Welcome to our kitchen! Today, we’re diving into a recipe that combines rich, vibrant flavors and easy preparation: the Salsa Chicken Recipe. This delicious meal brings together tender chicken, fresh salsa, black beans, corn, and gooey melted cheese in a single pan. If you’re a fan of hearty, no-fuss dinners, this Salsa Chicken will quickly become a staple in your recipe repertoire.
With its versatility, you can serve Salsa Chicken as a main dish or repurpose it for various Mexican-inspired creations like tacos, quesadillas, or burritos. Get ready to discover your new go-to weeknight dinner!
Introduction
The Salsa Chicken Recipe is a quintessential Tex-Mex dish that marries bold flavors and easy preparation. Originating from the fusion of Mexican and American cuisines, this dish highlights the use of salsa, a staple in Mexican culinary traditions. By combining classic ingredients like black beans, corn, and spicy chilies, this recipe is both filling and flavorful.
With its one-pan method, the Salsa Chicken Recipe requires minimal prep and cleanup, making it perfect for busy weeknights or family dinners. Whether you’re a salsa lover or just looking for a quick, nutritious meal, this recipe offers the perfect balance of zest and comfort.
Related Link: Ultimate Cowboy Casserole: Cornbread & Hearty Meal – Another Tex-Mex favorite to try!
Ingredients for Salsa Chicken
To create this delicious Salsa Chicken Recipe, you’ll need:
- 4 small boneless, skinless chicken breasts (or 2 large breasts, cut in half), approximately 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
- 1 (15 oz.) can of black beans, drained and rinsed
- 1 (15 oz.) can of corn, drained and rinsed
- 1 (15 oz.) can of fire-roasted tomatoes, drained (optional if not using chunky salsa)
- 2 cups cooked rice
- 1 (4 oz.) can of mild chopped green chilies
- 1 1/2 cups salsa, divided
- 1 cup freshly grated sharp cheddar cheese
- 1 cup freshly grated Monterrey Jack cheese
- Fresh cilantro, chopped (optional)
How to Make Salsa Chicken – Step by Step
Step1: Preheat the Oven
- Preheat your oven to 400 degrees F. This ensures that the chicken cooks evenly and quickly.
Step2: Prepare the Chicken
- In a small bowl, whisk together the chili powder, cumin, garlic powder, onion powder, smoked paprika, oregano, and salt. Set the seasoning blend aside.
- Pound the chicken to an even thickness, then pat dry.
- Brush both sides of the chicken with melted butter or olive oil.
- Sprinkle half of the seasoning over one side of the chicken and rub it in. Flip the chicken and repeat on the other side.
Step3: Prepare the Salsa Mixture
- In a lightly greased 9×13 baking dish, combine the black beans, corn, cooked rice, green chilies, 1 cup of salsa, ¼ teaspoon salt, and ¼ teaspoon pepper.
- Mix well to distribute the flavors, then spread the mixture into an even layer.
Step4: Add the Chicken
- Place the seasoned chicken breasts on top of the bean and corn mixture.
- Spoon ½ cup of salsa evenly over the chicken.
Step5: Bake the Chicken
- Bake the dish, uncovered, in the preheated oven for 30 minutes or until the chicken is cooked through (internal temperature of 165 degrees F).
- If your chicken breasts are thick, you may need to bake for an additional 10-15 minutes.
Step6: Add the Cheese
- Once the chicken is cooked, remove the dish from the oven and sprinkle the grated cheddar and Monterrey Jack cheese evenly over the top.
- Return the dish to the oven and bake for another 4-5 minutes, or until the cheese is melted and bubbly.
Step7: Garnish and Serve
- Let the dish rest for a few minutes, then garnish with fresh cilantro if desired.
- Serve hot with a side of sour cream, avocado slices, or tortilla chips.
Pro Tip: Use an instant-read thermometer to ensure the chicken is perfectly cooked.
Helpful Tips for Salsa Chicken
- Use Fresh Salsa: Fresh, chunky salsa adds a vibrant flavor. If using jarred salsa, choose one with minimal added sugars and preservatives.
- Adjust the Spice Level: Add diced jalapeños or hot salsa for a spicier kick. For a milder dish, opt for mild salsa and omit extra chilies.
- Make It Ahead: Prepare the entire dish, cover it, and store it in the fridge for up to 24 hours before baking.
- Serving Size Flexibility: You can halve the recipe or double it, depending on the number of servings needed.
Related Link: Chicken Jerusalem Recipe – A classic chicken dish with a unique twist!
Cooking Tips for the Best Salsa Chicken
- Use Even-Sized Chicken Breasts: Pounding the chicken to an even thickness ensures that each piece cooks evenly.
- Check for Doneness: Always use an instant-read thermometer to avoid overcooking or undercooking.
- Rest Before Serving: Allow the chicken to rest for 5 minutes before slicing to lock in juices.
- Customize the Cheese: Swap out cheddar and Monterrey Jack for mozzarella or pepper jack for a different flavor profile.
Serving Suggestions for Salsa Chicken
Pair your Salsa Chicken with:
- Mexican Street Corn: For an extra layer of flavor.
- Guacamole & Tortilla Chips: Serve as a starter or side.
- Mexican Rice or Quinoa Salad: A light, healthy accompaniment.
- Beverage Pairing: A cold margarita or a fresh lemonade balances the spice perfectly.
