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
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Preheat the oven: Set your oven to 425°F (220°C) and coat a 9×13-inch baking dish with nonstick cooking spray.
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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.
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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.
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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.
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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
