If you need a quick, no-fuss dinner that still delivers big on flavor, my Oven Baked Salsa Chicken is the answer. It comes together quickly and bakes to perfection, making it a great option for nights when you want something homemade without spending hours in the kitchen.
Some of the best recipes don’t have a long list of ingredients or lots of complicated steps. Take for instance, my Oven Baked Salsa Chicken. This recipe proves that simple cooking can still be full of flavor. The chicken turns out tender and juicy, while the salsa adds a rich, tangy taste. It’s a great way to take basic ingredients and turn them into something your whole family will like.
I first came up with this recipe on a night when I needed a dinner that didn’t take much effort. It had been “one of those days,” you know? We loved everything about this, and now it’s one of my go-to meals when we want something satisfying and easy. All you need is a few pieces of chicken and a jar of salsa. Just season, bake, and serve.
One of the best things about this recipe is how versatile it is. You can keep it simple or dress it up with toppings like shredded cheese, fresh cilantro, or sliced avocado. It pairs well with rice, tortillas, or a crisp green salad.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 55 Minutes
Servings: 6
Primary Ingredient(s): Chicken Thighs, Salsa
Skill Level: Easy
What You’ll Like About This Recipe
- All you need is chicken, salsa, and basic seasoning, with no special prep required.
- There’s very little hands-on time. The oven does the work, leaving your free while dinner bakes.
- You’ll like the reheated leftovers in tacos, burrito bowls, or salads.
- You can customize it with your favorite salsa (or use my homemade recipe!), add cheese, or top with avocado to make it your own.
Ingredient Notes
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- Chicken — I prefer bone-in, skin-on chicken thighs for this recipe because I can rely on them to stay moist while baking. You could, of course, use a whole cut-up chicken, just breasts, or just drumsticks. Whatever your choice, I recommend that the pieces be skin-on and bone-in.
- Salsa — We like mild salsa around here, but if you like it hot, then go for it! And I prefer a chunky salsa for the texture, whereas a thinner salsa gives you a saucier dish.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How I Make Salsa Chicken
Making salsa chicken couldn’t be easier! Follow these simple steps, and you’ll have a delicious homemade dinner on the table in under an hour.
- Set the oven to 425 degrees F and let it preheat while you get everything ready.
- Line a large baking pan or baking dish with foil for easy cleanup.
- Sprinkle salt and pepper on both sides of the chicken to season it well.
- Drizzle the olive oil over the bottom of the pan or dish.
- Place the seasoned chicken thighs into the prepared baking dish, skin side down.
- Bake for 30 minutes, or until the skin is browned and crisp.
STEP 9.
- Remove from the oven and flip the chicken skin side up. Add the salsa on top of the chicken.
- Bake for another 20 minutes, or until the juices run clear and the chicken reaches an internal temperature of 165°F.
- Let cool for 10 minutes before serving.
Recipe Tips
- I recommend using bone-in, skin-on chicken for the best results. I’ve tested this recipe with both boneless and bone-in pieces, and the bone-in, skin-on thighs always turn out the juiciest. The skin also crisps up beautifully in the oven.
- Give the chicken space in the pan. If the pieces are too close together, they’ll steam instead of crisp. I always make sure there’s some room between them so the skin gets golden and slightly crispy before adding the salsa.
- Let the chicken rest before serving. When the chicken comes out of the oven, it’s tempting to dig right in, but letting it rest for a few minutes helps keep the juices inside. It makes a big difference in how moist and tender the meat stays.
Recipe Variations/Substitutions
- If you use chicken breasts, the cooking time will need to be reduced accordingly. Because the white meat cooks much faster, you’ll need to monitor it with a meat thermometer and remove the pan from the oven when the internal temperature reaches 160F. It will rise to 165F as it rests.
- Choose a salsa with the spice level you like. If your family is sensitive to heat, choose a mild version. You can also customize per chicken piece if some like it hot!
- Experiment with the seasoning. Cumin, garlic powder, and onion powder would make great additions here for extra flavor.
- Try different versions of the recipe. Make Italian Chicken by substituting spaghetti or marinara sauce for the salsa. Make Oven-Barbecued Chicken by substituting your favorite barbecue sauce for the salsa.
