Pico de Gallo Chicken Bake
A cozy and filling baked chicken dish topped with fresh pico de gallo, perfect for weeknight dinners with minimal effort.
Ingredients
For the Chicken
- 4 pieces chicken breasts Can substitute with chicken thighs for juicier results.
- 1 teaspoon salt Season chicken well before baking.
For the Pico de Gallo
- 2 medium ripe tomatoes, diced Roma or vine-ripened are ideal.
- 1/4 cup red onion, finely chopped Adjust to taste.
- 1/4 cup fresh cilantro, chopped Use more if desired.
- 1 lime juiced Add more lime to taste.
- 1 small jalapeño, minced Optional for heat.
For Topping
- 1 cup cheese (Monterey Jack, Cheddar, or Pepper Jack), shredded Optional, can be omitted.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Season the chicken breasts with salt.
- In a bowl, combine diced tomatoes, red onion, cilantro, lime juice, and minced jalapeño to make the pico de gallo. Allow it to sit for 10 minutes to meld the flavors.
Baking
- Place the seasoned chicken breasts in a baking dish and bake for 25 minutes.
- After 25 minutes, remove the chicken from the oven and top with pico de gallo and cheese.
- Return to the oven and bake for an additional 5-10 minutes, until the cheese is melted and the chicken is cooked through.
Serving
- Let the chicken rest for 5 minutes before slicing and serving.
Notes
Serve with rice, beans, salad, or tortillas. Can be made ahead and reheated, with pico added fresh.