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Salsa Verde Chicken

Tender chicken breasts baked in tangy salsa verde with melted Monterey Jack cheese, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 16 ounces salsa verde homemade or store-bought
  • 4 boneless, skinless chicken breasts about 6 ounces each
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 cups grated Monterey Jack cheese
  • 3 Roma tomatoes diced
  • 1/3 cup fresh cilantro or parsley chopped
  • cooked white rice or cauliflower rice for serving

Equipment

  • 9x13-inch baking dish
  • Meat thermometer
  • Meat mallet or heavy skillet

Method
 

  1. Preheat oven to 425°F and lightly coat a 9x13-inch baking dish with nonstick cooking spray.
  2. Pound chicken breasts to an even 1-inch thickness to ensure even cooking. Pat dry with paper towels.
  3. Brush both sides of chicken with olive oil, then season with salt, pepper, and garlic powder.
  4. Arrange chicken in a single layer in the prepared baking dish.
  5. Pour salsa verde evenly over the chicken, making sure all pieces are completely covered.
  6. Sprinkle grated Monterey Jack cheese evenly over the top.
  7. Bake for 20-22 minutes, or until chicken reaches an internal temperature of 165°F, the cheese is melted, and the sauce is bubbling.
  8. Optional: Place under the broiler for 1-2 minutes for a golden top, watching closely to prevent burning.
  9. Remove from oven and let rest for 3 minutes. Top with diced tomatoes and chopped cilantro.
  10. Serve warm over white rice or cauliflower rice.

Notes

Storage: Refrigerate in airtight container for up to 3 days. Add splash of salsa or broth when reheating to keep moist. Freezer-friendly for up to 2 months. Thaw overnight and reheat at 350°F. Substitutions: Use chicken thighs for juicier results; pepper Jack cheese for extra heat; red salsa if salsa verde unavailable. Variations: Creamy version (add sour cream or cream cheese to salsa); add jalapeños for heat; slow cooker method (cook 4-5 hours low, add cheese last 15 minutes). Make-ahead: Assemble up to 24 hours ahead, cover, and refrigerate until ready to bake. Serving ideas: Shred for tacos, burritos, or enchiladas. Pro tip: Use meat thermometer to ensure chicken reaches exactly 165°F for juiciest results.