This Salsa Verde Chicken is a quick, flavorful, and cheesy one-pan meal that combines tender chicken breasts with tangy salsa verde and gooey Monterey jack cheese. The juicy chicken is baked to perfection, smothered in vibrant salsa verde, and finished with fresh tomatoes and herbs for a burst of color and freshness. Serve it over white rice or cauliflower rice for a simple weeknight dinner that’s full of flavor and easy to prepare.

Ingredients:
- 16 ounces salsa verde (homemade or store-bought)
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon pepper
- 1 teaspoon garlic powder
- 2 cups grated Monterey jack cheese
- 3 roma tomatoes, diced
- ⅓ cup chopped fresh cilantro or parsley
- Cooked white rice (for serving)
Instructions:
1. Preheat the Oven:
- Set your oven to 425°F and lightly grease a 9×13 baking dish with nonstick spray.
2. Prep the Chicken:
- Pound the chicken breasts to an even thickness (about 1 inch) to ensure even cooking. Brush both sides of the chicken with olive oil and season with salt, pepper, and garlic powder.
3. Assemble the Dish:
- Arrange the seasoned chicken breasts in a single layer in the prepared baking dish. Pour the salsa verde over the top, ensuring the chicken is completely covered to prevent drying out during baking.
- Sprinkle the shredded Monterey jack cheese generously over the chicken.
4. Bake the Chicken:
- Bake in the preheated oven for 20-22 minutes, or until the chicken reaches an internal temperature of 165°F. If the cheese hasn’t browned, place the dish under the broiler for 1-2 minutes, watching closely to avoid burning.
5. Garnish and Serve:
- Once out of the oven, sprinkle the baked chicken with diced tomatoes and fresh cilantro or parsley. Serve over a bed of warm white rice or cauliflower rice for a low-carb option.
Tips & Variations:
- Salsa Verde: Homemade salsa verde will elevate the flavors, but store-bought versions work just as well for convenience.
- Chicken Thighs: You can substitute boneless, skinless chicken thighs for the breasts for a juicier option.
- Cheese Alternatives: Feel free to swap out Monterey jack with cheddar or a Mexican blend cheese for a different flavor profile.
- Add Spice: If you like a bit of heat, try adding sliced jalapeños to the top before baking or mix in a bit of hot sauce to the salsa verde.
- Toppings: For more texture, top with avocado slices, a dollop of sour cream, or crushed tortilla chips just before serving.
This Salsa Verde Chicken is perfect for a satisfying weeknight meal. With minimal prep and bold flavors, it’s a dish that will quickly become a family favorite!
Salsa Verde Chicken
Course: CHICKEN4
servings5
minutes20
minutesIngredients
16 ounces salsa verde (homemade or store-bought)
1 pound boneless, skinless chicken breasts
1 tablespoon extra-virgin olive oil
¼ teaspoon kosher salt
⅛ teaspoon pepper
1 teaspoon garlic powder
2 cups grated Monterey jack cheese
3 roma tomatoes, diced
⅓ cup chopped fresh cilantro or parsley
Cooked white rice (for serving)
Directions
- This Salsa Verde Chicken is a quick, flavorful, and cheesy one-pan meal that combines tender chicken breasts with tangy salsa verde and gooey Monterey jack cheese. The juicy chicken is baked to perfection, smothered in vibrant salsa verde, and finished with fresh tomatoes and herbs for a burst of color and freshness. Serve it over white rice or cauliflower rice for a simple weeknight dinner that’s full of flavor and easy to prepare.
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