Salsa Chicken Recipe

Often when I’m scrolling through Facebook, I save food recipe videos to view later. Most of the time I never go back and look at them, but I saved a salsa chicken recipe and several weeks later, I scrolled through my saved videos to find it. It looked like a simple, one pan dinner and I’m always looking for recipes for busy weeknight meals.

Salsa Chicken

The first time I made it, we devoured it, although our kids complained it was pretty spicy. We cut back the spice just a bit and I taught Hallie how to make it. She’s the only one who makes it so naturally we renamed it Hallie Chicken. She’s made it for our family, family up in Utah, my parents in Idaho and we’ve delivered it to friends in our neighborhood. Hallie’s willing to make it for anyone!

SALSA CHICKEN RECIPE

  • 1 cup rinsed uncooked basmati rice
  • 15 oz can drained and rinsed black beans
  • 1 cup frozen corn
  • 3/4 tsp cayenne pepper 
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1 tsp oregano
  • 16 oz jar salsa
  • 1 cup chicken broth (or water and chicken bouillon)
  • 3 chicken breasts ~1-1/2 lbs – each breast cut in half
  • salt and pepper to taste


Put all ingredients except chicken in a 9×13 pan and stir. Depending on how spicy your salsa is, you’ll want to cut back the cayenne pepper. Place chicken breasts on top, sprinkle with salt and pepper. Cover with tin foil and bake at 375 for 60 minutes. If desired, shred chicken and place back on top of rice, sprinkle with cheese. Eat with tortilla chips or in a tortilla.

Salsa Chicken

Salsa Chicken

Salsa Chicken

Salsa Chicken

This has lit a fire within Hallie and she’s ready to learn a new meal. She’s ready and willing to take on more dinner responsibilities and I’m happy to hand that over to her!

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