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

Preheat your oven to 400°F (200°C). Grab a medium ceramic casserole dish that will fit the chicken breasts in a single layer.

Drizzle the olive oil into the ceramic casserole dish and use your hands or a brush to lightly coat the bottom. This helps keep the chicken from sticking and makes cleanup easier.

Place the raw chicken breasts in a single layer in the prepared ceramic dish. Sprinkle the kosher salt evenly over the tops of the chicken breasts.

Open the jar of chunky salsa and pour it directly over the raw chicken breasts, making sure each piece is well-covered. Use a spoon to spread the salsa if needed so the chicken is mostly submerged and the tops are coated.

Cover the ceramic casserole dish tightly with foil. Bake in the preheated oven for 25 minutes.

After 25 minutes, carefully remove the foil (watch out for steam) and return the dish to the oven. Continue baking, uncovered, for another 10–15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) in the thickest part.

Once done, remove the casserole dish from the oven and let the chicken rest in the salsa for 5 minutes. This helps the juices settle and keeps the chicken tender.

Serve the chicken breasts with plenty of the warm chunky salsa spooned over the top. Scoop any extra salsa from the bottom of the dish over your sides so none of that flavor goes to waste.

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