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Smothered Salsa Chicken

A fresh, versatile chicken dinner made with homemade pico de gallo - serve it over salad, in taco shells, with rice, or just on its own!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Mexican, tex-mex


  • 3 medium roma tomatoes diced
  • ½ medium yellow onion diced
  • 10 cloves garlic (about 1 bulb) peeled and minced
  • 1 jalapeño diced (optional ingredient)
  • ¼ cup fresh cilantro chopped
  • 1 Tablespoon fresh lime juice
  • teaspoon ground cumin
  • teaspoon kosher salt
  • 1 Tablespoon taco seasoning
  • 1 ½ pounds boneless skinless chicken breast


  • Preheat oven to 375 °F.
  • Combine tomatoes, onion, jalapeño (if using), cilantro, garlic, lime juice, cumin and salt in a large bowl.
  • Sprinkle taco seasoning evenly over both sides of the chicken breast and arrange chicken in a 9 x 13" baking dish.
  • Smother the chicken with the tomato mixture and bake for 25-30 minutes or until chicken reaches 165 °F internal temperature.
  • Serve as-is, or sliced over salad, shredded in tortillas (our personal favorite), or over a bed of rice!


  1. If you have a food processor, you can rough chop the tomato and onion and leave the garlic cloves and cilantro whole and pulse a few times in the processor until it's the consistency you want, then stir in the lime juice and seasonings.
  2. I prefer to use homemade taco seasoning - this is my go-to recipe (I leave out the red pepper flakes and reduce the black pepper so it's less spicy for the kids)
Keyword chicken, easy chicken recipe, easy dinner, tex-mex