Easy Mexican Chicken with Salsa + Cheese

Easy Mexican Chicken with Salsa + Cheese

Mexican chicken with salsa and cheese is a delicious quick meal. It takes chicken to the next level of spice!

When it comes to chicken, it’s fun to change things up a bit. This delicious protein is perfect for different tastes, and this Mexican version is a winner-winner chicken dinner! Try this delicious dish next to a scoop of homemade Spanish rice, easy homemade refried beans, or Mexican street corn.

Mexican style chicken!

Chicken is so versatile, you can season it and change the flavor in many ways. Have a light chicken dinner with a little Mexican flavor! The kick comes from the spices and salsa.

The kids love the gooey cheese on top! It adds some creaminess and an extra layer of flavor. It’s perfect to eat as is and with chips, or chopped up and used in all of your favorite treats like tortillas or rice.

This delicious dish can be made in no time for an easy weeknight meal with little planning and very few ingredients. Be sure to let me know what you think!

How to make

Prepare. Preheat oven to 375°F and begin heating a greased pan over medium heat.

combine. Combine minced garlic, garlic salt, pepper, and cumin in a small bowl, then coat each chicken breast with spices.

Brown. Place the wrapped chicken breasts in the heated frying pan. Cook until all sides are browned and chicken is no longer pink, about 10-15 minutes.

coat. Transfer chicken to a 9×13 baking pan. Cover chicken evenly with salsa and cheese.

bake. Bake in heated oven for 15-20 minutes. The cheese will bubble and start to brown.

Recipe Tips

browning the chicken: I know browning the chicken in the pan is an extra step, but it does help give the chicken a great flavor. However, you can skip it and you can put the seasoned chicken directly into the roasting pan. Just make sure you bake for 25-30 minutes to make up for missed time on the stovetop.

cheese: We used cheddar, but you can easily use whatever you like. The Mexican cheese mixture is as delicious as pepper jack. If the cheese browns before the chicken is done, you can place a piece of tent foil on top of the plate. During the last 10 minutes of baking, you can wait to sprinkle the cheese on top.

Turn up the temperature: If you’re one of those adventurous people who likes spicy food, you can easily increase the amount of cumin, or add jalapeños, crushed red peppers, green peppers, jalapenos, or some hot sauce.

leftovers: Place leftovers in an airtight container and refrigerate for 2-3 days.

For more Mexican-inspired dishes, try:

main course

Mexico food

Prep time 5 minutes

Cook Time 30 minutes

Total time 35 minutes

Serving Size 3

Calories 440 kcal

by Lil’ Luna

• 3 boneless skinless chicken breasts
• 2 teaspoons minced garlic
• 1 teaspoon garlic salt
• 1 pinch black pepper
• 1 teaspoon cumin to taste
• 1 c salsa we prefer homemade salsa
• 1 c shredded cheddar cheese
• cooking spray

• Preheat oven to 375°F and begin heating a greased pan over medium heat.

• Combine minced garlic, garlic salt, pepper, and cumin in a small bowl, then coat each chicken breast with spices.

• Place the wrapped chicken breasts in the heated frying pan. Cook until all sides are browned and chicken is no longer pink, about 10-15 minutes.

• Transfer chicken to a 9×13 baking pan. Cover chicken evenly with salsa and cheese.

• Bake in heated oven for 15-20 minutes. The cheese will bubble and start to brown.

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