Rotel Chicken Bake
This Rotel Chicken Bake is SO EASY! Tender chicken, zesty tomatoes, and gooey cheddar come together for a crowd-pleasing, one-pan dinner.
Servings: 4 servings
Ingredients
- 2 lbs boneless, skinless chicken breast
- 10 ounces Rotel tomatoes with green chiles drained
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheddar cheese
- Freshly chopped cilantro for garnish
- Freshly chopped green onions for garnish
Instructions
- Preheat your oven to 375°F (190°C). This will ensure your chicken bakes evenly and thoroughly.
- In your mixing bowl, combine the boneless, skinless chicken breasts with salt, garlic powder, cumin, and chili powder. Toss until the chicken is evenly coated with the spices.
- Place the seasoned chicken breasts in the baking dish. Evenly distribute the drained Rotel tomatoes over the chicken, ensuring each piece is well-covered.
- Cover the dish with aluminum foil to retain moisture and bake for 25-30 minutes. Check for doneness using a meat thermometer; the internal temperature should reach 165°F (75°C).
- Once the chicken is fully cooked, remove the foil and sprinkle the shredded cheddar cheese on top. Return the dish to the oven and bake uncovered for an additional 5-10 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let it rest for a few minutes. Sprinkle freshly chopped cilantro and green onions on top before serving.
Equipment
- Baking Dish
- Mixing Bowl
- Knife
- Cutting Board
- Meat Thermometer
- Aluminum Foil
Notes
- Season the chicken well to infuse maximum flavor.
- Try different cheese varieties like Monterey Jack or Pepper Jack for a spicier twist.
- Marinate the chicken for a few hours or overnight to intensify the taste.
- Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months.
- Reheat in the oven or microwave and add extra cheese if desired.