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Salsa Verde Chicken Bake

A quick and easy one-pan dinner featuring boneless chicken breasts, tangy salsa verde, and melted cheese, perfect for busy weeknights.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 cup salsa verde
  • 2 cups shredded cheese (Monterey Jack or Cheddar)
  • Optional: chopped cilantro, diced tomatoes

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Prepare the chicken by pounding it to an even thickness.
  3. Rinse and pat dry the chicken breasts, then place them between plastic wrap or parchment paper and pound to 1/2 inch.
  4. For salsa verde, blend tomatillos, jalapeños, garlic, and cilantro until smooth, then season to taste. Alternatively, use store-bought salsa verde.
  5. In a baking dish, arrange the chicken and pour salsa verde over the top.
  6. Sprinkle shredded cheese evenly on top.
  7. Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165°F.

Notes

Serve with Mexican rice or cauliflower rice, and garnish with fresh cilantro or sour cream.

  • Author: mehdilmh
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Gluten-Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 30mg

Keywords: Salsa Verde, Chicken Bake, Quick Dinner