Easy Mexican Chicken Recipe – Takes Only 5 Minutes To Prepare!

When you are wanting to eat healthy, but life is busy and you have little time to prepare dinner, make this easy Mexican chicken recipe. It is by far one of my favorite go-to weeknight meals.

Boneless, skinless chicken breasts placed on top of sweet corn kernels, black beans, petite diced tomatoes and nestled between layers of your favorite salsa. Once it comes out of the oven simply slice the chicken and toss everything together for a healthy dinner recipe that is under 500 calories per serving!

Best of all, it takes ONLY 5 MINUTES TO PREPARE!!! That’s right, simply dump the ingredients in the baking dish and it is ready to go in the oven.

As the chicken bakes in the oven you have plenty of time to do other tasks. Whether you need to help the kids with homework, prepare lunches for tomorrow, get the laundry started or simply want to enjoy quality time with the family, you will have plenty of time to do that.

That is because there is no need to prep any ingredients or stand over a hot stove making dinner. The only effort required is to open the bag of corn and the cans of beans, tomatoes and the jar of salsa.

It is so easy that even the novice cook can make this delicious and healthy dinner recipe! Serve it as is with your favorite toppings or serve it over a bed of rice for a complete and satisfying meal.

Dump and Go Mexican Chicken

Although this is a dump and go type of meal, this isn’t one of those recipes that will be on the table and ready to eat in 15 minutes or less. As much as I appreciate dinner recipes like Maple Glazed Salmon that are quick, easy and ready to eat in minutes, there are times when I need to be away from the kitchen while dinner is cooking.

And that is where this recipe comes in handy! It literally takes less than 5 minutes to assemble thanks to some common grocery items.

In fact, it most likely will take your oven longer to pre-heat than it will for you to prepare the dish. That is why this Mexican Chicken recipe is commonly categorized as a ‘Dump & Go’ recipe.

You literally dump all the ingredients in a 9 x 13 casserole dish and put it in the oven. The most work that is required is that you open the containers, drain and rinse your beans, and drain your canned diced tomatoes.

And if you use jarred minced garlic instead of a fresh garlic clove, you won’t even have to wash out your garlic press! So that means not only is it easy to prepare, but clean up will be a breeze!

Once everything is in the dish cover it and place it in the oven. Once the chicken is cooked through, dinner is ready!

What Type Of Chicken To Use

However, in order to get your Mexican Chicken on the table in the least amount of time possible it is important to use thin chicken breasts. Thin chicken breasts will cook much faster than the thick chicken breasts that you purchase in the family packs at the grocery store.

Although if you are like me and purchase those larger packs because they are more economical, you can still use them in this recipe. All you have to do is slice the larger pieces in half to make two thinner breasts.

In addition, if one side is thicker than the other it is best to pound each one into even thickness. Do this with a flat meat mallet, a rolling pin or simply use the palm of your hand.

This will ensure that the entire breast gets cooked at the same rate. Although, in order to determine when the chicken is done and can come out of the oven it is best to use an instant read digital thermometer.

The chicken is done when the internal temperature reaches 165°F (74°F). However, you can remove the chicken from the oven when it reaches 160°F (71°C) because it will continue to cook for a few minutes.

All that is left to do to get dinner on the table is to slice the chicken and toss it with the other ingredients in the baking dish. Then serve it with your favorite toppings such as guacamole, sour cream, and more salsa!

Easy Mexican Chicken Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 14.4 ounce bag frozen corn kernels, about 3 cups
• 15 ounce can black beans, drained and rinsed
• 15 ounce can petite diced tomatoes, drained
• 1 cup salsa, divided
• 1 clove of garlic, minced
• ½ teaspoon cumin
• 2 lbs. thin, boneless, skinless chicken breasts
• Salt and pepper to taste

INSTRUCTIONS

1. Start by preheating your oven to 375°F (190°C). Then spray a 9 x 13-inch baking dish with non-stick cooking spray.

*If you have large, thick chicken breasts, be sure to slice them in half to make two thinner pieces. Then if needed, pound the chicken into even thickness.

2. In the prepared dish, add the frozen corn, black beans, diced tomatoes, ½ cup of salsa, garlic, and cumin and stir.

3. Season the chicken breasts with salt and pepper (on both sides) to taste and then place the chicken on top of the corn, bean and tomato mixture. Pour the remaining ½ cup of salsa over top of the chicken.

4. Cover the dish tightly with foil and place Mexican chicken in the preheated oven and bake for approximately 45-60 minutes. The chicken is ready when the internal temperature of the chicken reaches 160°F (71°C).

5. Remove chicken from the dish and slice into thin strips or dice into bite size pieces. Return the chicken to the dish and stir with the other ingredients to combine.

Serve warm with your desired toppings of choice. Suggested toppings: guacamole, sour cream, salsa, diced onions, diced jalapeños and chopped cilantro.

How To Store and Reheat

Allow the leftovers to cool to room temperature. Then place them in a closed container. Store in the refrigerator for up to 4 days.

You can also freeze the Mexican chicken in an air tight container for up to 3 months. Just be sure to label the container before it goes in the freezer.

To Reheat: Place the mixture on a microwave safe plate or bowl. Add a few drops of water to the mixture and cover and heat on high power for 60-90 seconds.

Or place the contents in an oven safe dish and reheat for 15-20 minutes in the oven set at 350°F.

To Thaw: Remove the container from the freezer and let it thaw overnight in the refrigerator. Then reheat as instructed above.

Enjoy! Mary

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