Here is a quick and easy dinner featuring one of my favourite ingredients, pico de gallo baked with chicken! Pico de gallo (aka salsa fresca) is a fresh tomato salsa that is so amazingly good, especially in the summer with perfectly ripe field tomatoes which are just packed with flavour! This pico do gallo chicken recipe could not be easier! You simply make the pico de gallo, place chicken in a baking pan, cover in the salsa, along with plenty of cheese and bake until the chicken is cooked and the cheese has melted! Yum! Serve by itself or over rice, pasta, etc along with and salad and you have a perfect light summer meal with almost no effort at all!
This salsa fresca baked chicken is such an amazing summer meal!
Pico de Gallo Chicken
A super easy and tasty fresh pico de gallo baked chicken all smothered in melted cheese!
ingredients
- 1 pound boneless and skinless chicken breasts or thighs
- 2 teaspoons taco seasoning
- 2 cups pico de gallo
- 1 cup Monterey jack cheese, shredded
directions
- Season the chicken with the seasoning, place in a large baking pan, top with pico de gallo, and cheese and bake in a preheated 375F/190C oven until the chicken is cooked through, about 20-30 minutes.
Option: Serve over rice, pasta, etc.
This chicken looks so fresh and delicious! Totally adding it to the menu plan next week!
Paige
http://thehappyflammily.com
I’m not familiar with Pico de Gallo. Is there a recipe available, or can you give me a few basic ingredients?
Thank you. Sounds great.
Evadne (Australia)
Here is the recipe: https://www.closetcooking.com/pico-de-gallo/
Wow. Immediately i want to make to this.
My chicken breasts did not absorb any of the taco seasoning and I put it on both sides of the breast. I guess the water from the tomatoes in the pico de gallo diluted the taco seasoning. Next time I will marinate (fajita seasoning?) the breasts for an hour or so before starting the dish preparation. Oh yeah, don’t forget to butterfly the breasts.
I made this for dinner last night. I followed the recipe exactly, added a dollop of sour cream, and basked in the praise my family showered on me for such a delicious dinner! Served along with a tomato herbed rice, it was so fresh with a nice acidity from the lime juice. I ate the leftovers for lunch the next day and was amazed that the chicken stayed moist even after being microwaved. I made more pico de gallo than I needed for this recipe so we snacked on the extras with tortilla chips! I will definitely make this recipe again.
Made this so easy & delicious dish for tonight’s dinner. I butterflied the breasts and added salt and pepper with the very little taco seasoning I had. I had the same problem with William Beasley. The tomatoes let out more juice than I expected. But we still enjoyed it. Next time I’ll let my pico de gallo drain a bit before adding it with the juice. I also like the idea of marinating the chicken. Thanks for the idea William.
I tried this last night. It was delicious. A bit to much juice from tomatoes and cheese went brown. 30 mins too long to cook.
This was a nice, fast dish. I found that sprinkling broken tortilla chips over the top added a nice crunch.
I also found I had a lot of liquid after cooking; perhaps serving the chicken over rice might have taken care of this?