My brother shared this 3 ingredient dinner staple for busy weeknights. It is so easy, cheap, and always the first thing gone at our spring gatherings.

This 3-ingredient salsa chicken is my go-to dinner staple for busy weeknights and the first thing to disappear at our spring gatherings. My brother shared this trick with me years ago, and it stuck because it’s cheap, foolproof, and all done in one pan. You just toss chicken breasts with a jar of salsa and a little taco seasoning, let it cook until fall-apart tender, then shred it right in the dish. It’s the kind of recipe you can throw together between school pickup and soccer practice, and it tastes like you spent a lot more time on it than you actually did.

We usually scoop this salsa chicken into warm flour or corn tortillas with a little shredded cheese and lettuce for easy tacos. It’s also great over rice or cauliflower rice with a spoonful of sour cream and some canned corn or black beans on the side. For gatherings, I pile the shredded chicken into a plastic container, snap on the lid, and bring a bag of chips—everyone loves using it as a hearty dip. You can also spoon it over baked potatoes or nachos for a quick, crowd-pleasing dinner board.

Servings: 6

2 to 2 1/2 pounds boneless, skinless chicken breasts

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or similar oven-safe pan.

Pat the chicken breasts dry with paper towels and lay them in a single layer in the baking dish so they are not stacked.

Sprinkle the taco seasoning evenly over the tops of the chicken breasts, turning them once or twice so they are lightly coated on all sides.

Pour the chunky red tomato salsa over the seasoned chicken, spreading it around so every piece is covered and there is salsa pooling around the chicken in the dish.

Cover the baking dish tightly with aluminum foil. Bake for 25 to 30 minutes, then carefully remove the foil and check the thickest part of a chicken breast. Continue baking uncovered for another 10 to 15 minutes, or until the chicken is cooked through and very tender (the internal temperature should reach 165°F / 74°C).

Remove the dish from the oven and let the chicken rest for about 5 minutes so the juices settle. Then, using two forks, shred the chicken directly in the baking dish, pulling it apart into bite-sized pieces and mixing it well with the salsa until everything is coated in the rich red sauce.

Taste and adjust the seasoning if needed (you can add a pinch more taco seasoning or a little salt). Transfer the shredded salsa chicken, along with plenty of the saucy salsa, into a plastic container or tupperware for storing, packing, or taking to gatherings. Serve warm, or cool and refrigerate for up to 3 to 4 days.

For picky eaters, you can use a mild salsa and a mild taco seasoning so there’s plenty of flavor without too much heat; offer shredded cheese, sour cream, or plain yogurt on the side so kids can mellow it out even more. If you like more veggies, choose a chunky salsa with peppers and onions, or stir in a drained can of corn or black beans right after shredding the chicken (this technically adds ingredients, but you can keep the base recipe to the original three). To make this in a slow cooker, place the chicken in the crock, sprinkle with taco seasoning, pour salsa over the top, and cook on LOW for 4 to 6 hours or HIGH for about 3 hours, then shred; this gives you the same tender, shreddy texture that packs nicely into plastic containers for lunches. For a leaner option, you can swap in boneless, skinless chicken thighs, just note they may cook a bit faster and stay extra juicy. Food safety tips: Always cook chicken to an internal temperature of 165°F (74°C) measured at the thickest part with a meat thermometer. Avoid cross-contamination by washing your hands, cutting boards, and utensils thoroughly after handling raw chicken. Cool leftovers within 2 hours of cooking and store them in a sealed container in the refrigerator for up to 3 to 4 days, or freeze for up to 3 months. Reheat leftovers until steaming hot all the way through before serving.