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Dump-and-Bake Salsa Chicken

This easy baked salsa chicken requires just one dish and about 10 minutes of prep for a nutritious and family-friendly dinner!

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 6 servings
Calories: 324 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

  • 1 (16 ounce) bag frozen corn kernels (about 2½ cups)
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (14.5 ounce) can petite diced tomatoes, drained
  • 1 cup salsa, divided
  • 1 teaspoon minced garlic  (or ¼ teaspoon garlic powder)
  • ½ teaspoon cumin
  • 2 lbs. boneless skinless chicken breasts
  • Kosher salt and ground black pepper or taco seasoning, to taste
  • Optional garnish: chopped fresh parsley, fresh cilantro, fresh limes, or sliced green onions

Instructions

    Cup of Yum
  1. Preheat oven to 375°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray. In the prepared dish, stir together frozen corn, black beans, diced tomatoes, ½ cup of salsa, garlic, and cumin.
  2. Place the chicken on top of the corn mixture. Season the chicken with either salt and pepper or with a little bit of taco seasoning, to taste. If you use taco seasoning, do not use an entire 1-ounce packet (that will make it too salty). Just sprinkle a little bit of the seasoning blend on each side of the chicken breasts. Pour the remaining ½ cup of salsa over the chicken.
  3. Cover tightly with foil and bake for approximately 45-60 minutes, or until the internal temperature of the chicken reaches 165°F. The total cooking time will vary depending on the size and thickness of your chicken breasts.
  4. Let the chicken rest for a few minutes. Remove the chicken to a cutting board and slice into strips. Return the meat to the dish; stir to combine. Garnish with chopped fresh parsley, cilantro, a squeeze of fresh lime juice, or sliced green onions if desired.

Notes

  • Since chicken breasts can vary greatly in size and shape, the total cooking time will vary. For instance, the two large chicken breasts shown in these photos each weighed about 16 ounces and required 1 hour in the oven. If you're using smaller, thinner chicken breasts, you can likely reduce the total baking time to about 45 minutes.

Nutrition Information

Serving 1/6 of the recipe Calories 324kcal (16%) Carbohydrates 36.7g (12%) Protein 42g (84%) Fat 2.9g (4%) Saturated Fat 0.6g (3%) Cholesterol 88mg (29%) Sodium 434mg (18%) Fiber 7g (28%) Sugar 7.3g (15%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 324

% Daily Value*

Serving 1/6 of the recipe
Calories 324kcal 16%
Carbohydrates 36.7g 12%
Protein 42g 84%
Fat 2.9g 4%
Saturated Fat 0.6g 3%
Cholesterol 88mg 29%
Sodium 434mg 18%
Fiber 7g 28%
Sugar 7.3g 15%

* Percent Daily Values are based on a 2,000 calorie diet.