Bright, tangy, and beautifully cheesy, this flavorful Salsa Verde Chicken will be the best dinner you make all week. This easy chicken bake is a tasty Mexican dish that’s ready in just 30 minutes!
What’s in Baked Salsa Verde Chicken?
The key to meal prep? Simple ingredients, an airtight container, and your new favorite way to make chicken. This is the easiest salsa verde chicken recipe to master.
- Spices: Have that chili powder, ground cumin, and smoked paprika ready!
- Olive Oil: This kitchen staple has entered the chat.
- Chicken Breasts: We’re using chicken breasts here, but skinless chicken thighs and tenders work great too!
- Salsa Verde: Homemade salsa verde or store-bought; either one works!
- Cheese: We’re using Monterey Jack here!
Variations on Chicken with Salsa Verde
There are tons of ways to change up this chicken dish. For creamy salsa verde chicken, mix the salsa verde with 4 ounces of softened cream cheese and ½ cup of sour cream before adding it to the chicken.
For spicier salsa verde chicken, add ¼ teaspoon of cayenne pepper and a jar of green chiles to the seasoning blend. You can also top your chicken with chopped fresh jalapeños for an extra kick!
You can also shred the chicken to serve with tortilla chips, in tacos, chicken enchiladas, or even add to a white chicken chili!
Salsa verde is a delicious green salsa made from tomatillos, which are a variety of green tomatoes. It has a slightly brighter and more acidic flavor than traditional red salsa or pico de gallo.
You sure can! Just be aware that thighs may take a bit longer to bake.
Yes! Crockpot salsa verde chicken is just as delicious! Add the seasoned chicken and salsa verde to your slow cooker and cook on low heat for 3-4 hours. You may shred the chicken or leave it whole, then add the cheese and cook for 15-20 minutes more, until melted.
How to Store and Reheat
Store leftover salsa verde chicken in an airtight container in the refrigerator for up to 3 days. Reheat in 30-second bursts in the microwave or in a 350°F oven for 15-20 minutes, until warmed through.
How to Freeze
Freeze salsa verde chicken in an airtight container or Ziplock bag for up to 2 months. Let thaw overnight in the refrigerator before reheating. I recommend freezing the chicken without the cheese, then adding the cheese just before reheating for the best results.
What to Serve with Salsa Verde Chicken Bake
This easy recipe plays well with others. Serve it on a bed of Cilantro Lime Rice and Homemade Refried Beans or shred the chicken and use it to make Chicken Taquitos. Last, but certainly not least, this dish pairs best with a simple margarita.
Salsa Verde Chicken Recipe
Equipment
- 9×13 Baking Pan
Ingredients
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ¾ teaspoon kosher salt
- ½ teaspoon smoked paprika
- 1 tablespoon olive oil
- 2 pounds boneless, skinless chicken breasts (4 chicken breasts)
- 16 ounces salsa verde store-bought or homemade (1 jar)
- 1½ cups shredded Monterey jack cheese
- Chopped fresh cilantro optional, for garnish
- Chopped green onion optional, for garnish
Instructions
- Preheat oven to 400°F. Grease a baking dish and set aside.
- Combine the chili powder, cumin, salt, and smoked paprika in a small dish.2 teaspoons chili powder, 1 teaspoon ground cumin, ¾ teaspoon kosher salt, ½ teaspoon smoked paprika
- Rub the seasoning and olive oil over the chicken.2 pounds boneless, skinless chicken breasts, 1 tablespoon olive oil
- Place the chicken in a greased dish and pour the salsa verde over the chicken.16 ounces salsa verde
- Bake for 15 minutes.
- Sprinkle the cheese over the chicken and bake for another 5-10 minutes until the cheese has melted.1½ cups shredded Monterey jack cheese
- Check that the internal temperature of the chicken has reached 165°F.
- Top the chicken with cilantro and green onion.Chopped fresh cilantro, Chopped green onion
Becky’s Tips
- Feel free to swap the cheese for your favorite kind. A Mexican cheese blend would be delicious.
- You. may cover the chicken with foil for the first 15 minutes of baking to seal in moisture.
- Take care not to overcook the chicken, or else it will become dry.
- Let the chicken rest for 5-10 minutes before serving to lock in the juices.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Made this for dinner tonight and it was a winner! Used a mexican blend cheese as I didn’t have monterey jack. My husband raved! A definite keeper
Great Dish. My picky elderly father even gave this dish his approval. I made it exactly as the recipe … no substitutions. I served this with white rice and a Mexican corn and black bean salad. My whole family said this one needs to go in our weekly rotation. Thank you for sharing this recipe. We all loved it!
We’re so happy to hear you all loved this recipe!