Salsa Verde Chicken

Salsa Verde Chicken is a simple yet delicious dinner that bursts with bright, zesty flavor. With minimal prep, pantry staples, and just one pan, this dish is perfect for busy weeknights. Juicy chicken breasts are baked in tangy salsa verde and topped with melted Monterey Jack cheese for a creamy, comforting finish. In under 30 minutes, you’ll have a wholesome, crowd-pleasing meal that pairs beautifully with rice, veggies, or tortillas.

Ingredients:

• 16 ounces homemade or store-bought salsa verde
• 4 boneless, skinless chicken breasts (about 6 ounces each)
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 cups grated Monterey Jack cheese
• 3 Roma tomatoes, diced
• 1/3 cup chopped fresh cilantro or parsley
• Cooked white rice or cauliflower rice, for serving

Instructions:

1. Preheat your oven to 425°F and lightly coat a 9×13-inch baking dish with nonstick cooking spray.
2. Pound the chicken breasts to an even 1-inch thickness to ensure even cooking.
3. Brush both sides of the chicken with olive oil, then season with salt, pepper, and garlic powder.
4. Arrange the chicken in a single layer in the prepared baking dish.
5. Pour the salsa verde evenly over the chicken, making sure all pieces are completely covered.
6. Sprinkle the grated Monterey Jack cheese over the top.
7. Bake for 20–22 minutes, or until the chicken reaches an internal temperature of 165°F, the cheese is melted, and the sauce is bubbly.
8. For a golden top, place the dish under the broiler for 1–2 minutes, watching closely to prevent burning.
9. Remove from the oven, then top with diced tomatoes and chopped cilantro.
10. Serve warm over white rice for a hearty meal, or over cauliflower rice for a low-carb option.

Serving and Storage Tips

• Serving Ideas: Serve Salsa Verde Chicken over white rice, brown rice, or cauliflower rice for a complete meal. You can also pair it with roasted vegetables, a side of black beans, or a crisp green salad. For a Mexican-inspired twist, shred the chicken and serve it in tacos, burritos, or enchiladas.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Allow the chicken to cool completely before placing it in a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in the oven at 350°F until heated through, or reheat individual portions in the microwave. Add a splash of salsa or chicken broth to keep the chicken moist.

Variations

1. Creamy Salsa Verde Chicken – Stir ½ cup sour cream or cream cheese into the salsa verde before baking for a rich, creamy sauce.
2. Salsa Verde Chicken Enchiladas – Shred the baked chicken, roll it in tortillas, top with more salsa verde and cheese, and bake until bubbly.
3. Salsa Verde Chicken Tacos – Shred the cooked chicken and serve in tortillas with avocado, lime, and shredded lettuce.
4. Salsa Verde Chicken Burrito Bowls – Serve over brown rice with corn, beans, and pico de gallo for a healthy bowl.
5. Slow Cooker Salsa Verde Chicken – Combine all ingredients in a slow cooker and cook on low for 4 hours, then shred.
6. Grilled Salsa Verde Chicken – Marinate chicken in salsa verde for 30 minutes, grill, then top with cheese and fresh cilantro.
7. Keto Salsa Verde Chicken – Use full-fat cheese and serve with cauliflower rice or sautéed zucchini.
8. Salsa Verde Chicken Nachos – Layer tortilla chips with shredded chicken, cheese, and salsa verde; bake until melted and top with sour cream.
9. Spicy Salsa Verde Chicken – Add chopped jalapeños or a pinch of cayenne pepper to the salsa for extra heat.
10. Salsa Verde Chicken Stuffed Peppers – Fill halved bell peppers with chicken, salsa verde, and cheese; bake until tender.
11. Salsa Verde Chicken Quesadillas – Use leftover chicken between tortillas with cheese and cook until crispy.
12. Salsa Verde Chicken Soup – Combine shredded chicken, broth, and extra salsa verde for a comforting soup.
13. Salsa Verde Chicken Pasta – Toss cooked pasta with shredded chicken, salsa verde, and cheese for a quick dinner.
14. Salsa Verde Chicken Casserole – Mix cooked rice or quinoa into the baking dish before baking for a one-dish meal.
15. Breakfast Salsa Verde Chicken Scramble – Add diced chicken and salsa verde to scrambled eggs with cheese for a flavorful breakfast.

FAQs

1. Can I use chicken thighs instead of breasts?
   Yes, boneless, skinless chicken thighs work great and stay juicy.
2. Can I use store-bought salsa verde?
   Absolutely! Choose a quality brand with natural ingredients for best flavor.
3. Can I make this recipe ahead of time?
   Yes, assemble the dish up to 24 hours in advance, cover, and refrigerate until ready to bake.
4. How do I know when the chicken is done?
   Use a meat thermometer—chicken is fully cooked when it reaches 165°F internally.
5. Can I freeze cooked Salsa Verde Chicken?
   Yes, it freezes well for up to 2 months. Thaw overnight before reheating.
6. Can I make it dairy-free?
   Omit the cheese or use a plant-based cheese alternative.
7. What side dishes go best with it?
   Rice, beans, corn salad, or roasted vegetables all complement it beautifully.
8. How can I make it spicier?
   Add chopped jalapeños, hot sauce, or a spicier salsa verde.
9. Can I use shredded rotisserie chicken?
   Yes, mix shredded rotisserie chicken with salsa verde, top with cheese, and bake until bubbly.
10. Can I cook this on the stovetop instead?
    Yes, simmer seasoned chicken in salsa verde until cooked, then top with cheese and cover until melted.

Salsa Verde Chicken is a vibrant, easy-to-make dish that brings together the bold flavors of tangy salsa verde and creamy cheese over tender baked chicken. It’s an ideal choice for weeknights, requiring minimal effort while delivering maximum taste. Whether served with rice, veggies, or tucked into tortillas, this recipe is sure to become a family favorite.

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