If you're searching for a mouthwatering dish that will have your family and friends begging for seconds, look no further than Jenny Gueten's Salsa Chicken! This tantalizing Mexican-inspired recipe combines tender, juicy chicken with zesty salsa, vibrant corn, and hearty black beans, all topped with gooey melted cheddar cheese. Perfect for busy weeknights or special gatherings, this dish not only delivers on flavor but also on convenience, as it cooks slowly to perfection while you go about your day. Get ready to impress your taste buds and elevate your dinner game with this simple yet delicious recipe!
Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup salsa
- 1 cup corn, frozen
- 1 cup black beans, drained
- 1 cup cheddar cheese, shredded
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 4 boneless, skinless chicken breasts, 1 cup of salsa, 1 cup of frozen corn, 1 cup of drained black beans, 1 cup of shredded cheddar cheese, 1 teaspoon of cumin, and salt and pepper to taste.
- Preheat your oven to 375°F (190°C). This will ensure that the chicken cooks evenly and thoroughly.
- In a large baking dish, place the chicken breasts in a single layer. Make sure they are not overlapping for even cooking.
- Sprinkle the cumin evenly over the chicken breasts. Then, season with salt and pepper to taste, ensuring both sides are well seasoned.
- Pour the salsa evenly over the seasoned chicken breasts, making sure they are well coated.
- Add the frozen corn and drained black beans around the chicken in the baking dish. This will allow them to cook and absorb the flavors of the salsa.
- Cover the baking dish tightly with aluminum foil. This will help retain moisture during cooking.
- Place the covered baking dish in the preheated oven and bake for 3 hours. This slow cooking process will make the chicken tender and flavorful.
- After 3 hours, carefully remove the foil from the baking dish. Sprinkle the shredded cheddar cheese evenly over the top of the chicken and the vegetable mixture.
- Return the dish to the oven, uncovered, and bake for an additional 30 minutes, or until the cheese is melted and bubbly.
- Once done, remove the baking dish from the oven and let it rest for about 5 minutes before serving. This allows the juices to redistribute.
- Serve the salsa chicken hot, spooning the corn, black beans, and melted cheese over the top. It pairs well with rice, tortillas, or a fresh salad.
Tips
- Prep Ahead: To save time, you can marinate the chicken in salsa and spices the night before. This allows the flavors to meld beautifully and makes for a quicker prep time on the day you plan to cook.
- Use Fresh Ingredients: While frozen corn and canned beans work well, using fresh corn off the cob and cooked beans can elevate the dish's flavor and texture.
- Customize Your Salsa: Experiment with different types of salsa—mild, medium, or hot—to suit your taste preferences. You can even try adding some diced jalapeños for an extra kick!
- Add Veggies: Feel free to throw in other vegetables like bell peppers or zucchini for added nutrition and flavor. Just chop them up and add them to the baking dish with the corn and beans.
- Cheese Variations: While cheddar cheese is delicious, don't hesitate to mix it up with Monterey Jack or pepper jack for a spicy twist.
- Serving Suggestions: For a complete meal, serve the salsa chicken over a bed of rice, in warm tortillas for tacos, or alongside a fresh salad to balance the richness of the dish.
- Leftover Magic: If you have any leftovers, they make for a fantastic filling in burritos or quesadillas, or can be enjoyed on their own for a quick lunch!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 35g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 110mg
