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Salsa Chicken

This Salsa Chicken has layers of cream cheese, refried beans, salsa, and seasoned chicken topped with melted cheese. It’s baked casserole-style and is easy to make ahead of time and customize with your favorite toppings!

Try this with my homemade salsa and guacamole.

A skillet filled with Salsa Chicken topped with cheese and cilantro with a spoon in it.

Salsa Chicken

I have a pretty big collection of chicken recipes on my site, but this salsa chicken is one of my husband’s all-time favorites. I’m pretty sure that your family will love it just as much!

What I have here is the most basic version (although don’t be fooled, there are layers of cream cheese and refried beans underneath that delicious salsa)! 

It’s fun to top this off with black beans, diced avocado, crunchy Fritos or Doritos, shredded lettuce, black olives, or sour cream!

How to Make It

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

Slice the chicken into 2-3 thinner slices and pound to 1/2-inch thick. Season with taco seasoning. Sear in olive oil for 3-4 minutes per side, until a golden crust has developed. Set aside.

Spread cream cheese on the bottom of  a baking dish.

Seared chicken on a plate next to a baking dish with cream cheese in it for Salsa Chicken.

Spread refried beans over the layer of cream cheese, then spread an even layer of salsa. Add the seared chicken.

A baking dish with refried beaks, salsa, and chicken.

Top with cheese. Cover and bake for 15 minutes. Remove cover and bake for an additional 10 minutes, then serve.

Salsa Chicken in a baking dish with cheese on top before and after baking.

What to Add to Salsa Chicken

  • Sour Cream, Black Beans, Black Olives, Corn, Diced Avocado, Guacamole, Queso, Cowboy Caviar, Shredded Lettuce, Fritos, Doritos, and be sure to serve with a side of rice!

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.
  • Let it sit out for 30 minutes prior to baking, then bake as outlined.

Pro Tips

Storage

  • Store in the refrigerator for up to 3 days.

A white plate with Salsa Chicken on it next to white rice with a cilantro garnish.

Tools For This Recipe

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Salsa Chicken

5 from 22 ratings
This Salsa Chicken recipe is easy to bake in a casserole dish and serve with rice. It has layers of cream cheese, refried beans, salsa, and melted cheese!

Ingredients

  • 2 large boneless/skinless chicken breast, about 1 ¾ lbs.
  • 1 oz. packet Taco Seasoning
  • 8 oz. cream cheese, at room temperature
  • 16 oz. Refried Beans
  • 16 oz. Salsa, equal to 2 cups
  • 3/4 cups cheddar cheese, shredded
  • 3/4 cups Monterey Jack cheese, shredded
  • Fresh Parsley or Cilantro, to garnish

Instructions

  • Preheat oven to 375°.
  • Slice the chicken in half lengthwise to create 2-3 thinner slices. Place in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.
  • Season each side with taco seasoning.
  • Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 3-4 minutes per side, until a golden crust has developed. Set aside.
  • Spread the softened cream cheese in an even layer on the bottom of a 9 x 13 inch baking dish. (You can also use a round 12-inch baking dish.)
  • Spread the refried beans on top, then add the salsa, followed by the chicken.
  • Add the cheese on top of the chicken. Cover and bake for 15 minutes.
  • Remove the cover and bake for an additional 10 minutes.
  • Garnish with cilantro and serve!

Notes

Pro Tips

Storage
  • Store in the refrigerator for up to 3 days.

Nutritional Facts are per serving. There are 4 servings in this recipe. Note that the nutritional information shared is an estimate.

Nutrition

Calories: 551kcal, Carbohydrates: 28g, Protein: 32g, Fat: 35g, Saturated Fat: 20g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 133mg, Sodium: 2477mg, Potassium: 610mg, Fiber: 8g, Sugar: 11g, Vitamin A: 2457IU, Vitamin C: 6mg, Calcium: 435mg, Iron: 2mg

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55 comments on “Salsa Chicken”

  1. This recipe was delicious! I’ve always been a fan of Mexican food and all the combinations of flavors mixed together! This recipe did not disappoint! The cream cheese was WONDERFUL mixed in with my homemade salsa! Love that I could serve it as a casserole and could prepare it ahead of time. It was easy and we might make this recipe our new Cinco De Mayo tradition!!! Well done on this one!

    • I’m so happy this will be part of your new Cinco De Mayo tradition Veronica! Thanks so much for the great comments and for taking the time to leave a review!😃

  2. Looks amazing!  Can’t wait to try  it. Just wondering if you can freeze this casserole!

  3. Very good.  Vary your heat level with salsa.  Thanks for this recipe.

  4. Amazing. Everyone loves this recipe. I had to double the recipe so there would be leftovers.

  5. I don’t have any cream cheese so am wondering if I could replace cream cheese with sour cream? Or would it be better to cook it without cream cheese and then add sour cream at end?

  6. Delicious!!! I hate leftovers but with this recipe, I was glad to have some. Great taste.

  7. Wow. My husband who eats like a picky 12 year older can’t stay away from this stuff! Such a simple, straightforward recipe with so many wonderful flavors. We served over rice but also couldn’t stop dipping tortilla chips in it ♥️

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