Just one dish, about 10 minutes of prep, and dinner is in the oven! This baked salsa chicken comes out tender and juicy every time, loaded with corn, black beans, and tomatoes for a complete, nutritious meal your whole family will love.
More easy Mexican-inspired chicken dinners
Before You Get Started
A few tips to make sure your salsa chicken comes out perfectly:
⇢ Use a thick, chunky salsa. Thin or watery salsa will make the dish soupier as the chicken and vegetables release liquid during baking. A thick jar variety gives you the best consistency.
⇢ Pay attention to chicken size. Larger breasts (around 16 ounces each) need closer to 60 minutes; smaller or thinner ones are usually done in 45 minutes or less. Always check with a meat thermometer rather than relying on the clock alone.
⇢ Go easy on the taco seasoning. A full 1-ounce packet will make the dish quite salty. A light dusting on each side of the chicken is all you need. You can always add more seasoning to your plate at the end.
How to Make Salsa Chicken
No browning, no boiling, no extra pans! Everything goes straight into the baking dish raw, which means the corn, beans, and tomatoes soak up all that salsa flavor as the chicken cooks right on top.
Step 1: Prep the Dish
Preheat your oven to 375°F and spray a 9×13-inch baking dish with nonstick cooking spray. Add the frozen corn, drained black beans, drained diced tomatoes, half of the salsa, minced garlic, and cumin directly to the dish. Stir everything together to combine.
This base layer does a lot of the flavor work. Feel free to add even more spices here if you like: chili powder, paprika, onion powder, oregano, and cayenne pepper all work well. A different salsa variety (try mango salsa for a sweet and fruity twist) is a fun way to change things up, too.
Step 2: Add the Chicken
Place the boneless, skinless chicken breasts on top of the corn mixture in a single layer. Season with salt and pepper, or a light sprinkle of taco seasoning if you’d like a little extra flavor.
Pour the remaining half cup of salsa directly over the chicken.
⇢ Prefer chicken thighs? Boneless, skinless thighs work just as well here. They tend to stay a little juicier and will typically finish cooking faster than large chicken breasts, so start checking them around the 35-40 minute mark.
Step 3: Cover and Bake
Cover the dish tightly with aluminum foil and bake for 45-60 minutes, or until the chicken reaches an internal temperature of 165°F. Cooking time will vary depending on the size and thickness of your chicken breasts.
Use a meat thermometer inserted into the thickest part of the breast to check doneness. The meat should no longer be pink in the center and the juices should run clear.
→ Quick cooking option: Cut larger chicken breasts in half lengthwise to create thinner cutlets. Thin cutlets bake in about 25-30 minutes.
Step 4: Rest, Slice, and Serve
Let the chicken rest for a few minutes after it comes out of the oven. Remove it to a cutting board and slice into strips, then return the meat to the dish and stir it into the corn, beans, and salsa.
Garnish with fresh cilantro, a squeeze of lime juice, or sliced green onions if you’d like a bright finishing touch.
→ Cooking for two? Cut all of the ingredients in half and use an 8-inch square baking dish. Baking time stays the same.
Try it another way
Want to make this in the slow cooker instead? My Creamy Crock Pot Chicken uses a similar flavor base with a rich, creamy finish.
What to Serve with Salsa Chicken
The best part about this recipe is how many directions you can take it. Use the sliced or shredded chicken and vegetable mixture as the base for a variety of easy meals:
- Pile it into warm flour tortillas for soft tacos with shredded cheese, sour cream, and guacamole.
- Load it into burrito bowls over rice or cauliflower rice.
- Stuff it into quesadillas, or use leftovers to build my Quesadilla Casserole or Chicken Enchilada Bake later in the week.
- Serve it as a plated dinner alongside Jiffy Mexican Cornbread, Jalapeño Cheddar Bread, or a pot of Ranch-Style Beans.
Set out sour cream, shredded cheese, guacamole, and sliced olives so everyone can dress their own plate.
WHOA….this recipe was DELICIOUS and almost too easy to make! I followed it exactly and the chicken came out perfectly done and juicy. The ingredients are so basic, but the flavor was big and very tasty…
– Meredith
Storage and Make-Ahead
Make ahead: You can assemble the entire dish in advance, cover it tightly, and refrigerate for up to 24 hours before baking. This makes it an easy option for meal prep. Bake a batch over the weekend and use the chicken all week in tacos, rice bowls, quesadillas, salads, and more.
