This dish is a real crowd pleaser and everyone at the table will be asking for seconds! It's packed with protein and nutritious vegetables and makes for delicious leftovers!
It's a quick and easy one pot meal that can be in the oven in under 30 minutes. Colorful vegetables and fresh flavors will turn this Tex-Mex Chicken Bake into a family favorite in no time!
If you love Tex-Mex flavours as much as I do you might want to try my Green Chicken Chili, Tofu Scramble with Tex-Mex Seasoning and Southwestern Black Bean Salad.
Ingredients
This dish is super flexible so feel free to exclude, switch up, or add in any vegetables, herbs, or seasonings you wish.
- Chicken thighs - bone-in, skin on. You can use any pieces of chicken you like. I do recommend at least leaving the skin on for extra flavour.
- White onion - you can also use yellow, sweet, or Spanish onions
- Red pepper - or any colour of bell pepper
- Zucchini - or summer squash
- Corn - frozen or fresh kernals
- Salsa - My favourite is Organic Jack's Cantina Salsa but any fresh, store bought, salsa will work. One jarred option that is good is Herdez brand but most others tend to be more like a sauce then a salsa.
- Cilantro - You can omit this if you're not a fan or substitute with fresh parsley.
- Old cheddar cheese - You can substitute with any type of cheddar, Monterey Jack or a combination.
- Green onions/scallions - These are an optional garnish added at the end for freshness.
- Sour cream - An optional garnish. You could also add guacamole or fresh avocado slices.
Substitutions
- Chicken thighs - can be replaced with chicken breasts. Cooking time will vary.
- Cilantro - omit or use fresh parsley
- Cheddar Cheese - use any kind of melting cheese or replace with a dairy free alternative.
- Vegetables - you can make this dish with any vegetables you like. This combo is classicly Tex-Mex.
- Corn - a great substitute for corn in this recipe is green peas, mushrooms, or simply omit the corn altogether.
For another one-pan chicken dish with a different flavour profile try my Mediterranean Chicken Bake.
Make it Vegetarian
To make this dish vegetarian simply omit the chicken and add 1 - 2 cans of black beans. Add the beans at the time you would add back in the chicken, before baking in the oven.
To make it Vegan, do the same but use vegan cheddar or omit the cheese.
Storage
Keep covered in the fridge for 3 days or freeze for up to 3 months.
More Chicken Recipes
📖 Recipe
Tex-Mex Chicken Bake
Ingredients
- 6 chicken thighs, bone-in, skin on
- 1 large white onion, peeled and diced
- 1 large red bell pepper, or any colour, diced
- 1 large zucchini, diced
- 2 large cloves garlic, finely chopped, 1 tbsp.
- ½ teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup fresh or frozen corn kernels
- 2 cups salsa
- salt and pepper to taste
- 1 small bunch cilantro, washed and rough chopped. Divide in two portions. One half is for garnish
- 150 g or about 2 cups Old cheddar cheese, grated
- 2-3 green onions, sliced, for garnish
Optional toppings
- Sour cream
- guacamole or avocado
- pickled jalapenos
Instructions
- Preheat oven to 400 degrees F.
- Season chicken thighs on both sides with salt and pepper.
- Heat olive oil in large sauté pan over medium-high heat.
- Add chicken thighs, skin side down and set sear, without moving them, for 4-5 minutes or until golden brown. Flip over and sear the other side for 3-4 minutes more or until golden brown.
- Remove chicken to a large plate or dish and set aside.
- Add diced onion to the pan with the oil and fat from the chicken. Saute, stirring occasionally, for about 5 minutes or until soft and glossy.
- Add diced zucchini, red pepper, garlic, cumin, and chili powder. Continue cooking and stirring occasionally for 3-4 minutes.
- Add corn and cook for 2 more minutes. Add salsa and half the chopped cilantro. Taste and add salt and pepper as needed.
