Description
This Chicken Salsa recipe combines tender, seasoned chicken breasts baked on a flavorful bed of black beans, corn, rice, and green chiles, all topped with melted cheddar and Monterrey Jack cheese. The dish is easy to prepare and packed with southwestern flavors, making it a perfect weeknight dinner for families or gatherings.
Ingredients
Chicken and Seasoning
- 4 small boneless skinless chicken breasts or 2 large breasts cut in half (about 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
Bean and Vegetable Mix
- 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 if not using chunky salsa)
- 1 4 oz. can mild chopped green chiles
- 2 cups cooked rice
- 1 1/2 cups salsa (divided)
- 1/4 teaspoon salt (added later)
- 1/4 teaspoon pepper (added later)
Cheese and Garnish
- 1 cup freshly grated sharp cheddar cheese
- 1 cup freshly grated Monterrey Jack cheese
- Fresh cilantro, chopped (optional, to taste)
- Sour cream (for garnish, optional)
- Avocados (for garnish, optional)
Instructions
- Preheat Oven: Set your oven to 400 degrees Fahrenheit to prepare for baking the chicken and salsa mixture.
- Prepare Chicken and Seasoning: Whisk together chili powder, cumin, garlic powder, onion powder, smoked paprika, dried oregano, and salt. Pound chicken breasts to an even thickness for uniform cooking. Pat dry, then drizzle with melted butter or olive oil. Sprinkle half the seasoning mixture over one side, rub it in, flip, and repeat on the other side. Set aside.
- Combine Filling: In a lightly greased 9x13-inch baking dish, add black beans, corn, cooked rice, chopped green chiles, 1 cup salsa, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir well to combine and spread into an even layer on the bottom of the dish.
- Assemble and Bake: Place the seasoned chicken breasts on top of the bean and rice mixture. Spoon 1/2 cup salsa evenly over the chicken breasts. Bake uncovered for 30 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Depending on thickness, continue baking an additional 10-20 minutes if needed.
- Add Cheese and Finish Baking: Remove the dish from the oven and sprinkle the shredded cheddar and Monterrey Jack cheeses evenly over the chicken. Return to the oven and bake for an additional 4-5 minutes until the cheese melts completely.
- Garnish and Serve: Optionally garnish with fresh chopped cilantro, sour cream, and sliced avocados. Serve hot and enjoy a wholesome southwestern chicken dish.
Notes
- Using an instant read thermometer ensures the chicken is perfectly cooked without becoming dry.
- Fire roasted tomatoes are optional; if you prefer more texture, add them into the bean mixture.
- Adjust the amount of salsa based on your preferred level of sauciness.
- For a spicier dish, consider using medium or hot chopped green chiles.
- This dish pairs well with a side of guacamole or a fresh salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30-50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Southwestern
