Looking for an easy, crowd-pleasing side or main for a dinner party or cookout? This Dump and Bake Salsa Chicken is flavorful, versatile, and simple to prepare. With salsa, chicken, corn and black beans as the foundation, it works as a dip with chips, a filling for burritos or quesadillas, a topping for nachos, or served over rice or salad. Make a batch ahead and enjoy leftovers all week—it’s a perfect recipe for busy evenings and laid-back gatherings.
This dish is also a lighter option for warm-weather meals: minimal ingredients, minimal prep time, and maximum flavor. It’s budget-friendly and uses pantry staples you may already have on hand, so there’s often no need for an extra grocery run.
Serve this bake with Mexican rice and black beans, pile it onto chips and melt cheese for nachos, stuff it into tortillas for tacos or quesadillas, or spoon it into bowls alongside a fresh salad. The recipe is forgiving and easy to customize—add extra spices, swap corn for bell peppers, or use your favorite salsa to change the flavor profile.
No matter how you serve it, it’s sure to disappear fast. Make a double batch for gatherings—the leftovers refrigerate well and reheat nicely, so you can stretch one meal into several satisfying lunches or dinners.
This recipe is family-friendly, affordable, and quick to assemble. It’s ideal when time is short but you still want a delicious home-cooked meal. After you serve it at a cookout or potluck, friends and family will likely ask for the recipe—so be ready to share.
If you try it, come back and leave a comment to let others know how you enjoyed it and any tweaks you made. Enjoy!
Prep Time: 15 minutes – Cook Time: 1 hour – Servings: 6
Ingredients:
1 bag frozen corn kernels
1 can black beans, rinsed and drained
1 (15 oz) can diced tomatoes
1 cup salsa, divided
1/2 tsp cumin
1 tsp minced garlic
2 lb boneless skinless chicken breasts
Salt and pepper to taste
How to make Dump and Bake Salsa Chicken:
Step 1. Preheat the oven to 375°F (190°C).
Step 2. In a mixing bowl, combine the corn, black beans, diced tomatoes, 1/2 cup of salsa, minced garlic, and cumin. Stir until evenly mixed.
Step 3. Grease a 9×13 baking dish and spread the mixture across the bottom in an even layer.
Step 4. Place the chicken breasts on top of the vegetable mixture. Season with salt and pepper to taste.
Step 5. Spread the remaining 1/2 cup of salsa over the chicken.
Step 6. Cover the dish with foil and bake for 1 hour, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Step 7. Remove from the oven, shred the chicken with two forks, return it to the dish, and stir to combine with the saucy vegetables. Serve warm.
Now, ready to serve!
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Dump and Bake Salsa Chicken
Pin Recipe
Ingredients
- 1 Bag frozen corn kernels
- 1 Can black beans rinsed and drained
- 1 15 oz. Can diced tomatoes
- 1 C. Salsa, divided
- ½ tsp. Cumin
- 1 tsp. Minced garlic
- 2 lb. Boneless skinless chicken breasts
- Salt and pepper to taste
Method
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Preheat the oven to 375 degrees.
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Add the corn, black beans, diced tomatoes, ½ cup of salsa, minced garlic, and cumin to a mixing bowl, and stir to combine.
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Layer the mixture in the bottom of a well greased 9×13 baking dish.
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Place the chicken on top of the mixture and season with salt and pepper to taste.
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Spread the remaining ½ cup of salsa over the chicken.
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Cover the dish with foil and bake for 1 hour or until the chicken is cooked through.
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Shred the chicken, return it to the dish, stir to combine, and serve.
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Enjoy!
Notes
