Here’s a flavor-packed One Pan Taco Chicken Bake that’s ready in 30 minutes with minimal cleanup! Juicy chicken, vibrant veggies, melty cheese, and crispy tortilla chips—all baked to perfection with bold taco flavors.
Contents
One Pan Taco Chicken Bake
Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins
Servings: 4
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cubed
- 1 tbsp taco seasoning (or 2 tsp cumin + 1 tsp each chili powder, paprika, garlic powder)
- 1 tbsp olive oil
- 1 bell pepper, diced
- 1 small onion, diced
- 1 cup black beans, drained/rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 cup chunky salsa
- 1 cup shredded Mexican cheese blend
- 1 cup crushed tortilla chips
- Toppings:
- Fresh cilantro
- Avocado
- Sour cream
- Lime wedges
Instructions:
1. Season & Sear Chicken:
- Toss chicken cubes with taco seasoning.
- Heat oil in a large oven-safe skillet over medium-high. Sear chicken for 3 mins (don’t cook through). Remove and set aside.
2. Sauté Veggies:
- In the same skillet, sauté bell pepper and onion for 3 mins.
- Stir in black beans, corn, and salsa.
3. Assemble & Bake:
- Return chicken to the skillet. Top with cheese and crushed chips.
- Bake at 400°F (200°C) for 12-15 mins until cheese melts and chicken reaches 165°F (74°C).
4. Serve:
- Garnish with cilantro, avocado, and a squeeze of lime.
Tips:
- Spice it up: Add jalapeños or hot sauce.
- Shortcut: Use rotisserie chicken (add in Step 3; bake just 5 mins to melt cheese).
- Low-carb: Skip chips; add extra cheese or serve over cauliflower rice.
This bubbly, crunchy, fiesta-in-a-pan is weeknight magic! 🌮🔥 Let me know if you’d like a slow-cooker version.