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Pico de Gallo Chicken Bake topped with fresh pico de gallo and melted cheese.

Pico de Gallo Chicken Bake

A cheesy, juicy, and tangy chicken bake topped with pico de gallo that's simple to prepare and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.5-2 pounds chicken breasts or thighs Use equal thickness pieces for even cooking.
  • 1.5-2 cups pico de gallo Store bought or homemade. Drain if too watery.
  • 1-1.5 cups shredded cheese (cheddar, Monterey Jack, or a mix) Choose cheese based on preference for sharpness or meltiness.
  • 1 small drizzle olive oil For greasing the baking dish.
  • 1 none lime Juice of 1, optional but recommended.
Seasonings
  • to taste none salt Adjust based on pico de gallo.
  • to taste none pepper
  • to taste none garlic powder
  • to taste none cumin
Optional extras
  • 1 none sliced jalapeno For added heat.
  • 1 can black beans On the side or mixed in.
  • 1 cup corn On the side or mixed in.
  • 1 none chopped cilantro Optional, for freshness.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Lightly oil a baking dish.
  3. Pat the chicken dry and season both sides with salt, pepper, garlic powder, and cumin.
  4. Place the chicken in the baking dish.
  5. Spoon pico de gallo over the chicken.
  6. Sprinkle shredded cheese on top.
  7. Cover the dish with foil and bake. Remove foil towards the end to brown the cheese.

Notes

If your pico de gallo is watery, drain off a little liquid before baking. This dish reheats well and improves in flavor on the next day.