Salsa verde chicken is a deliciously simple and comforting meal that comes together with just a handful of ingredients and minimal prep time. It’s perfect for busy weeknights when you still want something that tastes authentically homemade.
So many salsa verde chicken recipes call for making it in the slow cooker or Instant Pot, but when I make homemade salsa verde, I like the recipes I use it in to be just as quick and simple as the salsa itself. That’s what this salsa verde chicken recipe is.
This is a simple casserole dish that comes together in minutes and results in a comforting, cheesy hot dinner that’s perfect over rice and guaranteed to get smiles all around the table.
Ingredient Highlights
- Salsa verde — You can use jarred or homemade. Hopefully you’re using our homemade recipe, but jarred is an easy time saver in a pinch.
- Cheese — Monterrey Jack is my favorite for this dish, but you can use colby jack, pepper jack or cheddar. The most important part is that you freshly grate it yourself. Pre-shredded cheese just doesn’t melt the same due to the anti-caking agents added to it.
- Chicken — I typically use chicken breasts because the salsa and cheese are great for insulating the chicken as it cooks and doesn’t allow it to dry out. You can also use chicken tenders or boneless chicken thighs. The former will cook quicker and the latter will take longer. Using a digital meat thermometer is the best way to assess if chicken is cooked properly. Look for 165°F before you pull it out of the oven.
Make It In These Easy Steps
- Pound the chicken breasts to an even thickness.
- Season with spices.
- Lay them in a baking dish.
- Cover with salsa verde.
- Top with grated cheese.
- Bake until chicken is done and cheese is golden brown.
My Pro Tip
Shortcut Tip
For a semi-homemade type of dinner use a cooked rotisserie chicken in place of the raw chicken breasts. You can either shred the chicken or carve it into breasts, thighs, legs and wings.
Place some salsa verde on the bottom of the baking dish then layer the rotisserie chicken on top. Cover with more salsa, then cheese and place a lid or foil on top of the dish before baking in the oven. Since the chicken is already cooked, you just want to warm everything through and let the cheese melt. This will take about 10-15 minutes.
Serving Ideas
Cooked white rice is the easiest and quickest option for serving the salsa verde chicken. It soaks up the extra salsa perfectly and tastes perfect with some freshly chopped cilantro and a squeeze of lime. I like to top it with some chopped fresh tomatoes or pico de gallo, a dollop of guacamole and sour cream sometimes too.
Other easy sides include simple fried plantains, homemade white refried beans or a mango black bean salad. They’d all go perfectly with this Mexican-inspired meal.
Bulk It Up With Beans!
Dump in a can of black or pinto beans into the baking dish to make a heartier meal and avoid needing to think of a separate side dish.
Storage and Reheating
- Leftovers should be stored in the fridge in an airtight container, covered in the salsa verde so the chicken doesn’t dry out. It will stay good for up to 5 days.
- You can freeze the salsa verde chicken too for up to 2 months. Make sure the dish is completely cooled before putting in the freezer.
- Reheating leftovers can be done in the microwave or the oven (preferable). It’s best to thaw the chicken in the refrigerator the night before.
More Easy Chicken Recipes To Try
- Salsa chicken is a dump and bake dish similar to this one that uses jarred salsa, cheese and corn to create a comforting meal that couldn’t be easier to make. You can make it with red or green salsa depending on what you have on hand and prefer.
- Air fryer frozen chicken breasts can be substituted for the grilled chicken in this recipe and topped with the salsa verde.
- Pecan crusted chicken is another easy way to liven up some chicken for dinner with an easy crunchy coating and delicious honey mustard sauce to drizzle on top.
Salsa Verde Chicken
Ingredients
- 1.5 pounds chicken breasts
- ½ teaspoons salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 16 ounces salsa verde
- 1 ½ cups freshly grated Monterey jack cheese
- ¼ cup freshly chopped cilantro, for serving
Instructions
- Preheat oven to 350°F and grease a 9”x13” or similar sized baking dish with cooking spray or olive oil.
- Lay the chicken breasts flat on a cutting board pound them to an even thickness (about 1”). Season with salt, pepper and garlic powder on both sides then place in the prepared baking dish.
- Pour the salsa over the top of the chicken, covering them well so nothing is exposed. Top with the shredded cheese and place in the oven.
- Bake the chicken for 22-25 minutes or until the internal temperature reaches 165°F. The cheese should be nice and bubbly by the end but you can also broil it on high for 1-2 minutes to turn it golden brown if desired.
- Sprinkle with freshly chopped cilantro before serving with white rice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Amazing
Hi! What is the side dish shown on the plate with the chicken?
It’s just some mashed sweet potatoes/carrots.