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

Scale

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.

Notes

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.