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