Preheat the oven to 375 degrees. Pound the chicken breasts to even thickness and season with salt and pepper, to taste. Sprinkle both sides of each chicken breast evenly with the taco seasoning.
4 boneless skinless chicken breasts, salt and pepper, 1 tablespoon homemade taco seasoning
Pour 1 cup of the salsa in the bottom of a baking dish or skillet that's large enough for the chicken. Place the chicken in the salsa, then pour the remaining salsa over the top of the chicken.
2 cups restaurant style salsa
Bake for 30 minutes or until a meat thermometer inserted into the thickest part of the chicken registers 160 degrees. Remove from the oven and sprinkle the grated cheese over each chicken breast. Return the dish to the oven and bake for 2-3 minutes longer or until the cheese has melted. Remove from heat and let stand 5-10 minutes. Serve with lime wedges and garnish with freshly chopped cilantro, if desired, and enjoy!
1 cup grated Mexican cheese, freshly chopped cilantro, for garnish
Notes
Pro tip: Pound the chicken breast out to even thickness for more even cooking. Cooking time will vary depending on the thickness of your chicken.
Prepare restaurant style salsa up to a few days in advance or use your favorite store bought salsa in a pinch.
Store leftover salsa chicken in the refrigerator for up to 3 days. You can also shred the chicken, stir in the salsa and freeze it for up to 3 months.
Slow cooker salsa chicken: To prepare slow cooker salsa chicken, season the chicken as per the recipe instructions, then place the salsa in the slow cooker. Submerge the chicken breast in the salsa and cook on High for 4 hours or Low for about 6 hours, or until a thermometer inserted into the thickest part registers 165 degrees. When the chicken is cooked through, turn off the heat. Top with grated cheese and cover until the cheese has melted and serve!