Description

This one-pan Baked Salsa Chicken is a flavor-packed, fuss-free dinner featuring tender chicken breasts seasoned with bold spices, nestled on a bed of salsa, corn, beans, and rice, then smothered with more salsa and melted cheese. Perfect for busy weeknights, it’s a hearty meal that requires minimal prep and delivers maximum taste.

Ingredients

Chicken:
4 small boneless, skinless chicken breasts (about 24 oz) or 2 large breasts halved
1 tablespoon melted butter or olive oil
1½ teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon salt
Freshly ground black pepper, to taste

Base Layer:
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1 (15 oz) can fire-roasted tomatoes, drained (optional, if not using chunky salsa)
2 cups cooked rice
1 (4 oz) can diced green chiles
1 cup salsa (chunky preferred)
Salt and pepper, to taste

Topping:
½ cup salsa
1 cup shredded Mexican cheese blend (or cheese of choice)

Optional Garnishes:
Sour cream
Chopped fresh cilantro
Diced avocado
Sliced jalapeños
Lime wedges

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Instructions

Preheat Oven: Set oven to 375°F (190°C).
Prepare Chicken: Pat chicken dry. Drizzle with melted butter or olive oil. In a small bowl, mix chili powder, cumin, garlic powder, onion powder, smoked paprika, oregano, salt, and pepper. Rub the spice mixture evenly over both sides of the chicken breasts.
Assemble Base Layer: In a 9×13-inch baking dish, combine black beans, corn, fire-roasted tomatoes (if using), cooked rice, green chiles, and 1 cup of salsa. Stir until well mixed. Season with salt and pepper to taste, then spread the mixture evenly in the dish.
Add Chicken and Salsa: Place the seasoned chicken breasts on top of the rice mixture. Spoon the remaining ½ cup of salsa over the chicken.
Bake: Cover the dish with foil and bake for 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Add Cheese: Remove the foil and sprinkle shredded cheese over the chicken. Return to the oven and bake, uncovered, for an additional 5 minutes, or until the cheese is melted and bubbly.
Serve: Garnish with sour cream, chopped cilantro, diced avocado, sliced jalapeños, and lime wedges as desired. Serve hot.

Notes

Chicken Thickness: For even cooking, pound thicker chicken breasts to an even thickness or slice large breasts in half horizontally.
Salsa Choice: The flavor and heat level of the dish will depend on the salsa used. Choose mild, medium, or hot salsa according to your preference.
Rice: Use any cooked rice you have on hand—white, brown, or even cauliflower rice for a low-carb option.
Make Ahead: Assemble the dish up to the baking step, cover, and refrigerate for up to 24 hours. When ready to bake, add an extra 5–10 minutes to the baking time.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican-Inspired