Salsa Chicken

Salsa Chicken1

 My favorite protein to eat- hands down, no contest- is chicken. Specifically chicken breast. Whenever I go to the grocery store to shop for the next meals to make for the family during the week, boneless skinless chicken breast is ALWAYS the first thing that I look for to see if it’s on sale. If there’s a bargain, then I’m definitely gonna buy some. And then, there have been several times in the past where I buy some even if there isn’t a bargain. I just love it that much.

Salsa Chicken2

I like to think of boneless skinless chicken breasts as the blank canvases of the kitchen. There are probably a million and one different ways you can cook them, which is good for me because there are times when I go the store with not a single clue of what to cook for the week’s dinners. If I buy something like a roast or steak or ground beef, then I usually have to have some idea of what I’m going to cook. When I buy chicken breasts, I really don’t have to know what I’m doing with them. They’re versatile enough to just ‘throw something together’ and have it still turn out right. Not only that, but chicken breasts are also some of the leaner choices of meat that you can get at a pretty good discounted price.

Salsa Chicken3

This dish was the result of me buying a pack of chicken breasts at a moment’s notice, then flipping through my numerous collection of  cookbooks and recipe cards for something that I could make very quickly, with ingredients that I already have in the house. I stumbled across this one in the Great American Recipe cards from the subscription that my grandma used to have. I’ll be honest, I didn’t have my expectations set super high for this one. We needed dinner, and I needed to hurry up and get something in the oven.

I was pleasantly surprised.

The chicken was VERY tender, and full of flavor. I diced up a breast, mixed it in with some rice and threw it into a wrap; it was yumyumYUM. I think that what really makes the difference with this recipe is making sure that you use a salsa that you really like. No cheap, watery or bland stuff. The chunkier and thicker it is, the more it will stick to the chicken. My favorite is Picante Thick and Chunky Medium, but the salsas with corn, black beans and lime are also DELICIOUS. Another plus with this recipe is that it’s pretty healthy; salsa is one of lowest calorie condiments and seasonings that you can use (and still taste good), and boneless, skinless chicken breast is low in fat and high in protein. This would make a great weeknight dish for when you’re in real hurry and still want to have a good dinner. Give it a whirl, will ya? 😉


Salsa Chicken

Recipe Courtesy of Great American Recipes



  • 3-4 lb of boneless, skinless chicken breasts
  • 1 package (1 1/4 oz) taco seasoning
  • 1 jar (16 0z) salsa
  • 1/2 cup chicken broth
  • 1 tbsp chopped fresh cilantro
  • 1/4 tsp black pepper


1. Preheat oven to 375°. Lightly spray a 13 x 9-inch baking dish with nonstick cooking spray.

2. Combine the chicken and taco seasoning in a large bowl. Toss to coat.

3. Add the salsa, broth, cilantro and pepper to the chicken in the bowl. Mix well.

4. Place the chicken in the prepared baking dish. Pour the remaining salsa mixture in the bowl over the chicken. Bake until the chicken is cooked through and the juices run clear when pierced with a knife, 30-45 minutes. Serve.

7 thoughts on “Salsa Chicken

    • Chicken thighs do have a different taste to them and they are cheaper, but I still think I prefer chicken breasts. Since thighs have more fat on them, I’ve found they can get greasy at times.

      thanks for stopping by 🙂

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