Description
This Baked Salsa Verde Chicken is a quick and easy dinner recipe featuring juicy chicken breasts smothered in zesty salsa verde and topped with melted cheese. Perfect for weeknights, this low-prep, high-flavor dish pairs well with rice, tortillas, or veggies. A crowd-pleasing, gluten-free, and comforting meal in under 40 minutes!
Ingredients
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts
1 cup salsa verde
½ cup shredded Monterey Jack cheese
½ teaspoon salt
½ teaspoon ground black pepper
Instructions
Preheat oven to 400°F (200°C).
Heat olive oil in a large ovenproof skillet over medium heat.
Season chicken with salt and pepper. Sear chicken for 3–4 minutes per side until golden.
Pour salsa verde over chicken and sprinkle with cheese.
Transfer skillet to oven and bake for 15–20 minutes, or until chicken reaches 165°F and cheese is melted and bubbly.
Notes
Add jalapeños or hot sauce for a spicier kick.
Try cheddar, pepper jack, or a Mexican cheese blend instead of Monterey Jack.
Bell peppers, onions, or beans can be added for a veggie boost.
This dish is gluten-free as long as all ingredients are certified gluten-free.
Store leftovers in the fridge for up to 4 days or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
