The Cozy Cook

Salsa Chicken

This EASY Salsa Chicken Recipe is baked with layers of your favorite Mexican ingredients, including cream cheese, refried beans, salsa, black beans, and more. This casserole-style dinner is a meal all on its own, or can be served with rice, in tacos, on salads, and more!

Try this with my homemade salsa and guacamole.

A casserole dish filled with Baked Salsa Chicken topped with melted cheese, cilantro, and green onions.

Salsa Chicken

Salsa chicken is the simplest dump and go recipe. Just layer up your favorite Mexican ingredients, bake, and serve.

Most salsa chicken recipes out there keep it strictly to seasoned chicken, salsa, and cheese. But that just doesn’t cut it for me.

I much prefer to bake this chicken over classic taco dip ingredients. There is so much more flavor and it’s more of a complete meal.

How to Make It

See recipe card at bottom of post for full ingredient quantities and full instructions

Slice each chicken breast in half lengthwise. Pat completely dry. Season each side with Taco Seasoning.

Sear the chicken in a skillet with olive oil over medium-high heat for 3-4 minutes per side to create a nice textured outer crust.

Seasoned Chicken on a white cutting board before and after being seared.

Spread the softened cream cheese over the bottom of a 9 x 13 inch baking dish. Spread the refried beans on top.

A casserole dish with layers of cream cheese and refried beans being spread in it to make Salsa Chicken.

Add 1/2 of the salsa, followed by the chicken. Top the chicken with the remaining salsa, black beans, and corn.

A casserole dish topped with salsa with chicken, black beans, and corn being added on top to make Salsa Chicken.

Add the cheese. Cover and bake at 375° for 30 minutes.

Remove the cover and bake for 10 minutes. Garnish with green onions and/or cilantro and serve.

*Use a meat thermometer and ensure that the internal temperature of the chicken has reached 165°F.

A casserole dish of Salsa Chicken topped with cheese before and after being baked.

Make-Ahead Method

This casserole can be assembled up to 2 days ahead of time. The liquid from the salsa will actually soften up the refried bean layer, making it velvety smooth and even more flavorful.

Storage

  • Store in the refrigerator for up to 3 days.

What to Serve with Salsa Chicken

A bed of white rice topped with Salsa Chicken topped with melted cheese.

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Salsa chicken in a casserole dish with corn, black beans, and melted cheese.

Salsa Chicken

5 from 17 votes
This EASY Salsa Chicken Recipe is baked with layers of your favorite Mexican ingredients, including cream cheese, refried beans, salsa, black beans, and corn.. This casserole-style dinner is a meal all on its own, or can be served with rice, in tacos, on salads, and more.

Ingredients

  • 2 large boneless/skinless Chicken, about 1 ¾ lbs.
  • Salt/Pepper
  • 1 oz. packet Taco Seasoning
  • 8 oz. cream cheese, at room temperature
  • 16 oz. Refried Beans
  • 2 cups Salsa
  • 1 cup Black Beans, drained and rinsed
  • ½ cup Corn, canned or frozen
  • 1 ½ cups cheese, cheddar, Monterey Jack, and/or mozzarella
  • Fresh Parsley or Cilantro, to garnish

Instructions

  • Preheat oven to 375 degrees.
  • Slice each chicken breast in half lengthwise. Pat completely dry. Season each side with Taco Seasoning.
  • Sear the chicken in a skillet with olive oil over medium-high heat for 3-4 minutes per side to create a nice textured outer crust.
  • Spread the softened cream cheese over the bottom of a 9 x 13 inch baking dish.
  • Spread the refried beans on top, then add ½ of the salsa of salsa, followed by the chicken. Top the chicken with the remaining salsa.
  • Sprinkle with black beans, corn, and cheese. Cover and bake for 30 minutes.
  • Remove the cover and bake for additional 10 minutes.
  • *Use a meat thermometer and ensure that the internal temperature of the chicken has reached 165°F.
  • Garnish with cilantro and serve.

Notes

Optional Ingredients For Serving:

Nutrition

Calories: 631kcal, Carbohydrates: 42g, Protein: 37g, Fat: 36g, Saturated Fat: 20g, Cholesterol: 143mg, Sodium: 2652mg, Potassium: 894mg, Fiber: 13g, Sugar: 12g, Vitamin A: 2637IU, Vitamin C: 7mg, Calcium: 452mg, Iron: 4mg

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Recipe Rating




39 comments on “Salsa Chicken”

  1. Great recipes
    So good love it!

  2. So good. Excellent recipe!

  3. This recipe will be one of my new favorites! All my children loved it! I wanted to continue our taco Tuesday’s but was getting tired of just plain ol tacos. It’s simple, cheap, and everyone in my house loved it! Thanks for sharing your recipe! 

    • You’re very welcome Amanda! I’m so happy the kids loved it! Kid friendly meals are the best. Thanks so much for taking the time to comment!😍

  4. Excellent recipe!!  Made for dinner with rice. The family loved it. Now I just made as dip to take to picnic. serving with nacho chips!!  Can’t wait to dig in!  

  5. Delicious!!!! I did NOT pre cook the chicken and I wished I would have.  Next time I will cut or shred the chicken. I added green chili’s.  The flavors were amazing and will definitely make again! 

    • Thanks so much for taking the time to leave a review Melissa! I’m so happy you enjoyed the Salsa Chicken!😃 Sometimes I add green chili’s as well since my husband like a little heat!

  6. This was absolutely delicious! The cream cheese melting into the refried beans…..COME ON! We couldn’t get enough! Food coma for sure!
    Browned the chicken first….Mmmmmmmmm!

    • Thanks so much for the awesome review Felicia! So happy to hear you liked it so much. I go into food comas hard core! I think I get a little to excited and stuff my face too much lol!🤭

  7. Can this be made in the morning and baked for dinner?
    Thanks!

    • Ho Robin! Yes- This can be assembled up to 2 days ahead of time. The liquid from the salsa will actually soften up the refried bean layer, making it velvety smooth and even more flavorful.

  8. Made this for dinner, had it over white rice.  The next day I cut up the leftover chicken and had tacos.  So, so good!  This will be in my Mexican rotation.  I did brown the chicken first and used the whole can of beans.  Fantastic and easy recipe!

  9. This was delicious! I did a few things different but still the same concept. I use my homemade taco seasoning and used boneless skinless chicken thighs that I grilled outside then cut up in large dices. I had my own black beans and refried beans that I have been wanting to use up out of the freezer. Fresh corn off the cob. I made some baked potatoes since I was not in the mood for rice and put the casserole over the potato! Will definitely be making this again! Thank you for sharing!

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