Salsa Chicken

Salsa Chicken requires just 2 ingredients and a pan to get juicy, delicious chicken in less than an hour! 

Even though I am not a vegetarian, I prefer cooking plant-based meals compared to meat ones, a topic I have mentioned before too. I run out of ideas with chicken; I stick with curry, roasting it, or grilling chicken with herbs and spices which gets repetitive and boring too quickly. So to switch things up, I tried something different with chicken recently. Remember the roasted all purpose salsa I shared earlier this week?

I simply covered chicken breast with it and let it bake. Easy peasy delicious dinner ready in less than and hour. Bonus point – you can use salsa chicken throughout the week for tacos, burritos, and salads. I don’t know about you but I am all about cooking once, eating multiple times..and same goes for cleaning too. I will take every opportunity to decrease the number of pots and pans I have to wash so when OXO approached me with their new campaign Bake, Serve and Store with OXO Glass Bakeware, I jumped right in.


I made a transition to use all things glass almost two years ago and I recommend you to do the same if you already haven’t. Read this and this for more. I wrote a paper on BPA and obesity last year and research showed some association there as well. Even though it’s still a gray area but why not minimize the risk of potential health problems when possible…esp if it means making a small switch from plastic to glasswares. I enjoyed the 2 qt. OXO Glass Bakeware  a lot as I was able to use just one bakeware  for marinating, baking, and storing the chicken. This is an ideal situation for anyone who hates doing dishes.

The set also includes other smaller containers which are perfect for storing pre-cut fruits, vegetables, and salad dressings. PS. all of these containers are freezer friendly too, which is another important feature as it doesn’t crack when you transfer it from freezer to the oven/microwave. You can serve chicken breast as it is or shred it depending upon how you plan on utilizing it. I took the shredded route so I could use it for tacos, rice bowl, and salad.

Salsa keeps the chicken moist and juicy so reheating is not a problem at all. I am obviously going to be little bias and want you to use my roasted all purpose salsa but seriously I won’t mind if you use salsa of your choice. Bottled, homemade, left over salsa from the party – anything is welcome here because the ultimate goal is to spend the least amount of time in the kitchen – cooking, washing, and cleaning while serving delicious meals for you and your family.

Salsa Chicken

Author: Dixya @Food, Pleasure, and Health
Serves: 4-6


  • 4 chicken breast
  • 2 cups salsa


  1. Preheat the oven to 375F.
  2. Arrange chicken on a baking pan then generously pour salsa all it.
  3. Bake for 25-30 minutes until chicken is no longer pink on the inside. Let it cool for little bit then shred it using forks.

Thank you OXO for sending me 14 Piece Glass Bake, Serve & Store Set as a part of your campaign. I was not compensated for this post and all the opinions are as always mine! 

Dixya Bhattarai

Dixya Bhattarai

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