I like to cook the chicken thighs at a slightly higher heat. In both cases, you made need to alter the recommended cooking time since there is no standard size for chicken pieces. I wrote the recipe two ways, however, because thighs do tend to be smaller than breasts. Use the recipe as a flexible guide. For instance, if you'd like to cook six thighs, use the amount of seasoning, salsa, and cheese recommend in the recipe for four chicken breasts.
3/4cupshredded sharp cheddar or Mexican blend cheese (mozzarella would even be good with a spicy salsa)
For the chicken thighs
4skinless, boneless chicken thighs
1tablespoontaco seasoning mix
3/4cupsalsa
1/2cupshredded sharp cheddar or Mexican blend cheese
Optional toppings: sour cream, chopped avocado, cilantro, or scallions
Instructions
Preheat the oven to 400 degrees F for chicken breasts, 425 degrees F for chicken thighs.
Place the chicken in a lightly greased baking dish that is big enough to comfortably fit the chicken without lots of extra room. Sprinkle the taco seasoning on both sides of chicken, and pour salsa over all.
Bake for 20 minutes, or until chicken is nearly cooked through. Remove the baking dish from the oven, sprinkle the cheese evenly overtop, and continue baking for an additional 5 minutes, or until cheese is melted and the chicken is fully cooked. Serve with optional toppings, as desired.