- Bring to a boil and reduce heat to a simmer. Nestle chicken pieces into the vegetable mixture.
- Top with grated cheddar leaving the chicken skin exposed.
- Bake in preheated oven for 30 minutes or until a thermometer reads 165 degrees F.
- Top with remaining cilantro and sliced green onions.
- Serve on it's own or with rice or quinoa. Top with sour cream and/or guacamole.
Notes
- STORAGE - Keep covered in the fridge for 3 days or freeze for up to 3 months.
- SUBSTITUTIONS – Black beans, tofu, or shrimp work well in place of chicken. Use any combination of vegetables you like.
- MAKE IT VEGETARIAN - Omit the chicken and add 1 - 2 cans of black beans. Add the beans in step # 9. Or slice a block of firm tofu and follow recipe as is, browning the tofu first.
Susan Godfrey says
I have made this recipe so many times! Everyone loves it. As a matter of fact, I went to a friend's house, and she served it to me after she had it at my house:) Yes, it's that good! Thanks Andrea!
Andrea says
I love that so much! So happy you are enjoying the recipe and thanks so much for leaving a comment 😊
Nancy says
This was delicious and so easy! What a keeper!
Andrea says
I’m so happy you enjoyed it Nancy! Thanks for commenting!
Laura says
Can you make this with chicken breasts instead of thighs?
Andrea says
Hi Laura!
Yes you can. Sear the breasts u til golden on both sides and reduce the cooking time to 20 minutes or until the chicken reaches 165F. Hope you enjoy it!
Pamela Hanswyk says
A thumbs up from everyone which is rare.
Really tasty and very economical. Definitely adding to the dinner rotation.
Andrea says
Hi Pamela! I'm so happy everyone enjoyed the chicken and that it will become a regular! Thanks so much for the comment.
Kim Rushworth says
Love love love this recipe!
I make it probably once a month maybe twice. I made it at my sons once he said “ omg mom this is so good i taste a little something different with every bite! I need the recipe”
Thank you for this delicious recipe!
Andrea says
What a fantastic compliment Kim! I'm so happy everyone is enjoying it and thanks so much for commenting!
Monica says
Hi Andrea! Love your recipe!! I've made this multiple times and it's always a hit.
I have frozen chicken drumsticks in the freezer. Would this work with this recipe (after I thaw them)? If so, would the oven timing change?
Andrea says
Hi Monica! Yes you can absolutely use drumsticks. They won't take as long as bone-in thighs but also won't be ruined if cooked a little longer than necessary. 20 minutes would probably do it. Use a meat thermometer to be sure, cooking to 165 degrees F.
Brian MacDonald says
Super recipe! Made it for a dinner party and it got rave reviews!!
Jenn says
Incredibly delicious! Kids had no idea it was healthy lol
Andrea says
Best compliment ever!
Laura says
I love a one pot recipe, and this one does not disappoint. It's simple, delicious and super versatile; you can add extra vegetables and a can of black beans to really stretch it out. We had plenty for dinner, plus leftovers for the freezer. Thank you Andrea!
Andrea says
My pleasure! I'm so happy you all enjoyed it! Love the addition of black beans too!
Suzanne Livingstone says
I made this last night for dinner. I thought I had everything but alas, I did not. I don’t care for zucchini so I put one more cup of corn. I only had one cup of red salsa so I mixed with with a cup of salsa verde and it was fantastic. It was thick and I could eat the veggies and nothing else. So, so, so good. Thank you. Another hit!
Rosemary Barry says
Family Favourite! Love this dish as I can pre-prep everything, ie BBQ Chicken, Chicken leftovers, sautéed veggies from the night before as well as just making it as the recipe states. I love that I can put it all together in advance (for me this is key as then when needed I then pull from the fridge to pop in the oven! Cottage, home - Easy Peasy! So awesome!
