Baked Salsa Chicken is a quick and tasty dinner option.
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.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6–8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
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
Instructions
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Preheat Oven: Set oven to 375°F (190°C).
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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.
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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.
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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.
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Bake: Cover the dish with foil and bake for 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
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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.
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Serve: Garnish with sour cream, chopped cilantro, diced avocado, sliced jalapeños, and lime wedges as desired. Serve hot.
Notes
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Chicken Thickness: For even cooking, pound thicker chicken breasts to an even thickness or slice large breasts in half horizontally.
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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.
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Rice: Use any cooked rice you have on hand—white, brown, or even cauliflower rice for a low-carb option.
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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.