Refrigerator: Leftovers keep in an airtight container in the refrigerator for 3-4 days.
Freezer: The chicken, corn, beans, and tomatoes freeze well together for up to 3 months. Let everything cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Reheating: Warm the chicken and vegetables in a foil-covered baking dish in a 350°F oven for 15-20 minutes, or until heated through. For individual portions, the stovetop over low heat or the microwave (30-60 seconds) both work well.
Frequently Asked Questions
Why did my salsa chicken turn out watery?
This is completely normal. The chicken and vegetables naturally release liquid as they bake. The dish won’t be thick or saucy. Use a slotted spoon to serve the meat and vegetables, and leave any excess liquid in the dish. Choosing a thick, chunky salsa (rather than a thin or smooth variety) will also help keep the consistency from becoming too soupy.
Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs are a great swap here. Dark meat tends to stay juicier than chicken breasts, especially if your oven runs a little hot. Because thighs are typically smaller than large chicken breasts, start checking for doneness around the 35-40 minute mark.
Can I use fresh corn instead of frozen?
Fresh corn works just fine. Cut the kernels off the cob and add them directly to the dish; no need to pre-cook. Fresh corn will be slightly firmer than frozen since it hasn’t been blanched, but after 45-60 minutes in the oven it will be fully cooked and tender.
More Easy Mexican-Inspired Dinners
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Salsa Chicken (Dump-and-Bake)
Equipment
- 9 x 13-Inch Baking Dish
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 (about 1 large clove) (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
- Preheat oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In the prepared dish, stir together the frozen corn, black beans, diced tomatoes, ½ cup of the salsa, garlic, and cumin.
- Place the chicken breasts on top of the corn mixture. Season with salt and pepper, or a light sprinkle of taco seasoning. Pour the remaining ½ cup of salsa over the chicken.
- Cover tightly with foil and bake for 45-60 minutes, or until the chicken reaches an internal temperature of 165°F. Cooking time will vary depending on the size and thickness of your chicken breasts.
- Let the chicken rest for a few minutes. Remove to a cutting board and slice into strips. Return the meat to the dish and stir to combine with the corn, beans, and tomatoes. Garnish with cilantro, green onions, or a squeeze of fresh lime juice if desired.
Notes
- Cooking time: Large breasts (around 16 oz each) typically need the full 60 minutes; smaller or thinner ones are usually done in 45 minutes. Always check with a meat thermometer rather than relying on the clock.
- Substitutions: Boneless, skinless chicken thighs work well and tend to stay a little juicier; check for doneness around 35-40 minutes. For faster cooking, cut larger breasts in half lengthwise into thin cutlets; cutlets bake in about 25-30 minutes.
- Seasoning: A light sprinkle of taco seasoning adds great flavor, but don’t use a full 1-ounce packet, as it will make the dish too salty. Extra spices like chili powder, paprika, and cayenne are good additions to the corn and bean base.
- Salsa: Use a thick, chunky salsa for the best consistency. Thin or smooth salsa will make the dish soupier. Mango salsa is a fun variation.
- Consistency: The dish will have some liquid from the chicken and vegetables, which is normal. Use a slotted spoon to serve and leave any excess liquid in the dish.
- Cooking for Two: Halve all ingredients and bake in an 8-inch square dish. Cooking time stays the same.
- Storage: Refrigerator: 3-4 days in an airtight container. Freezer: up to 3 months; thaw overnight before reheating. Reheat covered with foil in a 350°F oven for 15-20 minutes, or in the microwave for 30-60 seconds per portion.
Nutrition
I made this last night. I used a jar of Mango Salsa. I also cut up some Avocado and placed it in a bowl on the dining table. It’s REALLY good on top of the chicken with the salsa.
Thank You for an easy meal and a great last minute dinner rescue!
– Rick W.
Originally published in March, 2018, this post was updated in May, 2026.
❤️❤️❤️❤️❤️
Trying your jerk and Parmesan chicken recipes next. Thanks
Thanks, Theresa! I hope you enjoy the recipes!
What about doing this on a traeger smoker? Thinking about trying that tonight instead of heating up my house with the oven.
Hi, Erin! I haven’t tried cooking this dish on the grill, and I don’t have a Traeger smoker so I can’t speak to that specifically. Chicken is always delicious when it’s smoked though, so I’m sure it would be delicious!
I needed a quick dinner with what we have on hand. I used frozen chicken breast sliced about 1” thick and mixed everything together in my Instant Pot Mini. Cooked at high pressure for 9 minutes. Perfect! Thanks for the recipe!!
Awesome! Thanks for letting me know, Dot! That sounds perfect. 🙂
It came out kinda soupy; where did I go wrong?
Hey, Laura! I don’t think that you necessarily did anything wrong. The chicken and the vegetables are naturally going to release some liquid during the cooking process. Just use a slotted spoon to serve the meat and veggies, leaving any excess liquid in the dish, and you should be all set. 🙂
Could this recipe be done in an instant pot? If so, what setting and how long?
Hi, Ben! I haven’t tested this one in the Instant Pot, but I imagine it would probably work well. You probably need to add 1/2 cup of chicken broth to the pot before cooking, though, because you need a minimal amount of liquid in the pressure cooker in order for it to build up pressure. It will have more liquid in the pot when it’s done, but you can just serve with a slotted spoon and leave the rest in the pot. Here’s how I like to cook chicken breasts in the IP:
Press the “Manual” button on high pressure, and then set the timer to 10 minutes.
It will take about 10 minutes for the pot to heat up and build up pressure. Once the 10-minute timer is done, quick release the pressure from the pot, sliding the steam release handle to the “Venting” position, releasing all of the steam until the float valve drops down.
Open the lid and press the “cancel” button.
Remove the chicken to a cutting board. Allow the meat to rest for 5-10 minutes before slicing.
Would you say a serving is about 1 cup? Thanks! I have this in the crock pit right now! 🙂
Hi, Amy! I assume about 6 servings per recipe, so the serving size would be about 1/6 of the total dish. I’m not sure how many cups that equates to. Hope you enjoyed it!
I used thin-sliced chicken and the regular time was needed.
I made this last night and was excited to try it. It’s super easy, always plus. Unfortunately it was so bland it didn’t “register” with any one at the table. I asked my husband who always gives me a compliment and his answer was to shrug his shoulders and say it’s OK. I checked to make sure I added everything. I did. In fact I used a sprinkling of taco seasoning and salt and pepper. I ened up adding more salt at the table. If you’re looking for something easy this is it. If you’re looking for most chicken, this works. If you’re looking for that special flavor. Prepare to experiment with it or possibly the “seasonsoned mom” has some suggestions.
Hi Linda,
We’re sorry you didn’t love the recipe but appreciate your feedback. Feel free to add even more spices here if you like: chili powder, paprika, onion powder, oregano, and cayenne pepper all work well. A different salsa variety (try mango salsa for a sweet and fruity twist) is a fun way to change things up, too!
We hope you continue to enjoy other recipes on the site!
WHOA….this recipe was DELICIOUS and almost too easy to make! I followed it exactly and the chicken came out perfectly done and juicy. The ingredients are so basic, but the flavor was big and very tasty. I’m also doing WW so the 0 point factor is huge! My husband had his over white rice with some shredded cheese, I made two little wraps for our girls with just the chicken & some cheese (picky eaters) and I had mine exactly as it was out of the oven. Served it with some fresh avocado as well. Can’t wait to try more of your recipes.
Thanks, Meredith! I’m so glad that you made it work for your family. I appreciate you taking the time to leave me a note! 🙂
Like all the comments, this recipe is fantastic. I adde a can of Hatched diced chilis to the bean/corn mix and doubled the cumin, and it was out of this world. I do have a question. Looking at the ingredients, the recipe should be 0 points on WW. But I put the nutritional information into the WW calculator, and it came out 7 points. Is the nutritional info correct? Either way, it is still a fantastic recipe!
Hey, Liz! I’m glad that you enjoyed the meal! 🙂
When this post was written, all of the ingredients were included on the Zero Points list, which is why it was a “zero point” meal. If you just enter the nutritional facts into a calculator, the calculator can’t account for zero point foods, so it’s going to give you a point value that’s only based on calories, fat, etc. That explains the difference. BUT, now I believe WW has changed their points system (or they give you a variety of options or tiers), and I am not familiar with that new system. If the Zero Points food list has changed in the last couple of years, the points value for the recipe may change as well. I hope that all makes sense.
I made this last night. I used a jar of Mango Salsa. I also cut up some Avocado and placed it in a bowl on the dining table. It’s REALLY good on top of the chicken with the salsa.
