by 
This Salsa Verde Chicken is an easy-to-make chicken dish filled with flavor. Just five minutes of prep, a few simple ingredients, and one pan make this an ideal weeknight dinner.
Salsa verde
Salsa verde is a green salsa made with tomatillos and chiles. You can make your own or buy a jar at the grocery store. Most salsa verde comes in mild or medium heat. Pick whichever works best for your family.
This pairs deliciously with rice. Just whip up a batch of your favorite rice, either white rice, brown rice, or cilantro lime rice.
While this dish only takes a five-minute prep, you can save even more time by assembling the night before and then just popping into the oven in the evening.
Key ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Chicken - Use boneless, skinless chicken breasts. Other chicken can be used, however, the cooking time will need to be adjusted.
- Salsa Verde - Green salsa. Make your own or buy at the store. Jars are usually found in the Mexican food aisle along with other salsas.
- Cheese - Monterey Jack, Pepper Jack, Colby or cheddar
- Seasoning - Cumin, chile powder, smoked paprika, onion powder, garlic powder, and salt.
Step-by-step directions
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Combine seasonings together
- Sprinkle over both sides of the chicken
- Place chicken in a casserole dish lightly sprayed with a nonstick spray
- Pour salsa verde over chicken
- Cover with foil and place in a preheated 400°F oven
- Bake for 15 minutes
- Remove from oven and remove foil
- Sprinkle shredded cheese over the chicken
- Return to oven, uncovered for 15-20 minutes until chicken is fully cooked through (165°F)
- To brown the cheese, place under broiler for 1-2 minutes
- Allow chicken to rest for 5 minutes, then serve hot
Recipe tips
- Make certain the chicken isn't overlapping
- Add additional salsa verde if you want a lot of sauce. The chicken will release juice and add to the sauce.
- Placing under the broiler is optional. Keep a close eye once it goes under the broiler. It only takes a few short minutes.
Frequently asked questions
Yes, just make certain you use a large enough casserole dish for each chicken breast to lay flat. Cooking time might need to increase.
The best method is to use an instant-read thermometer. Temperature needs to be at least 165°F.
More delicious weeknight dinners
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious chicken dinners!
Salsa Verde Chicken
Equipment
- 9 x 13" Baking Dish (or a 8x11 inch dish)
Ingredients
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
- 4 chicken breasts (about 2 pounds, boneless, skinless )
- 1 - 2 cups salsa verde
- 4 ounces Monterey cheese (shredded, about 2 cups)
Topping
- cilantro (optional)
- green onions (optional)
Instructions
- Combine seasonings together1 teaspoon salt, ½ teaspoon ground cumin, ½ teaspoon smoked paprika, ¼ teaspoon garlic powder, ¼ teaspoon chili powder
- Sprinkle over both sides of chicken4 chicken breasts
- Place chicken in a casserole dish lightly sprayed with a nonstick spray
- Pour salsa verde over chicken1 - 2 cups salsa verde
- Cover with foil and place in a preheated 400°F oven and bake for 15 minutes
- Remove from oven and remove foil
- Sprinkle shredded cheese over the chicken4 ounces Monterey cheese
- Return to oven, uncovered for 15-20 minutes until chicken is fully cooked through (165°F)
- To brown the cheese, place under broiler for 1-2 minutes
- Allow chicken to rest for 5 minutes before serving
- Serve with chopped cilantro and green onionscilantro, green onions
Notes
-
- Use between 1-2 cups of salsa verde. If you want extra salsa to spread into your rice, use the full 2 cups.
-
- Use the full 2 cups of salsa verde if you want a lot of sauce. The chicken will release juice and add to the sauce.
- Make certain the chicken isn't overlapping in the casserole dish.
-
- Placing under the broiler is optional. Keep a close eye once it goes under the broiler. It only takes a few short minutes.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Linda Fosnaugh says
I have made this recipe several times. So easy and delicious. I use chicken thighs and serve over rice.
Kathy says
Thank you! I'm so glad you enjoy it! 🙂
Colleen says
So can’t wait to make this!! Thanks for sharing!
Kathy says
Yay!!! Enjoy 🙂