Easy Fiesta Chicken Bake (Print version)
Tender salsa-topped chicken baked over black beans and corn with a bubbly layer of cheese.
# Ingredients:
For the chicken
01 -
4 boneless, skinless chicken breasts, about 1 1/2 lb (680 g) total
02 -
1 tablespoon olive oil
03 -
1 teaspoon chili powder
04 -
1 teaspoon ground cumin
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon smoked paprika
07 -
3/4 teaspoon kosher salt
08 -
1/4 teaspoon black pepper
For the bake
09 -
1 can (15 oz / 425 g) black beans, drained and rinsed
10 -
1 cup (165 g) corn kernels, frozen or canned and drained
11 -
1 can (4 oz / 113 g) diced green chiles, drained
12 -
1 1/2 cups (360 ml) thick chunky salsa, divided
13 -
1 cup (115 g) shredded Monterey Jack cheese
14 -
1/2 cup (55 g) shredded cheddar cheese
15 -
2 tablespoons chopped fresh cilantro
16 -
1 lime, cut into wedges
17 -
Sour cream or Greek yogurt, for serving, optional
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
02 -
Stir the black beans, corn, green chiles, 1/2 cup salsa, and a small pinch of salt directly in the baking dish. Spread into an even layer.
03 -
Pat the chicken dry and pound any thick ends to an even 3/4-inch thickness. Rub with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper.
04 -
Place the seasoned chicken over the bean mixture. Spoon the remaining 1 cup salsa over the chicken pieces.
05 -
Bake uncovered for 23-28 minutes, until the chicken is nearly cooked through and the thickest piece is close to 160°F.
06 -
Sprinkle Monterey Jack and cheddar over the chicken. Return to the oven for 4-6 minutes, until the cheese melts and the chicken reaches 165°F.
07 -
Let the dish rest for 5 minutes. Sprinkle with cilantro and serve with lime wedges and sour cream or Greek yogurt if using.
# Good to know:
01 -
Use thick salsa for the best texture.
02 -
Pound chicken breasts evenly so they cook at the same rate.
03 -
Serve over rice, with tortillas, or as burrito bowl filling.