Salsa Verde Baked Chicken

4.29 from 76 votes

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Salsa Verde Baked Chicken is the ultimate easy dinner! Seasoned chicken breasts, black beans, corn and salsa verde all bake together in one dish. Top it with cheese for a healthy comfort food meal everyone will love!

Looking for another easy baked chicken recipe? Try this Baked Lemon Pepper Chicken!

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Salsa Verde Baked Chicken on top of black beans and corn. Topped with melted cheese in a casserole dish.

Salsa Verde Baked Chicken is one of those recipes that I could make every week. I’m a huge fan of anything that resembles Mexican or Southwest food. The ingredients and flavors in this baked chicken are ones that most people enjoy, so it’s a recipe that would be great to try out on the whole family. 

Salsa Verde Baked Chicken with black beans and corn on a round plate with a fork.

Ingredient Notes

  • Chicken breasts – Try to use similar sized chicken breasts if possible. You can also pound them out to be equal in thickness.
  • Chili powder, garlic powder and cumin – The spice blend used to flavor the chicken and the beans and corn mixture.
  • Salsa verde – Use your favorite brand of jarred salsa verde. Salsa verde has a tangy, mildly sweet flavor. The heat level depends on the brand you use.
  • Black beans – A good source of fiber. Be sure to drain and rinse the beans before adding them into the casserole dish.
  • Canned green chiles – I used mild green chiles. If you want it to be extra spicy use hot diced green chiles.
  • Frozen corn – Corn adds a nice sweetness. For a slightly smoky flavor, use fire roasted frozen corn.
  • Cheese – I like to make this baked chicken with either cheddar or colby jack cheese. You can also use monterey jack or pepper jack cheese.
Salsa Verde Baked Chicken on top of black beans and corn. Topped with melted cheese and cilantro.

How to Make Salsa Verde Baked Chicken

If you’re new to cooking, this recipe is the perfect one to start with. To start, you’ll need a casserole dish that holds approximately 2 quarts. Spray it with cooking spray, then add in half of the jar of salsa verde, the can of black beans, corn, green chiles and about a teaspoon of the spice mixture. 

The next step is to season the chicken with salt, pepper and the remaining spice mixture. The chicken goes into the casserole dish raw with the corn and bean mixture. 

Once the chicken is cooked through, remove it from the oven and top it with shredded cheese. I used Colby Jack, but cheddar, Monterey Jack or even pepper Jack for a spicy kick would be delicious. 

Salsa Verde Baked Chicken on a plate with black beans and corn topped with melted cheese and avocado chunks.

Is It Safe to Add the Chicken in Raw With the Rest of the Ingredients?

Yes. Everything will bake in the oven for 30-40 minutes or until your chicken reaches an internal temperature of 165° F. If the chicken is cooked all the way through, then you’re in the clear and don’t need to worry about cross contamination with the rest of the ingredients. The easiest way to ensure your chicken is cooked to the correct temperature is to use a meat thermometer.

Salsa Verde Baked Chicken on a plate with black beans and corn topped with melted cheese and avocado chunks. Lime wedges next to the chicken.

Serving Suggestions

The Salsa Verde Baked Chicken can be eaten as is, but if you’re in the mood for extra carbs try these ideas.

More Salsa Verde Recipes

4.29 from 76 votes

Salsa Verde Baked Chicken

Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 4 servings
Seasoned chicken breasts, black beans, corn and salsa verde all bake together in one dish.
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Ingredients 

  • 1 1/4 pounds boneless skinless chicken breasts, or 4 chicken breasts
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 16 ounces salsa verde
  • 15 ounces black beans drained and rinsed
  • 4 ounces diced green chiles
  • 1/2 cup frozen corn, defrosted
  • 1/2 cup shredded Colby Jack or cheddar cheese
  • cilantro, avocado, and lime wedges for serving (optional)

Instructions 

  • Preheat oven to 375° F. and spray a 2 quart or similar sized casserole dish with cooking spray.
  • Pour the beans, green chiles, corn and half of the jar of salsa verde into the casserole dish. Combine the spices in a small bowl and add a teaspoon into the casserole dish.
  • Stir everything together until combined. Season the chicken breast with salt, pepper and the remaining spice mixture. Nestle them into the bean and corn mixture. Pour the remaining salsa verde over the top of the chicken.
  • Bake for 30-40 minutes or until the internal temperature of the chicken reads 165° F. Remove from the oven and top with the shredded cheese. Put the chicken back in the oven and bake until melted, about 2-3 minutes.
  • Serve the chicken topped with chopped cilantro, avocado chunks and lime wedges if desired.

Nutrition

Calories: 445kcalCarbohydrates: 31gProtein: 56gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 5gCholesterol: 134mgSodium: 1046mgFiber: 9gSugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.29 from 76 votes (76 ratings without comment)

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2 Comments

  1. Elyse says:

    This is one of my favorite recipes that I come back to over and over. The flavor combination is sublime! I’ve been making this almost every other week for 3 years now.

  2. Orsdia blogger says:

    Thanks for the recipe and nice tips, the meal looks delicious and healthy. I must try this.