Salsa Chicken

This easy Salsa Chicken is guaranteed to satisfy everyone at your dinner table! Juicy chicken breasts are rubbed with taco seasoning and roasted in a baking dish with chunky red salsa, tender black beans and gooey cheddar cheese.

5 from 7 votes

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Prep: 10

Cook: 45

Total: 55

Course: Main Course

Cuisine: American

Servings:

Calories: 725kcal

Author: Amy

Equipment

Oven

Ingredients

For the Salsa Chicken

4 boneless, skinless chicken breasts
1 packet taco seasoning
2 tablespoon olive oil
30 oz chunky red salsa divided
15 oz can black beans drained and rinsed
2 cups shredded cheddar cheese

For Serving

chopped cilantro
tortillas
sour cream
lime wedges

Instructions

Preheat your oven to 375°F.
Trim the chicken breasts of any excess fat and rub taco seasoning on all sides.
Heat a large pan over medium-high heat and add the olive oil. Once the oil is heated and shimmering, add the chicken breasts and brown on both sides, 1 to 1 1⁄2 minutes per side. Remove from the pan and set aside.
Pour half of the salsa into a 9x13-inch casserole dish and evenly spread to coat the bottom. Sprinkle the black beans over the salsa in an even layer.
Place chicken breasts on top of the black beans, cover with the remaining salsa, and evenly top with shredded cheddar cheese.
Cover the dish with foil and bake for 25 minutes.
Remove foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbling.
Remove the casserole dish from the oven and allow it to rest for 5 minutes.
Top with chopped cilantro and serve with tortillas, sour cream, and lime wedges.

Video

Notes

Meal Prep: Assemble everything in baking dish except for cheese. Cover tightly with foil and refrigerate for up to 2 days. When ready to bake, let sit at room temperature for 20 minutes, then add cheese & increase cook time by 10 minutes.
Storage & Reheating: Refrigerate cooled leftovers in an airtight container for up to 5 days. Before reheating, chop or thinly slice chicken to promote even heating throughout. Large portions should be reheated in a skillet over medium-low heat until chicken reaches 165°F. Individual servings can be microwaved for 90 seconds, plus additional 10-20 second bursts as needed.
Freezing: Cut/slice chicken ahead of time and freeze individual portions in separate heavy-duty storage bags for up to 2 months. Thaw in the fridge overnight before reheating.

Nutrition

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