Description
This Chicken Salsa Recipe combines tender, seasoned chicken breasts baked over a flavorful mixture of black beans, corn, rice, and green chilies, topped with melted cheddar and Monterey Jack cheeses. A comforting and easy one-dish meal perfect for family dinners, with options for make-ahead and freezer-friendly preparation.
Ingredients
Scale
Chicken and Seasonings
- 4 small boneless skinless chicken breasts (about 24 oz) or 2 large breasts cut in half
- 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 Mixture
- 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)
- 2 cups cooked rice
- 1 4 oz can mild chopped green chiles
- 1 1/2 cups salsa, divided
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Toppings and Garnish
- 1 cup freshly grated sharp cheddar cheese
- 1 cup freshly grated Monterey Jack cheese
- Fresh cilantro, chopped (optional)
- Sour cream (optional garnish)
- Sliced avocado (optional garnish)
Instructions
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit to ensure it's at the proper temperature when ready to bake.
- Prepare Seasoning Mix and Chicken: Whisk together chili powder, cumin, garlic powder, onion powder, smoked paprika, dried oregano, and salt. Pound chicken breasts to even thickness, pat dry, drizzle with olive oil or melted butter, then sprinkle and rub half of the seasoning mix over one side. Flip and repeat on the other side. Set aside.
- Prepare Baking Dish Mixture: Lightly grease a 9×13 baking dish. Add black beans, corn, cooked rice, green chiles, 1 cup of salsa, 1/4 teaspoon salt, and 1/4 teaspoon pepper to the dish. Stir well to combine and spread into an even layer.
- Assemble and Add Chicken: Place the seasoned chicken breasts on top of the rice and bean mixture. Spoon 1/2 cup salsa evenly over the chicken breasts.
- Bake Chicken and Mixture: Bake uncovered for 30 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Depending on the chicken thickness, if not done, continue baking an additional 10-20 minutes until fully cooked.
- Add Cheese and Finish Baking: Remove the dish from the oven and sprinkle cheddar and Monterey Jack cheeses evenly over the chicken and mixture. Bake an additional 4-5 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Garnish with freshly chopped cilantro, sour cream, avocado slices, or other preferred toppings. Serve warm.
Notes
- For make-ahead, assemble the dish without cheese, cover tightly with foil, and refrigerate. Let sit at room temperature for 20 minutes before baking and add 10 minutes to baking time.
- Store leftovers in an airtight container for up to 5 days.
- Reheat leftovers by chopping or slicing chicken for even warming. Use microwave in 20-second intervals or reheat on stovetop over medium-low heat until warm.
- To freeze, assemble without cheese, double wrap in plastic wrap and foil, freeze up to 3 months. Defrost overnight in refrigerator, rest 20 minutes at room temperature, then bake adding 10 minutes to original baking time.
- If you prefer a saucier dish, include the drained fire roasted tomatoes in the rice and bean mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 75 mg
