Black Bean Salsa Chicken

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A couple summer ago my parents had a bountiful tomato crop, which they very kindly shared with us. I proceeded to make jars and jars of bottled salsa. But alas, no one will eat the salsa. You see, I’d never bottled salsa before. This was before the days of Pinterest, so I according to “experts”, bottled salsa must contain ginormous amounts of acid or it will most likely kill everyone who tastes it. I’m not a huge fan of buckets of vinegar in my salsa, so I tried a recipe that called for lime juice instead. Sounds yummy, right? Before it was processed, it tasted delish. But after, that is a different story. It was sour. And not in a good way. I cried. For reals. It was a lot of work!

What the heck is the point to all of this? Well, I decided I couldn’t just let all those jars of salsa go to waste. So I have been experimenting with recipes that call for salsa. Because when you pair it with other ingredients, you can cover up the sour part. Especially if you add a little bit of sweet. It works great in my Cafe Rio Pork and Bajio Chicken recipes. But both of those are made in a crock pot, and I needed a last minute recipe. I came up with this Black Bean Salsa Chicken. I just threw a few ingredients together and hoped it would be edible. Ever have nights like that?

I am happy to report that not only was it edible, it was delicious! I was surprised at how well it turned out. Everyone in the family loved it. It will be one of my go to chicken recipes from now on.  So quick and easy to put together, and it only dirties one pan. Always a bonus! I hope you’ll give it a try!

Black Bean Salsa Chicken

3 boneless, skinless chicken breasts
Salt and Pepper
1 Tbsp olive oil
1 cup salsa
1/3 cup brown sugar
1 Tbsp taco seasoning mix
1 can black beans, drained
1/2 cup grated cheddar cheese
Cooked rice
Green onions for garnish (optional)
Season chicken with salt and pepper. Heat oil in a large oven safe pan that has a lid. Brown chicken on both sides. (You do not need to cook completely, just brown the outside.) Combine the salsa, brown sugar, and taco seasoning. Pour over chicken. Add the black beans. Cover the pot and place in an oven that has been preheated to 350°. Bake for 20-30 minutes or till chicken is cooked through. Sprinkle with cheese the last 5 minutes of baking. Serve over hot rice and garnish with sliced green onions.


  1. I do a crockpot version where I cover the chicken with salsa and cook on low all day. When I get home from work i add a can of black beans and a can of corn and just heat before serving over rice. I make a lot because I shred the leftover chicken, mix in the rice and have burritos later in the week.
    My recipe evolved just like yours! My salsa was tooooo hot so I had to cook it in something to make it edible 🙂

  2. Anonymous says:

    Looks yummy. I’ll have to try this recipe!

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