Description
This Chicken Salsa Recipe is a flavorful and easy baked dish combining seasoned chicken breasts with a vibrant mixture of black beans, corn, rice, and salsa, topped with melted cheeses and fresh cilantro. Perfect for a wholesome weeknight meal or a make-ahead freezer-friendly dinner.
Ingredients
Scale
Chicken and Seasonings
- 4 small boneless skinless chicken breasts or 2 large breasts cut in half (about 24 oz)
- 1 Tablespoon melted butter or olive oil
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
Main Mix
- 1 15 oz. can black beans, drained and rinsed
- 1 15 oz. can corn, drained and rinsed
- 1 15 oz. can fire roasted tomatoes, drained (optional if not using chunky salsa)
- 2 cups cooked rice
- 1 4 oz. can mild chopped green chiles
- 1 1/2 cups salsa, divided
Toppings
- 1 cup freshly grated sharp cheddar cheese
- 1 cup freshly grated Monterrey Jack cheese
- Fresh cilantro, chopped (optional to taste)
- Sour cream (optional garnish)
- Avocados (optional garnish)
Instructions
- Preheat Oven: Preheat the oven to 400 degrees F to prepare for baking the dish.
- Prepare Seasonings and Chicken: Whisk together all the dry seasonings. Pound the chicken breasts to even thickness, pat dry, then drizzle with melted butter or olive oil. Sprinkle half of the seasoning mix over one side and rub in, then flip the chicken and repeat on the other side. Set aside.
- Mix Base Ingredients: In a lightly greased 9×13 baking dish, combine the black beans, corn, cooked rice, green chilies, 1 cup of salsa, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir well and spread the mixture into an even layer.
- Assemble Dish: Lay the seasoned chicken breasts on top of the base mixture in the baking dish. Spoon 1/2 cup of salsa over the chicken evenly.
- Bake Chicken: Bake uncovered for 30 minutes or until the chicken reaches an internal temperature of 165 degrees F. Depending on thickness, continue baking up to an additional 20 minutes if needed.
- Add Cheese and Final Bake: Remove the dish from the oven, sprinkle the grated sharp cheddar and Monterrey Jack cheeses over the chicken, then bake for an additional 4-5 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Optionally garnish with fresh cilantro, sour cream, and sliced avocados before serving.
Notes
- This dish is excellent for making ahead; assemble completely without cheese, cover tightly, and refrigerate. Let sit at room temperature for 20 minutes before baking, and add 10 extra minutes to baking time.
- Leftovers store well in an airtight container for up to 5 days. Reheat by slicing chicken for even warming either in microwave or skillet.
- For freezing, assemble without cheese, double wrap in plastic wrap and foil, freeze up to 3 months. Defrost overnight in fridge before baking with an additional 10 minutes added to baking time.
- Use an instant-read thermometer to ensure chicken is fully cooked to 165 degrees F for safety and juiciness.
- Feel free to customize with garnishes such as sour cream, avocado, or extra fresh cilantro for added flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 8 g
- Protein: 38 g
- Cholesterol: 90 mg
