35 minutes mins
| 1 Comment |
4.79 from 14 votes
Jump to Recipe | Updated: | by Nora
Make this Southwestern Baked Chicken when you’re short on time and need a quick dinner. Just dump and go – everything goes into the baking dish and off into the oven!
This is one of those backpocket meals I reach for whenever I’m short on time and need dinner on the table ASAP!
Even my kid who isn’t a fan of chicken will eat this up, so this one is definitely a keeper.
Step by step photos
Ingredient notes
Chicken: If you’d rather make this with chicken thighs, bake them for 35-40 minutes before topping with cheese.
Corn: Frozen corn works in place of the canned.
Salsa: I used Newman’s Own mild salsa (not an ad, it’s genuinely my favorite for meals with little kids). You can use pretty much any salsa you enjoy, though!
Cooking tips
Make sure to spread the salsa well over the chicken, to make sure the chicken is evenly and closely covered.
Freezer instructions
You can assemble this entire dish (without the cheese!), wrap it in foil and then in aluminum foil and freeze it for up to 3 months.
Defrost in the fridge overnight, then bake as directed in the recipe.
Serving ideas
We often enjoy this chicken with a side of Mexican rice.
It’s also delicious by itself with a salad (Avocado Tomato Cucumber or Coleslaw are my favorites here!).
For a kick of freshness, top it with fresh salsa, or avocado salsa – or even cowboy caviar!
PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along onPinterest,FacebookorInstagram.
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Southwestern Baked Chicken
Try this easy chicken recipe made with chicken breast, black beans, corn, peppers, salsa and cheese.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating! 4.79 from 14 votes
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Recipe details
Prep 5 minutes mins
Cook 30 minutes mins
Total 35 minutes mins
Servings 4
Equipment
Ingredients
- nonstick cooking spray OR oil
- 4 chicken breasts I used boneless, skinless and they weighed about 1 pound together
- 1 tablespoon taco seasoning
- 1 pepper cored and diced (any color works; I used red)
- 1 (15-oz) can corn drained
- 1 (15-oz) can black beans drained and rinsed
- 1 (16-oz) jar salsa
- 1 cup shredded Cheddar cheese
Instructions
Prep: Heat oven to 400°F. Grease a 7×11 inch baking dish or spray with nonstick cooking spray. Place the chicken in the prepared dish and rub all over with taco seasoning.
Assemble: Evenly top chicken with diced pepper, drained corn and drain black beans. Spread salsa on top.
Bake: Bake chicken in hot oven for 25 minutes. Carefully remove from the oven, top with cheese and return to oven for 5 minutes, or until cheese is bubbly and chicken is cooked through.
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Notes
Ingredient notes
Chicken: Chicken thighs can be used, bake them for 35-40 minutes before topping with cheese.
Corn: Frozen corn works in place of the canned.
Salsa: I used Newman’s Own mild salsa, but any salsa you enjoy will work.
Cooking tips
Make sure to spread the salsa well over the chicken, to make sure the chicken is evenly and closely covered.
Freezer instructions: You can assemble this entire dish (without the cheese!), wrap it in foil and then in aluminum foil and freeze it for up to 3 months. Defrost in the fridge overnight, then bake as directed in the recipe.
Nutrition
Calories: 441kcalCarbohydrates: 40gProtein: 42gFat: 14gSaturated Fat: 7gCholesterol: 102mgSodium: 1159mgPotassium: 1226mgFiber: 11gSugar: 9gVitamin A: 2003IUVitamin C: 45mgCalcium: 264mgIron: 3mg
Nutrition is an estimate.
More recipe information
Course: Main Course
Cuisine: Tex-Mex
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About Nora
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me! Learn more.
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Comments
Cynthia says
Absolutely loved this recipe! I substituted the diced pepper out with a can of drained Rotel tomatoes and it was a really big hit at our house. Thank-you so much!Reply
