Dump chunky salsa over raw chicken breasts, coupled with 2 ingredients, into a ceramic casserole dish for a fuss-free supper that's always a yes in my house

This oven baked 4-ingredient salsa chicken is one of those weeknight dinners I lean on when work runs late and I still want a real meal on the table. You literally dump chunky salsa over raw chicken breasts, add just two more pantry staples, and slide the ceramic casserole dish into the oven. The salsa keeps the chicken juicy and does all the flavor work for you, so there’s no marinating or fancy prep. It’s very Midwest practical: minimal effort, minimal dishes, and everyone at the table says yes to it without fail.

I usually serve this salsa chicken over steamed rice or cilantro-lime rice so it can soak up all the saucy goodness from the pan. A simple side of roasted or steamed veggies—like green beans, broccoli, or corn—rounds it out without adding work. If we’re in more of a taco-night mood, I shred the cooked chicken and pile it into warm tortillas with a little shredded cheese, lettuce, and sour cream. Leftovers are great chopped up over salad greens or tucked into a quick quesadilla for lunch the next day.

Servings: 4

4 boneless, skinless chicken breasts (about 2 pounds total)

Preheat your oven to 400°F (200°C). Grab a medium ceramic casserole dish that will fit the chicken breasts in a single layer.

Drizzle the olive oil into the ceramic casserole dish and use your hands or a brush to lightly coat the bottom. This helps keep the chicken from sticking and makes cleanup easier.

Place the raw chicken breasts in a single layer in the prepared ceramic dish. Sprinkle the kosher salt evenly over the tops of the chicken breasts.

Open the jar of chunky salsa and pour it directly over the raw chicken breasts, making sure each piece is well-covered. Use a spoon to spread the salsa if needed so the chicken is mostly submerged and the tops are coated.

Cover the ceramic casserole dish tightly with foil. Bake in the preheated oven for 25 minutes.

After 25 minutes, carefully remove the foil (watch out for steam) and return the dish to the oven. Continue baking, uncovered, for another 10–15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) in the thickest part.

Once done, remove the casserole dish from the oven and let the chicken rest in the salsa for 5 minutes. This helps the juices settle and keeps the chicken tender.

Serve the chicken breasts with plenty of the warm chunky salsa spooned over the top. Scoop any extra salsa from the bottom of the dish over your sides so none of that flavor goes to waste.

You can easily tweak this 4-ingredient salsa chicken to fit what you have on hand. For extra seasoning without more fuss, sprinkle 1 teaspoon of chili powder or taco seasoning over the chicken along with the salt before you add the salsa (this keeps it simple but still technically sticks to the core four ingredients doing the main work). If your chicken breasts are very thick, you can slice them in half horizontally so they cook more quickly and evenly. To make it cheesy, add a handful of shredded cheddar or Mexican blend over the chicken during the last 5–10 minutes of baking so it melts but doesn’t overbrown. For a lower-sodium option, choose a low-salt salsa and reduce the added salt slightly. You can also swap the type of salsa: a fire-roasted chunky salsa gives a smoky flavor, while a corn-and-black-bean chunky salsa makes it feel heartier. If you meal prep, bake a double batch in a larger ceramic dish, then slice or shred the chicken and store it with the salsa for quick tacos, burrito bowls, or stuffed baked potatoes throughout the week.