This delicious and simple Salsa Verde Chicken recipe only requires a few pantry ingredients, 5 minutes of prep, and one pan! Perfect for busy weeknights.
We enjoy this easy chicken recipe over a bed of cooked white rice or cilantro lime rice. Without the white rice this is a low carb, gluten free dish. To keep it that way, you could also serve this with cauliflower rice.
Easy Salsa Verde Chicken Recipe
As far as chicken recipes go, it doesn’t get much easier than this one! Why we love this Salsa Verde Chicken:
- crazy easy
- fast prep
- one pan
- inexpensive
- super delicious
- little clean-up
Ingredients Needed
Here’s what you’ll need to make this Salsa Verde Chicken Bake:
(Scroll below to the printable recipe card for details and measurements.)
- Salsa verde – we highly recommend making our homemade salsa verde recipe, but store bought is fine too.
- Chicken breast – boneless, skinless chicken breasts that are relatively the same weight.
- Monterey jack cheese – grated fresh off the block will deliver the best flavor.
- Extra-virgin olive oil – just a little used for richness and moisture.
- Seasonings – kosher salt, pepper, and garlic powder.
- Toppings – Tomatoes and cilantro (or parsley) finish off the dish. Don’t skip these. These two simple ingredients really bring color and flavor to the overall dish.
How to Make Salsa Verde Chicken
It doesn’t get much easier than this chicken dish! You simply season the chicken, coat it with the salsa verde, bake in a greased 9×13 dish, melt the cheese over the top, and serve! To make this easy chicken dish, scroll to the bottom for our easy printable recipe with the complete directions, and don’t miss the video below..
The size and thickness of the chicken breasts will determine the cooking time
Serving Suggestions
I always serve this salsa chicken over a bed of cooked white rice or cilantro lime rice. Without the white rice this is a low carb, gluten free dish. To keep it that way, you could also serve this over cauliflower rice. Either way, don’t skip the fresh diced tomatoes and chopped cilantro (or parsley) sprinkled on top – the added flavor and color really take the meal from 10 to 15.
Storing Leftovers
- In the fridge: Store any leftovers, covered in the sauce, in the refrigerator in an airtight container for up to 3 days.
- To freeze: Make sure the chicken and sauce are completely cooled. Transfer to a freezer-safe container. It will keep frozen up to 2 months. Thaw overnight in the refrigerator.
- To reheat: you can reheat this chicken dish in the oven (for best results) or in the microwave.
More Easy Chicken Recipes:
- Crockpot Chicken and Stuffing
- Chicken Tetrazzini
- Chicken Alfredo
- Honey Garlic Chicken
- Chicken Cacciatore
- Easy Cashew Chicken
- Chicken Pot Pie Noodle Skillet
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Salsa Verde Chicken
Ingredients
- 16 ounce homemade salsa verde (or store-bought)
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon pepper
- 1 teaspoon garlic powder
- 2 cups grated Monterey jack cheese
- 3 roma tomatoes , diced
- 1/3 cup chopped fresh cilantro or parsley
- cooked white rice , for serving
Instructions
- Preheat oven to 425 degrees F.
- Coat a 9×13 baking dish with nonstick cooking spray.
- Pound chicken to an even 1-inch thickness, then baste with the olive oil and season with the salt, pepper, and garlic powder on both sides.
- Lay the chicken in a single layer in the baking dish; pour the salsa verde over the top so the chicken breasts are completely covered (you don't want any of the chicken exposed or they will dry out while baking.)
- Top with the shredded cheese.
- Place in the oven and bake for 20-22 minutes or until an instant read thermometer reads 165 degrees F., the cheese is melted, and the sauce is bubbly. (If the cheese isn't golden, put the pan under the broiler for a minute or two, watching carefully so it doesn't over-brown.)
- Sprinkle with diced fresh tomatoes and cilantro. Serve over cauliflower rice or cooked white rice.
Thank you for the great recipe Amy! I used chicken tenders instead of breasts. I also used Gruyère cheese like another commenter suggested. Also added sone jalapeños because my man loves them on everything.! It was amazing!!! Yummy!
Bit hit here! I even made the recommended homemade salsa verde (SO GOOD!!) Served it with cilantro rice and a side of beans. Super easy (and inexpensive) meal.
