Salsa Verde Chicken Bake

Salsa Verde Chicken Bake

The first time I made this Salsa Verde Chicken Bake, Danny took one bite and immediately commented that it tasted like I had spent a long time making it. I couldn’t help but laugh because this easy chicken dinner only took a few minutes to put together before it went into the oven.

That’s one of my favorite things about this salsa verde chicken recipe. With just a handful of ingredients, you get tender baked chicken, flavorful salsa verde, and plenty of melted Monterey Jack cheese. It tastes like something that took a lot more effort than it actually did.

As we were eating dinner, I mentioned that this baked salsa verde chicken would be perfect for serving company. It’s simple enough for a busy weeknight but impressive enough to put on the table when guests come over. The best recipes are the ones that make life easier without sacrificing flavor, and this salsa verde chicken bake definitely checks that box.

I served mine over Mexican rice, and the combination was absolutely delicious. The salsa verde and melted cheese create a flavorful sauce that pairs perfectly with the rice, making this easy chicken dinner one you’ll want to add to your regular meal rotation.

Why You’ll Love This Salsa Verde Chicken

• Easy weeknight dinner
• Ready in about 30 minutes
• High in protein
• Uses simple ingredients
• Family-friendly flavor
• Pairs perfectly with rice, beans, or vegetables

Ingredients You’ll Need

• Boneless, skinless chicken breasts
• Chicken bouillon
• Garlic powder
• Onion powder
• Black pepper
• Ground cumin
• Salsa verde
• Monterey Jack cheese
• Fresh cilantro

For this recipe, I used Cholula Salsa Verde because I love the flavor, but any salsa verde you enjoy will work just fine.

Equipment Used

I used my Ninja Never Dull knives to butterfly the chicken breasts. A sharp knife makes this process much easier and helps the chicken cook more evenly.

I also used my rotary grater to grate the Monterey Jack cheese. Freshly grated cheese always melts better and tastes better than the pre-shredded varieties that contain anti-caking agents.

How to Make Salsa Verde Chicken Bake

*printable recipe card is available at the bottom of this page

Step One: Prepare the Chicken

Preheat your oven to 400°F and lightly spray a baking dish with cooking spray.

Using a sharp knife, butterfly the chicken breasts and pat them dry with paper towels.

Step Two: Season the Chicken

In a small bowl, combine the chicken bouillon, garlic powder, onion powder, black pepper, and cumin.

Season both sides of the chicken breasts with the spice mixture.

Step Three: Add the Salsa Verde

Place the chicken in the prepared baking dish and spoon the salsa verde evenly over each piece of chicken.

I used Cholula Salsa Verde, but any brand of salsa verde will work.

Step Four: Bake

Bake at 400°F for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F.

Step Five: Add the Cheese

While the chicken bakes, grate the Monterey Jack cheese.

I used my rotary grater to freshly grate the cheese, which melts beautifully over the chicken.

Sprinkle the cheese evenly over the cooked chicken.

Step Six: Broil and Finish

Place the dish under the broiler for 2 to 3 minutes until the cheese is melted and lightly golden.

Top with fresh cilantro before serving.

What to Serve with Salsa Verde Chicken

This salsa verde chicken bake pairs perfectly with:

• Mexican Rice
• Steamed Broccoli
• Corn Salad
• Pico de Gallo
• Cowboy Caviar
• Pitcher Margaritas

I personally served mine over Mexican rice and loved how the salsa verde mixed into the rice for extra flavor.

Recipe Tips

• Freshly grated cheese melts better than pre-shredded cheese.
• Butterflying the chicken helps it cook more evenly.
• Check the internal temperature with a meat thermometer and cook to 165°F.
• This recipe can easily be doubled if you’re feeding a larger family.
• Any brand of salsa verde will work, so use your favorite.