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Shredded Oven Baked Salsa Chicken in Bowl

Oven Baked Salsa Chicken

  • Author: This Mess Is Ours
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 5-6 servings 1x
  • Category: Main dish
  • Method: Oven
  • Cuisine: Mexican

Scale

Ingredients

  • 2 pounds boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder, I use Pensey’s 9000
  • ½ teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 cup roasted tomato salsa, or your favorite salsa

Instructions

  1. Preheat the oven to 400°F.
  2. Place the chicken breasts into a small baking dish. Drizzle with half the olive oil, and sprinkle with half the chili powder, salt, and pepper. Flip the chicken over and repeat with the rest of the oil and spices. Cover with the salsa.
  3. Place the pan in the oven and bake for 22-26 minutes or until the temperature reaches 165°F
  4. Remove the chicken from the oven and allow to rest for 5 minutes.
  5. Use two forks to shred the chicken. Pour the cooking liquid on top of the chicken and toss well to coat. Serve with taco fixings and desired garnishes. 

Notes

For the Instant Pot:  

  1. Place the chicken breasts into the Instant Pot. Drizzle with half the olive oil, and sprinkle with half the chili powder, salt, and pepper. Flip the chicken over and repeat with the rest of the oil and spices. Cover with the salsa.
  2. Lock the lid on the Instant Pot. Press the “Manual” or “Pressure Cook” button and the “-” button until the display reads ” 7 ” minutes.
  3. When the chicken is finished cooking, immediately release the pressure manually.
  4. Remove the lid right away and transfer the chicken to a separate bowl to prevent overcooking.
  5. Use two forks to shred the chicken. Pour the cooking liquid on top of the chicken and toss well to coat.

Keywords: chicken, tacos, baked chicken, Mexican chicken