Salsa Chicken

5 from 1 vote

This Salsa Chicken brings together tender chicken breasts stuffed with cream cheese, baked on a bed of seasoned beans and corn, then topped with melted cheddar. Simple ingredients with big flavor, and it’s ready in just 40 minutes!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American, Mexican

Keyword: Salsa Chicken

Servings:

Calories: 478kcal

Author: Ryan Allen

Equipment

Baking Dishes

Ingredients

1 (15.25 ounce) can of whole kernel corn drained
1 (15.25 ounce) can black beans drained and rinsed
2 pounds boneless, skinless chicken breasts
4 ounces cream cheese softened and divided into 4 equal parts
½ teaspoon black pepper
½ teaspoon cumin
½ teaspoon onion powder
2 cloves garlic minced
2 cups chunky salsa
¾ cup cheddar cheese shredded

Instructions

Preheat the oven to 375℉. Then, spray a 9x13-inch baking dish with nonstick cooking spray,
Add corn and black beans to the baking dish and mix until well combined.
Slice a slit in the side of the chicken breast and spread ¼ of the cream cheese in the center of each piece of chicken.
Season both sides of the chicken with black pepper, cumin, and onion powder. Then, place on the black beans and corn.
Sprinkle garlic over the chicken and pour salsa over the top, spreading it evenly.
Bake for 30-35 minutes or until the chicken reaches an internal temperature of 165℉.
Remove and top with shredded cheese. Bake for an additional 5 minutes, or until the cheese is melted.
Serve over rice and enjoy!

Notes

Use a meat thermometer to bake the chicken until it reaches 165℉ for perfectly cooked, juicy results.
Drain and rinse canned beans and corn well to prevent excess liquid and keep the dish from getting soggy.
This recipe can be assembled ahead and refrigerated for up to 24 hours before baking to save time.
Leftovers are stored well in the fridge for 3-4 days and frozen for up to 2 months. Thaw before reheating gently in the oven or microwave.

Nutrition