Baked Salsa Chicken
When you’re craving Tex-Mex but Monday energy is running on fumes, this Baked Salsa Chicken comes to the rescue. You’ll nestle chicken breasts into a baking dish, blanket them with your favorite salsa and a shower of cheese, and let the oven do its thing. In 30 minutes you’ve got fork-tender, saucy chicken ready for rice, tacos, or a low-carb lettuce wrap—and only one dish to wash. Weeknight dinner doesn’t get lazier (or tastier) than this.
Salsa Chicken is one of my favorite Mexican-inspired meals for busy weeknight dinners that can be served as a complete meal or with a side of roasted vegetables or a light green salad. Either way, it takes minimal effort and only 10 minutes of prep work.
Chicken breasts are laid over a mixture of long-grain white rice, chicken broth, kidney beans, sweet corn, and chopped cilantro, baked, and then topped with salsa and cheese. The last few minutes of baking ensures a melted cheesy topping infused with salsa – delicious!
Why You'll Love it!
- Five pantry staples + optional toppings—no chopping required.
- Hands-off bake means dinner in the oven while you prep sides.
- Built-in sauce keeps chicken moist and doubles as topping for rice or tortillas.
- Custom heat level—mild, medium, or hot salsa works.
- Great meal-prep—leftovers shred beautifully for quesadillas or bowls.
The Key Ingredients
Rice – Uncooked long-grain rice
Broth – Chicken broth is best for this dish as the cooking liquid, adding loads of flavor to the ingredients as they cook in it.
Chicken – Use skinless boneless chicken breast that’s halved lengthwise.
Add-ins – Kidney beans (canned) sweet corn (frozen or canned), and cilantro.
Topping – More Salsa, grated cheddar cheese, or some yummy pico de gallo.
Tips, Swaps & Add-Ins
- Even thickness: pound thick ends so breasts cook uniformly.
- Heat lovers: stir 1–2 Tbsp chipotle in adobo or diced green chiles into the salsa. You can also use my homemade taco seasoning.
- Protein swap: boneless thighs work; bake 30–32 min before cheese.
- Veggie boost: scatter canned black beans and corn around the chicken before baking for a complete one-dish meal.
- Storage: refrigerate leftovers up to 4 days; shred and reheat for tacos or nachos.
Tips, Swaps & Add-Ins
- Even thickness: pound thick ends so breasts cook uniformly.
- Heat lovers: stir 1–2 Tbsp chipotle in adobo or diced green chiles into the salsa.
- Protein swap: boneless thighs work; bake 30–32 min before cheese.
- Veggie boost: scatter canned black beans and corn around the chicken before baking for a complete one-dish meal.
- Storage: refrigerate leftovers up to 4 days; shred and reheat for tacos or nachos.
What Can You Serve with Baked Salsa Chicken?
This baked salsa chicken is best served while it’s still bubbling hot from the oven. While it can be enjoy as is, here are a few tasty suggestions that may elevate the dish even further:
- This baked salsa chicken is a complete meal on its own. Since it’s a hearty dish, consider enjoying a light green salad with it or Oven Roasted Vegetables.
- I’ve topped this Mexican rice and beans recipe with freshly chopped cilantro. You could also enjoy a serving with freshly sliced jalapeno, guacamole or a dollop of sour cream.
- If you cook the rice separately from the chicken, consider pairing your dish with Instant Pot Chipotle Rice, Instant Pot Cheesy Broccoli Rice, or Instant Pot Basmati Rice.
Storage and Freezing Tips
- FRIDGE : Store leftover Mexican rice and beans in an airtight container in the fridge for 3-4 days.
- FREEZER : This dish freezes really well for up to 3 months. Store the entire dish, wrapped with plastic wrap and then foil, or store leftovers in an airtight container in the freezer. Thaw overnight in the fridge to reheat and enjoy.
- REHEAT : Reheat leftovers in the oven with a splash of broth to loosen the mixture at 350°F for 15 -20 minutes or until heated through. Smaller portions can be reheated in the microwave.
More Mexican Related Recipes
Baked Salsa Chicken
Ingredients
- 1 cup long grain rice uncooked
- 2 cups chicken broth 16.23 fl.oz
- 1 cup kidney beans canned
- 1 teaspoon chopped cilantro more to garnish
- ½ cup sweet corn frozen or canned
- 2 large chicken breast halved lengthwise
- ¼ teaspoon sea salt
- ½ teaspoon black pepper
- 1 cup salsa store bought
- 1 cup grated cheddar
Instructions
- Preheat the oven to 350°F | 180°C.
- In a 9×13 inch baking dish, add rice, chicken broth, kidney beans, cilantro and sweet corn. Stir all together. Season chicken breasts with salt and pepper. Lay chicken on top of the rice. Cover and bake in the oven for 40 minutes.
- Open the oven, remove the foil. Add salsa and cheese on the 4 chicken breasts. Put back in the oven and bake until the cheese melts. About 5-8 minutes.
- Remove and season with chopped cilantro.
- Serve hot.
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