Salsa Verde Chicken

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This delicious and simple Salsa Verde Chicken Bake recipe is healthy, low carb, and so easy! It only requires a few pantry ingredients, 5 minutes of prep, and one pan, then bakes in the oven! Perfect for busy weeknights.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: American

Keyword: salsa verde chicken, salsa verde chicken bake

Servings:

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

The size and thickness of the chicken breasts will determine the cooking time. 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.

Nutrition