Description
Enjoy a delicious Salsa Fresca Chicken Bake with juicy chicken breasts topped with a vibrant mix of salsa, black beans, corn, and melted cheddar cheese. This easy weeknight dinner is packed with flavor and perfect for the whole family!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup salsa fresca (store-bought or homemade)
- 1 cup shredded cheddar cheese
- 1 cup black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Preheat your oven to 375°F (190°C).
- Pat the chicken breasts dry with paper towels and season both sides with salt, pepper, ground cumin, garlic powder, and onion powder.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken breasts for 4-5 minutes on each side until golden brown. Remove from heat.
- In a medium bowl, combine salsa fresca, black beans, and corn. Mix well and adjust seasoning if necessary.
- Pour the salsa mixture over the seared chicken breasts in the skillet, ensuring they are well-covered.
- Sprinkle shredded cheddar cheese over the top of the salsa mixture.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the cheese is melted and bubbly.
- Let the chicken rest for 5 minutes before serving.
- Serve the chicken on plates, spooning some of the salsa and cheese mixture over each piece. Garnish with chopped cilantro and serve with lime wedges.
Notes
- For added heat, mix in diced jalapeños or red pepper flakes into the salsa mixture.
- For a creamier texture, add a dollop of sour cream or Greek yogurt on top before serving.
- This dish is great for meal prep; store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes