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Salsa Verde Chicken

Baked Salsa Verde Chicken
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Get ready for your new favorite weeknight dinner! This Easy Baked Salsa Verde Chicken is unbelievably juicy, covered in gooey melted cheese, and packed with tangy, vibrant flavor. It’s a simple one-pan meal that’s ready in under 30 minutes. Effortless comfort food at its best!

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 (16-ounce) jar salsa verde
  • 2 cups grated Monterey Jack cheese
  • 3 Roma tomatoes, diced
  • ⅓ cup fresh cilantro, chopped

Instructions

  1. Preheat & Prep: First, get your oven preheating to 425°F (220°C). Lightly spray a 9×13 inch baking dish with nonstick spray.
  2. Season the Chicken: Gently pound the chicken breasts to an even 1-inch thickness—this is the secret to juicy results! Pat them dry, then rub all over with olive oil, salt, pepper, and garlic powder.
  3. Assemble the Dish: Arrange the seasoned chicken in a single layer in your prepared dish. Pour the salsa verde evenly over the top, making sure the chicken is well-coated. Sprinkle the grated cheese over everything.
  4. Bake to Perfection: Bake for 20-22 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
  5. Rest & Garnish: Let the dish rest for a few minutes before serving. This keeps the chicken tender! Just before serving, top with the fresh diced tomatoes and chopped cilantro for a burst of color and freshness.

Notes

  • Serving Suggestions: This chicken is fantastic served over fluffy rice, quinoa, or with a side of roasted vegetables. You can also serve it with warm corn tortillas for scooping up every last drop of the delicious sauce.
  • Pro Tip: For the absolute best, meltiest cheese, buy a block of Monterey Jack and grate it yourself. The pre-shredded kind has powders that prevent it from melting as smoothly.
  • Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, place the chicken in an oven-safe dish, cover with foil, and warm at 350°F (175°C) until heated through. This beats the microwave and keeps the chicken from getting tough.

Find it online: https://sabormexicana.com/salsa-verde-chicken/