Name: Baked Chicken Salsa Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 24 oz boneless skinless chicken breasts (4 small or 2 large breasts cut in half); 1 tablespoon melted butter or olive oil; 1 1/2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon dried oregano; 1/2 teaspoon salt; 1 15 oz. can black beans, drained and rinsed; 1 15 oz. can corn, drained and rinsed; 1 15 oz. can fire roasted tomatoes, drained (optional if not using chunky salsa); 2 cups cooked rice; 1 4 oz. can mild chopped green chiles; 1 1/2 cups salsa, divided; 1 cup freshly grated sharp cheddar cheese; 1 cup freshly grated Monterrey Jack cheese; Fresh cilantro, chopped (optional to taste)

When dinner calls for something cozy, flavorful, and downright easy, this Baked Chicken Salsa Recipe is my go-to. It’s got this wonderful mix of spices, melty cheese, and that tangy salsa that makes every bite a little celebration on your plate.

The image shows a white rectangular baking dish filled with a layered dish. The base layer inside the dish is a mix of rice, black beans, and corn, creating a textured bed with yellow, black, and red colors. On top, there are several pieces of cooked chicken covered with melted light orange and white cheese. Each chicken piece is garnished with small bright green avocado cubes and sprinkled finely with green herbs. A large spoon with a cream-colored handle is partially inserted into the dish on the right side. In the background, there’s a halved avocado with the seed visible, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Chicken Salsa Recipe
Top Tip
How to Serve Baked Chicken Salsa Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Chicken Salsa Recipe

Why You'll Love This Recipe

I’ve made this baked chicken salsa recipe more times than I can count, and it always feels like a little culinary hug. It’s simple enough for weeknights but special enough to impress friends when you’re hosting.

One-pan simplicity: Everything cooks together in one dish, meaning less mess and more time enjoying your meal.
Flavor-packed: The blend of spices with salsa, beans, and corn creates a Southwest-inspired taste that’s satisfying and vibrant.
Customizable: You can easily adjust the heat by changing the salsa or spices, making it great for all taste buds.
Perfect for leftovers: This recipe reheats beautifully and is an ideal freezer-friendly option for busy days.

The image shows a dark blue baking dish filled with a layered casserole. The bottom layer is a mix of rice and beans, creating a grainy and textured base in light brown and dark tones. On top, there are four thick pieces of cooked chicken covered with melted white and orange cheese, which looks soft and slightly browned in parts. Fresh green avocado cubes are scattered on and around the chicken pieces. The dish is sprinkled with small green herb leaves, adding a fresh look. The background is white marble. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Let’s talk about the ingredients — what you need and why they come together so well. The chicken is lightly seasoned but gets tons of flavor from the salsa and spices that surround it while baking. The black beans, corn, and rice add heartiness, making this a balanced and filling meal.

Flat lay of fresh boneless skinless chicken breasts, a small mound of chili powder, small piles of ground cumin and garlic powder, tiny piles of onion powder, smoked paprika, and dried oregano, a handful of black beans, yellow kernels of corn, bright fire roasted diced tomatoes, cooked white rice, chopped green chiles, a small white bowl of red salsa, a small heap of freshly grated sharp cheddar cheese, a small heap of freshly grated Monterey Jack cheese, and sprigs of fresh green cilantro placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Using boneless, skinless breasts pounded evenly makes sure they cook through perfectly without drying out.
Spices (chili powder, cumin, garlic powder, onion powder, smoked paprika, oregano): These create a warm, smoky base that riffs on classic Southwest flavors.
Black beans and corn: They add texture, protein, and a little sweetness that balances the heat.
Fire roasted tomatoes or salsa: This is the star liquid ingredient that keeps everything moist and infuses the whole dish with zesty tang.
Rice: Turns this into a complete meal by soaking up the flavors and providing a tender base.
Mild chopped green chiles: Adds a subtle kick without overwhelming.
Cheeses (cheddar and Monterey Jack): Melty, sharp, and creamy — the perfect finishing touch that brings a lovely gooey texture on top.
Butter or olive oil: Helps the chicken spices stick and adds richness.
Fresh cilantro (optional): Brightens with fresh herbaceous notes when sprinkled after baking.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this baked chicken salsa recipe is how easy it is to tweak. I like to play with the spiciness depending on who’s eating, and it’s equally great with different add-ins or toppings. Feel free to make it your own!

Spice it up: When I want more heat, I swap mild salsa for a chipotle or medium salsa and add some diced jalapeños to the bean mix.
Go veggie-heavy: I sometimes toss in diced bell peppers or zucchini for extra color and nutrients.
Cheese swap: Monterey Jack and cheddar are my go-tos, but pepper jack or a Mexican cheese blend works beautifully too.
Make it dairy-free: Just skip the cheese or use a plant-based shredded cheese and it remains delicious!

