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Salsa Chicken with Sweet and Sour Peppers |
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{From the Archives} Salsa Chicken with Sweet and Sour Peppers


August 30, 2013 by BettyCupcakes

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Friday night dinners should be easy- you’ve worked hard all week and by 7 pm on Friday night, you’re ready for something simple and satisfying.  Maybe you’re thinking about getting takeout- pizza, Chinese, Thai.  That’s cool, but if you want to save some money (and lots of calories) may I suggest that you make this Salsa Chicken with Sweet and Sour Peppers.  Because I have so many new readers and friends now, I dug this recipe out of my archives (from 2010) and dusted it off to share it with you. Happy Friday, friends!  Have a safe and joyful Labor Day Weekend!

While I gravitate to multiple step, complicated recipes, sometimes it’s nice to throw dinner in the oven and sit down while it cooks. Adventures in the kitchen are good for lazy days, but sometimes you need to get food on the table RIGHT NOW.

Like when you have a hungry toddler who is screaming at the top of his lungs and clapping his hands frantically while he signs “more”.  Thankfully, the wee one absolutely loves salsa chicken and I can make it and dance with him at the same time.  I’ve got mad mom skills.

Salsa chicken is only three ingredients, thirty minutes, 1 pan.

Ready? Of course you’re ready.

Salsa Chicken


1 1/2 cups of your favorite salsa (I used Roasted Garlic Salsa from Trader Joe’s)
2 defrosted, trimmed chicken breasts
1 cup shredded light cheese (I used a mexican blend)


Preheat oven to 350. Get out an 8×8 Pyrex baking dish. Don’t grease it! You don’t need to. I said this was easy!

Add the chicken. Here’s a helpful tip- just defrost the chicken in this pan. That way you have even less to clean up.

Top the chicken with the salsa. Layer with cheese. Make sure the chicken is fully covered- any exposed parts may burn.

Bake for 30 minutes or until juices run clear and the top is golden brown.

I serve this alongside Sweet-Sour peppers. Again, this couldn’t be simpler and requires minimal supervision.

Sweet-Sour Peppers


2 medium bell peppers, sliced into strips
1 medium red or white onion, sliced into strips
*Note: Try to keep all strips the same size so they’ll have a similar cooking time.
Vinegar- I used white balsamic, but you could use regular balsamic, apple cider vinegar- plain white vinegar would work fine, too.


Heat one tablespoon of olive oil over medium heat in a saute pan (the one with sides). Chop up 2 bell peppers and 1 medium onion. Toss them into the pan and season with a three-fingered pinch of salt ~1/4 tsp. Saute until soft and a bit brown. Add in roughly two tablespoons of vinegar- twice around the pan in Rachael Ray measuring. Let it bubble and reduce to fully coat the veggies. Cook another 2-3 minutes and serve hot.

This meal feels like cheating because it’s so easy, but it always satisfies.  It is also my version of comfort food- chicken with a Tex-Mex twang.  Spicy and sweet- just like me!

Get creative and swap the salsa for pizza sauce for Pizza Chicken or chutney for Indian Chicken. This recipe practically begs for improvisation- enjoy!

What’s your go-to weeknight dinner?

  • Salsa chicken sounds amazing. Thank you for sharing.

  • Karen says:

    Definitely giving this a try! Our challenge now is cooking healthy for 2–since the kids have left and there are fewer to cook for, it gets too easy just to exist on sandwiches and cereal. :)

    • BettyCupcakes says:

      I don’t like having a lot of leftovers, so I try to make four servings or less. Salsa chicken is great because you can make as much or as little as you need.

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