Dump and bake salsa chicken is an easy weeknight dinner idea. Chicken breasts lay on a bed of black beans, corn, tomatoes and salsa. Everything is cooked in one baking dish, making clean up much easier.
Dump and Bake Salsa Chicken
The whole goal of this recipe is to make life easier for you. So let's dump everything together into one dish and bake it. Nothing fancy to see here folks. Just an easy dish for mamas with hungry families.
This entire meal can be prepped in 10 minutes, then let the oven take care of the rest. I love using budget-friendly canned beans and vegetables in my meals because, well, they're cheap and still healthy! I mean, the salsa base of this recipe cost less than $3 to put together. Who doesn't love that!? The chicken breasts cost me $7 so that's about $10 for an entire meal! I know my fellow budget mamas out there are happy about this one.
Got a really hungry family? Serve this with rice, quinoa or pasta. This recipe is such a simple idea, with totally delicious results. We all need more "dump and bake" recipes in our lives, don't we!? Ok, let's get on to just how easy this recipe is to make...
Dump and Bake Salsa Chicken Ingredients
This colorful one-dish dinner comes together with a few simple ingredients:
- Chicken Breasts - I used 3 chicken breasts, but you could probably squeeze 4 on to your dish.
- Black Beans - You'll need one 14 oz can of black beans. You can drain and rinse them in a strainer before using.
- Corn - You'll need 1 ½ cups of canned or frozen corn. I used canned peaches and cream corn.
- Diced Tomatoes - This recipe uses one 15 oz can of diced tomatoes that are drained through a strainer to remove excess liquid.
- Salsa - I used 1 cup of mild salsa. You can also use medium or hot.
- Spices - For spices, you'll need garlic powder, onion powder, cumin, salt and pepper.
Dump and Bake Salsa Chicken Directions
This dinner recipe comes together fast with just a few simple steps.
- First, preheat the oven to 375°F.
- Mix The Salsa - In a large bowl, add the black beans, corn, drained diced tomatoes, salsa, garlic powder and onion powder. Mix everything together then pour into the bottom of the baking dish.
- Chicken - Lay the chicken breasts on top of the salsa. Drizzle a little bit of cooking oil with a high smoke point (coconut oil, avocado oil, etc) and season chicken with salt and pepper. Bake for 35-45 minutes depending on the size of your chicken breasts and whether or not they're slightly frozen.
- Serve - This recipe can be eaten on it's own (a great low carb option), or served with rice, quinoa or pasta.
Chicken FAQs
Yes! All ingredients will heat up and cook together in the process, making it totally safe to eat. However, if you were to remove the vegetables halfway through, while the chicken is still raw, they wouldn't be safe to eat. Basically, all I'm trying to say is that once the chicken is cooked, the vegetables are safe to eat.
No. They will cook unevenly. I recommend thawing them in a freezer bag sitting in a bath of water for a few hours in the fridge.
The chicken will be cooked when juices run clear and is no longer pink inside. To speed up cooking, you can slice the chicken into smaller pieces. Chicken should also reach an internal temperature of 165°F when poked in the center with a meat thermometer.
More Healthy Dinner Recipes
Ok, now that you've got this recipe in your back pocket, let's not stop there! Here are some more healthy dinner recipes to inspire you:
- Roasted Chicken With Root Vegetables - This recipe makes a juicy tender chicken with a side of beautifully colored carrots, parsnips, rutabaga and brussels sprouts. All cooked in one dish!
- Chickpea Zucchini Stir Fry Wraps - It's the perfect quick meal idea for busy weeknights.
- Pineapple Chicken Sheet Pan - Speckled with colorful bursts of vegetables like carrots, tomatoes, and green beans. It's a delicious meal without a lot of fuss.
- Ground Turkey Soup With Kale and Beans - This soup can be put together fast - you'll have dinner on the table in about 30 minutes!
- Air Fryer Chicken Drumsticks - These taste delicious and come out perfect every time!
Dump and Bake Salsa Chicken
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Ingredients
- 3-4 chicken breasts
- 1 can black beans (14 oz) - rinsed and drained
- 1 ½ cups canned or frozen corn
- 1 can canned diced tomatoes - drained
- 1 cup salsa
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cumin
- salt and pepper - to taste
Instructions
- Preheat the oven to 375°F.
- In a bowl mix together black beans, corn, diced tomatoes, salsa, garlic powder, onion powder, and cumin.
- Pour the salsa mixture into the bottom of a baking dish.
- Add chicken breasts on top and season with salt and pepper. Drizzle as small amount of cooking oil with high smoke point (coconut oil, avocado oil etc) over top of chicken.
- Bake for 35-45 minutes or until chicken breasts are no longer pink inside and internal temperature of 165°F when poked with a meat thermometer.
- Serve chicken and salsa on a plate on its own, or with a side of rice, quinoa or pasta.
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
Lauren says
<y husband and I loved this recipe. I never thought to season the salsa/bean/corn/tomato mixture, though it adds a great taste. The only thing I did differently was add salsa to the top of the chicken as I had left over in the jar.