Salsa Chicken

Prep: 10 mins

Cook: 25 mins

Difficulty: Easy

Servings: 4 Servings

hat jar of salsa can do more than just sit in a bowl.

3 cups medium chunky red salsa (about 24 ounces), divided
1 1/2 teaspoons kosher salt
1 1/2 teaspoons paprika
1 teaspoon ground cumin
1/2 teaspoon garlic powder
2 pounds boneless, skinless chicken breasts (4 small or 2 large)
1 cup frozen sweet or fire-roasted corn kernels (do not thaw)
6 ounces shredded sharp cheddar cheese or Mexican cheese blend (about 1 1/2 cups)
Chopped fresh cilantro leaves, for garnish (optional)
Serving options: sliced avocado, guacamole, sour cream, and lime wedges

Arrange a rack in the top third of the oven and heat the oven to 425°F. Spread 1/2 cup of the medium chunky red salsa evenly in the bottom of a 9x13-inch broiler-safe baking dish.
Stir 1 1/2 teaspoons kosher salt, 1 1/2 teaspoons paprika, 1 teaspoon ground cumin, and 1/2 teaspoon garlic powder together in a small bowl. Pat 2 pounds boneless, skinless chicken breasts dry with paper towels. If using 2 large, cut each one in half horizontally so that you have 4 pieces. Season all over with the spice mixture.
Arrange the chicken in the baking dish in an even layer. Spoon the remaining 2 1/2 cups salsa over the chicken. Sprinkle 1 cup frozen corn kernels and 6 ounces shredded sharp cheddar cheese evenly over the top.
Bake until the salsa is bubbling and the chicken is just cooked through and registers at least 165ºF on an instant-read thermometer, 20 to 30 minutes. Turn the oven onto broil and broil until the cheese is browned in spots, 1 to 4 minutes. Garnish with chopped fresh cilantro leaves and serve with sliced avocado, guacamole, sour cream, and/or lime wedges if desired.