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Salsa Verde Chicken Bake
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Quick and flavorful: Baked chicken in tomatillo salsa verde topped with melted jack cheese for a simple one-pot meal.
Ingredients:
  • 1 1/4 to 1 1/2 pounds boneless skinless chicken breasts
  • 1 3/4 cups (1 15-ounce jar) tomatillo salsa verde
  • 4 ounces grated Monterey jack and/or pepper jack cheese
  • 1/2 cup chopped fresh cilantro (optional)
Instructions:
  • Preheat the oven to 350°F.
  • Halve the chicken breasts and arrange them evenly on the bottom of a 1 1/2- to 2-quart casserole baking dish, ensuring full coverage.
  • Thoroughly smother the chicken with the zesty salsa verde ensuring every inch is coated to keep it juicy and flavorful.
  • Roast the chicken in the oven at 150°F until the internal temperature of the breast reaches 150°F, 25 to 30 minutes.
  • Turn the oven up to 400°F, generously sprinkle cheese over the chicken, then bake for an additional 5 to 10 minutes until the cheese is melted and the sauce is bubbly.
  • Serve immediately by spooning the dish over cooked rice or quinoa, then sprinkle with chopped fresh cilantro. For added crunch, enjoy with tortilla chips.

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