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!
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Southwestern Baked Chicken
Recipe details
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.
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!