Baked Chicken Salsa

Easy Cheesy Oven-baked Chicken Recipe!

Chicken breast fillets smothered in fresh salsa (Pico de Gallo) and topped with cheese. 😋

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Recipe Top Tips!

• Be sure to remove the seeds from the tomatoes and sprinkle them generously with salt to remove the water, as this will ensure your finished dish isn't watery.

• Cut the peppers and onions into small dice so they cook in time with the chicken.

• Check that the chicken is cooked through; you really need a digital food thermometer.

• You could top with Mango Pico de Gallo for a sweeter taste.

So, how do we make it?

You can see the full instructions in the printable recipe card at the bottom of this post. 😉

Chop the tomatoes into small dice. Sprinkle with sea salt and place them into a colander to drain the water from them.

Once that's done, you can make the salsa or Pico de Gallo. I added bell peppers to mine for this recipe to get that chicken as smothered as possible!

Preheat your oven to 180°C/360°F

Coat each fillet in oil. This will ensure the seasoning sticks to them. I used Old El Paso Taco Seasoning.

Put the taco seasoning onto a plate and press each fillet into it, turning to make sure they are well coated.

Lay the coated fillets in a small, shallow roasting dish.

Top with the salsa, followed by a generous amount of cheese (everything is better with cheese)!

Cover the dish with kitchen foil. Put it into the oven (middle shelf) and cook for 10 minutes.

Then remove the foil and cook for 15-20 minutes until the chicken is cooked.

Remember that the internal temperature of fully cooked chicken should reach 165°F (75°C)

Sprinkle over the coriander or parsley and serve right away.

What to serve it with

• Fries or chips

• Rice

• Green salad

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

oven baked chicken salsa, smothered chicken breast, Pico de Gallo chicken,

dinner, main

Mexican

Yield: 2

Author: Jan Bennett

Baked Chicken Salsa

Oven-baked chicken topped with fresh salsa and CHEESE!

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

For the chicken

• 2 x skinless chicken breast fillets
• mild olive oil or rapeseed oil
• 1 x 25g packet of Taco seasoning - I used Old El Paso
• a large handful of grated cheese - I used a mix of extra matured cheddar and mozzarella
• To finish the dish, fresh coriander (cilantro) or flat leaf parsley - leaves only and finely chopped

For the salsa

• a good pinch of sea salt
• 3 medium-sized tomatoes - deseeded and chopped into small dice
• 1 medium-sized red onion - peeled and chopped into small dice
• ½ red bell (capsicum) pepper - deseeded and chopped into small dice
• ½ green bell pepper (capsicum) - deseeded and chopped into small dice
• 1 green or red chilli - deseeded and finely chopped
• 2 x limes - juice from one and the other cut into wedges to serve

Instructions

Make the salsa

1. Start by preparing the tomatoes. Put them into a colander and sprinkle them with the salt. Leave them for at least 30 minutes; the aim is to draw out the liquid; otherwise, your finished dish will be watery.
2. While that's happening, you can prepare the rest of the salsa ingredients and add them to a small bowl. When the tomatoes have released their juice, add them along with lime juice to taste; you may not need the juice of a whole lime.
3. Have a taste and a little more salt and/or lime juice if it needs it.

Preheat your oven to 180°C/360°F

1. Put the chicken fillets between two pieces of cling film and bash to make them even in thickness.
2. Coat each fillet in oil. This will ensure the taco seasoning sticks to them.
3. Put the taco seasoning onto a plate and press each fillet into it, turning to coat both sides.
4. Lay the coated fillets in a small, shallow roasting dish. Top with the salsa, followed by a generous amount of cheese (everything is better with cheese)!
5. Cover the dish with kitchen foil. Put it into the oven (middle shelf) and cook for 10 minutes.
6. Then remove the foil and cook for 15-20 minutes until the chicken is cooked.
7. Remember that the internal temperature of fully cooked chicken should reach 165°F (75°C)
8. Sprinkle over the coriander or parsley and serve with wedges of lime on the side.

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