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Baked salsa chicken in a braiser fresh cilaantro, sour cream and salsa.

Baked Salsa Chicken and Rice

  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings 1x
  • Category: Dinner/Entree
  • Method: Stove Top + Oven
  • Cuisine: Mexican-Inspired

Description

Baked Salsa Chicken and Rice – a delicious and easy this baked salsa chicken recipe is packed with flavor and perfect for a busy weeknight!


Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 1/22 pounds boneless, skinless chicken breast 
  • 1 small yellow onion, diced
  • 1 tablespoon garlic, minced
  • 1 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 4oz can diced green chiles
  • 1 16oz jar chunky mild salsa
  • 1 1/4 cup long grain white rice
  • 2 cups chicken broth
  • 1/4 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1 cup black beans, drained and rinsed
  • 1 cup frozen corn
  • Toppings: Cheese, sour cream, fresh cilantro

Instructions

  1. Preheat oven to 400 degrees F.
  2. Bring large braiser or cast iron skillet to medium-high heat. Add olive oil, swirl to coat.
  3. Season chicken with salt and pepper; sear on both sides and then move to a plate.
  4. In the same pan, add onion and garlic. Move around pan until they soften, approx. 1 minute.
  5. Add green chiles, salsa, rice, broth, cumin, chili powder, garlic powder, black beans and corn. Stir to combine. Bring to a simmer and nestle the chicken breasts on top.
  6. Cover and move to the oven, middle rack. Let cook 20-25 minutes or until rice and chicken are fully cooked (it’s okay if there is a little liquid left – it will get soaked up).
  7. Remove from oven and cover with cheese and serve with sour cream and fresh chopped cilantro.

Notes

  • Dairy-Free: easily make this dairy-free by using a dairy-free cheese and sour cream option.
  • Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: baked salsa chicken