Step-by-Step: How I Make Baked Chicken Salsa Recipe

Step 1: Prep and Season the Chicken

Start by preheating your oven to 400°F (that’s about 200°C). Next, pound the chicken breasts so they’re about the same thickness — this helps them cook evenly. After that, drizzle the chicken with melted butter or olive oil. Then sprinkle half the seasoning mix (chili powder, cumin, garlic powder, and spices) over one side, rub it in, flip the chicken, and repeat. Setting the chicken aside while you prep the rest lets those flavors settle in.

Step 2: Mix the Filling Base

Grab a greased 9x13-inch baking dish and toss together black beans, corn, cooked rice, green chiles, 1 cup of salsa, salt, and pepper. Stir it up so it’s evenly combined, then spread it out in an even layer. This delicious base is what the chicken will bake on top of.

Step 3: Assemble and Bake

Place the seasoned chicken breasts right over the rice and bean mixture. Spoon the remaining ½ cup salsa on top of the chicken so it stays moist as it bakes. Pop the whole dish in your oven uncovered and bake for about 30 minutes. The time can vary depending on your chicken’s thickness, so rely on an instant-read thermometer—165°F means you're golden. If it needs a little extra, don’t hesitate to bake another 10 to 20 minutes.

Step 4: Add Cheese and Finish

Once the chicken's cooked through, sprinkle the top with equal parts cheddar and Monterey Jack cheese. Return it to the oven for 4-5 minutes, just until the cheese melts to a bubbly, irresistible finish.

Top Tip

Over the years, I’ve learned a few tricks that keep this baked chicken salsa recipe foolproof and flavorful every time. Paying attention to even cooking and seasoning balance is key — here’s how I do it.

Equal thickness chicken: Pounding the breasts to the same size helps avoid drying out and ensures even cooking across the pan.
Use an instant read thermometer: This is my best friend for knowing when chicken hits that safe-but-juicy 165°F mark without guesswork.
Don’t skip the salsa layer on top: Adding salsa before baking keeps the chicken super moist, adds extra flavor, and helps create a beautiful glaze.
Add cheese at the end: Melting the cheese in the final minutes means it stays nice and gooey instead of burning or drying out.

How to Serve Baked Chicken Salsa Recipe

Baked Chicken Salsa - Serving Suggestion

Garnishes

I’m all about fresh garnishes here — a dollop of sour cream, slices of creamy avocado, and a sprinkle of fresh cilantro just brighten up every bite. Sometimes I add a few crunchy diced green onions on top for an extra pop.

Side Dishes

This dish is pretty loaded, so I like to keep sides light: a simple tossed salad, some warm corn tortillas, or even a crisp coleslaw balances the meal nicely.

Creative Ways to Present

For a festive gathering, I spread the chicken salsa over crispy tortilla chips, turning it into a layered dip style. Or I stuff the mixture into warm pita pockets with a bit of fresh greens for a fun twist!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (lucky you!), store them in an airtight container in the fridge for up to 5 days. I find the flavors actually improve after sitting overnight.

Freezing

This is a fantastic freezer-friendly meal. Just assemble it fully but hold off on adding cheese before freezing. I double wrap it to keep it fresh for up to 3 months. When ready, thaw in the fridge overnight before baking with an extra 10 minutes cook time.

Reheating

I like to slice or chop the chicken so it heats evenly when reheating. Microwave for about 90 seconds, then in 20-second bursts, or warm it up gently on the stovetop until everything’s piping hot. This way, you keep that tender texture without drying it out.

Frequently Asked Questions:

Can I use frozen chicken breasts for this Baked Chicken Salsa Recipe?

You can definitely use frozen chicken breasts, but be sure to thaw them completely before prepping and seasoning. This ensures even cooking and better flavor absorption from the spices and salsa.

What type of salsa works best in this Baked Chicken Salsa Recipe?

I recommend using a medium or mild salsa, depending on your heat preference. Chunky salsa adds texture, but a smoother salsa works too if you want a more uniform sauce.

Can I make this recipe gluten-free?

Yes! This baked chicken salsa recipe is naturally gluten-free since it doesn’t include any wheat ingredients. Just double-check your salsa and spices to ensure they don’t contain any gluten additives.

How can I tell when the chicken is done baking?

The most reliable method is to use an instant-read thermometer inserted into the thickest part of the chicken; it should read 165°F. If you don’t have a thermometer, ensure the juices run clear and the meat is no longer pink inside.

Final Thoughts

This baked chicken salsa recipe has become one of my all-time favorites—not just because it’s easy and delicious, but because it feels like a warm, comforting meal that brings people together. I hope you enjoy making and sharing it as much as I do. Trust me, once you try it, it might just become your new weeknight staple!