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Salsa Verde Chicken only has four ingredients and it comes together so quick and easy! Dinner in 30 minutes or less!
Why You’ll Love This Recipe!
- Looking for something easy to fix for dinner this week? With this recipe, all you are going to need is four ingredients and 30 minutes and dinner is ready.
- This 30 minute dinner dish is perfect for a busy night, but is so delicious that you will want to add it to your recipe rotation and have it for dinner often.
- This recipe is perfect for two, but you can easily double it or more to feed a family of any size in the same time.
Salsa Verde Chicken 4 Ingredients
- Chicken. I use boneless skinless chicken breasts.
- Salsa Verde. This is a green salsa you can find in a jar in the salsa aisle.
- Cheese. We like Monterey Jack cheese for this.
How to Make Salsa Verde Chicken
- Place chicken breasts in an 8×8 pan and cover them completely with the salsa verde.
- Be sure the meat is totally covered so it stays moist while baking.
- Bake at 350 degrees F. for 25-30 minutes.
- After the chicken is baked through top it with some grated cheese and return to the oven for about five more minutes so that the cheese melts.
- Spoon leftover sauce over the top of the chicken.
- Garnish with cilantro if desired and salt and pepper to taste if needed.
- Tip #1
- To help this cook more evenly you want to make sure your chicken breasts are the same thickness. I like to pound, using a meat mallet, my chicken breasts to an even thickness, about 1 inch thick. This ensures even cooking.
How to use Leftover salsa verde chicken
- Shred the chicken with two forks.
- Use shredded chicken in enchiladas or burritos.
- Use corn tortillas or flour tortillas and serve as a taco.
- Make a bowl with it serving it over rice with sour cream, sliced avocado.
- Top a salad with it.
What to serve Salsa Verde Chicken with:
- Lime Cilantro Rice
- Mexican Rice
- Cafe Rio Black Beans
- Mexican Caesar Salad
- Cauliflower rice
What’s not to love about a four ingredient, 30 minute meal that’s delicious too!? This is a flavorful and tender chicken dish.
Can I make this in the slow cooker?
For a similar slow cooker/crockpot version, try this recipe: Slow Cooker Chile Verde
Frequently Asked Questions
What temperature should salsa verde chicken be?
You want to cook your chicken to 165 degrees F. I usually cook it to 160 degrees and then let it sit for a few minutes.
What is the best way to store leftovers?
Refrigerator: Put them in an airtight container and keep in the refrigerator for 2-3 days.
Freezing: Cool chicken and sauce completely and place in a freezer-safe container. It will keep frozen up to 2 months. Thaw overnight in the refrigerator.
How do you reheat salsa verde chicken?
For reheating, place on a microwave safe plate or dish and reheat in a microwave, do in 30 second increments until heated through. Don’t overheat or it will make it tough.
Try some of our other favorite dinner ideas:
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Salsa Verde Chicken
Ingredients
- 2 chicken breasts skinless, boneless
- 1 1/2 cups salsa verde
- 1 cup Monterey Jack cheese grated
- 1/2 cup fresh chopped cilantro optional
Instructions
- Preheat oven to 350 degrees F.
- Place chicken in bottom of 8 x 8 pan so that chicken fills the pan. If chicken breasts are thick, cut them in half or pound to make them thinner and more uniform.
- Cover chicken with salsa verde. Cover completely so that the chicken doesn’t dry out while baking.
- Bake for 25-30 minutes or until chicken reaches 150 degrees F.
- Remove from oven and sprinkle with cheese. Return to oven for 5 minutes or until cheese melts.
- Serve immediately with lime cilantro rice.
- Garnish with fresh cilantro.
Tips & Notes:
- To help this cook more evenly you want to make sure your chicken breasts are the same thickness.
- I like to pound, using a meat mallet, my chicken breasts to an even thickness, about 1 inch thick. This ensures even cooking. Â
Beverly says
I made this for dinner tonight to rave reviews from all family members! It was SO easy and SO delicious! I used Herdez medium roasted salsa verde and it gave it a nice amount of kick. I served it over your cilantro rice which was the perfect complement to the chicken. Everyone agreed that we should have this meal again VERY soon! I loved how there was very little to do before starting both the chicken and the rice and that the other preparations could be done while they were cooking. Thanks for a wonderful meal idea for my family!
Leigh Anne says
I am so glad you and your family enjoyed it! Thanks for taking the time to rate the recipe and let me know, I really appreciate it.
Teresa Torchia says
Absolutely delicious! I didn’t change a thing. My husband and I both loved this dish. I served it with your cilantro rice. I am adding to my rotation.
Bambi@QueenBtellsall.com says
So simple and looks delicious! I can’t wait to try it. Thanks for sharing.
Leigh Anne says
Bambi – hope you enjoy it as much as we did.
Melanie says
Oh my goodness this recipe looks SO good!!d And your pictures are beautiful! Love the idea with the shamrock too:)
Leigh Anne says
Thank Melanie!
Liz says
Nice and easy. Thank you. I love salsa verde.
Leigh Anne says
Liz, I love it when easy is also delicious!