Salsa Chicken

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3 from 1 vote

Salsa Chicken

Prep Time5 mins
Cook Time20 mins
Course: Main Course
Diet: Gluten Free, Dairy Free
Keyword: 5 ingredients or less, chicken dump
Main Protein: Chicken
Cooking Method: Oven, Skillet
Servings: 4
Calories: 308kcal


  • 4-6 chicken breasts boneless, skinless
  • 1 cup salsa your choice of mild, medium, or spicy
  • 2 Tbsp. brown sugar
  • 1 Tbsp. dijon mustard
  • 1 large (gallon) freezer bag or reusable silicone bag


Assembly instructions:

  • Place the chicken in a large resealable freezer bag or reusable silicone freezer bag.
  • Toss the rest of the ingredients into the bag and squish to mix around.
  • Take the air out of the bag and seal before freezing.

Oven cooking instructions:

  • Take the bag out of the freezer. Thaw.
  • Preheat the oven to 350°. Bake in a casserole dish for 55 minutes.

Skillet cooking instructions:

  • Take the bag out of the freezer to thaw.
  • Cook in a skillet on medium-high heat for about 20 minutes or until chicken is no longer pink inside, flipping occasionally.


Calories: 308kcal | Carbohydrates: 12g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 765mg | Potassium: 1039mg | Fiber: 1g | Sugar: 10g | Vitamin A: 383IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg