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.
Blair,
I’m not a huge fan of salsa, but my kids are, so this looks like one we should try. I’d like to try it in the crock pot. Do you recommend maybe on low for 2-3 hours or would I just end up with very mushy corn/beans/tomatoes?
Hi, Jeannie! Yes, the slow cooker should work well! It’s hard to say exactly how long it will take, since different slow cookers run at different temps. In general, if you’re cooking chicken breasts, I think it’s safe to cook them for 3-4 hours on low. You just need to be careful because chicken breasts can dry out pretty easily in the slow cooker, so you don’t want to cook them for too long. Chicken thighs work really well in the slow cooker as an alternative, if you like dark meat. 🙂
This was absolutely amazing!! I used chicken breast cutlets and 45 minutes was perfect!! I ended up using a packet of taco seasoning, half in the mix, and 1/4 on top the breasts and 1/4 beneath them. I served with avocado wrapped in a large tortilla . Didn’t even need any cheese or sour cream. So delicious and easy, thank you!
Perfect!!! Thank you, Cassie!
I just put this in the oven! Easy and pretty healthy! Can’t wait to eat it! Thanks!
Great, hope you enjoy! 🙂
Very good as is.
Thank you, Susan!
We rarely use salsa because we always have leftovers – but now I know what to do with it! I think we’ll have to have salsa on our tacos tonight and then make this later in the week!
You’ll love this dish, Kristy! Thank you!
Wondering if you can freeze this meal in its raw condition and later, thaw and bake?
Hi, Cindy! Yes! This is a perfect freezer meal!
Hi
Could you freeze this once it is cooked Aswell not raw?
Hey, Kerrie! Yes — the leftovers freeze really well!
Thank you for this quick put together chicken recipe. I’m making it tonight. Sounds wonderful.
Awesome! Enjoy, Susan!
Thanks for saving dinnertime tonight Blair!! I got home exhausted from work, with my husband and hour behind me, also exhausted from work. Our 19.5 month old toddler needed supper, a bath, etc etc. What to make for dinner?! I had a look through your chicken recipes and this one jumped out. Lo and behold, I had all the ingredients! We’ve not even eaten it yet, but it smells so good I know it’s going to be delicious. Quick, easy, healthy: exactly what we needed on this tired, hungry, busy summer weeknight. Thank you so much!!!
That’s wonderful, Amy! I hope that it was a hit! 🙂
How many days do you recommend to be consumed once cooked separated and put back in fridge.. (Basically meal prepping!)
Hi, Chasity! I have enjoyed it for at least 3 or 4 days in the refrigerator. I even eat it cold — wrapped up in a tortilla or on top of a salad! 🙂
I am confused. The ingredients here are all zero points, but the nutritional facts below come up to 7 points. Are you able to provide a breakdown of where the totals came from?
Hey, Kim! If you use the Recipe Builder on the Weight Watchers app or website, it will show you that the zero points ingredients all add up to a zero points meal. Don’t use the total calories and nutrition facts, because that will give you the wrong point value. Just like plain nonfat Greek yogurt, for example — that’s a zero points food, but if you just enter the nutrition facts for the yogurt, it will give you a point value. Hope that makes sense! 🙂
I made this tonight and it is DELICIOUS! Thank you for the amazing recipe. It will definitely be a keeper.
Yay! Thanks, Lindsey!
Can I use canned corn
Hi, Rachel! Yes, you can definitely use drained, canned corn. 🙂
I cooked my meal for 50 mins and my chicken was no where to be done. It’s going to cook uncovered for 25 more minutes. I pounded out my chicken too. Very strange to me.
Hey, Jennifer! That’s definitely strange! The chicken breasts (especially if they’re thin) should definitely be cooked through in 50 minutes! Hope that the additional time helped. 🙂
I have made this twice and it has always taken considerably more than 45-60 minutes. Maybe wrong oven temp?
Hey, Abbie! The cooking time for chicken breasts can vary drastically, depending on the size of your meat. You’re probably using very large chicken? If you want to cut down on the cooking time, just use cutlets, tenderloins, or boneless breasts that you slice in half. 🙂
I butterflied the chicken breast last time and still needed to cooked them for another 30 minutes uncovered.
At what altitude do you live? The higher the altitude, the longer it takes to cook. Just a thought?
What can you use instead of corn?
If you are unable to eat corn, what would you suggest using?
Hi, Bella! You can use an equal amount of additional black beans (or sub with another kind of bean like pinto beans), an equal amount of frozen lima beans, frozen diced carrots, chopped onion, or just about any other vegetable that you enjoy! 🙂
I cook for my parents every week, I am thinking of putting this together in the morning and having my mom get to my house before I get home from work to throw in the oven — this way she doesn’t have to do any of the work and it’s ready sooner rather than waiting to get home and put it together. Do you think that would be ok??
Yes! That will work perfectly! Enjoy, Michele!
I have just made this and it was delicious – I used sweetcorn from our farm that I froze way back in summer, and Quorn because my partner is vegetarian. It worked really well!
Sounds perfect, Joanne! Thanks so much!
Do you think you could cook trice directly IN this recipe while it’s in the oven? Is there enough liquid? Thanks !
*rice
Hi, April! It will depend on how much rice you use and what type of rice. If you’re using long grain rice, you will probably need to add some broth or liquid before baking. If you use instant rice or parboiled rice (which absorbs less liquid), then it may be enough. Sorry I can’t be more specific — I just haven’t tested it this way. 🙂
Hi – I would love to make this tonight, I have thin slice chicken cutlets from Wegmans. How long do you think I should try cooking for? They are not as thick as a chicken breast. Is your recipe for pounded even chicken breasts?
Hi, Tara! The thinner chicken cutlets will bake much faster than the thicker chicken breasts that I used. I would start with about 30 minutes, check the meat, and then return it to the oven if it’s not quite done at that point. Enjoy!
Hi Blair , I made your Salsa Chicken last night for dinner .. at the last few mins I sprinkled on some cheddar cheese and let it melt and it was amazing … we put jalapenos and sour cream on top and it just brought it all togather ..its a keeper that’s for sure ….yummmm
Wonderful! That sounds delicious, Jane!
Can this be cooked in an Instant Pot pressure cooker?
Hi, Joann! I bet it would work well in the Instant Pot! I haven’t tested it myself, so I can’t give you specific timing, but I would look at this Instant Pot chicken recipe and start there for the timing and settings: https://www.theseasonedmom.com/slow-cooker-root-beer-barbecue-chicken/
Let me know if you give it a shot!
Did you try this recipe in the instant pot? If so, how did you adapt the recipe, please?
So glad I found this recipe! My husband (the picky eater) likes it! Of course I had to leave out the black beans… but its still delicious. I add a big squeeze of lime and some cilantro before serving.
That’s wonderful! Thank you, Ellen!
Hi does the chicken need to be thawed first or would this work for frozen chicken. I always forget to take the chicken out of freezer. Thanks love your recipes
I always thaw the chicken first, but I suppose you could bake it frozen — you’ll just have to extend the baking time. I would think that a frozen chicken breast should take about twice as long as the thawed version. 🙂
Blair, could you us chicken tenders for this meal? Would make it eazy to put in tortillas when done.
Hi, Jo! Yes — that would be a great option. The tenders will cook faster than chicken breasts, so it will cut down on your baking time too. 🙂
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