Chipotle Salsa Baked Chicken

DinnerTexMexGluten-FreeLow Carb

Chicken breasts or thighs, smothered in chipotle salsa, topped with Monterey jack cheese, and baked.

Photography Credit: Elise Bauer

Dear restaurant chain by the same name, thank you for making chipotle a household word! (And for helping to teach people how to say it correctly—”chee POAT leh”.) I love cooking with chipotles—smoked, dried, red jalapeños—especially those packed in adobo sauce.

In this recipe we are making a simple salsa with fire roasted tomatoes, onions, lime juice, and chipotles packed in adobo, coating chicken breasts with the sauce, topping them with melty jack cheese, and baking them in the oven in a casserole dish. So easy! And so versatile.

Chipotle Salsa Baked Chicken

First, chiles in adobo last a long time in the fridge, many months once you’ve opened the can, so you don’t have to stress about using them up right away. Second, this dish has lots of sauce, which tastes great with rice, pasta, tortillas, even chips. Third, it makes great leftovers.

This chicken bake is very similar to my salsa verde baked chicken, but with a smokey chipotle salsa instead. It’s a little on the acidic side with the lime juice and adobo, and tastes great with avocados to cut the acid and the heat.

While I usually serve it with rice, it’s also surprisingly good with penne pasta. In fact I could see making this again as a pasta casserole, just chop up the chicken to bite sized pieces, toss with cooked pasta and the salsa, sprinkle with cheese and bake until the chicken is cooked through.

Chipotle Salsa Baked Chicken

A big shout out and thank you to my friend Gaby Dalkin, from whose chipotle salsa recipe I (barely) adapted this one.

Chipotle Salsa Baked Chicken Recipe

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  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Yield: Serves 6

This casserole produces a lot of sauce! Use it to spoon over rice or pasta, or for dipping tortilla chips.

Ingredients

  • 1 15-ounce can fire roasted tomatoes (or canned whole or crushed tomatoes if fire roasted are not available)
  • 1/4 cup chopped red onion
  • 1 clove garlic, chopped
  • 1/2 cup, packed, chopped fresh cilantro
  • 2 chipotle chili peppers in adobo, plus 1 teaspoon adobo sauce (less or more to taste)
  • 1 teaspoon lime juice
  • 1 teaspoon kosher salt
  • 1 1/2 pound boneless, skinless chicken breasts (or thighs), trimmed of excess fat, cut into 3-inch wide pieces
  • 4 ounces grated or sliced Monterey jack cheese

Serve with or over

  • Avocados
  • More chopped cilantro
  • Sour cream
  • Corn or flour tortillas
  • Rice
  • Pasta

Method

1 Place tomatoes, onion, garlic, cilantro, chipotle peppers and adobo, lime juice and salt in a blender or food processor.  Pulse a few times so there are no more large chunks of anything, but not so much so that the salsa is completely smooth.

2 Preheat the oven to 350°F. Place the chicken pieces in a casserole dish, just large enough to fit them all in a single layer (about 8x10-inches).  Spread the chipotle salsa over the chicken pieces, turning the chicken pieces to coat them all over with the salsa.

3 Cover with aluminum foil and bake for 25 minutes (30 minutes for thighs). Remove the foil, and sprinkle or layer the cheese over the chicken. Bake uncovered for 10 minutes more.

Serve over rice, pasta, or with tortillas on the side, along with chopped avocado, more cilantro, crema fresca or sour cream.

Variation: This is a bake-in-the-oven recipe. You could easily adapt the recipe to the stovetop this way:  sear the chicken pieces first in a little olive oil, remove the chicken, add the onions to the pan, cook them till soft, add the garlic and chiles, cook a little longer, add the tomatoes, lime juice, cilantro, and salt, then add the chicken, coat the chicken with the sauce, bring to a low simmer, cover, cook for 25 minutes, sprinkle with cheese, cover and cook for a few more minutes until the cheese is melted.

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Elise Bauer

Elise Bauer is the Founder and President of Simply Recipes. A blogging pioneer, Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. In 2012 Elise was named "one of America's 50 Most Powerful People in Food" by The Daily Meal. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University. She lives in Carmichael, California.

More from Elise

Links:

Homemade salsa with tomatoes and chipotle from What's Gaby Cooking

Chipotle chicken tacos from Lisa Fain, the Homesick Texan

Chipotle chicken and corn chowder from Brown Eyed Baker

Chipotle Salsa Baked Chicken

72 Comments / Reviews

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Did you make it? Rate it!

  • Maggie @ Mama Maggie's Kitchen

    I love easy recipes especially those with big, bold flavors. Must pin for later!

  • Jasmine

    Wow! This recipe is a winner. Such nice combination of flavors. Dinner was a success tonight and this definitely will be a go to meal for me when I prepare chicken breasts. The salsa flavor is smoky, rich and delicious!! After reading some reviews I did cut the chipotle peppers to 1.5 instead of 2, but I think we can handle 2 so will try that next time. I also cooked the chicken for about 15-20 minutes extra since I had extra chicken breast and separate potatoes in the oven. Thanks again for such an amazing recipe. You never disappoint.

  • Paula

    Perfect! This recipe has an awesome flavor. I just had to cook chicken longer than posted. Def will be making this again.

  • Tina

    Be sure to cut them down to size because, after 25 minutes, mine was still raw. I cut them the right size width-wise but my chicken must have been substantially thicker. It turned into a marathon of waiting to eat until way too late in the evening. I ended up eating something else for dinner that night.

  • Paula

    Just made this tonight as written. Very good recipe. Taste like it was from a Mexican restaurant. I like spicy and will say 2 of the chilies in adobe sauce was the right amount. It was spicy but not over the top!

    xxxxxyyyyy

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