Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless thighs work great and stay extra juicy. Just sear them the same way and bake until cooked through.

How do I know the chicken is done?

The safest way is a thermometer— 165°F in the thickest part of the chicken. If you don’t have one, slice a piece: it should be white all the way through, with clear juices.

Can I make Salsa Chicken ahead of time?

Yes! Assemble the whole dish (up to the cheese topping), cover, and refrigerate. When ready to bake, add a few extra minutes since it’s starting cold.

How should I store leftovers?

Store in an airtight container in the fridge for 3–4 days . Reheat in the microwave or oven until hot.

You can, but cream cheese sauces can change texture slightly after freezing. Still tasty—just a bit less creamy-smooth. If freezing, cool completely, wrap well, and freeze up to 2 months .

What goes with Salsa Chicken?

Rice, tortilla chips, roasted veggies, salad, corn, or a simple side of guacamole and chips. (Yes, chips can be a side dish. We’re adults.)

Salsa Chicken: Easy , Cheesy, Powerful 30-Min Bake

Description

This cheesy Salsa Chicken is an easy baked dinner made with tender chicken breasts, creamy layers, zesty salsa, and melty cheese. Perfect for busy weeknights and family taco nights.

Ingredients

Scale

2 large boneless, skinless chicken breasts (about 1¾ lbs)
1 packet (1 oz) taco seasoning
2 tablespoons olive oil
8 oz cream cheese, softened
16 oz refried beans
16 oz salsa (about 2 cups)
¾ cup shredded cheddar cheese
¾ cup shredded Monterey Jack cheese
Fresh cilantro or parsley, for garnish

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Instructions

Preheat oven to 375°F.
Slice chicken breasts lengthwise into thinner pieces. Pound to about ½-inch thickness and pat dry.
Season both sides of the chicken with taco seasoning.
Heat olive oil in a skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden. Remove from heat.
Spread softened cream cheese evenly in a 9×13-inch baking dish.
Layer refried beans over the cream cheese, then spoon salsa evenly on top.
Place the seared chicken over the salsa layer.
Sprinkle cheddar and Monterey Jack cheese over the chicken.
Cover and bake for 15 minutes, then uncover and bake an additional 10 minutes until bubbly.
Garnish with fresh cilantro and serve warm.

Notes

Use mild, medium, or hot salsa depending on your spice preference.

This dish pairs well with rice, tortillas, or tortilla chips.

Leftovers store well in the fridge for up to 4 days.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baking
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 portion
Calories: 520 kcal
Sugar: 6 g
Sodium: 980 mg
Fat: 32 g
Saturated Fat: 14 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 4 g
Protein: 42 g
Cholesterol: 145 mg