One Pan Southwestern Chicken Bake

Juicy and seasoned chicken breast baked with black beans, corn, fire roasted tomatoes, and pepper jack cheese – all the southwestern flavors you love in one pan!

So I’ve noticed a pattern with my most viewed recipes – most of them are my one pan dinners! I guess you guys love the quick clean up (I sure know I do!!)

This recipe was somewhat inspired by one of my favorite/most popular recipes on here, which is my baked bruschetta chicken. Except, I switched from Italian flavors to southwestern flavors. Both these dishes are so easy, healthy, low-carb, and delicious! What more could you ask for in a dinner!?

^This is what your pan should look like before going into the oven. Bake it for around 35-40 minutes (depending on the size of your chicken breast) and then top it with some shredded pepper-jack or cheese of choice, and bake again for about 5 minutes! I topped mine with some avocado and cilantro too, so flavorful!

If you don’t like cheese or are dairy-free, feel free to leave out the pepper-jack or use a vegan shredded cheese!

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Southwestern Chicken Bake


  • Yield: 4 chicken breast 1x

Ingredients

Scale
  • 4 thin cut chicken breasts (skinless and boneless)
  • 1 tbsp olive oil
  • 2 tsp chili powder (or to taste)
  • 1/2 tsp garlic powder (or to taste)
  • 1 tsp cumin
  • 1/2 tsp paprika
  • salt and pepper (to taste)
  • 1 15 oz. can diced fire roasted tomatoes
  • 1/2 cup corn
  • 1 15 oz. can black beans (drained and rinsed)
  • 1/3 cup shredded pepper-jack cheese (or any shredded cheese)
  • chopped cilantro and sliced avocado (optional (for topping))

Instructions

  1. Preheat the oven to 375 degrees F and spray a 9 x 13 baking dish/pan with non-stick cooking spray.
  2. Brush your chicken breasts with olive oil, season with a little salt and pepper. In a small bowl combine, the chili powder, cumin, garlic powder, and paprika. Rub the seasoning onto the chicken breasts.
  3. Place seasoned chicken into the prepared pan and then top with fire roasted tomatoes, black beans and corn.
  4. Bake for about 35-40 minutes (depending on size of chicken breast) or until cooked through.
  5. Remove from the oven and top with shredded pepper-jack, bake for about another 3-5 minutes or until cheese is melted.
  6. Top with cilantro and avocado if desired. Enjoy!

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    Comments

    Karly

    This looks so delicious! Thanks for sharing!

      Amanda Hickman

      Hey Karly,
      It was delicious! thank you!!