Why You’ll Love This Recipe
This baked chicken with salsa verde is quick to prepare, requiring just 5 minutes of hands-on time and minimal effort. The dish is both savory and slightly tangy from the salsa verde, while the cheese adds creaminess and richness. It’s a healthy, low-carb meal that can be enjoyed with rice or cauliflower rice for a lighter alternative. The best part? It’s all baked in one pan, making cleanup a breeze.
Ingredients
- 16 ounces homemade salsa verde (or store-bought)
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon 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 (for serving)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven: Set your oven to 425°F (220°C). Coat a 9×13-inch baking dish with nonstick cooking spray.
- Prepare the chicken: Pound the chicken breasts to an even 1-inch thickness. Brush them with olive oil and season both sides with salt, pepper, and garlic powder.
- Assemble the dish: Lay the chicken breasts in a single layer in the baking dish. Pour the salsa verde over the top, ensuring the chicken is completely covered to prevent it from drying out during baking. Top with the shredded Monterey Jack cheese.
- Bake: Place the dish in the oven and bake for 20-22 minutes or until the chicken reaches an internal temperature of 165°F (use an instant-read thermometer). The cheese should be melted, and the sauce should be bubbly. If the cheese isn’t golden, broil for 1-2 minutes, watching carefully to prevent over-browning.
- Serve: Sprinkle fresh diced tomatoes and chopped cilantro over the chicken. Serve the dish with cooked white rice or cauliflower rice for a low-carb option.
Servings and Timing
- Servings: 4
- Prep Time: 5 minutes
- Cook Time: 20-22 minutes
- Total Time: 25-27 minutes
Variations
- Add vegetables: Serve the chicken with a side of roasted vegetables or add bell peppers to the baking dish for extra flavor.
- Different cheese: Swap the Monterey Jack for cheddar or pepper jack for a different twist.
- Low-carb version: Serve with cauliflower rice instead of white rice for a keto-friendly meal.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F for about 10 minutes, or in the microwave until heated through.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs will work well. Just ensure they are cooked through to an internal temperature of 165°F.
2. Can I use store-bought salsa verde?
Yes, store-bought salsa verde works perfectly fine and saves time.
3. What if my chicken breasts are thick?
If your chicken breasts are thicker than 1 inch, you may need to bake them a bit longer, or you can slice them in half horizontally to ensure even cooking.
4. Can I make this dish in advance?
You can prep the chicken and salsa verde ahead of time, but it’s best to bake it fresh for optimal flavor and texture.
5. How do I know when the chicken is done?
The chicken is done when it reaches an internal temperature of 165°F. Use an instant-read thermometer to check.
6. Can I freeze leftovers?
Yes, you can freeze leftovers in an airtight container for up to 3 months. Reheat in the oven when ready to serve.
7. Can I add more salsa verde?
You can certainly add more salsa verde for extra flavor. Just be sure to cover the chicken well to keep it moist while baking.
8. Can I make this dish spicier?
For more heat, add some chopped jalapeños or use a spicier salsa verde.
9. Can I use a different kind of cheese?
Yes, feel free to experiment with other cheeses like cheddar, gouda, or a spicy pepper jack.
10. Can I serve this dish with a different side?
Yes, you can serve this chicken with a variety of sides, including roasted vegetables, a green salad, or quinoa.
Conclusion
Baked Chicken with Salsa Verde is an easy, flavorful, and satisfying dish that comes together in just 25 minutes. The combination of tangy salsa, melted cheese, and perfectly cooked chicken is sure to become a family favorite. Whether you serve it with rice, cauliflower rice, or your favorite side, this recipe is a simple and delicious way to enjoy a healthy and hearty meal.
Print
Salsa Verde Chicken
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
Baked Chicken with Salsa Verde is a quick and delicious dish that features juicy chicken breasts smothered in tangy salsa verde and topped with melted Monterey Jack cheese. This easy recipe is perfect for busy weeknights, offering a flavorful and healthy meal in just 25 minutes. Serve with rice or cauliflower rice for a low-carb option.
Ingredients
16 ounces homemade salsa verde (or store-bought)
1 pound boneless, skinless chicken breasts
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon 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 (for serving)
Instructions
-
Preheat the oven: Set your oven to 425°F (220°C) and coat a 9×13-inch baking dish with nonstick cooking spray.
-
Prepare the chicken: Pound the chicken breasts to an even 1-inch thickness. Brush them with olive oil and season both sides with salt, pepper, and garlic powder.
-
Assemble the dish: Lay the chicken breasts in the baking dish. Pour salsa verde over the top, ensuring the chicken is completely covered. Top with shredded Monterey Jack cheese.
-
Bake: Roast in the oven for 20-22 minutes or until the chicken reaches an internal temperature of 165°F. If the cheese isn’t golden, broil for 1-2 minutes, watching closely to prevent over-browning.
-
Serve: Sprinkle fresh diced tomatoes and chopped cilantro over the chicken. Serve with white rice or cauliflower rice for a low-carb meal.
Notes
Add Vegetables: Add bell peppers, zucchini, or roasted vegetables for more flavor.
Cheese Options: Swap Monterey Jack for cheddar, pepper jack, or a sharp white cheese.
Low-Carb Version: Serve with cauliflower rice instead of white rice for a keto-friendly option.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
