Salsa Verde Chicken Recipe

Ready for a dinner that’s downright irresistible and will have your family begging for seconds? This Salsa Verde Chicken is juicy, cheesy, and brimming with bold flavor, thanks to zesty salsa verde and a melty blanket of Monterey Jack. It’s a weeknight hero—simple enough for busy nights but impressive enough to wow your guests!

Ingredients You’ll Need

This ingredient list is super approachable—nothing fancy but every component is intentionally selected. Each one adds important flavor, color, or creamy richness to make Salsa Verde Chicken absolutely unforgettable.

• Salsa verde (16 ounces): The star! Use homemade if you can for the freshest punch, but don’t stress—your favorite store-bought brand works perfectly.
• Boneless, skinless chicken breasts (4, about 6 ounces each): Chicken soaks up all that saucy magic while staying moist and tender, especially when pounded to an even thickness.
• Extra-virgin olive oil (1 tablespoon): Lightly coats the chicken for golden edges and added richness.
• Kosher salt & black pepper: Simple seasoning that enhances every flavor in the pan. A pinch is all you need!
• Garlic powder (1 teaspoon): For a savory backbone—quick, easy, big on bold garlic aroma.
• Monterey Jack cheese (2 cups, grated): The ultimate melt factor! It forms a gooey, golden topping that soaks up some salsa for irresistible bites.
• Roma tomatoes (3, diced): A fresh, juicy finish that pops against the melted cheese.
• Fresh cilantro or parsley (1/3 cup, chopped): Adds bright flavor and gorgeous green color right before serving.
• Cooked white rice: The classic base! Perfect for soaking up those zesty juices. Cauliflower rice is a great low-carb option.

Variations

This recipe is fabulously flexible—don’t be afraid to put your personal spin on Salsa Verde Chicken. Whether you want to shake up the protein, cheese, or spice level, it’s super easy to make this your own!

• Make it Spicy: Stir a minced jalapeño or a pinch of red pepper flakes into the salsa verde if you crave extra heat.
• Swap the Cheese: Pepper jack, mozzarella, or a Mexican blend work beautifully if you don’t have Monterey Jack on hand.
• Try Chicken Thighs: Boneless, skinless thighs add even more juiciness—just add a few extra minutes to the bake time.
• Create a Low-Carb Bowl: Skip the rice and serve your Salsa Verde Chicken over cauliflower rice or a tangle of sautéed veggies for a lighter meal.

How to Make Salsa Verde Chicken

Step 1: Prep Your Chicken

Start by preheating your oven to 425°F and lightly coating your baking dish with nonstick spray. Take a moment to pound the chicken breasts to an even 1-inch thickness—this ensures they’ll cook evenly and stay lusciously juicy. Baste both sides with olive oil and sprinkle with salt, pepper, and garlic powder for essential seasoning.

Step 2: Assemble the Dish

Lay the seasoned chicken breasts in a single layer in your prepared dish. Pour the salsa verde generously over the top, making sure all the chicken is completely submerged—this helps keep it moist while baking. Blanket everything with a generous layer of grated Monterey Jack cheese.

Step 3: Bake to Perfection

Slide the dish into the hot oven and bake for 20-22 minutes or until an instant-read thermometer registers 165°F at the thickest part. Look for bubbling cheese and saucy goodness. If you want an extra-golden top, pop the pan under the broiler for a minute or two—but watch closely to avoid over-browning!

Step 4: Add the Finishing Touches

Remove the dish from the oven, then sprinkle the hot, cheesy chicken with lots of fresh diced tomatoes and a shower of chopped cilantro or parsley. Serve straight away, spooned over fluffy white rice or your favorite base for the ultimate salsa verde chicken experience!

How to Serve Salsa Verde Chicken

Garnishes

Finish your Salsa Verde Chicken with a generous sprinkling of fresh, diced roma tomatoes for juiciness and a pop of color. Chopped cilantro or parsley adds brightness and a little herby flair—don’t be shy with these final touches!

Side Dishes

Spoon your salsa verde–smothered chicken over fluffy white rice to soak up all the zippy juices, or opt for cauliflower rice to keep things light and carb-conscious. A side of roasted veggies, black beans, or a tangy slaw makes it a balanced, celebratory meal.

Creative Ways to Present

Try shredding the chicken after baking and piling it high in tacos, burrito bowls, or even crisp tostadas. Leftovers also make a fantastic filling for enchiladas or quesadillas, turning Salsa Verde Chicken into a dinner chameleon your family will ask for again and again!

Make Ahead and Storage

Storing Leftovers

Place any leftover Salsa Verde Chicken in an airtight container and store in the fridge for up to 3 days. The flavors only get better overnight—hello, delicious next-day lunch!

Freezing

To freeze, let the chicken cool completely, then transfer to freezer-safe containers (ideally without the fresh topping). It stores well for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently in the oven at 350°F, covered, until warmed through and the cheese is melty again—about 15 minutes. For single servings, a minute or two in the microwave will do the trick. Add a sprinkle of new tomatoes and herbs for fresh flavor!

FAQs

Final Thoughts

I truly hope you give this Salsa Verde Chicken a spot in your regular rotation—once you try it, you’ll see why my family loves it so much! It’s simple, lively, and endlessly comforting. Don’t forget to share your twist or serve-up in the comments—I can’t wait to hear about your own delicious spin!

Salsa Verde Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 141 reviews

• Author: Jasmine
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican
• Diet: Gluten Free

Print Recipe

Pin Recipe

---

Description

This Salsa Verde Chicken recipe is a delicious and easy dish perfect for a weeknight dinner. Tender chicken breasts are smothered in tangy salsa verde, topped with melted cheese, and garnished with fresh tomatoes and cilantro. Serve over rice for a satisfying meal.

---

Ingredients

Units USM Scale 1x2x3x

For the Salsa Verde Chicken:

• 16 ounces homemade salsa verde (or store-bought)
• 4 boneless, skinless chicken breasts (6 ounces each)
• 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

For Serving:

• 3 roma tomatoes, diced
• 1/3 cup chopped fresh cilantro or parsley
• cooked white rice, for serving

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 425 degrees F. Coat a 9×13 baking dish with nonstick cooking spray.
2. Pound chicken to an even 1-inch thickness, then baste with the olive oil and season with the salt, pepper, and garlic powder on both sides.
3. Lay the chicken in a single layer in the baking dish; pour the salsa verde over the top so the chicken breasts are completely covered.
4. Top with the shredded cheese.
5. Place in the oven and bake for 20-22 minutes or until an instant-read thermometer reads 165 degrees F, the cheese is melted, and the sauce is bubbly.
6. Sprinkle with diced fresh tomatoes and cilantro. Serve over cooked white rice or cauliflower rice for a low-carb meal.

---

Notes

• The size and thickness of the chicken breasts will determine the cooking time.
• If your chicken breasts are larger than 6 ounces each and more than 1-inch thick, they will take longer to cook.
• The internal temperature should read 165 degrees F using an instant-read thermometer.
• Don’t over-bake or they’ll be tough and dry.

---

Nutrition

• Serving Size: 1 chicken breast with toppings
• Calories: 380 kcal
• Sugar: 3g
• Sodium: 760mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 1g
• Protein: 39g
• Cholesterol: 110mg