Salsa Verde Chicken Bake
This easy Salsa Verde Chicken Bake combines tender baked chicken, zesty salsa verde, and melted Monterey Jack cheese for a simple dinner packed with flavor. With just a few ingredients and minimal prep, it's the perfect weeknight meal that's impressive enough for guests and delicious served over rice.
Ingredients
- 1 pound boneless skinless chicken breast (about 2 large breasts), butterflied
- Cooking spray
- 1 teaspoon chicken bouillon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon cumin
- About ⅔ cup salsa verde roughly ⅓ cup per breast
- 1 cup shredded Monterey Jack cheese about ½ cup per breast
- Fresh cilantro for garnish
Instructions
- Preheat oven to 400°F. Spray a baking dish with cooking spray.
- Butterfly the chicken breasts and pat dry.
- Combine the chicken bouillon, garlic powder, onion powder, black pepper, and cumin.
- Season both sides of the chicken.
- Place in the baking dish and top with salsa verde.
- Bake for 20–25 minutes, or until the chicken reaches 165°F.
- Top with Monterey Jack cheese and broil for 2–3 minutes until melted and lightly golden.
- Garnish with fresh cilantro and serve.
Notes
Recipe Tip: This recipe uses 1 pound of chicken breast (about 2 large breasts), but it can easily be doubled for a larger family or meal prep.