Dump chunky salsa over raw chicken breasts, coupled with 2 ingredients,

This oven baked 4-ingredient salsa chicken is one of those weeknight dinners I lean on when work runs late and I still want a real meal on the table. You literally dump chunky salsa over raw chicken breasts, add just two more pantry staples, and slide the ceramic casserole dish into the oven.

The salsa keeps the chicken juicy and does all the flavor work for you, so there’s no marinating or fancy prep. It’s very Midwest practical: minimal effort, minimal dishes, and everyone at the table says yes to it without fail.

I usually serve this salsa chicken over steamed rice or cilantro-lime rice so it can soak up all the saucy goodness from the pan. A simple side of roasted or steamed veggies—like green beans, broccoli, or corn—rounds it out without adding work.

If we’re in more of a taco-night mood, I shred the cooked chicken and pile it into warm tortillas with a little shredded cheese, lettuce, and sour cream. Leftovers are great chopped up over salad greens or tucked into a quick quesadilla for lunch the next day.

Oven-Baked 4-Ingredient Salsa Chicken

Servings: 4

Ingredients
4 boneless, skinless chicken breasts (about 2 pounds total)
1 1/2 cups chunky salsa (mild, medium, or hot)
1 tablespoon olive oil (or any neutral cooking oil)
1 teaspoon kosher salt (or 3/4 teaspoon table salt)
Directions