Salsa Chicken

I have been craving Mexican food lately. I’ve been eating a lot of turkey nachos and been to Taco Mamacita and I had Mexican on the menu for this week too. I had a hankering for this salsa chicken I had seen on Mary Ellen’s Cooking Creations. It’s a Rick Bayless recipe and since he is the king of Mexican cuisine, I knew this would be great. This chicken was so creamy and moist. Plus, it was super easy! Definitely a great weeknight dinner, and Adam said it was also great the next day for lunch. I lightened this recipe up by using fat free half & half instead of heavy cream and it was still so creamy and delicious.

Salsa Chicken
Source: Mary Ellen’s Cooking Creations, originally from Rick Bayless Salsa’s That Cook

4 large boned, skinless chicken breast halves
one 16-oz. jar of chunky salsa, any flavor
½ cup fat free half & half (or heavy whipping cream)
1/2 cup chopped fresh cilantro
Light Sour Cream for topping

Preheat oven to 400 degrees.
Spray a 9×13 baking pan with cooking spray. Trim the chicken of fat & place the chicken breasts in one layer in the pan.
In a medium-sized bowl, mix together the half & half and salsa. Cover chicken with salsa mixture.
Bake on the bottom shelf for 30 minutes.
Top with the cilantro & sour cream.

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    1. Oh wow! This looks so good…I may have to make it this week! Thanks for the recipe!

    2. mamakrystal says:

      Oh this looks perfect for dinner tonight! I might have to snag this and make it, too!! I love mexican food so much that I could eat it everyday of the week!

    3. This looks super good and really easy. Definitely going to try it. Thanks!

    4. Mary Ellen says:

      Isn't it ridiculous how easy this recipe is? I couldn't believe it was a Rick Bayless recipe at first!!

    5. balanceformere says:

      That looks beautiful, good and healthy!

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