When you don’t have a lot of time to prep but still want a delicious homemade meal, this Easy Chicken Salsa Verde is it! Prep takes only in five minutes, baking takes 35-40 minutes,  a delicious hearty dinner with very little effort.
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Two Bowls of Easy Chicken Salsa Verde over rive and garnished with chopped cilantro

 

Only Three Ingredients:

Prep takes five minutes because there are only three ingredients in this Easy Chicken Salsa Verde: boneless skinless chicken breasts (or thighs), a jar of salsa verde and Monterey Jack Cheese.

A blue and white platter with Easy Chicken Salsa Verde served over rrice and garnished with herbs

 

How to Make Easy Chicken Salsa Verde:

  1. Simply cut chicken breasts in half and place in a baking dish…
  2. Pour salsa verde over the top and bake for 25 minutes…
  3. Sprinkle with cheese, turn the oven temperature up and bake for 15 more minutes. That’s it. So darn easy! You can serve as is, over rice, cauliflower rice, or quinoa. I love this simple meal.

 

A Beautiful Easy Meal!

For so little effort you’re rewarded big time with tender chicken, tomatillo sauce  with a little kick, and gooey melted cheese!

Two bowls of Easy Chicken Salsa Verde on white marble counter with green striped dish towel in background

Love Chicken Recipes with a Little Kick?

Try my Spicy Lime Chicken!

Three chicken thighs garnished with cilantro on top of tomato and avocado salad

 

The Recipe: Easy Chicken Salsa Verde

What you need: a baking dish and salsa verde.

Print
Easy Chicken Salsa Verde
Prep Time
5 mins
Total Time
45 mins
 

An easy meal for busy nights!

Course: dinner, Main Course
Cuisine: Mexican
Keyword: chicken breasts, chicken dinner, chicken salsa verde
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • 3 skinless boneless chicken breasts (about 1 1/2 pounds) cut in half
  • 1 15 oz can or jar of salsa verde
  • 1 1/2 cups Monterey Jack Cheese
  • fresh cilantro for garnish (optional)
  • if serving over a grain use rice or quinoa
Instructions

  1. Preheat oven to 350 degrees and place oven rack in the center position.

  2. Cut chicken breasts or thighs in half, place in the bottom of a baking dish in a single layer covering as much of the bottom of the dish as possible. You want the dish to fit snuggly around the chicken,

  3. Pour salsa verde over chicken, don't leave any bare spots or the chicken will dry out.

  4. Bake at 350 for 25 minutes, open oven and sprinkle cheese on top, turn the oven temp up to 425 degrees cook for 15 more minutes. Remove from oven.

  5. Spoon chicken and sauce over rice, quinoa, or cauliflower rice, garnish with cilantro, serve. Pro tip: use a knife to cut the melted cheese in between chicken pieces so that each piece of chicken has golden cheese cheese on top!

 

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