Mexican Chicken Bake is a six-ingredient dinner: chicken breasts cut in half and rubbed with taco seasoning, layered in a baking dish with peppers and onions, black beans, salsa and sharp cheddar, then baked at 375°F until the chicken reaches 165°F. Prep takes about 10 minutes, and it serves 6.
How to make it: Season the halved chicken breasts on both sides with a packet of taco seasoning and lay them in a large baking dish. Scatter frozen pepper and onion mix and drained black beans over the top, pour on the salsa and sprinkle with cheddar. Bake 30 to 40 minutes, until the chicken reaches 165°F, and garnish with cilantro or pico de gallo.
Why You’ll Love It
- Six ingredients: chicken, taco seasoning, salsa, peppers and onions, black beans and cheddar.
- Ten minutes of prep: no pre-cooking; everything layers straight into the dish.
- Frozen vegetables welcome: the pepper and onion mix goes in without thawing.
- Real portions: 2 pounds of chicken breast plus a can of black beans for 6 servings.
Ingredient Notes
Chicken breast: 2 pounds, each breast cut in half so the pieces are smaller.
Taco seasoning: one 1-ounce packet, rubbed on both sides of the chicken.
Salsa: 1 cup of your favorite jarred salsa, poured over everything before baking.
Peppers and onions: 2 cups of a frozen pepper and onion mix. You can use fresh instead: half an onion and 1 bell pepper, sliced.
Black beans: 1 can, drained and rinsed.
Sharp cheddar: 1 cup, shredded, for the top.
Ingredients
- 2 pounds chicken breast, cut in half
- 1 ounce taco seasoning (1 package)
- 1 cup salsa
- 2 cups frozen pepper and onion mix (or 1/2 onion and 1 bell pepper, sliced)
- 1 can black beans, drained and rinsed
- 1 cup sharp cheddar cheese, shredded
How to Make Mexican Chicken Bake
1. Heat the oven. Heat the oven to 375°F.
2. Season the chicken. Cut the chicken breasts in half, then season each side with the taco seasoning. Lay the pieces in a large baking dish.
3. Add the peppers, onions and beans. Place the peppers and onions over the chicken, then top with the drained black beans and spread the toppings out evenly. Frozen peppers and onions do not need to be thawed, but thawing them helps the dish cook faster. Fresh peppers and onions may not be as soft as frozen unless you sauté them lightly before adding.
4. Add the salsa and cheese. Pour the salsa over the dish and top with the cheese. For a more melty cheese topping, leave the cheese off until the last 10 minutes of the bake time.
5. Bake until the chicken is done. Bake for 30 to 40 minutes, until the chicken is cooked through and reaches 165°F on a food thermometer. Garnish with chopped cilantro or pico de gallo, if you like.
Frozen or Fresh Peppers and Onions?
Either works. A bag of frozen pepper and onion mix is the shortcut: it goes straight from the freezer onto the chicken, no thawing needed. If you have a few minutes, letting it thaw first helps the dish cook a little faster.
Fresh peppers and onions are fine too; use half an onion and one bell pepper, sliced. They stay firmer than frozen ones, so if you like them soft, sauté them lightly in a skillet before they go in the dish.
How to Get a Melty Cheese Topping
The cheddar can go on at the start with the salsa, and it will be baked and set by the end. For a softer, meltier topping, hold it back. Bake the chicken, peppers, beans and salsa uncovered, then scatter the cheese over the top for the last 10 minutes.
Either way, the dish is done when the chicken is cooked through. Check the thickest piece with a food thermometer: chicken is safe at 165°F.
Variations
- Fresh vegetables: half an onion and one bell pepper, sliced and lightly sautéed, in place of the frozen mix.
- Garnish: chopped cilantro, pico de gallo or a spoonful of sour cream.
- Spice blend instead of a packet: season the chicken with chili powder, ground cumin and garlic powder.
- With rice: a heartier Mexican chicken casserole bakes uncooked rice with the chicken, beans, corn, salsa and broth; it needs its own amounts and a longer covered bake, so follow a recipe written for rice.
Storage & Reheating
Refrigerator: Refrigerate leftovers within 2 hours (1 hour if the room is above 90°F) in shallow covered containers. They keep 3 to 4 days.
Freezer: Freeze leftovers for 3 to 4 months; kept longer, they can lose moisture and flavor. Thaw them in the refrigerator, or reheat straight from frozen, which takes longer.
Reheating: Cover the leftovers and reheat until they reach 165°F. Don’t reheat them in a slow cooker.
What to Serve With It
Top each plate with chopped cilantro or pico de gallo. For a Mexican-night spread, pair it with one pot Mexican rice casserole, or make a second main like layered taco bake.
More Mexican-style chicken dinners: easy chicken burrito casserole, chicken enchiladas with homemade red sauce and cream cheese chicken enchiladas. For a chicken and pepper bake without salsa, try cheesy baked chicken and peppers.
Frequently Asked Questions
Do I need to thaw the frozen peppers and onions?
No. They can go on frozen; thawing them first just helps the dish cook a little faster.
Do fresh peppers and onions get soft?
They stay firmer than frozen. Sauté them lightly first if you want them soft.
How do I get a melty cheese topping?
Leave the cheddar off until the last 10 minutes of baking.
How long do I bake Mexican chicken bake at 375°F?
30 to 40 minutes, until the chicken reaches 165°F on a food thermometer.
What seasoning goes on the chicken?
A 1-ounce packet of taco seasoning, on both sides of each piece. Chili powder, cumin and garlic powder also work.
Final Notes
Season, layer, bake and check for 165°F, and dinner is on the table in about 40 minutes. If you try it with the cheese added at the end, tell me in the comments how melty you got it.
Mexican Chicken Bake
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Ingredients
- 2 pounds chicken breast cut in half
- 1 ounce taco seasoning 1 package
- 1 cup salsa
- 2 cups frozen pepper and onion mix no need to thaw; or fresh, 1/2 onion sliced and 1 bell pepper sliced
- 1 can black beans drained and rinsed
- 1 cup sharp cheddar cheese shredded
Instructions
- Heat the oven to 375°F.
- Cut the chicken breasts in half, then season each side with the taco seasoning. Lay the pieces in a large baking dish.
- Place the peppers and onions over the chicken, then top with the drained black beans and spread the toppings out evenly. Frozen peppers and onions do not need to be thawed, but thawing them helps the dish cook faster. Fresh peppers and onions may not be as soft as frozen unless you sauté them lightly before adding.
- Pour the salsa over the dish and top with the cheese. For a more melty cheese topping, leave the cheese off until the last 10 minutes of the bake time.
- Bake for 30 to 40 minutes, until the chicken is cooked through and reaches 165°F on a food thermometer. Garnish with chopped cilantro or pico de gallo, if you like.
