Skip to Content

Mexican Chicken Packets

Sharing is caring!

Salsa Chicken Packets

Mexican Chicken Packets

Jessica Braider
Mexican Chicken Packets is an easy chicken breast recipe that you bake in a packet in the oven with vegetables, salsa and cheese. Your whole family will love Mexican Chicken Packets, an easy and flavorful baked chicken recipe to make with boneless chicken breasts.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Mexican, Tex Mex
Servings 4 servings


  • 1 tsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/4 tsp. ground cumin
  • 4 boneless skinless chicken breast halves
  • 1 red or yellow bell pepper thinly sliced
  • 1/2 yellow onion thinly sliced
  • 3/4 cup chunky salsa look for brands with no sugar added
  • 1/2 cup shredded Cheddar cheese


  • Preheat the oven to 350 degrees.
  • In a small bowl, combine the chili powder, garlic powder and cumin. Sprinkle and rub the mixture evenly on both sides of the chicken breasts.
  • Lay a sheet of aluminum foil that is about 1-foot long on a baking sheet, put 1/4 of the vegetables in the center, top it with one chicken breast, then 1/4 of the salsa (without too much of the liquid), and wrap it up tightly. Repeat with remaining vegetables, chicken and salsa, so you have 4 packets.
  • Bake the packets for 30 – 35 minutes depending on the thickness of your chicken.
  • Remove the packets from the oven, open them carefully, and sprinkle 1 Tbsp. of cheese over each chicken breast. Close the packets loosely and wait a minute for the cheese to melt.

Slow Cooker Directions

  • Prepare the packets as directed and place them in the slow cooker, stacking as required. Cook on low for 8 – 10 hours or on high for 4 – 6 hours. At serving time, open the packets, top with the cheese, close the packets loosely, and wait a minute or so for the cheese to melt.(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Combine the spices, rub them on the chicken and refrigerate, slice the bell pepper and onion, shred the cheese if necessary and refrigerate.
Scramble Flavor Booster: Double the garlic powder, use spicy salsa, and/or sprinkle the finished dish with a little hot sauce.
Tip: If you are trying to control your sodium intake, look for salsa that’s marked “low sodium.”  If you have a hard time finding a low sodium brand, you can replace half of the salsa required in a recipe with salt-free diced tomatoes and some diced onion and jalapeno.
Nutritional Information per Serving (% based upon Daily Values): Calories 475, Total Fat 8.5g, 13%, Saturated Fat 4g, 19%, Cholesterol 83.5mg, 28%, Sodium 522mg, 22%, Carbohydrate 61.5g, 20.5%, Dietary Fiber 4.5g, 17%, Sugar 5.5g, Protein 37g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Dinner, Fall, Gluten-Free, Kid-Friendly, Main Dish, Nut-Free, Slow Cooker, Summer
Tried this recipe?Let us know how it was!
Recipe Rating

The State Park Scramble: Easy Camping Recipes

Friday 5th of July 2019

[…] MEXICAN CHICKEN PACKETS Foil packet cooking works well on a grill rack close to the coals.  (Watch Aviva’s video where she prepares this.)  Make the rub and cut the veggies at home in advance; serve with baked sweet potatoes. […]

    Your Cart
    Your cart is emptyReturn to Shop