Donna says
Made this the other day and absolutely loved it
Suzanne says
Thank you Andrea, this dish is so flavourful. The dish was watery just a bit and the cheese kind of disappeared in the liquid, no worries as I read a previous comment to rectify this. Loved the addition of sour cream. Next time and there is going to be a next time I will add leafy greens to step 7.
Love your comments re: The Livy Method.
Thank you again.
Sharon Van Dyke says
This is still my family’s favorite recipe! I make at least 2 of your recipes every week. I love being able to incorporate everything into the Livy method. Thank you and looking forward to anything new you put out there!😊
Andrea says
That makes me happy to hear Sharon! Thanks so much for your continued support. So happy you are enjoying the recipes!
Sally says
Can I make this a day ahead , could I I sear-the chicken & assemble all ingredients in pan & then put in fridge & finish cooking next day?
Andrea says
Hi Sally! Yes you could definitely do that. It may take a little longer to finish with everything being cold going into the oven but it will work 👌
Beverly says
A DEFINITE KEEPER! So many great flavors, true Tex-mex., Soo good & savory. Thank you for Another great, flavorful, healthy recipe!
Andrea says
My pleasure! So happy you enjoyed it! Thank you so much for your comment!
Jackie Tridico says
So good ! I started off with the chicken thighs and then made again with a cooked chicken that I shredded and put into the base ! It was AMAZING !
Leah V says
Hi Andrea! This is definitely a 5 star recipe! The skin stayed crispy, the sauce was flavorful. I added a big handful of spinach at the bottom of my shallow bowl and my husband used rice on the bottom of his and both were terrific. Thank you!
Andrea says
Hi Leah!
I'm so happy you both enjoyed it! Thank so much for commenting!
Anne Brodie says
I didn’t expect much, I just thought I would try it as I was looking for a quick dinner and I had most of the ingredients on hand. Well I am glad I did! It was so good !! We really enjoy Mexican food and my family said it was just as good,if not better than some of our favourite dishes at our local Mexican restaurants.
This is a keeper and I recommend for people to try it. Yum!
Andrea says
Hi Anne!
I'm so happy you tried it and that everyone enjoyed it! Thanks so much for commenting!
Robin says
Tried this for the first time tonight. Was very flavourful but it was way too liquidy. Not sure what I did wrong, I followed the recipe exactly.
Andrea says
Hi Robin!
I'm so sorry to hear your dish turned out on the watery side. Could be that the salsa you used was watery or the veggies released more water than usual. You can try draining the salsa and/or letting it boil a bit longer before adding the chicken back in to evaporate the extra liquid. Hope that helps and you try it again!
Jen C says
A weekly staple in our house. Everyone (including a picky teen) eats it. I even went out and bought a fancy Le Creuset pan! Love this recipe. So easy - the prep takes a bit of time, but I feel quite zen during it!
Andrea says
I love that you get into a zen vibe while chopping. Cooking can be a great way to relax!
So happy you are enjoying the recipes. That Le Creuset pan is one I can't love without now! 🙌
Ainsley says
Hi Andrea!
I love all your recipes I've tried - they're so good! I made this dish this afternoon using the same dish as in your picture. I have a question: When I cooked the chicken thighs the skin stuck to the bottom of the pan. Any tips on how I can prevent this next time? I used EVOO and had it on med-high heat. Thanks!
Andrea says
Hi Ainsley!
It usually has to do with 2 things; temperature and time. You want to leave them be until
The skin releases itself and turn the heat down a bit if they are getting too brown and still sticking but usually you can let them cook for quite some time. It's something you have to play around with with your stove and pan. It can take a bit of practice to get the hang of it. I also suggest using a regular olive oil or a high heat oil such as avocado. It wouldn't affect the sticking but EVOO has a low smoke point so best to avoid for temps over 400 degrees F. Hope that helps!
Ainsley says
Great! Thanks for the feedback Andrea. I'll keep playing around with it when I make it in future. We had it for dinner last night and it was a huge hit and so yummy! This one is definitely going in our dinner recipe rotation.
