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Finished Tex Mex Chicken Bake in blue casserole dish. Garnished with green onions and cilantro
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4.52 from 43 votes

Tex-Mex Chicken Bake

A quick and easy one pot meal that can be in the oven in under 30 minutes.
Prep Time20 mins
Cook Time40 mins
Course: Dinner, Main Course
Cuisine: American, Mexican
Keyword: Chicken, One pot, tex mex
Servings: 4 to 6 servings
Author: Andrea


  • Large, deep frying pan


  • 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.
  • 1/2 tsp ground cumin
  • 1 tsp 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


  • 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.


  • 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.
  • HAVE IT FOR LUNCH – Have a larger portion of vegetables than chicken/protein and serve on a bed of leafy greens.
  • ADD LEAFY GREENS - Serve with a side salad or add 3-4 cups chopped spinach, kale, collard greens, or Swiss chard in step #7.