Baked Salsa Chicken
Prep time 15mins
Cook time 30mins
Serves or Makes: 4-5

Recipe Card


  • 1 (14 ounce) can Red Gold Tomatoes Petite Diced Tomatoes
  • 1 (14 ounce) can Red Gold Tomato Love Mild Diced Tomatoes + Green Chilies
  • 1 small red onion, diced
  • 1 small jalapeño, seeded and diced
  • 1 garlic clove, minced
  • 2 boneless skinless chicken breasts, cut in small bite-sized chunks
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon crushed red chili flakes
  • 1 teaspoon cumin
  • 1/2 cup shredded Mexican blend cheese
  • Sliced Green onions, for garnishing


  • Step 1

    Marinate the chicken with the salt, pepper, paprika, onion powder, garlic powder, chili flakes, and cumin. Let sit 30 minutes up to overnight.

  • Step 2

    Add 2 tablespoons of olive oil to a frying pan. Add the chicken and sear on medium-high heat until the chicken changes color and gets a nice char. Set aside.

  • Step 3

    Use a blender to blend the onions, garlic, jalapeño, and both cans of petite diced and mild diced tomatoes with green chilies.

  • Step 4

    Use a square baking safe dish. Add the chicken pieces. Pour the prepared sauce over the chicken until well coated.

  • Step 5

    Top with shredded cheese and sliced green onions.

  • Step 6

    Bake covered at 375°F for approximately 20-25 minutes until the sauce and chicken cook through and the cheese has melted. Broil for the last minute uncovered.

  • Step 7

    Serve with yellow rice or tortillas.