Salsa Verde Chicken
Updated
Updated
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.
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As far as chicken recipes go, it doesn’t get much easier than this Salsa Verde Chicken. Why I love it? Let me count the ways! Crazy easy with fast prep, one pan with little clean up, inexpensive, and super delicious. What more could you ask for on a busy weeknight?!
Tips and Possible Variations
- Size and thickness of the chicken breasts. If your chicken breasts are larger than 6 ounces each and more than 1-inch thick, they will take longer to cook. The internal temperature should read 165 degrees F using an instant read thermometer. Don’t over-bake or they’ll be tough and dry.
- Salsa verde. I highly recommend making our homemade salsa verde recipe, but store bought is fine too.
- 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.
Salsa Verde Chicken
Ingredients
- 16 ounce homemade salsa verde, (or store-bought)
- 4 boneless, skinless chicken breasts, (6 ounces each)
- 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 cooked white rice or cauliflower rice for a low carb meal.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
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!
Made this dish tonight. It’s probably the best chicken recipe I’ve made from the internet. I made it exactly like the recipe;I wouldn’t change a thing. Soooo good!
Made this dish tonight. It’s probably the best chicken recipe I’ve ever made from the internet. I made it exactly like the recipe; I wouldn’t change a thing. Soooo good!
I have made this dish nine times now. I pair it with cilantro lime rice. It is my family’s favorite. My niece has requested this for her birthday dinner. It is easy to make and has few ingredients. I strongly recommend this recipe.
This was so good and so easy to make! I served it over the Cilantro Lime Rice and it was a hit!
I planned this last night, and got called away just after pouring the salsa verde over the chicken so it marinated about a day in the fridge. Made it tonight and my husband said, “The flavor is perfect.” I think marinating the chicken in the salsa verde helped tenderize the chicken so in the future I think I’ll do the same. This recipe is easy and delicious. After cooking, I topped the chicken with chunks of avocado, and cilantro and halved grape tomatoes. We chunked up the chicken with a bit of the sauce and toppings and ate it with tortilla chips. Yummy. Thanks Amy! I love your recipes.
This was so easy and sooooooo delicious! Couldn’t get over how tender the chicken was. served it with white rice with scallions, and sauteed some onion with a can of black beans and a can of rotel. With sour cream and avacado on the side. What a huge hit for the family.
Looking forward to trying many more of your recipes!
Very easy to make. It was very good. I might crock pot it next time and add more spices. But yes, fuss free and easy! We had beans and rice with it. Will make again and use your salsa verde recipe.
FABULOUS!!
Absolutely delicious!! So easy to prep and looks like you worked all day on it!! Thank you!
I’m going to make this delish dish a second time and am thinking about cutting up some corn tortillas to add to it. Would that work? Thinking of layering the tortillas under the chicken breasts and maybe adding some extra green enchilada sauce for moisture.
Thoughts?
Love your recipes!
Thanks, Pam
I can’t vouch for results without testing it, but you can try it!
This was so easy and delicious.
I served it with tostadas and black refried beans delicious!! My son ate seconds.
I used store-bought salsa Verde because I was in a hurry, but next time I’m gonna make it from scratch, it was so good.
Sooo good! I made it with your salsa verse recipe. It had so much flavor without a lot of work. My husband said this is a keeper!
Omgosh I love it. So easy to make. I used med verses salsa (store bought) paired with Riesling wine!
I am so happy I tried this recipe. I had made a homemade salsa Verde that went with a steak recipe. That recipe was a big fail with the steak, but the salsa Verde was delicious.
I had leftover salsa Verde I wanted to use and I found this recipe. Oh my gosh, this is so delicious! I have never made chicken that was so moist and tasty in all of my 50 years of cooking. I would give this recipe 10 stars if I could.
I cooked it exactly as the recipe says. Soooo delicious!
Delicious! Thank you for the recipe.
So scrumptious and easy!!! Chicken was perfectly juicy and the sauce was flavorful.
I love Amy’s cooking videos but especially her crazy husband bloopers! I’ve tried a couple recipes with chicken……love love love them! I just discovered Amy about 6 weeks ago but I’ll keep trying her recipes!
Thanks Amy!!!
Great flavours and easy to make. Turns out perfectly every time
I loved this recipe. So easy to make. This we be part of my rotation of chicken.
Thank you for this wonderful recipe. We so enjoyed the cheesy goodness. I love your recipes so please keep them coming!
Love this recipe! So easy (even for me) and so flavorful! Making it again tonight
Super easy but so flavorful