Salsa Verde Chicken

Hey there! If you’re anything like me, you’re always on the hunt for a dinner that’s quick, easy, and actually tastes amazing. Well, let me introduce you to my new favorite weeknight meal: a super cheesy, tangy, and crazy-easy baked salsa verde chicken.

I’m talking about a dish that packs a huge flavor punch with almost zero work. Sound good?

This recipe gets its magic from salsa verde, or “green sauce.” It’s a staple in Mexican cooking and gets its zesty, bright flavor from tomatillos—those little green fruits that look like tomatoes wearing a paper jacket. It’s tangy, a little citrusy, and just plain delicious.

What I love most about this version is how simple it is. You basically throw everything into one pan and let the oven do the work. It’s easy enough for a hectic Tuesday, but trust me, it’s also special enough to serve when friends come over. The smell alone—that tangy salsa, savory chicken, and melty cheese—is enough to make your stomach rumble.

Let’s get into it.

A Quick Look at the Recipe

Before we start, here’s the lowdown. This recipe is designed to be a lifesaver. Less time cooking, less time cleaning, more time eating.

• Time: You seriously only need about 5 minutes to prep this. The oven handles the other 20. Dinner on the table in under 30 minutes!
• How much it makes: This recipe makes enough for 4 people. But you can easily change it up. Cut it in half for a cozy dinner for two, or double it for a big family or to have leftovers for lunch. Just make sure you use the right size baking dish.
• Skill Level: Total beginner. If you can open a jar and turn on an oven, you’ve got this.
• What you’ll need: No fancy kitchen gadgets here. You just need a 9×13 inch baking dish. A meat mallet is handy for the chicken, but a heavy rolling pin or even the bottom of a saucepan works too. An instant-read thermometer is also a great tool to have to make sure the chicken is perfectly cooked.

Need More or Less? Here’s How to Scale It

Servings	Chicken Breasts	Salsa Verde	Monterey Jack Cheese
2	2 (6 oz each)	8 oz (1 cup)	1 cup
4	4 (6 oz each)	16 oz (2 cups)	2 cups
8	8 (6 oz each)	32 oz (4 cups)	4 cups

A little tip: If you’re making this for 8 people, you’ll probably need two 9×13 baking dishes to make sure everything cooks evenly.

The Ingredients You’ll Need

The best recipes use just a handful of great ingredients. Let’s talk about our team of all-stars.

The Sauce: The heart of our dish is a 16-ounce jar of salsa verde. For a quick meal, a good store-bought brand is your best friend. Look for one where tomatillos are one of the first ingredients. But… if you have an extra 15 minutes, making your own fresh salsa is a total game-changer. The flavor is out of this world.

The Chicken: You’ll need four boneless, skinless chicken breasts, about 6 ounces each. The real secret to juicy chicken? Pounding it to an even 1-inch thickness. I learned this the hard way after serving chicken that was dry on the ends and undercooked in the middle. Pounding it ensures every single bite is perfect. Boneless, skinless thighs work great too, they just need about 5-10 more minutes in the oven.

The Seasoning: We’re keeping it simple. A little extra-virgin olive oil helps the chicken stay moist, and a simple mix of kosher salt, black pepper, and garlic powder is all you need. It adds just enough flavor without fighting with the salsa.

The Cheese: For that glorious, gooey top layer, you’ll need two cups of grated Monterey Jack cheese. I love this cheese because it’s mild and melts into a beautiful, creamy blanket. Want to switch it up?

• A Mexican cheese blend
• Queso asadero
• Or even some pepper jack for a spicy kick!

My two cents? Grate your own cheese from a block. It melts so much better than the pre-shredded stuff, which has weird anti-caking powders on it.

The Fresh Finish: To top it all off, we’ll use three diced Roma tomatoes and about a third of a cup of chopped fresh cilantro. This isn’t just for looks! It adds a pop of freshness and color that cuts through all that rich, cheesy goodness. If you’re one of those people who thinks cilantro tastes like soap, fresh parsley is a good swap.

Let’s Cook! A Step-by-Step Guide

Alright, time for the fun part. I’ll walk you through it.

Step 1: Get Ready

First off, get that oven preheating to 425°F (220°C). A hot oven is key. While it’s heating, grab your 9×13 baking dish and give it a quick spray with nonstick cooking spray. You’ll thank yourself later when you’re doing dishes.

Step 2: Prep the Chicken

This is the most important step for juicy chicken, so don’t skip it! Lay your chicken breasts on a cutting board, cover them with plastic wrap, and gently pound them until they’re about 1-inch thick all over. You’re not trying to flatten them into pancakes, just make them even. Pat the chicken dry, rub it with a little olive oil, and sprinkle both sides with salt, pepper, and garlic powder.

Step 3: Put It All Together

Place your seasoned chicken in the baking dish in a single layer. Now, pour that delicious salsa verde all over the top. Here’s a tip: make sure the chicken is totally covered in salsa. The salsa acts like a protective, flavorful bath that keeps the chicken from drying out. Once they’re all tucked in, sprinkle the grated cheese evenly over everything.

Step 4: Bake It

Slide that dish into the hot oven and bake for 20-22 minutes. You’ll know it’s done when the chicken’s internal temperature hits 165°F (74°C), the cheese is completely melted, and the sauce is bubbling around the edges. Your kitchen should smell incredible right about now. If you want the cheese a little more golden and bubbly, you can switch the oven to the broiler for a minute or two. But watch it like a hawk! It can go from golden to burnt in a flash.

Step 5: Garnish and Rest

Take the dish out of the oven and let it sit for a couple of minutes. This is important! It lets the juices settle back into the chicken, keeping it moist. Right before you serve it, sprinkle the fresh diced tomatoes and cilantro over the top. It looks pretty and tastes even better.

Ways to Mix It Up

This recipe is a great starting point. Feel free to play around with it!

• Want more spice? Use a hot salsa verde, add a pinch of cayenne pepper to the seasoning, or use pepper jack cheese. A few slices of fresh jalapeño on top would also be amazing.
• Make it an all-in-one meal: Add a can of rinsed black beans or some corn to the salsa before pouring it over the chicken.
• Make it low-carb: This dish is naturally gluten-free. To make it keto-friendly, just serve it over cauliflower rice or with a side of roasted broccoli instead of rice.

Serving and Storing

Time to eat! I love serving this with a scoop of fluffy white rice, placing the cheesy chicken on top, and then spooning lots of that delicious sauce all over it. It’s also great with cilantro-lime rice or quinoa. Or, just throw some warm corn tortillas on the side for scooping.

Leftovers are fantastic. Just store the chicken and sauce in an airtight container in the fridge for up to 4 days. When you want to reheat it, I suggest putting it back in a baking dish, covering it with foil, and warming it in a 350°F oven until it’s heated through. The microwave can make the chicken rubbery.

This recipe is also great for meal prepping. You can assemble the whole dish (without baking), cover it, and keep it in the fridge for up to 24 hours. Then just pop it in the oven when you get home!

Hope you love it as much as I do!

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