I like how this dish delivers big flavor with minimal effort. The juicy chicken bakes under a vibrant layer of fresh pico de gallo, then finishes off with gooey cheese and a sprinkle of cilantro. It’s perfect for busy weeknights, and since it’s naturally low carb and gluten-free, it fits into a variety of eating styles. Plus, I can serve it with rice, tortillas, or veggies depending on what I’m in the mood for.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 lbs boneless skinless chicken breast
¼ teaspoon cumin
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
2 cups fresh pico de gallo
1 cup Monterey Jack cheese, shredded
Fresh cilantro, chopped (for garnish)
Directions
I preheat the oven to 375°F to get things ready.
Then I lay the chicken breasts flat in a large baking dish and sprinkle them evenly with cumin, garlic powder, salt, and pepper.
I spoon the fresh pico de gallo over the top of the seasoned chicken, spreading it out to cover each piece.
Next, I sprinkle the shredded Monterey Jack cheese over the top.
I bake the dish uncovered on the middle rack for 35 to 45 minutes, or until the chicken reaches an internal temperature of 165°F.
Once it’s out of the oven, I garnish it with a handful of chopped fresh cilantro and serve it hot.
Servings and timing
This recipe makes 8 servings and takes about 50 minutes total—15 minutes of prep and 35 minutes of bake time. It’s great for feeding a crowd or meal prepping for the week.
Variations
Sometimes I use chicken tenderloins or cut the chicken breasts into smaller pieces to make serving easier and reduce cooking time. If I want a spicier version, I add a few slices of fresh jalapeño or mix some diced green chiles into the pico. I’ve also swapped Monterey Jack for pepper jack when I want a little more heat.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, I freeze individual portions for up to a month. When I reheat, I warm it gently in the microwave or oven until heated through. If frozen, I thaw it overnight in the fridge before reheating.
FAQs
Can I use store-bought pico de gallo?
Yes, I often use store-bought pico when I’m in a rush. It works perfectly and still gives that fresh flavor.
Is it okay to use pre-shredded cheese?
I’ve used both, but freshly shredded cheese melts a bit better. Still, pre-shredded works fine if I need to save time.
What side dishes go well with this?
I like to serve it with cilantro lime rice, roasted veggies, or even wrapped in a warm tortilla. It also pairs well with a light salad.
How can I make it dairy-free?
To make it dairy-free, I simply skip the cheese or use a dairy-free alternative. The pico adds so much flavor that the dish still tastes great.
Can I prep this ahead of time?
Yes, I season the chicken and top it with pico ahead of time, then cover and refrigerate it. When I’m ready to cook, I just add the cheese and bake.
Conclusion
Salsa Fresca Chicken is one of those dishes I can rely on for quick, healthy, and flavorful dinners. It’s fresh, cheesy, and easy to customize based on what I have on hand. Whether I’m feeding the whole family or just making something light for myself, this recipe always delivers.
This bold and fresh Tex-Mex chicken is oven-baked with juicy pico de gallo, melted Monterey Jack cheese, and zesty spices—an easy, one-dish weeknight dinner!
Ingredients
2 lbs boneless, skinless chicken breast
¼ teaspoon cumin
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
2 cups fresh pico de gallo
1 cup Monterey Jack cheese, shredded
Garnish:
Fresh cilantro, chopped
Instructions
Preheat oven to 375°F (190°C).
Lay chicken breasts flat in a large baking dish.
Evenly sprinkle cumin, garlic powder, salt, and pepper over the chicken.
Top the chicken with fresh pico de gallo and then sprinkle shredded cheese evenly over the top.
Bake for 35–45 minutes on the middle rack, or until internal temperature reaches 165°F (74°C).
Garnish with chopped fresh cilantro and serve hot with your favorite side dish.
Notes
You can use chicken tenderloins or cut breasts into smaller portions for faster cooking and easier serving.
Leftovers store well: refrigerate in an airtight container for up to 3 days or freeze for up to 1 month.
To make dairy-free, simply omit the cheese.
Always verify product labels to ensure ingredients are gluten-free if needed.
