for 3-4 minutes to melt the cheese.

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Instant Pot Chicken Tacos

Embarrassingly Easy Crock Pot Salsa...

Easy Salsa Chicken for Two

Baked Salsa Chicken

Baked Salsa Chicken

Salsa Chicken Tacos (Instant Pot or...

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