No ImageChipotle Salsa Baked Chicken

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  1. 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.

    xxxxxyyyyy

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  2. Paula

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

    xxxxxyyyyy

  3. 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.

  4. 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

  5. Sandy

    Fabulous! I made this tonight and my husband can’t stop raving about it. I shredded the leftovers before putting them away and now we’re looking forward to some amazing nachos tomorrow night.

    Next time I might make the salsa the night before to make it even quicker. Can I assemble the chicken through the cover-with-foil step? Or is that a no-no with raw chicken?

    Thanks, Elise, for this wonderful recipe. So often I feel like weeknight cooking is a choice between easy and flavor, but this is full-flavored AND incredibly easy. Now I can’t wait to try the salsa verde chicken bake.

    xxxxxyyyyy

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