Susan Henderson says
First time I made this recipe hubby wasn’t a fan. I think it’s because I didn’t cook the chicken long enough. Skin was a bit rubbery. Second time I made it I cooked it longer and he liked it. Third and fourth time I made it I used a cast iron pan, seared the chicken well and added black beans and green chillies. He loved it!
Thanks for a great recipe!
Andrea says
Hi Susan! Yes a cast iron pan does a great job searing the skin! Nice additions with the black beans and chilies! Happy you both enjoyed it!
Rose Marie says
DELISH … made this twice already but didn’t have time to comment. Yes … even more DELISH the next day …. Loving’ being a gourmet cook … Thank you Andrea !
Andrea says
It's my absolute pleasure! So happy you are enjoying it!!
Cathy Minnis says
Hi Andrea....really loved this recipe however any tips on the searing part of the chicken? Not sure if my heat was too high but I seared the skin down first and all but one stuck to the bottom and skin came off when I flipped. I had a lot of splatter too which freaked me out (crazy about grease)..
Was able to get some skin off to place back on chicken when baking. So yummy and my new Dutch Oven was a dream to clean up. Thank you. Cathy
Andrea says
Hi Cathy!
Sorry to hear you had trouble with the skin. If you are using a good quality pan it's usually due to not leaving it long enough before flipping. In this case, if the heat is too high, it can start to burn before it releases. Okay around with the heat to find the right balance to brown nicely and also give it time. Another tip is to use a non-stick pan to ensure it doesn't stick. Hope that helps!
Kim Belfry says
Now a family fav! Sooo delicious, I doubled the recipe to take to a family gathering, shared the recipe and your site with all! Loving all your recipes! Looking forward to your next one.
Andrea says
Hi Kim!
I'm so happy you are enjoying the recipes! This dish is a great one for a pot luck or gathering! 👌😀
Janet Johnson says
Love this recipe. So tasty and easy. My hubby is the cook in the family with 100 ways to do chicken and he brags how yummy it is.
Andrea says
He Janet! This is so awesome! So happy your hubby (and you) loves the recipe so much!
Lucie says
Quick, tasty yummy oven to table.
Keeper for sure 👍
Marilyn Davis says
This is so yummy! My husband can't eat corn, so I substitute green peas. I used homemade canned salsa - I have to make lots more next summer, so I can make this recipe even more often!
Andrea says
Love this! So happy you enjoyed it. Yum to homemade salsa! 🙌
Judy says
If you haven’t tried this recipe yet, what are you waiting for? So good. The first night we had it with chicken, the next night we had it without the chicken and I liked it so much more perhaps overnight the flavours developed. In the recipe rotation for sure. Thanks Andrea.
Laurie says
Made this tonight it was fabulous! Is there any way to get the nutritional information on this recipe? My husband is type Diabetic and counts carbs... had to guess on this dish. Will definitely make this again so filling with just piece of chicken...cha ching... left overs are the best! Thank you so much! PS shared with other family and friends on the program 🙂
Andrea says
Hi Laurie!
I don't have the nutritional info but with a free web site like My Fitness Pal you can easily input the recipe and it will do the calculations for you. So happy you enjoyed the recipe!
Laurie says
Awesome thank you 😊
Cathy Minnis says
Hi Andrea....Week 3 on Livy program and doing well! Love your site and want to try this chicken recipe but I need to get myself and invest in a dutch oven or a new deeper frying pan with lid that goes into the oven. Can you help me when purchasing a dutch oven...should I buy a 5 litre one (is this too big for this chicken recipe) or a smaller one. It is only myself and my husband and I mostly only cook for 2. Want to try more recipes that you can bake in oven but need the right tools. Thank you so much. Want to purchase a quality piece of cookware too like Le Creuset.
Andrea says
Hi Cathy!
