Vibrant Salsa Fresca Chicken Bake

As seen in Satisfying Entrées for Every Table.

Salsa Fresca Chicken Bake gives you moist chicken breast smothered in a zesty combo of onion, tomato, and jalapeño. You'll taste pops of cilantro and a squeeze of lime, then a big blanket of melty mozzarella cheese melted right on top. The prep is quick, and everything bakes up fresh and cozy. Great on busy days, and you can serve it next to tortillas, your go-to salad, or a bowl of cauliflower rice. Change up the heat how you like for your family. It's fast and cheerful with real-deal, simple ingredients.

Barbara Chef
Created By Sasha
Last updated on Sat, 26 Jul 2025 19:17:24 GMT
Chicken and veggies baked together in a dish. Save Pin
Chicken and veggies baked together in a dish. | foodthingle.com

Whenever I crave that punchy Mexican vibe but don't want to fuss with prep or deal with cleaning a pile of dishes, this Salsa Fresca Chicken Bake is my go-to. It's got juicy chicken, bright and tangy salsa, and gooey cheese so even a regular weeknight feels exciting.

This one first happened on a rushed Tuesday night with hardly anything in my fridge, but I wanted something bold and cozy. Now it's what I make anytime I want big flavors but don't want the hassle of rolling enchiladas or minding the stove.

Vibrant Ingredients

  • Lime juice: Squeeze a fresh lime if you can, since the bottled kind can be dull. This brightens up all the cheesy goodness here.
  • Shredded Mozzarella: Pick whole milk mozzarella if you want a melty, golden top. It covers everything evenly as it bakes.
  • Cumin: Grounds things with warmth. Try grinding fresh seeds for the best punchy flavor.
  • Garlic powder: Your basic pantry helper, mixing in every bite for extra flavor.
  • Diced grape or Roma tomatoes: Go for ones that look plump, not bruised—sweeter when ripe, a little tangy if not.
  • Salt: Sea or kosher salt wakes everything up, but use gently so the salsa stands out.
  • Chopped jalapeño: Brightness and heat in one. I always use firm, glossy jalapeños for that extra zing.
  • Chopped onion: Red onion if you want a kick or sweet onion for mellow vibes. Just grab one that feels solid.
  • Black pepper: Brings just a little depth—cracked fresh is best if you can swing it.
  • Red chili pepper flakes: Turn up the heat with a sprinkle, or skip for less fire.
  • Fresh chopped cilantro: The signature herby blast. Aim for bunches with firm, green leaves.
  • Chicken breast boneless and skinless: You want pieces that are smooth and firm, definitely not slippery.

Simple Steps

Add the Extras and Bake:
Take your bowl of tomato salsa and pour it all over your seasoned chicken, sneaking bits of veggies in between the chicken for extra flavor. Sprinkle mozzarella across the top so you get that epic cheesy crust.
Chop and Preheat:
First, pop your oven on at 400°F or 200°C. Dice your chicken into small bites so it cooks evenly and stays juicy.
Mix Up the Salsa Fresca:
In a big bowl, stir together tomatoes, onion, jalapeño, cilantro, and a good squeeze from half a lime. Dust on a pinch of salt, stir, and let it hang out while you mess with the chicken.
Spice the Chicken:
Spread chicken out flat in your baking dish. Sprinkle over cumin, salt, black pepper, garlic powder, and chili flakes. Give them a gentle toss to coat every bit so no piece gets left behind in the flavor department.
Bake It Off:
Put your pan on the middle rack. Bake around 25 to 30 minutes until the cheese bubbles and browns and you don't see any pink in the chicken. Got a thermometer? Should read 165°F (or 74°C) inside the thickest part.
Top and Dish Up:
When it comes out bubbling, toss more chopped cilantro over the top. Serve while it's steamy. Grab tortillas, rice, or whatever you're in the mood for!
A casserole with tomatoes, cheese, and chicken. Save Pin
A casserole with tomatoes, cheese, and chicken. | foodthingle.com

If you can get juicy, in-season tomatoes, definitely use them for this—nothing else pops the flavor as much. My love for salsa started the summers I'd spend at my grandma's. She'd have bowls of just-picked tomatoes and bright cilantro filling the place with the freshest scent. Every time I whip this up, I'm right back at her table, everyone going back for seconds.

Keep It Fresh

Drop leftovers in a tight-lid container for up to three days in the fridge. When it's time to reheat, cover the dish with foil to keep the chicken juicy. Use a low oven or zap it in the microwave. If you're freezing it, let things cool completely before wrapping up and freezing for up to eight weeks.

