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Tender chicken breasts simmered in a zesty salsa sauce with classic Tex-Mex spices. This super easy, one-pan meal is perfect for busy weeknights and great for tacos, salads, or served over rice. Ready in under 30 minutes!
For 4 servings
Preheat your oven to 400°F (200°C). In a small bowl, mix together the chili powder, cumin, garlic powder, onion powder, oregano, salt, and black pepper. Pat the chicken breasts dry with paper towels and season both sides generously with the spice mix.
Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the seasoned chicken breasts in the skillet. Sear for 2-3 minutes on each side, until a golden-brown crust forms. The chicken does not need to be cooked through at this stage.
Pour the salsa evenly over and around the seared chicken breasts in the skillet. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Carefully remove the skillet from the oven. Sprinkle the shredded cheese evenly over the top of the chicken. Return the skillet to the oven and bake for another 2-3 minutes, or until the cheese is melted and bubbly. Let the chicken rest for 5 minutes before garnishing with fresh cilantro and serving.
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Tender chicken breasts simmered in a zesty salsa sauce with classic Tex-Mex spices. This super easy, one-pan meal is perfect for busy weeknights and great for tacos, salads, or served over rice. Ready in under 30 minutes!
This tex_mex recipe takes 30 minutes to prepare and yields 4 servings. At 389.49 calories per serving with 48.05g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Use a hot salsa and add 1 sliced jalapeño to the pan along with the salsa for extra heat.
For a creamier, milder version, stir in 1/4 cup of sour cream or softened cream cheese into the salsa before baking.
Ensure your salsa is low in sugar. Serve the chicken over cauliflower rice or with a side salad instead of rice or tortillas.
Use thin-sliced chicken cutlets, which will cook in about 10-12 minutes in the oven, reducing the total bake time.
Omit the cheese or use your favorite dairy-free shredded cheese alternative.