Baked Southwest Chicken
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.
- 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.
Find it online: https://allrecipesmade.com/baked-southwest-chicken/
