One-Pot Salsa Chicken Recipe
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One-Pot Salsa Chicken

Serve alone, or with rice or pasta. Take the leftovers and make enchiladas or tacos the next day!
Cook Time40 mins
Servings: 6


  • 6 chicken breasts
  • 1 14 oz container of salsa
  • 2 cups fresh green beans
  • 1 medium onion sliced
  • 3 cobs corn cooked and cut off the cob
  • Salt and pepper
  • Cilantro
  • Fresh tomatoes


  • Marinate the chicken breasts for at least 24 hours in a ziploc bag.
  • Preheat the oven to 375 degrees. Prepare and spray the bottom and sides of a 9×13 pan. Layer green beans, sliced, onion, and fresh corn.
  • Lay the chicken breasts on top of the corn. Sprinkle with chopped cilantro. Cover with foil and bake for 35-40 minutes, or until the chicken breast is done. (Depending on the thickness of the chicken breast.)
  • Remove the foil and top with more fresh cilantro and chopped tomatoes. Serve!