Baked Salsa Verde Chicken: A Simple, Flavor-Packed Weeknight Dinner
If you’re looking for a wholesome, mouthwatering dinner that comes together in under an hour with minimal effort, you’re going to love this Baked Salsa Verde Chicken. Juicy chicken breasts baked in tangy salsa verde, topped with melted Monterey Jack cheese, and finished with a spritz of fresh lime—this dish is the epitome of simplicity meeting bold flavor. Served over a bed of fluffy white rice, this recipe is a one-dish wonder you’ll come back to again and again.
Whether you’re feeding a busy family, meal prepping for the week, or just looking for a satisfying low-fuss recipe, this dish checks all the boxes. Plus, it’s naturally gluten-free, high in protein, and easily adaptable for low-carb or keto-friendly diets.
Let’s dive into why this easy oven-baked chicken dinner deserves a permanent place in your meal rotation.
Why You’ll Love This Baked Salsa Verde Chicken
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Quick and fuss-free: Minimal chopping, one pan, and a handful of ingredients make this a perfect go-to for busy weeknights.
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Big flavor with little effort: The salsa verde acts as both a marinade and a sauce, infusing the chicken with zesty, savory goodness.
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Customizable: You can swap out cheeses, protein, or even make it vegetarian with a few simple tweaks.
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Meal-prep friendly: Keeps well in the fridge and reheats like a dream—ideal for lunches or future dinners.
Ingredients You’ll Need
Here’s everything that goes into this flavor-packed recipe:
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1 (16-oz.) jar salsa verde
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1 lb. boneless, skinless chicken breasts
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1 Tbsp. extra-virgin olive oil
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Kosher salt and freshly ground black pepper, to taste
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1 tsp. garlic powder
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1 ½ cups shredded Monterey Jack cheese
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Lime wedges, for serving
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Fresh cilantro, for garnish
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Cooked white rice, for serving
How to Make Baked Salsa Verde Chicken
Step 1: Prep the Oven and Dish
Preheat your oven to 400°F (200°C). Grab a large baking dish—ceramic or glass works best—and pour in the salsa verde to cover the bottom.
Step 2: Season the Chicken
Pat the chicken breasts dry with paper towels. Brush them with olive oil on both sides and season generously with kosher salt, black pepper, and garlic powder.
Step 3: Bake to Perfection
Nestle the seasoned chicken into the salsa verde, making sure they’re partially submerged for maximum flavor. Bake for 35 minutes or until the chicken is fully cooked (internal temperature of 165°F).
Step 4: Add Cheese and Broil
Remove the dish from the oven and switch your oven to broil. Sprinkle the shredded Monterey Jack cheese over the top of the chicken and broil for about 2 minutes until the cheese is melted and bubbly.
Step 5: Garnish and Serve
Squeeze fresh lime juice over the chicken, garnish with chopped cilantro, and serve hot over fluffy white rice.
Kitchen Equipment Needed
To make this recipe, you’ll need:
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1 large baking dish (9×13 inches is ideal)
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A basting brush or spoon (for olive oil)
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Measuring spoons
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Knife and cutting board (for garnishes)
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Oven with broiler setting
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Food thermometer (optional, but useful for checking doneness)
Recipe Tips & Tricks
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Check the internal temp: Always use a meat thermometer to confirm doneness (165°F is perfect for chicken breasts).
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Make it creamy: Stir a spoonful of sour cream or Greek yogurt into the salsa verde before baking for a creamy twist.
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Want crispier cheese? Broil for an extra 1-2 minutes, keeping an eye to avoid burning.
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Rice alternative: Serve over cauliflower rice, quinoa, or roasted veggies for a low-carb meal.
Ingredient Substitutions and Variations
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Protein swap: Try boneless thighs, turkey cutlets, or even tofu for a vegetarian version.
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Cheese options: Swap Monterey Jack with Pepper Jack for a spicy kick, or use mozzarella or cheddar for different flavor profiles.
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Spicy version: Mix a few spoonfuls of chopped pickled jalapeños or a dash of cayenne pepper into the salsa verde before baking.
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Add veggies: Throw in some bell peppers or zucchini slices into the baking dish to make it a one-pan meal.
Storing & Reheating Leftovers
Baked Salsa Verde Chicken stores beautifully:
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Fridge: Place leftovers in an airtight container for up to 4 days.
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Freezer: Store in a freezer-safe bag or container for up to 2 months. Thaw in the fridge overnight before reheating.
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Reheat: Warm in the microwave (covered, with a splash of water or salsa to keep it moist) or in the oven at 350°F until heated through.
What to Serve with Salsa Verde Chicken
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Sides: Besides white rice, consider cilantro lime rice, Mexican street corn, black beans, or sautéed greens.
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Drinks: A crisp Mexican lager, light white wine (like Sauvignon Blanc), or a citrusy sparkling water makes a great pairing.
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Toppings: Avocado slices, diced tomatoes, extra salsa, or hot sauce for more layers of flavor.
FAQs
Can I use homemade salsa verde?
Absolutely! If you have tomatillos on hand, you can make your own salsa verde using roasted tomatillos, garlic, onion, jalapeños, lime juice, and cilantro.
Is this recipe spicy?
It depends on the brand of salsa verde. Most jarred versions are mild to medium, but check the label. Add chili flakes or jalapeños for more heat.
Can I make this in advance?
Yes! You can prep and season the chicken a day in advance. Store it in the fridge covered, then bake when ready.
Can I use frozen chicken?
You’ll need to thaw frozen chicken completely before using it in this recipe to ensure even cooking.
Is this keto-friendly?
Swap the rice for cauliflower rice and make sure your salsa verde has no added sugars to keep it keto.
Final Thoughts
Baked Salsa Verde Chicken is proof that quick weeknight meals don’t have to sacrifice flavor. With just a handful of ingredients and one dish, you can create a restaurant-quality dinner that satisfies the whole family. It’s tangy, cheesy, juicy, and endlessly customizable.
If you try this recipe, don’t forget to share it with your friends, post your creations on social media, and subscribe to the blog for more deliciously easy recipes like this one. Your next favorite dinner is just a click away!
