Salsa Chicken Thighs

5
Servings
10m
Prep Time
50m
Cook Time
1h
Ready In


"I made this a while back and it was pretty darn good, so sharing it here"

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (207.6 g)
  • Calories 480.1
  • Total Fat - 37.6 g
  • Saturated Fat - 11.5 g
  • Cholesterol - 77.5 mg
  • Sodium - 1371.5 mg
  • Total Carbohydrate - 12.8 g
  • Dietary Fiber - 1.3 g
  • Sugars - 2.8 g
  • Protein - 23.3 g
  • Calcium - 345.5 mg
  • Iron - 1.2 mg
  • Vitamin C - 10.9 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350F/180C. Grease an 11x7 inch casserole dish. Heat oil in a non-stick pan. Season chicken all over, then brown on both sides. Transfer chicken to casserole dish.

Step 2

Spread vegetables over chicken and top with salsa. Cover the casserole dish with foil and bake in the oven for 50 minutes or until a meat thermometer inserted into the thickest piece reads 170F.

Step 3

Remove from the oven, take off the foil and sprinkle the cheddar cheese over the chicken. Return to the oven and continue baking, uncovered, until the cheese has melted. Serve immediately.

Tips & Variations


No special items needed.

Related

Tracy Willard

This was very good,However,I sauted the onions & green peppers while I seared the chicken (seasoned w/ salt & pepper).I used a mild picante sause (its what I had on hand) & covered w/ colby/jack shredded cheese. This will be made again :)

review by:
(1 Apr 2013)

Bergy

We loved this recipe. Easy preparation and lovely moist chicken. I didn't add cheese to the top because I was serving it along with pasta that had a cheese sauce. It was lovely even without the cheese. Thanks Maddie for a keeper recipe

review by:
(12 Feb 2013)

QueenBea

This was a simple yet delicious recipe I will make again and again, so tasty. Thanks for sharing this here with us. Made for the Billboard Recipe tag game.

review by:
(24 Nov 2012)

Mary

So much flavor with so little effort! I could hear the "mmmmm's" around the table with the first bite. Browning the chicken removed much of the fat that even trimmed thighs retain, and we used only a tablespoon of olive oil for that. Even so, we'll skin the thighs next time. For ten thighs, we increased the bell pepper and onion but left the salsa and cheese as they are. A side of brown rice was perfect to soak up that wonderful sauce. Thanks, Maddie.

review by:
(16 May 2012)