Black Bean Salsa Chicken is a sweet and spicy chicken dish the whole family will love. Plus it takes only 10 minutes of prep time and cooks in one pan! It’s sure to become a favorite dinner recipe.
REASONS WHY THIS IS THE BEST CHICKEN AND SALSA RECIPE:
- A bit of brown sugar add a bit of sweetness that balances out the spicy and makes it simply scrumptious!
- Black beans make it extra hearty, and add healthy nutrients and fiber.
- Browning the chicken breasts first seals in the juices and adds flavor.
- It’s topped with plenty of melted cheese, which is always a good thing!
I am always happy to find dinner recipes that come together in a snap, don’t dirty a lot of dishes, and taste so good that all of my kids will eat them. This is definitely one of those recipes!
Because it calls for minimal ingredients and only takes a few minutes of prep time, it is a perfect recipe for hectic weeknights. You can even prep it in the morning and bake it at night.
HOW TO MAKE BAKED SALSA CHICKEN
Ingredients needed:
- boneless, skinless chicken breast
- salsa (You can use homemade or your favorite store bought.)
- taco seasoning (I buy mine in bulk at Costco – McCormick brand.)
- black beans (I just use a can of black beans.)
- brown sugar
- cheddar cheese (or another shredded cheese of your choice)
- olive oil (Or another oil of your choice, used for browning the chicken breast.)
- 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 until chicken is cooked through. Not sure how to tell if your chicken is done? Check out my free printable meat cooking chart!
- Sprinkle with cheese the last 5 minutes of baking. Serve over hot rice and garnish with sliced green onions.
NO OVEN SAFE SKILLET? You can just cook the chicken on the stovetop. You will need to add about 1/4 cup of water (or more) to compensate for evaporation. Or you can transfer the browned chicken to a baking dish before adding the remaining ingredients.
VARIATIONS:
- Add some corn with the black beans. My kids love corn, so they love the addition.
- Top with sour cream, avocados, green onions, and cilantro.
- If you prefer savory dishes, you can omit the brown sugar.
- Instead of cheddar, use monterey jack, mozzarella, or pepper jack cheese, or a combination.
- Not a fan of white meat? Use boneless, skinless chicken thighs in place of the chicken breast. They will cook faster, so watch closely.
WHAT TO SERVE WITH CHICKEN AND SALSA
- We like to serve it with fluffy white rice, but you can use mexican rice for even more flavor.
- Serve it with shredded lettuce or green salad and ranch dressing.
- If you want, you can shred the chicken and use the mixture to fill tacos or burritos.
- My family never complains when I serve cornbread as a side dish. 🙂
MORE MEXICAN CHICKEN BREAST RECIPES:
- Creamy Chicken Enchiladas
- Chicken Fajita Rice
- Mexican Chicken Corn Soup
- Chicken Flautas Recipe
- Instant Pot Tortilla Soup
- Enchilada Chili
- Mexican Chicken Chili
SALSA CHICKEN RECIPE
Black Bean Salsa Chicken
Ingredients
- 3 boneless skinless chicken breasts skinless chicken breasts
- 1 Tbsp olive oil
- 1 cup salsa
- ⅓ cup brown sugar
- 1 Tbsp taco seasoning mix
- 15 oz can black beans drained
- ½ cup grated cheddar cheese
Instructions
- Season chicken with salt and pepper.
- Heat oil in a large oven safe skillet 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 until internal temperature of chicken is 165 degrees. Sprinkle with cheese the last 5 minutes of baking.
- Serve over hot rice and garnish with sliced green onions.
Notes
Nutrition
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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 🙂
I need to use my crock pot more often, I’ll have to try that!
Looks yummy. I’ll have to try this recipe!