Go Back

Dump and Go Cheesy Taco Chicken - Easy, Flavor-Packed Weeknight Dinner

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken breasts (boneless, skinless), about 2 pounds (4 medium)
  • Taco seasoning (1 standard packet or 2–3 tablespoons)
  • Salsa (mild, medium, or hot), 1 cup
  • Chicken broth or water, 1/4 cup
  • Cream cheese, 4 ounces (half a block), softened
  • Shredded Mexican blend or cheddar cheese, 1–2 cups
  • Canned corn, drained (optional), 1 cup
  • Black beans, drained and rinsed (optional), 1 cup
  • Green chiles (optional), 1 small can
  • Lime, 1 (for serving)
  • Fresh cilantro (optional)
  • Salt and pepper
  • Olive oil or nonstick spray

Method
 

  1. Preheat and prep: Heat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with olive oil or nonstick spray.
  2. Season the chicken: Pat chicken breasts dry and place them in the dish. Sprinkle both sides with taco seasoning, plus a pinch of salt and pepper.
  3. Mix the sauce: In a bowl, stir together salsa, broth (or water), and cream cheese until mostly smooth. Small specks of cream cheese are fine.
  4. Dump it on: Pour the sauce over the chicken. If using, scatter corn, black beans, and green chiles around the chicken.
  5. Bake: Cover the dish tightly with foil and bake for 20 minutes.
  6. Uncover and add cheese: Remove the foil, spoon some sauce over the chicken, and top evenly with shredded cheese.
  7. Finish baking: Bake uncovered for another 10–15 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
  8. Rest and garnish: Let it rest 5 minutes. Squeeze fresh lime over the top and sprinkle with cilantro.
  9. Serve: Spoon over rice or cauliflower rice, tuck into tortillas, or pile on greens for a taco-style salad.