One-Pan Salsa Chicken & Vegetables

This simple and healthy Salsa Chicken cooks in just 30 minutes with only one pan to clean! Perfect for a quick and easy meal.

I decided I wanted to come up with a new “one pan” recipe. Chicken with salsa was already on the menu but I was short on time (weeknights, ugh!) so quick was a priority. When I saw my bell peppers tucked away, this recipe came together almost instantly.

I named it “One-Pan Salsa Chicken & Veggies” and it turned out SO yummy!! I was really happy with it after just one go (which rarely ever happens). The chicken stayed tender, the bell peppers retained just a bit of crunch and the salsa, cheese and taco seasoning made it all taste delicious.

This Salsa Chicken is a serious winner, folks.

Before you do anything else, you really should watch the 30-second video above. I made it to show you just how simple and fast this Salsa Chicken recipe is! It’s one of those recipes I know I’ll make over and over just because it tastes soooo good.

Why You’ll Love One-Pan Salsa Chicken & Veggies

Effortless Preparation and Cleanup: With just one pan needed, this recipe simplifies cooking and cleanup, making it perfect for busy weeknights or lazy weekends.

Vibrant Flavors: The combination of tender chicken, flavorful taco seasoning, and colorful bell peppers creates a dish bursting with delicious Mexican-inspired flavors.

Nutrient-Packed: Packed with protein from the chicken, vitamins from the bell peppers, and antioxidants from the salsa and cilantro, this dish offers a nutritious meal that satisfies both taste buds and dietary needs.

Family-Friendly: Loved by both kids and adults, this dish is a crowd-pleaser that’s sure to become a regular in your meal rotation.

Versatile Serving Options: Serve the one-pan salsa chicken and veggies over rice, quinoa, or wrapped in warm tortillas for a complete and satisfying meal. Top with sour cream for a creamy, tangy finish that complements the flavors perfectly.

Budget-Friendly: Made with simple, affordable ingredients, this recipe proves that delicious meals don’t have to break the bank.

One-Pan Salsa Chicken & Veggies Ingredients Notes

• Chicken: I used boneless, skinless chicken breasts for this one, but you can swap them for chicken thighs if you prefer.
• Taco Seasoning: Just 1/2 a packet of your favorite taco seasoning will do the job to give this recipe the perfect mix of Mexican flavors.
• Veggies: I used a mix of colorful bell peppers and a red onion, but you can mix it up if you want to throw in some of your favorite veggies.
• Salsa: Any salsa will do. You pick the level of heat you want to add to the dish.
• Cilantro: A bit of this fresh herb brings all the flavors together.
• Cheese: The shredded Mexican blend is perfect, but you can use cheddar, Monterey jack, pepper jack, or whatever your preference is.

Find the complete ingredients list with measurements in the recipe card below.

How To Make One-Pan Salsa Chicken & Veggies

1. Season The Chicken: Place the chicken on a large sheet pan and sprinkle evenly with taco seasoning.
2. Fill the pan: Add the bell peppers and onions to the sheet pan and drizzle everything with a bit of extra virgin olive oil, then top the chicken evenly with salsa.
3. Bake: Place in the oven and cook for about 30 minutes or until the chicken is cooked through. Top with cheese and bake for an additional 3-5 minutes or until the cheese is melted.
4. Finish: Remove from the oven and sprinkle with chopped fresh cilantro. Plate and garnish with a dollop of sour cream.

Variations, Substitutions & Cooking Tips

Spicy Kick: Add sliced jalapeños or a dash of hot sauce to amp up the heat.

Seafood Twist: Swap the chicken for shrimp or chunks of firm fish like tilapia or cod for a seafood twist on this dish.

Protein: Swap chicken breasts for boneless, skinless chicken thighs, turkey, pork chops, or tofu.

Veggies: Use any combination of veggies you like such as asparagus, broccoli, cauliflower, spinach, or corn. This would also be great with potatoes added to the sheet pan – just remember to slice them small enough to cook through.

Salsa: Experiment with different types of salsa like salsa verde, mango salsa, or pineapple salsa for unique flavor variations.

Even Cooking: For even cooking, slice the chicken breasts horizontally to create thinner cutlets.

Resting Time: Let the cooked chicken rest for a few minutes before slicing to allow the juices to redistribute, resulting in juicier meat.

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop until warmed through.

Please let me know if you try this easy recipe and if you change anything to make it your own. Be sure to tag your pics on Instagram (@thewickednoodle) so we can see your delicious dishes!

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One-Pan Salsa Chicken & Vegetables

Yield: 4 Servings

This simple and healthy Salsa Chicken cooks in just 30 minutes with only one pan to clean!

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Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 boneless, skinless chicken breasts
• 1/2 packet taco seasoning
• 4 bell peppers, sliced (ideally one green, orange, red and yellow but any will do)
• 1/2 large red onion, chopped
• 1/3 cup salsa
• 1/2 cup shredded mexican-blend cheese
• 1/4 cup chopped cilantro
• sour cream, for topping

Instructions

1. Preheat oven to 400F.
2. Place chicken breasts on a large sheet pan. Sprinkle evenly with taco seasoning.
3. Place bell peppers and onions around chicken on sheet pan. Drizzle chicken and vegetables with extra-virgin olive oil. Top chicken evenly with salsa.
4. Bake for 30 minutes or until chicken is almost completely cooked through. Top chicken with shredded cheese and continue baking 3-5 minutes longer, or until cheese is melted and chicken is thoroughly cooked.
5. Remove from oven and sprinkle chicken with chopped cilantro. Place one chicken breast and some veggies on each of four serving plates. Garnish with sour cream and serve immediately.

Try these other quick and easy recipes!

• Crispy Baked Chicken Thighs
• Easy One-Pot Chili Mac & Cheese
• Sheet Pan Black Pepper Pork Hash
• Sausage & Broccolini Sheet Pan Dinner
• One Pot Pasta With Roasted Red Peppers & Goat Cheese

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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