Salsa Fresca Chicken Bake
Salsa Fresca Chicken Bake is a bright, easy one-pan dinner made with seasoned chicken, fresh tomato salsa, and melty mozzarella. With juicy cherry tomatoes, onion, jalapeño, cilantro, and lime layered over tender chicken, this wholesome bake delivers bold flavor with minimal prep.
Equipment
- 9x13-inch casserole dish
- Medium mixing bowl
- Knife
- Cutting Board
- Measuring cups and spoons
- Spoon or Spatula
Ingredients
Fresh Salsa Topping
- 2 cups cherry tomatoes halved
- 1 medium white onion diced
- 1 large jalapeño seeded and finely chopped
- 1 bunch cilantro roughly chopped
- 1/2 lime juiced
- 1/4 tsp salt for the salsa
Chicken Bake
- 2 lb chicken breast cut into 1-inch cubes
- 1/2 tsp cumin
- 1 tsp paprika powder
- 1 tbsp garlic powder
- 1/4 tsp red chili pepper flakes
- 1/4 tsp black pepper
- 1/4 tsp salt for the chicken
- 1 cup shredded mozzarella
- extra chopped cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C) and lightly spray a 9x13-inch casserole dish with oil.
- In a medium bowl, combine the cherry tomatoes, white onion, jalapeño, cilantro, lime juice, and 1/4 teaspoon salt. Mix well to make the fresh salsa topping.
- Place the cubed chicken breast in the prepared casserole dish. Sprinkle with cumin, paprika powder, garlic powder, red chili pepper flakes, black pepper, and the remaining 1/4 teaspoon salt. Toss gently to coat the chicken evenly.
- Spoon the fresh salsa mixture evenly over the seasoned chicken, spreading it into a fairly even layer.
- Scatter the shredded mozzarella evenly over the top.
- Bake uncovered for 25 to 30 minutes, or until the chicken reaches 165°F (74°C) internally and the juices run clear.
- Let the dish rest for 5 minutes before serving. Garnish with extra chopped cilantro and serve hot.
Notes
Monterey Jack or pepper jack can be used instead of mozzarella for a bolder flavor. Grape tomatoes or finely diced Roma tomatoes also work well, but drain excess liquid if needed. Boneless skinless chicken thighs can replace chicken breast; reduce bake time slightly if the pieces are smaller. For a Tex-Mex variation, add black beans and corn before baking. Leftovers keep well in the refrigerator for up to 4 days or in the freezer for up to 3 months.