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Square overhead shot of salsa chicken on a blue and white platter with corn, tomatoes, and black beans.
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4.60 from 22 votes

Salsa Chicken (Dump-and-Bake)

Just one dish and 10 minutes of prep for a complete, family-friendly dinner. Tender baked chicken breasts sit on a bed of corn, black beans, and diced tomatoes, all cooked together in zesty salsa for a meal that's as easy as it is satisfying.
Course Dinner
Cuisine Mexican
Keyword 3 ingredient salsa chicken, baked salsa chicken, crockpot salsa chicken, Salsa Chicken, salsa chicken recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
Calories 324kcal
Author Blair Lonergan

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 9x13-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.
    Corn, black beans, diced tomatoes, and seasoning in a white baking dish.
  • 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.
    Process shot showing salsa chicken before it goes into the oven.
  • 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.
    Process shot showing baked salsa chicken in a white dish.
  • 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.
    Horizontal overhead image of baked salsa chicken on a blue and white serving tray.

Video

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

Serving: 1/6 of the recipe | Calories: 324kcal | Carbohydrates: 36.7g | Protein: 42g | Fat: 2.9g | Saturated Fat: 0.6g | Cholesterol: 88mg | Sodium: 434mg | Fiber: 7g | Sugar: 7.3g