Nutritional Information
Here’s a look at the nutritional value of Salsa Chicken Recipe per serving (based on 8 servings):
- Calories: 385
- Fat: 15g
- Carbohydrates: 36g
- Protein: 27g
- Fiber: 8g
- Sodium: 820mg
- Sugars: 5g
Nutritional Info for Salsa Chicken – Rich in protein, fiber, and essential nutrients, making it a balanced meal option!
Storage and Leftovers for Salsa Chicken
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat individual portions in the microwave or cover and bake in a 350°F oven until warmed through.
- Freezing: To freeze, cool completely, then wrap tightly in foil and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.
Tip: Portion out the chicken and rice mixture separately for easy grab-and-go lunches!
Frequently Asked Questions (FAQs) for Salsa Chicken
1. Can I Use Chicken Thighs Instead of Breasts?
Yes! Chicken thighs work great in this recipe. They are juicier and take slightly longer to cook, so adjust the baking time accordingly.
2. What Type of Salsa Should I Use?
You can use any salsa you prefer—chunky, smooth, or even a homemade version. For more texture, go for a chunky salsa with fresh tomatoes.
3. Can I Make This Dish Dairy-Free?
Yes! Simply omit the cheese or use a dairy-free cheese alternative.
4. How Do I Make This Recipe Low-Carb?
Skip the rice and serve the chicken over a bed of sautéed spinach or cauliflower rice.
Related Recipes for Salsa Chicken Lovers
- Slow Cooker Tuscan Chicken Meatballs
: A hearty Italian-inspired dish with a savory tomato sauce.
- Chicken Souse: A Caribbean Delight
: A tangy, spicy chicken stew perfect for adventurous palates.
Conclusion
We hope this Salsa Chicken Recipe becomes a favorite in your kitchen! With its simple preparation and incredible flavor, it’s a winner for both weeknight dinners and special occasions. Give it a try, and don’t forget to share your feedback or any creative variations you come up with.
Happy Cooking
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Salsa Chicken Recipe – Easy One-Pan Meal Packed with Flavor
Description
Welcome to our kitchen! Today, we’re diving into a recipe that combines rich, vibrant flavors and easy preparation: the Salsa Chicken Recipe. This delicious meal brings together tender chicken, fresh salsa, black beans, corn, and gooey melted cheese in a single pan. If you’re a fan of hearty, no-fuss dinners, this Salsa Chicken will quickly become a staple in your recipe repertoire.
With its versatility, you can serve Salsa Chicken as a main dish or repurpose it for various Mexican-inspired creations like tacos, quesadillas, or burritos. Get ready to discover your new go-to weeknight dinner!
Ingredients
- 4 small boneless, skinless chicken breasts (or 2 large breasts, cut in half), approximately 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
- 1 (15 oz.) can of black beans, drained and rinsed
- 1 (15 oz.) can of corn, drained and rinsed
- 1 (15 oz.) can of fire-roasted tomatoes, drained (optional if not using chunky salsa)
- 2 cups cooked rice
- 1 (4 oz.) can of mild chopped green chilies
- 1 1/2 cups salsa, divided
- 1 cup freshly grated sharp cheddar cheese
- 1 cup freshly grated Monterrey Jack cheese
- Fresh cilantro, chopped (optional)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 400 degrees F. This ensures that the chicken cooks evenly and quickly.
Step 2: Prepare the Chicken
- In a small bowl, whisk together the chili powder, cumin, garlic powder, onion powder, smoked paprika, oregano, and salt. Set the seasoning blend aside.
- Pound the chicken to an even thickness, then pat dry.
- Brush both sides of the chicken with melted butter or olive oil.
- Sprinkle half of the seasoning over one side of the chicken and rub it in. Flip the chicken and repeat on the other side.
Step 3: Prepare the Salsa Mixture
- In a lightly greased 9×13 baking dish, combine the black beans, corn, cooked rice, green chilies, 1 cup of salsa, ¼ teaspoon salt, and ¼ teaspoon pepper.
- Mix well to distribute the flavors, then spread the mixture into an even layer.
Step 4: Add the Chicken
- Place the seasoned chicken breasts on top of the bean and corn mixture.
- Spoon ½ cup of salsa evenly over the chicken.
Step 5: Bake the Chicken
- Bake the dish, uncovered, in the preheated oven for 30 minutes or until the chicken is cooked through (internal temperature of 165 degrees F).
- If your chicken breasts are thick, you may need to bake for an additional 10-15 minutes.
Step 6: Add the Cheese
- Once the chicken is cooked, remove the dish from the oven and sprinkle the grated cheddar and Monterrey Jack cheese evenly over the top.
- Return the dish to the oven and bake for another 4-5 minutes, or until the cheese is melted and bubbly.
Step 7: Garnish and Serve
- Let the dish rest for a few minutes, then garnish with fresh cilantro if desired.
- Serve hot with a side of sour cream, avocado slices, or tortilla chips.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use Fresh Salsa: Fresh, chunky salsa adds a vibrant flavor. If using jarred salsa, choose one with minimal added sugars and preservatives.
- Adjust the Spice Level: Add diced jalapeños or hot salsa for a spicier kick. For a milder dish, opt for mild salsa and omit extra chilies.
- Make It Ahead: Prepare the entire dish, cover it, and store it in the fridge for up to 24 hours before baking.
- Serving Size Flexibility: You can halve the recipe or double it, depending on the number of servings needed.
