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Mexican Chicken

A quick, cheesy baked Mexican-style chicken topped with salsa for a flavorful weeknight meal.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings: 3 servings

Ingredients

  • 3 boneless skinless chicken breasts
  • 2 teaspoons minced garlic
  • 1 teaspoon garlic salt (with parsley flakes)
  • 1 pinch ground black pepper
  • 1 teaspoon cumin or to taste
  • 1 cup salsa homemade preferred
  • 1 cup shredded cheddar cheese
  • cooking spray

Instructions

  • Preheat the oven to 375°F (190°C). Lightly grease a skillet with cooking spray and heat it over medium heat.
  • In a mixing bowl, combine the minced garlic, garlic salt, ground black pepper, and cumin.
  • Coat each chicken breast evenly with the spice mixture.
  • Place the seasoned chicken breasts in the preheated skillet and cook, turning as needed, until browned on all sides and no longer pink inside, about 10–15 minutes total.
  • Transfer the cooked chicken to a 9×13 baking dish. Spoon the salsa evenly over the chicken, then sprinkle the shredded cheddar cheese on top.
  • Bake in the preheated oven for 15–20 minutes, until the cheese is bubbly and beginning to brown.

Equipment

  • Skillet
  • 9×13 baking dish
  • Mixing Bowl
  • Measuring spoons
  • cooking spray

Notes

  • Make this a freezer meal by portioning cooked chicken, salsa, and cheese into freezer bags.
  • Label and freeze; thaw in the refrigerator overnight before baking.
  • Store leftovers in an airtight container in the refrigerator for 2–3 days.
  • Reheat leftovers in a microwave-safe dish on high for 1–2 minutes or until heated through.