Salsa Verde Chicken

A plate of white rice topped with a cheesy green salsa chicken bake, garnished with chopped herbs and served with a lime wedge. Fresh tomatillos, a tomato, and cilantro are nearby on the table.

5 from 1 vote

This salsa verde chicken casserole is a quick and comforting dinner made with juicy chicken, green salsa and melty cheese. Perfect for serving over rice with your favorite toppings.

Prep Time10

Cook Time25

Total Time35

Course: Main Dishes

Cuisine: Mexican

Keyword: salsa verde chicken

Servings: servings

Author: Gina Matsoukas

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