Change Things Up

No fresh tomatoes? Grab a can of diced, just drain first. If you want to switch cheeses, Monterey Jack or a Mexican blend melts like a dream. For less heat, use bell pepper instead of jalapeño—kids usually love that.

A dish of chicken and vegetables. Save Pin
A dish of chicken and vegetables. | foodthingle.com

How to Serve

I usually set this out with fresh tortillas or pile it onto a bed of herby cilantro-lime rice. For something lighter, spoon it over cauliflower rice or next to a crisp side salad. Top each plate with a scoop of sour cream or some slices of avocado if they're handy.

Everyday Food Traditions

Pico de gallo, or salsa fresca, is totally classic in Mexican kitchens. It features chopped fresh veggies and herbs, adding brightness to things like grilled meats and tacos. I keep those basics on hand for quick salsas and found it gives loads of light, zippy flavor to this family meal—no last-minute chopping needed when you're in a rush.

Common Recipe Questions

→ How can I make this dish milder or spicier?

Just toss in extra red chili flakes for a kick or swap in milder peppers to turn it down.

→ What's good to eat alongside this meal?

Toss it next to tortillas, simple salad, bulgur, cauliflower rice, or fluffy rice for a filling plate.

→ Is it okay to get the chicken ready before cooking?

Definitely! If you mix the chicken with spices ahead of time, it soaks up even more flavor and gets dinner going quicker.

→ Can I use store salsa to speed things up?

Chopping your own veggies gives the brightest taste, but any good store salsa will save you time and still taste great.

→ What other types of cheese could I try?

Switch things up with Monterey Jack, cheddar, or a Mexican blend—they all melt and taste a bit different.

→ What's the best way to check if the chicken's cooked?

Your chicken's ready if it's fully white inside, juices are clear, and the temp hits at least 165°F (74°C) in the thickest part.

Salsa Chicken Bake

Chicken turns juicy baked with salsa, jalapeño, and lots of cheese for an easy and bold crowd-pleaser.

Preparation Time
10 Minutes
Cooking Time
30 Minutes
Overall Time
40 Minutes
Created By: Sasha

Recipe Type: Main Dishes

Skill Level: Simple

Regional Style: Mexican

Output: 6 Number of Servings

Special Diets: Low Carbohydrate, No Gluten

What You'll Need

→ Main

01 2 lbs chicken breasts, no skin, no bones

→ Seasonings

02 1/4 tsp garlic powder
03 1/2 tsp salt, split
04 1/4 tsp hot chili flakes
05 1/4 tsp black pepper, fresh cracked
06 1/4 tsp ground cumin

→ Salsa Fresca Topping

07 1/3 cup jalapeño, chopped
08 1/2 lime, squeezed
09 1/2 cup cilantro, chopped up
10 2 cups Roma or grape tomatoes, diced
11 1/2 cup onion, chopped

→ Cheese

12 1 cup mozzarella, shredded

Steps to Follow

Step 01

Sprinkle with some extra cilantro if that's your thing. Grab a plate while it’s hot—go for rice, pasta, tortillas, or whatever you like on the side.

Step 02

Move the dish to the oven's middle rack. Bake it for about 25–30 minutes. Check that the chicken isn't pink in the center or hits 165°F (74°C).

Step 03

Spread the fresh salsa blend all over your seasoned chicken. Sprinkle a layer of mozzarella right on top.

Step 04

Put the chicken chunks in your baking dish in one layer. Dust with cumin, garlic powder, chili flakes, half the salt, and black pepper. Toss it around so every piece gets some spice.

Step 05

Throw diced tomatoes, onion, jalapeño, cilantro, lime juice, and a bit of salt in a bowl. Stir it up and let it sit a few minutes.

Step 06

Fire up your oven to 400°F (200°C). Cut the chicken into bite-size chunks.

Additional Tips

  1. Dial up or tone down chili flakes for your heat preference.
  2. If you've got time, let the chicken sit in the spices upfront for even bigger flavor.
  3. Tastes great next to tortillas, rice, or even cauliflower rice.

Essential Tools

  • Oven
  • Cutting board
  • Sharp knife
  • Mixing bowl
  • Baking dish, big

Allergen Information

Always verify ingredient labels for allergens and consult with a healthcare expert if unsure.
  • Mozzarella (dairy) is used here

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 375
  • Fat Content: 18 g
  • Carbohydrates: 13 g
  • Protein: 43 g