This Black Bean Salsa Chicken is a simple, flavorful dish that combines lean, protein-packed chicken with fiber-rich black beans and zesty salsa.
Topped with melted cheddar and fresh green onions, it’s a nutritious, low-saturated-fat meal that’s ready in under 40 minutes.
Perfect for quick weeknight dinners, meal prep, or a satisfying family-friendly dinner option.
Easy Black Bean Salsa Chicken
Equipment
- 1 large oven-safe skillet with lid
- 1 mixing bowl
- Measuring spoons and cups
- Knife and cutting board
- Oven thermometer (optional, for accuracy)
Ingredients
- 3 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 cup salsa your preferred variety
- 1/3 cup brown sugar
- 1 tablespoon taco seasoning
- 1 can 15 oz black beans, drained and rinsed
- 1/2 cup grated cheddar cheese
- 2 –3 green onions thinly sliced (for garnish)
- Salt and pepper to taste
- Cooked rice for serving (optional)
Instructions
- Prepare the Chicken: Start by patting the chicken breasts dry with paper towels. This removes excess moisture and ensures they brown nicely. Season both sides generously with salt and pepper. If your chicken breasts are particularly thick, you can slice them in half horizontally to create even pieces, which will cook more quickly and allow the flavors to penetrate better.
- Heat the Skillet: Place a large oven-safe skillet on the stovetop over medium-high heat. Add one tablespoon of olive oil and allow it to heat until shimmering but not smoking. The hot oil will give the chicken a beautiful golden crust.
- Sear the Chicken: Carefully place the chicken breasts in the skillet, making sure they aren’t crowded. Let them sear for 3–4 minutes on one side without moving them. This step locks in the juices and creates a flavorful outer layer. Flip the chicken and sear the other side for another 3–4 minutes. The chicken does not need to be fully cooked at this stage; browning is the goal.
- Mix the Salsa Sauce: While the chicken is browning, combine 1 cup of salsa, 1/3 cup of brown sugar, and 1 tablespoon of taco seasoning in a small mixing bowl. Stir thoroughly until the brown sugar is dissolved and the seasoning is evenly distributed. This mixture creates a balance of sweet, tangy, and slightly spicy flavors that will soak into the chicken as it bakes.
- Add Black Beans and Sauce: Once the chicken is browned, reduce the heat to medium-low. Pour the prepared salsa mixture over the chicken, making sure each piece is generously coated. Evenly scatter the drained and rinsed black beans over the chicken and into the sauce. These beans add fiber, plant-based protein, and a hearty texture that complements the tender chicken.
- Prepare for Baking: Cover the skillet with a tight-fitting lid or aluminum foil. Preheat your oven to 350°F (175°C) while the chicken is being prepared for baking. The lid helps trap steam, keeping the chicken moist and allowing the flavors to meld with the sauce and beans.
- Bake the Chicken: Place the covered skillet in the preheated oven. Bake for 20–30 minutes, depending on the thickness of your chicken breasts. To ensure the chicken is fully cooked, check the internal temperature with a meat thermometer; it should read 165°F (74°C).
- Add Cheese Topping: About 5 minutes before the chicken is finished baking, remove the lid and sprinkle 1/2 cup of grated cheddar cheese evenly over the chicken. Return the skillet to the oven uncovered. The cheese will melt and lightly brown, adding a rich, creamy layer that complements the savory chicken and tangy salsa.
- Garnish with Green Onions: Once the chicken is fully cooked and the cheese is melted, remove the skillet from the oven. Sprinkle thinly sliced green onions over the top for a fresh, slightly sharp contrast that brightens the dish visually and flavor-wise.
- Serve Over Rice: For a complete meal, serve the chicken, beans, and sauce over a bed of hot, fluffy rice. Use a spoon to scoop some of the beans and sauce over each portion. The rice soaks up the flavorful juices, making every bite satisfying and well-balanced.
- Optional Serving Tip: For smaller portions or more elegant presentation, slice the chicken into halves or strips before serving. You can also add a squeeze of fresh lime or a dollop of Greek yogurt for extra tang and creaminess.
Notes
- For even cooking, choose chicken breasts of similar size. If they vary greatly, slice thicker pieces in half.
- Drain and rinse canned black beans to remove excess sodium and improve flavor.
- Use your favorite salsa—mild, medium, or hot—to control spice levels.
- Browning the chicken before baking adds depth of flavor and helps retain moisture.
- This dish can be made ahead of time; assemble it and refrigerate, then bake just before serving.
- Serve over rice, quinoa, or even cauliflower rice for a lighter, low-carb option.
- Leftovers taste even better the next day as the flavors have more time to meld.
Chef’s Secrets for Perfect Flavor
The key to a delicious Black Bean Salsa Chicken lies in layering flavors.
Searing the chicken first not only locks in juices but also builds a caramelized base for the sauce.
Choosing a salsa with balanced acidity and sweetness will elevate the dish, and a touch of brown sugar helps round out the flavors.
Don’t rush the baking process; letting the chicken cook slowly under a lid ensures it stays tender.
For an extra flavor boost, consider adding a pinch of smoked paprika or a splash of lime juice before serving.
Creative Serving Suggestions and Ideas
This dish is versatile and pairs well with a variety of sides.
Serve it over steamed white or brown rice, or try a hearty grain like quinoa or farro for added protein and fiber.
For a low-carb twist, cauliflower rice works beautifully. Garnish with sliced avocado, fresh cilantro, or a dollop of Greek yogurt for creaminess.
You can even serve it in soft tortillas or over a bed of mixed greens for a lighter, salad-style dinner.
The colorful presentation makes it perfect for casual family meals or easy entertaining.
Storage Tips for Maximum Freshness
Store any leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently in the oven or on the stovetop to preserve the chicken’s moisture—microwaving works in a pinch but can sometimes dry it out.
You can also freeze cooked chicken with beans and sauce in freezer-safe containers for up to 2 months; thaw overnight in the fridge before reheating.
For meal prep, assemble the dish but keep cheese separate until the last 5 minutes of baking to prevent it from becoming overly gooey.
Frequently Asked Questions
1. Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work wonderfully and tend to stay juicier. Reduce baking time slightly if using smaller pieces.
2. How spicy is this dish?
The spice level depends on your salsa choice. Mild salsa keeps it family-friendly, while medium or hot salsa adds more kick. Adjust seasoning to taste.
3. Can I make this in advance?
Absolutely. You can assemble the skillet ahead of time, refrigerate, and bake when ready. This makes it an excellent meal-prep or busy weeknight option.
4. Can I substitute the cheese?
Yes! Cheddar works well, but you can try Monterey Jack, pepper jack, or even a dairy-free alternative for a different flavor profile.
5. What can I serve alongside this dish?
Rice or quinoa is a classic pairing, but roasted vegetables, sautéed greens, or a simple salad also complement it perfectly. You can even use it as a filling for tacos or burrito bowls.
