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Salsa Verde Chicken Recipe

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  • Author: Emily
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-Inspired

Description

This Salsa Verde Chicken recipe is a quick and flavorful one-pan dish that is perfect for weeknight dinners. Juicy chicken breasts are seasoned with a blend of spices, smothered in tangy salsa verde, baked to perfection, and topped with melted Monterey Jack cheese. Garnish with fresh cilantro and green onions for a restaurant-quality meal made right at home. It’s easy to prepare, and leftovers are just as delicious!

Ingredients

Units Scale

Spices

  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika

Other Ingredients

  • 1 tablespoon olive oil
  • 2 pounds boneless, skinless chicken breasts (4 chicken breasts)
  • 16 ounces salsa verde (store-bought or homemade, 1 jar)
  • 1 1/2 cups shredded Monterey Jack cheese

Chopped fresh cilantro (optional, for garnish)

  • Chopped green onion (optional, for garnish)

Instructions

  1. Preheat the oven
    Preheat your oven to 400°F and grease a baking dish. Set it aside for later use.
  2. Prepare the seasoning
    In a small dish, combine the chili powder, cumin, kosher salt, and smoked paprika to create a flavorful spice blend.
  3. Season the chicken
    Rub the spice mixture and olive oil all over the chicken breasts, coating them evenly to ensure maximum flavor.
  4. Assemble the dish
    Place the seasoned chicken breasts into the greased baking dish. Pour the salsa verde evenly over the chicken, covering it completely.
  5. Bake the chicken
    Bake the chicken in the preheated oven for 15 minutes. This initial bake will start cooking the chicken and infuse it with the salsa verde’s tangy flavors.
  6. Add the cheese
    Sprinkle the shredded Monterey Jack cheese over the partially baked chicken breasts. Return the dish to the oven and bake for an additional 5-10 minutes, or until the cheese has melted and bubbly.
  7. Check internal temperature
    Ensure the chicken reaches an internal temperature of 165°F to guarantee it is fully cooked but still juicy.
  8. Add garnishes
    Before serving, top the chicken with freshly chopped cilantro and green onions for a burst of color and freshness.
  9. Serve and enjoy
    Let the chicken rest for 5-10 minutes before serving to lock in its juices. Serve warm, and enjoy your flavorful dish!

Notes

  • Feel free to swap the Monterey Jack cheese for another variety like a Mexican cheese blend or cheddar for a different flavor profile.
  • Cover the chicken with foil during the first 15 minutes of baking to seal in moisture and tenderness.
  • Avoid overcooking the chicken as it can become dry. Use a meat thermometer and remove it promptly once it reaches 165°F.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat thoroughly before serving.

Nutrition

  • Serving Size: 1 chicken breast
  • Calories: 410
  • Sugar: 3g
  • Sodium: 820mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 2g
  • Protein: 48g
  • Cholesterol: 110mg

Find it online: https://emilyquickdinners.com/salsa-verde-chicken-recipe/