I love how this recipe keeps dinner simple without sacrificing flavor. It all comes together in a single casserole dish, which means fewer dishes to clean. The ingredients are easy to find and budget-friendly, and the flavors are rich and comforting with a Southwestern twist. I can even prep it ahead or use leftovers in different ways throughout the week.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 lbs boneless skinless chicken breast
1 cup canned black beans, rinsed and drained
1 cup corn (fresh, frozen, or canned)
1 can diced green chiles
1/2 red bell pepper, diced
1/4 cup chopped cilantro
1 cup Colby Jack cheese, shredded
1/2 tsp garlic powder
1/4 tsp cumin
1/4 tsp salt
1/4 tsp pepper
Directions
I start by preheating the oven to 375˚F.
I mix together the garlic powder, cumin, salt, and pepper in a small bowl and set it aside.
In a separate bowl, I combine the corn, black beans, diced green chiles, red bell pepper, and chopped cilantro until everything is evenly mixed.
I lay the chicken breasts flat in a large casserole dish, then sprinkle them evenly with the seasoning mix.
Next, I spread the corn mixture evenly over the chicken.
I top it all with shredded Colby Jack cheese.
I bake the dish uncovered for 40–50 minutes, or until the internal temperature of the chicken reaches 160˚F. If the cheese starts to brown too much, I loosely cover the dish with foil for the rest of the baking time.
Once it’s done, I serve it warm and enjoy the layers of flavor.
Servings and timing
This recipe makes 8 servings. The prep time is just 10 minutes, with a cook time of about 40 minutes. From start to finish, it takes around 50 minutes. Each serving (about 4 oz chicken plus 1/2 cup topping) has approximately 220 calories.
Variations
I sometimes switch it up by using boneless, skinless chicken thighs instead of breasts for a juicier texture. If I want smaller portions or quicker cooking, I’ll cut the chicken into chunks or use tenderloins. The cheese can be swapped for cheddar, Monterey Jack, or even pepper jack for a spicy kick. I also like adding chopped jalapeños or a sprinkle of chili powder when I want to boost the heat.
Storage/reheating
Leftovers store well in an airtight container in the refrigerator for up to 3–4 days. For longer storage, I freeze portions for up to one month. When reheating, I use the microwave for convenience or warm it in the oven at 325˚F until heated through. If reheating from frozen, I thaw it in the fridge overnight before warming it up.
FAQs
How do I know when the chicken is fully cooked?
I always check with a meat thermometer to make sure the internal temperature of the chicken reaches 165˚F. It’s the safest way to know it’s done.
Can I make this dish ahead of time?
Yes, I often prep everything up to the point of baking, then cover and refrigerate it for a few hours or even overnight. When I’m ready to cook, I just pop it in the oven and bake as directed.
Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely. If I have cooked chicken on hand, I shred it and mix it with the bean and veggie topping, then bake everything just long enough to heat through and melt the cheese—about 20–25 minutes at 375˚F.
What should I serve with Southwest Chicken?
I like serving it over rice, with tortillas, or alongside a salad. It also pairs well with avocado slices, sour cream, or a drizzle of hot sauce for extra flavor.
Can I make this recipe dairy-free?
Yes, I just leave out the cheese or use a dairy-free shredded cheese alternative. The dish still packs plenty of flavor from the seasoned chicken and veggie topping.
Conclusion
This Baked Southwest Chicken is one of those go-to meals that makes weeknight dinners a breeze. It’s packed with wholesome ingredients, full of bold flavors, and super adaptable depending on what I have on hand. Whether I serve it over rice, in tortillas, or on its own, it never disappoints.
A flavorful and easy one-dish dinner! This Baked Southwest Chicken is packed with bold spices, black beans, corn, and melty cheese—perfect for busy weeknights.
Author:Sarah
Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes
Yield:8 servings
Category:Dinner
Method:Baking
Cuisine:Southwestern
Diet:Gluten Free
Ingredients
2 lbs boneless skinless chicken breast
1 cup canned black beans, rinsed and drained
1 cup corn (fresh, frozen, or canned – see notes)
1 can diced green chiles
1/2 red bell pepper, diced
1/4 cup chopped cilantro
1 cup colby jack cheese, shredded
1/2 tsp garlic powder
1/4 tsp cumin
1/4 tsp salt
1/4 tsp pepper
Instructions
Preheat oven to 375˚F.
Mix the garlic powder, cumin, salt, and pepper in a small bowl.
In a separate bowl, combine corn, black beans, green chiles, red bell pepper, and chopped cilantro. Mix well.
In a large casserole dish, lay chicken breasts flat. Sprinkle with seasoning mix.
Evenly spread the corn mixture over the chicken.
Top with shredded cheese.
Bake uncovered for 40-50 minutes, or until chicken reaches an internal temperature of 160˚F.
If the cheese browns too quickly, loosely cover the dish with foil.
Serve warm and enjoy!
Notes
Chicken can be cut into smaller pieces or substituted with chicken tenderloins or thighs. Adjust cooking time accordingly.
Corn options: fresh cooked, thawed frozen, or drained canned corn all work well.
Store leftovers in an airtight container for 3–4 days in the fridge or up to 1 month in the freezer.
Use a nutrition calculator with exact brands for most accurate results.
Can I make this recipe dairy-free?
