Salsa Chicken – Quick Weeknight Dinner

This Salsa Chicken makes a quick but delicious weeknight dinner. Chicken is simply baked with a coating of purchased salsa.

This recipe is a good choice for a week night when you’re pressed for time but still want to put something homemade on the table. I chose to use thighs because they tend to stay moist through the longer cooking time needed in the oven. However, you could surely use whatever pieces you and your family like, or a whole cut-up chicken instead.

This Salsa Chicken makes a quick but delicious weeknight dinner. Chicken is simply baked with a coating of purchased salsa. Click To Tweet

How to Make Salsa Chicken

Preheat oven to 425 degrees F.

For easy clean up, line a large baking pan with foil.

Season chicken on both sides with salt and pepper. Generously drizzle olive oil in pan (about 3-4 tablespoons). Place chicken skin side down without crowding.

Make sure to leave some space between the 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. Turn pieces over and spoon on enough salsa to cover (about 2-3 tablespoons) each piece. Return to oven and cook for an additional 20 minutes or until the juices clear when pierced with a fork.

So easy. Very yummy. Enjoy!

More Chicken Recipes on Never Enough Thyme:

• Lemon and Honey Glazed Chicken Thighs
• Slow Cooker Chicken and Dumplings
• Chicken and Cheese Stuffed Roasted Chiles
• Butter Roasted Chicken
• Baked Parmesan Chicken

Salsa Chicken Recipes from Other Bloggers:

• Easy Baked Salsa Chicken from Diethood
• Salsa Chicken Casserole from Spend with Pennies
• Creamy Salsa Chicken Skillet from Budget Bytes

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Salsa Chicken

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

This salsa chicken is a scrumptious and easy weeknight meal. Chicken is baked with a coating of purchased salsa.

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Ingredients

• 6 bone-in chicken thighs
• 6 tbsp. olive oil
• Salt and pepper
• 1 cup salsa

Instructions

1. Preheat oven to 425 degrees F.
2. Line a large baking pan with foil.
3. Season chicken on both sides with salt and pepper.
4. Generously drizzle olive oil in pan (about 3-4 tablespoons).
5. Place chicken skin side down without crowding. Make sure to leave at leave some space between pieces. The less crowded the chicken, the better it will crisp.
6. Bake for approximately 30 minutes or until skin has browned and begun to crisp. Turn pieces over and spoon enough salsa to cover (about 2-3 tablespoons) over each piece.
7. Return to oven and cook for an additional 20 minutes or until the juices clear when pierced with a fork.

Notes

Variations: 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.

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 410 Total Fat: 32g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 24g Cholesterol: 166mg Sodium: 583mg Carbohydrates: 3g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 31g

Nutrition information is calculated by Nutritonix and may not always be perfectly accurate. Use your own judgment.

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