Preheat oven to 375°F. Let chicken breasts warm up a bit outside the fridge for even cooking.

Pat chicken dry with paper towels. Drizzle with olive oil, rub in, and season with half the taco seasoning, salt, and pepper on both sides.

Arrange chicken in a 9×13 baking dish, spaced apart. Pour salsa over to cover the chicken evenly.

Cover with foil and bake for 25 minutes to trap steam and cook the chicken.

After 25 minutes, check chicken with a meat thermometer (should be around 155°F). Sprinkle cheese on top and bake uncovered for another 10-15 minutes.

The dish is ready when the cheese is melted and bubbly with golden spots, and the chicken hits 165°F. Cut the thickest piece to ensure there’s no pink.

Let rest for 5 minutes before serving to retain juices. The sauce will settle into a spoonable consistency.