Thank You for an easy meal and a great last minute dinner rescue!
Sounds perfect, Rick! I’m so glad that it was a hit. Thanks for taking the time to come back here and leave a note!
Hi Seasoned Mom! I found your recipe on a day I was waiting on my paycheck, down in my back and trying to use what I have on hand! Ingredients I chose was frozen boneless chicken breasts, can of corn, taco seasoning, fresh diced tomatoes, chicken broth, and minced garlic. Marinating all of that, then I will put salsa I have on hand on top, follow your instructions for the oven, and then melt cheese and then top with some sour cream. All over rice or macaroni noodles, not sure yet. Thanks for your help with a hearty chicken and salsa meal.
Sounds perfect! Hope you enjoy! 🙂
I made this for my niece & myself & we thought it was one of the best chicken dinners we had had in a ling time. I had sour cream & low carb tortillas, also. The next day, I had guacamole wit it, too.
Wonderful! Thanks, Nancy!
I made this earlier this spring; it was wonderful. I doubled the recipe and had enough for three meals for 4 adults. The first night we had the salsa chicken over rice. The second meal was chicken enchiladas and the third was a Dorito chicken casserole. ALL were terrific. I did not freeze any in May but I would like to do so now. I know you freeze lots of meals for quick meal prep. Will the vegetable mixture freeze without degrading the mixture?
Thanks!
Hi, Cathy! I’ve had good luck freezing this dish, yes. 🙂 The vegetable/sauce might get a little bit more watery when thawed, but you can always stir in some extra salsa to thicken it up again, if necessary. So glad that you enjoy the meal!
Hi – Quick question. I have a lot of fresh corn around – would you cook it at all first (quick steam maybe) or do you think it’d be OK to add uncooked? Excited to make this, I’m sure it’ll be as excellent as your other recipes!
Hi, Rochelle! I think the fresh corn should be fine to just throw in there raw, since it will have about 45-60 minutes to cook. That said, if you prefer the corn really soft, I would do a quick steam first — just to be sure. 🙂 Hope you enjoy the dish!
It worked out perfectly, thank you!
Oh, good. I’m so glad to hear that, Rochelle! Thanks for taking the time to come back here and let me know! 🙂
I made this in our instant pot tonight and it was a hit! I had frozen chicken so I had it on high pressure for 12 minutes. I also added a chopped red onion, cilantro, about 4 times the suggested garlic, double the salsa, and double the chicken. We served it over seasoned rice with tortilla chips on the side. I’ll definitely make it this way again!
Sounds perfect, Sarah. Thank you!
This was GOOD. And could be excellent with very minor tweaks.
I made it as written other than cooking uncovered because I didn’t realize I was out of tin foil – but when I checked the temp on the chicken I realized that it was more liquidy/watery than I had hoped, so I stirred in some flour for the last 20 minutes. Glad I did – that slight thickening really helped.
Next time, I’ll probably dice up some onions, and maybe some bell pepper if I have one, and I’ll probably double the black beans – I think onions and pepper would make the flavor a little more nuanced. But overall, this was incredibly quick and easy, used stuff I generally have in the house, and we all found it quite tasty. Also, pretty healthful!
Thanks for sharing! After tweaks, this is going into my regular rotation.
Thanks, Elizabeth! I’m glad that you enjoyed it!
could you prep and put in fridge for day and then cook that night?
Hi Gail,
That should work! You may need to add an extra splash of salsa to freshen it back up if too much is absorbed. We hope you enjoy!
Using taco seasoning on the chicken breast makes this recipe perfect.
Thank you.
We’re so glad you enjoy it, Marilyn!
Tried this one last night. The flavor of the corn and beans mix was good but I’m wishing I had used more like half the package of taco seasoning because the chicken was kind of bland with just a dusting. I think next time I’ll try shredding the chicken or cutting into chunks so more flavor is absorbed into the meat. Good base recipe to customize though and very easy!
Thank you for the feedback, Karen! You can definitely add more seasonings to suit your preferences.
Tasted good, but very bland, needs to be spiced up somehow. Any suggestions??
Hi Gail,
Feel free to add even more spices here if you like: chili powder, paprika, onion powder, oregano, and cayenne pepper all work well. A different salsa variety (try mango salsa for a sweet and fruity twist) is a fun way to change things up, too!