The brassier I used for this recipe is a 3.5 litre size. I absolutely love that pan! However if you are looking for something you can also make soups and stews in you would want to go with a Dutch oven style. If you can go somewhere where you can look at the different sizes in person that can really help. Happy shopping! 😀
Cathy M Minnis says
Thank you Andrea. That is helpful. I am going to stop by at a local food equipment store near me and will speak with them about getting the right piece of cookware. I believe that braiser is what I need and a good frying pan too! Can't wait to try the tex mex chicken dish. Take care...Cathy
Eveline Mut says
I want to replace the corn kernels. What do you suggest ?Eveline
Andrea says
Hi Eveline!
You can leave the corn out and bump up the other vegetables or add in another vegetable of your choice. Green peas might be good!
Kim Boczkur says
This is one amazing recipe. I made it last night, it is so easy to make and the taste WOW. This recipe is a definite will do over and over again. I served it with a tossed side salad.
Thanks
Robin Priore says
Thank you for sharing Andrea, this was a hit at supper time, and great for freezing left over portions for quick lunches. Very good with chicken breast fillets too!
Barbara Barraclough says
This was my first recipe from your collection! It was so delicious! The whole family loved it. We had leftovers, so had it again the next night! I am looking forward to trying as many of your recipes as I can!
Valerie P says
Hello! This recipe sounds so good, however I don't love thighs. If I make it with chicken breasts, how would that change the cooking time?
Thanks!
Andrea says
Hi Valerie!
Breasts will take less time in the oven. About 20 mins or until the internal temperature reads 165 degrees F. Enjoy!
Michelle Willard says
Holy crap! This is so friggin good! My husband loved it! I could crave this - really❤️
Jane says
Loved this! I did not have zucchini or red peppers, so I added a can of black beans. This was delicious and all in one pot, too…makes clean up a snap. Next time I’ll bump up the TexMex by adding some chopped chilies and Chili powered, maybe a sprinkle of red pepper flakes. …and there will definitely be a ‘next time’!
Nicole Foster says
This is fabulous and a quick favourite at my house !
Audrey says
Just saw this on the live. So entertaining and I always learn something. Thanks for the tip of checking the chicken with a thermometer. I too only stick thermometers into “whole” things like a Turkey or roasted chicken not into pieces of meat. What brand of thermometer did you use and would you recommend it?
Andrea says
Hi Audrey!
The thermometer is by Thermoworks and yes it's the best quick read thermometer out there! Highly recommend!
Holly says
Can you tell me can I use a frying pan then transfer to a baking dish as I don’t have a frying pan that can go in the oven. Do you have a great deep frying pan thst you recommend for this thst I can put on my Christmas list? Ceramic?
Andrea says
Hi Holly!
Yes it's totally fine to transfer it to a baking dish. I love Le Creuset, which is what I used for this recipe. I also love the deep frying pan made by "The Rock" series. Hope that helps!
Karen Pang says
This dish never disappoints! Like all your other recipes I've tried, so easy to follow and it turns out every time!! Sooo yummy!
Janice Beam says
Tex-Mex Chicken Bake -loved it! This was very tasty! I can wait to try others.
Susan Henderson says
Had this for dinner the other night. Was delicious! Served with just a leafy green salad. Definitely a keeper.
Gale Hamm says
Making this for the first time tonight. I would like to add spinach but do I add it after or can I put on bottom of pan under the chicken so it's all in one pan.
Andrea says
Hi Gale!
You can just add the spinach into the vegetable mixture before you add the chicken back into the pan. Hope you enjoy it!
Lynne N Enzweiler says
Fixed this for the first time last night and actually doubled the recipe because we were having a big family dinner. It was a huge success--everyone loved it and kept saying, "This is a keeper!" It was a beautifully colorful dish and looked exactly like your pictures (that is one thing I love about your recipes). I especially love the vegetables included in the dish.
Andrea says
Hi Lynne! I'm so happy you loved the dish! I especially like that yours are looking just like the photos!! Love that!