My family loves this recipe. So easy. Chicken came out nice and juicy.
My family and I love this recipe! Perfectly easy and delicious. So happy I found it- thank you!
This was SO GOOD!
ah! this was so refreshing and tasty! such a great idea and so many flavors added to this easy to make chicken recipe, this was a BIG winner!
Just… YUMM-O. Love this one… reheated is great too. So delicious, so easy! Thanks Amy!!
YAY!! I’m so excited you’re going through the archives. Have I already said that? You’re actually reminding me of so many recipes I haven’t made in a long time. Paul loves this one :D
Julie K introduced me to your site and I’m a fan! This dish I’ve made twice in one week…and the Chicken soup was AWESOME!!
Oh yay! *claps hands wildly* I love Julie. Welcome, welcome to you!
I just wanted to let you know I cook this at least once a week for my husband! He would have it every night if I’d let him…very easy to make and very delicious too! Great recipe found on Pinterest… :)
Hi Linda – thrilled to hear it! Aren’t these just the best…few ingredients and prep, but without sacrificing flavor? It’s a great go-to weeknight meal when you’re toast. Thanks so much for stopping by. I love Pinterest!
Made this for dinner tonight! Yum! I did make some yummo modifications; I added sliced leeks and used cheddar/gruyere cheese (that’s all I had). I served it with a salad of avocado, red peppers, cucumbers and cilantro with a lemon vinaigrette. Very, very easy. The easy prep allowed me to make dinner while entertaining my three and a half year old.
My son LOVED this meal!
Thank you!!
Hi Kim – I love your modifications…gruyere, be still my heart. And the side salad sounds great! So glad this worked out for you :D We can all use easy dishes in our life, especially with little kids.
I always love new chicken recipes, and this one seems like no exception!
It’s already typed into my menu for next week!
Funny thing is, I had pretty low expectations for this, but I needed something quick and easy that night. No cartwheels, per se, but we ended up loving it. I’ve made it so many times now.
I don’t expect it to be like… scallops pancetta pea puree mind blowing, but it seems like a weeknight/leftover lunch meal to make both me and Steve very happy. Love those kind of recipes the MOST. :)
I made it last night and it was perfectly wonderful.
Yay!
My husband cannot leave a grocery store without a jar of tomatillo salsa, so I usually have 2-3 jars in the fridge at all times. Thanks for the inspiration! Happy New Year to you and your family and good luck with the workout – I don’t dare even start that one!
I always have it on hand too, so this recipe totally jumped out at me. And nobody seems to want to exercise with me. Can’t imagine why? *wink* Happy New Year to you, too Lana!
What is that salsa
Cook it! Happy 12 2 U. GREG
{laughing}!! Your posts always cheer me up, Amy. Even when I don’t need cheering :-) Love this easy recipe, too. Salsa Verde is SO yummy!! Sometimes I’ll make this (or something darn similar) and I’ll serve it with tortillas instead of rice. Or just ADD the tortillas to it and have the chicken and rice INSIDE the tortilla. Or I’ll just eat it right out of the pan. In any case, it’s always yummy!!
Sigh. I’m back to being up at 6. Not that I ever STOPPED getting up at six…even over the holidays. (maybe on new year’s day. When I may have slept until EIGHT. What is WRONG with me?!?!?)
I’m kind of in love with how cheesy this is.
Gotta say, this little ditty is about as easy to eat as it is to make. Love this dish.
This degree of simplicity is about all I can handle right now anyway. Something about the holidays has incapacitated me for regular life.
Then again, maybe simplicity COULD become my regular life . . .
I think all the holiday prep zapped a lot of people. I know right now all I want to do is scramble eggs and eat sandwiches.
This is right up my alley!!! Since I can last about 30 minutes standing, before the pain gets to bad. I love easy, fast & tasty!!! BTW…I haven’t screwed any checks, YET!! LOL Thank you Amy, for this recipe and I’m sure my hubby thanks you too!!!
I don’t like being on my feet for a long time prepping. But honestly, it’s all the clean up that does me in. So when I find a yummy one-pot meal, I’m all over it. Hope you guys like it! (If you don’t mind spicy, I would go with the pepper jack cheese – definitely adds another layer.)
Was absolutely delish Amy!! My kind of chicken!! :)
This was sooooo amazing. Loved it!