How to Serve Salsa Chicken
Serve this with a side of Mexican Street Corn Salad, along with chips and my Quick and Easy Guacamole.
Storing Leftovers
Store any leftovers in a covered container for 2-3 days. Reheat in the oven for the best results.
More Chicken Recipes You’ll Enjoy
Questions About Oven Baked Salsa Chicken
Chicken is fully cooked and safe to eat when it reaches an internal temperature of 165°F (74°C). For bone-in chicken thighs, I usually go slightly higher (175-185°F (79-85°C) for the most tender, juicy meat. That extra time allows the connective tissue to break down for better texture.
Yes, this recipe adapts well to the grill. I’d suggest marinating the chicken in salsa with a little olive oil and spices for at least 30 minutes. Preheat the grill to medium-high (about 400°F) and oil the grates to prevent sticking. Grill the chicken for 5-6 minutes per side, brushing with extra salsa during the last few minutes. Cook until the internal temperature reaches 165°F for breasts or 175°F for thighs. Let it rest for 5 minutes before serving. Grilling adds a smoky flavor that makes this recipe even better.
No, if you cover the chicken, the skin won’t crisp, and the salsa provides enough moisture to keep the chicken from drying out.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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I’d love to hear how this Oven Baked Salsa Chicken turns out for you. If you make it, leave me a comment below and let me know what you think. Did you stick with the classic version, or did you add your own twist? And, if you enjoyed this recipe, share it with family and friends so they can try it too!
Recipe
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Salsa Chicken
Ingredients
- 6 bone-in chicken thighs
- Salt and pepper
- 3 tablespoons olive oil
- 1 cup salsa
Instructions
- Preheat the oven to 425 degrees F.
- Line a large baking pan or baking dish with foil.
- Season chicken on both sides with salt and pepper.6 bone-in chicken thighs, Salt and pepper
- Drizzle the olive oil in the bottom of the pan or dish.3 tablespoons olive oil
- Place chicken skin side down without crowding. Make sure to leave some space between pieces. The less crowded the chicken, the better it will crisp.
- Bake for approximately 30 minutes or until skin has browned and begun to crisp.
- Remove the pan from the oven and turn the chicken skin side up. Spoon enough salsa to cover (about 2-3 tablespoons) over each piece.1 cup salsa
- Return to oven and cook for an additional 20 minutes or until the juices clear when pierced with a fork.
- Remove from the oven and let cool for 10 minutes before serving.
Notes
- Chicken is fully cooked and safe to eat when it reaches an internal temperature of 165°F (74°C). For bone-in chicken thighs, I usually go slightly higher (175-185°F (79-85°C) for the most tender, juicy meat. That extra time allows the connective tissue to break down for better texture.
- Store any leftovers in a covered container for 2-3 days. Reheat in the oven for the best results.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
This post was originally published on April 21, 2009. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Hi there. I used this technique last night, with a bit of a twist. I used boneless pork chops, with homemade peach salsa. It was quite tasty.
Thanks for the tip.
Miss P
Oooohhh…. sounds yummy!!
Yes, and you could also do it on a barbecue grill outdoors!
Quick and easy and Cinco de Mayo is coming. This looks like it could feed a crowd…best from Santa Barbara, s
This looks perfect for those nights when, yikes! I’ve got nothing planned (this happens far more often then I’d like to admit). Plus I can actually find Salsa in the grocery store since we’ve moved close to Paris. Thanks for the recipe and I’ll be seeing you on Foodbuzz! (PS – Your grandkids are darling.)
This looks delicious and easy. Thanks for sharing.
Looks and sounds great! Something that would be a great meal or me (with a cold!) as heat in food always helps me feel better!
Yum. This looks delish!!
Wow – this looks amazing…must add it to my must try list. I LOVE recipes that are easy and healthy just like this.
Dear Friend!
Greetings from Shizuoka, Japan!
This looks not only delicious, but also healthy!
Thanks for sharing!
Will have to tell the Missus to emulate you!
Cheers,
Robert-Gilles