Chicken Chili Bake
Get ready to elevate weeknight dinners with this irresistible Chicken Chili Bake—a hearty, flavor-packed casserole that combines the comfort of cheesy baked goodness with the bold flavors of chili. Tender, browned chicken breast pieces are simmered in a vibrant sauce made from diced tomatoes, black beans, corn, and aromatic spices like smoked paprika and chili powder, then baked to perfection under a golden layer of melted cheddar cheese and crunchy crushed tortilla chips. With just 20 minutes of prep time and an easy-to-follow method, this family-friendly dish delivers a satisfying meal that's ideal for busy nights. Serve it up with a sprinkle of fresh cilantro for a burst of freshness, and watch it disappear from the table! Perfect for those searching for chicken casserole recipes, chili-inspired dinners, or easy crowd-pleasers.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 3 cloves garlic, minced
- 15 ounces canned diced tomatoes
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned corn, drained
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 0.25 cup fresh cilantro, chopped
- 1 cup tortilla chips, crushed
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Season the chicken breasts with a pinch of salt and pepper on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, until lightly browned but not fully cooked through. Remove from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet, then add the diced onion and red bell pepper. Sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the canned diced tomatoes, black beans, corn, chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir well to combine and let simmer for 5 minutes.
Cut the partially cooked chicken into bite-sized pieces and stir them into the skillet with the chili mixture.
Transfer the mixture to the prepared baking dish and spread it out evenly.
Sprinkle the top evenly with shredded cheddar cheese, followed by the crushed tortilla chips.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbling and the chicken is fully cooked through.
Remove from the oven and let cool for 5 minutes. Garnish with fresh chopped cilantro before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 15.9 g | 79% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1766 mg | 77% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 11.2 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 549 mg | 42% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1158 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