Diane says
I don't usually take time to comment on recipes but made this tonight for Fathers Day and it was a show stopper! I just had to leave a comment. Thank you.
Andrea says
Thanks so much for taking the time! I really appreciate it and so happy everyone enjoyed the dish!
Jackie says
Fam favourite! Leftovers we awesome too !
Molly says
Thank you Andrea for this amazing recipe, my family thoroughly enjoyed it and devoured it!
Cynthia Fischer says
Made this today. I quite like it. Even my picky eating spouse liked it. Thank you!
Andrea says
Best compliment ever!! 🙌 So happy everyone enjoyed it!
Cherie Johnson says
Excellent, made as directed, will make again, thanks Andrea 🙂
Brenda Bourdeau says
On Ginas plan what would we have with this dish
Andrea says
All you need are some leafy greens Ann's you are good to go! 😀
Donna says
I made this and took it to my Mom for her Mother’s Day supper tonight. It was excellent ❤️
Melissa says
Andrea, phenomenal! It was beyond my expectations after reading the recipe. Even my pickiest eater requested I make it again.
Thank you! As always every recipe an absolute hit!
Andrea says
I love to hear that!! So happy you all enjoyed it!!
Chelsey Reid-Thompson says
Thank you Andrea! That was delicious! My family gobbled it up! Will definitely be making this dish again.
Kathleen says
this dish is SO DELICIOUS! I was not expecting something so simple to be so amazing and satisfying. Just started in Gina's Spring / Summer group and this is a perfect solution for a yummy dinner over a bed of spinach. Feels like a treat but super healthy!
Diane says
Last night’s dinner! Loved it - so tasty!
Andrea says
So happy you enjoyed it!
Sue says
Oh sweet geezuz, who needs Saturday night whoopie when you can have THIS?! Just as caliente (I added some green chilies) and dare I say, more satisfying?! SO easy and SO good! Thank you Andrea 🙂
Andrea says
LOL! I love this! Wow what a compliment!! So happy you loved it! 😊
Tamy says
Another big hit with the family! I added cumin to the vegetable mixture to ‘mex’ it up a little more. We really enjoyed it!! Thank you, Andrea!
Andrea says
Fantastic! Happy to hear! Yes, depending on how well seasoned your salsa is, You can definitely spice it up with things like cumin and chili powder 👌
Elyse says
This is fabulous and has become one of my go to recipes.
Andrea says
I'm so happy to hear that!!
Connie says
Loved this! The thighs did make a huge mess on my stove and you do really need a deep pan for the oven. I followed your recipe the first time and it was awesome so tried it again using black beans instead of thighs. Loved that too and mixed in some black rice and some cut up precooked chicken. Will definitely be making it again. So thankful for all your great recipes.
Andrea says
Nice choices for the switch up! So happy you liked it!
Margaret Farrish says
Thank you Andrea for this amazing recipe. Tried in today for the first time. It's so delicious.
Andrea says
It's my pleasure! Happy you enjoyed it!
Jennifer says
That was a great supper! Simple to make and so tasty. Thanks for the recipe.
Andrea says
It's my pleasure! So happy you enjoyed it! 😃
Brenda Dunlay says
This was so good. Thanks Andrea
Andrea says
So happy you enjoyed it!! 😊
Deb Hobby says
Than you again Andrea ,
So delicious hubby said this is another
Keeper .
Just love my kind of flavor.
Deb
Andrea says
Gotta love those Tex-Mex flavours right?!! Happy to hear it was enjoyed by all! 😃
Marilyn Ashbourne says
This is an awesome dish, that even my picky kids loved
Andrea says
Now that's the ultimate compliment 🤗
Nancy says
Hi Marilyn, I'm about to make it for the family. What did you serve it with for your family?
Andrea says
Hi Nancy!
I didn't serve it with anything but rice, cauliflower rice, zucchini "noodles" would all be great! Hope you enjoy it!